The Effect of Different Types of Plant-Based Fiber in a Protein-Containing Meal During Satiety and Hunger States

Study Overview
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Brief Summary
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The study was carried out once a week on the same day and for three-week duration, with total of 17 randomly selected participants with ages between 18 and 24 years. The test foods containing different vegetable fiber sources (chickpeas and oats) were given to the participants every week as isocaloric, which have been the control food for a week. The satiety status was evaluated by visual analog scale (VAS) for total of five times as immediately before the test food consumption and at 30, 60, 90 and 120 minutes after consumption. Fasting and postprandial blood glucose levels were measured. A 24-hour retrospective food consumption record was obtained the next day.

Official Title
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The Effect of Different Types of Plant-Based Fiber in a Protein-Containing Meal During Satiety and Hunger States

Conditions
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Satiety, Appetitive Behavior

Intervention / Treatment
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* Dietary Supplement: Yoghurt
* Dietary Supplement: Chickpea+Yoghurt
* Dietary Supplement: Oat+Yoghurt


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Age range of 18-24 years, Studying at the university, Not smoking, Having normal BMI according to the World Health Organization (18.5-24.9 kg / m2), Satisfy blood donation criteria, Along with not suffering from diabetes, Abnormal thyroid problem, Gastrointestinal disorder, Food allergy or intolerance Exclusion Criteria: Individuals who smoke, Follow a special diet program, Having eating disorder, Vegan or vegetarian, Do not consume legumes, Having gluten or lactose intolerance, Suffering from a chronic disease, Pregnant or breastfeeding

Ages Eligible for Study
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Minimum Age: 18 Years
Maximum Age: 25 Years

Sexes Eligible for Study
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Female

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Basic Science
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Yoghurt<br> | Dietary Supplement: Yoghurt<br>* 200 ml plain full-fat yoghurt<br>|
| Experimental: Chickpea+Yoghurt<br> | Dietary Supplement: Chickpea+Yoghurt<br>* 80 ml plain full-fat yoghurt + 70 gr cooked chickpea<br>|
| Experimental: Oat+Yoghurt<br> | Dietary Supplement: Oat+Yoghurt<br>* 80 ml plain full-fat yoghurt + 100 gr cooked oat<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Change of Satiety | Appetite will be examined using visual analog scale (0-10) with five questions: 0 least and 10 greatest | 0, 30, 60, 90 and 120 minutes after test food consumption | 
| Baseline and postprandial blood glucose concentration | Blood glucose concentration before and at the end of 120.minutes after test food intake | Up to 120. minutes | 
| Ad libitum lunch intake | Quantification of lunch intake after the 120 minutes of test food consumption | End of the 120.minutes | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Quantification of food intake during the rest of the day | 24-hours food consumption record from the end of the ad libitum lunch until the next day 9.00 AM. | During the 24-hours of experimental day. | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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appetite, fiber, protein, satiety