Enrichment of Hamburger Meatballs With Psyllium and Determination of the Effects on Postprandial Lipidemia, Glycemia, Appetite, and Food Intake

Detailed Summary

The goal of this clinical trial is to enrich the hamburger meatball with psyllium without impairing its sensory properties and to investigate the effects on acute postprandial lipemia and glycemia, prospective food intake, and some appetite indicators in healthy adults. The main hypotheses of the study are: 1. There is no difference in sensory analysis results between hamburger meatballs enriched with psyllium and those that are not enriched. 2. The rise in postprandial lipids after consuming psyllium-enriched hamburger meatballs is lower than that of classic hamburgers. 3. The rise in postprandial glycemia after consuming psyllium-enriched hamburger meatballs is lower than that of classic hamburgers. 4. The feeling of satiety after consuming psyllium-enriched hamburger meatballs lasts longer, and the feeling of hunger lasts for a shorter period compared to classic hamburgers. 5. Daily food intake after consuming psyllium-enriched hamburger meatballs is less than that of classic hamburgers. Participants will, * Eat hamburgers, after fasting for 12 hours, with psyllium-enriched and classic meatballs on intervention days. * Keep a record of their food intake for the previous and following 24 hours of each intervention. * Be given fasting and postprandial blood samples. * Evaluate their hunger and satiety levels on a 100 mm horizontal visual analog scale (VAS) at the beginning and every hour for the following 6 hours of the study.

Study Details

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Interventions