NCT04601025

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

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 17 (actual)
• Sponsor: Kutahya Health Sciences University · Academic / Other
• Sex: Female
• Age: 18 Years – 25 Years
• Healthy volunteers: Accepted

Summary

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.

Conditions

• Appetitive Behavior
• Satiety

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	Yoghurt	200 ml plain full-fat yoghurt
DIETARY_SUPPLEMENT	Chickpea+Yoghurt	80 ml plain full-fat yoghurt + 70 gr cooked chickpea
DIETARY_SUPPLEMENT	Oat+Yoghurt	80 ml plain full-fat yoghurt + 100 gr cooked oat

Timeline

• Start date: 2019-05-28
• Primary completion: 2019-06-24
• Completion: 2019-10-10
• First posted: 2020-10-23
• Last updated: 2020-10-27

Locations

1 site across 1 country: Turkey (Türkiye)