NCT04396275

The Effect of Navy Beans and Yellow Peas on Satiety in Children

The Effect of Cooked Whole Navy Beans and Yellow Peas on Short-term Satiety and Food Intake in Children

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 53 (actual)
• Sponsor: Mount Saint Vincent University · Academic / Other
• Sex: All
• Age: 12 Years – 14 Years
• Healthy volunteers: Accepted

Summary

The frequent consumption of pulses is associated with multiple cardiometabolic benefits in adults including a lower risk for overweight and obesity. However, it remains unclear whether these effects are mediated through the short-term mechanisms, including enhanced satiety and reduced food intake (FI), or through the long-term metabolic effects triggered by regular consumption of pulses. The objective of this study is to investigate the short-term effect of cooked pulses served in the amount similar to their recommended serving of 175ml (3/4 cup) on food intake in 12-14y children, and gastrointestinal comfort over 2-hours. The secondary objective is to evaluate how children perceive the sensory characteristics of the meals made with the whole pulses.

Conditions

• Food
• Eating
• Satiety
• Physical Comfort

Interventions

Type	Name	Description
OTHER	Food-1	Cooked whole navy beans (300 kcal)
OTHER	Food-2	Cooked whole yellow split peas (300 kcal)
OTHER	Food-3	Cooked rice considered as control (300 kcal)

Timeline

• Start date: 2017-08-01
• Primary completion: 2018-03-31
• Completion: 2018-03-31
• First posted: 2020-05-20
• Last updated: 2020-05-20

Locations

1 site across 1 country: Canada