The effect of buckwheat and couscous on food intake and satiety in male adults

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Stirling, Heidi
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Mount Saint Vincent University
Overweight and obesity are associated with a plethora of negative health consequences and rates continue to remain high in adults throughout Canada. The bulk of the Canadian diet is comprised of carbohydrate rich grains, however the majority of grains consumed by Canadians are not considered whole grain and increased consumption of refined grains has been associated with increased risk of developing obesity. Buckwheat is a novel, whole grain food in Canada and its consumption has been hypothesized to help decrease the rising rates of overweight and obesity due to its low glycaemic properties. The objective of this study was twofold; to determine the satiating effect of buckwheat and to determine the palatability and physical comfort following buckwheat consumption. Methods: In a within subject, randomized repeated measures design, 21 healthy, male participants were randomly assigned to consume three different treatments on three separate occasions one week apart: A water control, buckwheat (84 g, 300 kcal, 2 g fat, 10 g protein, 60 g total carbohydrate, 4 g dietary fibre) and couscous (84 g, 300 kcal, 1 g fat, 10 g protein, 62 g total carbohydrate, 2 g dietary fibre). After an overnight fast, participants arrived at the lab in the morning and consumed one of the treatments. Two hours following preload consumption, participants consumed an ad libitum pizza meal. 100 mm Visual Analogue Scales assessing appetite and physical comfort were completed immediately before preload consumption and throughout the two hours leading up to the pizza meal. Results: There was no effect of treatment on subsequent food intake (p=0.06). Average appetite ratings were significantly higher in the water control (p<0.0001), however there were no differences in appetite scores between the buckwheat and couscous preloads (p=0.96). There were no significant differences in palatability between treatments, however buckwheat was rated lower in pleasantness compared to the water control (p=0.009). There was no effect of treatment on physical comfort (p=0.71). Conclusion: In healthy male adults, buckwheat was not shown to offer enhanced subjective satiety over 120 minutes or to decrease subsequent food intake.
obesity , whole grains , refined grains , carbohydrates , buckwheat , glycaemic,