NCT04377282

The Effect of Buckwheat and Couscous on Satiety and Food Intake in Young Adults

The Effect of Buckwheat on Blood Glucose, Satiety and Food Intake

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 22 (actual)
• Sponsor: Mount Saint Vincent University · Academic / Other
• Sex: Male
• Age: 18 Years – 30 Years
• Healthy volunteers: Accepted

Summary

A diet rich in whole grains has been linked to multiple beneficial health outcomes, including cardiovascular health, weight loss and a decreased risk of acquiring type 2 diabetes. However, grain products vary due to their botanical origin, composition, and post-harvest processing. While wheat is considered a dominant grain crop in Canada, the minor crops, including gluten-free buckwheat, become popular alternatives to wheat products such as couscous. Both buckwheat groats and couscous are traditionally consumed in the form of the porridge or side dish, however, their acute effects on satiety and food intake remain unknown. The objective of this study is to investigate the short-term effects of couscous and buckwheat on satiety and short-term food intake in young adult males.

Conditions

• Food
• Eating
• Appetite

Interventions

Type	Name	Description
OTHER	Food-1	Cooked buckwheat
OTHER	Food-2	Cooked couscous
OTHER	Food-3	Water

Timeline

• Start date: 2012-03-01
• Primary completion: 2020-03-15
• Completion: 2020-06-26
• First posted: 2020-05-06
• Last updated: 2020-09-01

Locations

1 site across 1 country: Canada