Effects of Faba Bean Fractions as Ingredients in Novel Food Products on Glycemia, Appetite and Metabolic Control

Not Applicable

Active, not recruiting

• Conditions: Diabetes; Obesity
• Interventions: Dietary Supplement: Crackers/pasta with added faba bean protein concentrate; Dietary Supplement: Crackers/pasta with added faba bean flour; Dietary Supplement: Crackers/pasta with no faba bean fraction; Dietary Supplement: Crackers/pasta with added faba bean protein isolate; Dietary Supplement: Crackers/pasta with added faba bean starch

• Registration Number: NCT02658591
• Lead Sponsor: University of Toronto

Brief Summary

The investigators hypothesized that consuming crackers or pasta enriched with faba bean fractions (faba bean protein concentrate, faba bean protein isolate, faba bean flour and faba bean starch), would reduce the blood glucose response to the meal compared to foods without faba bean components and reduce food intake at a meal

Detailed Description

Not available

Study Timeline

• Study Start: 2016-01
• Study First Submitted: 2016-01-11
• Study First Submitted QC: 2016-01-14
• Study First Posted: 2016-01-20
• Status Verified: 2023-06
• Last Update Submitted: 2023-06-23
• Last Update Posted: 2023-06-26
• Primary Completion: 2023-12-31
• Study Completion: 2024-05-31

Recruitment & Eligibility

• Status: ACTIVE_NOT_RECRUITING
• Sex: Male
• Target Recruitment: 60

Inclusion Criteria

• Non-smoking
• No metabolic disease
• BMI 20 - 25 kg/m^2
• Male
• Age 18-30

Exclusion Criteria

• Intolerance to treatments
• Currently taking appetite-modifying medications
• Restrictive eating
• Smoking
• Over- or underweight
• Breakfast-skipping

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Faba bean protein concentrate	Crackers/pasta with added faba bean protein concentrate	Crackers/pasta with added faba bean protein concentrate
Faba bean flour	Crackers/pasta with added faba bean flour	Crackers/pasta with added faba bean flour
Control	Crackers/pasta with no faba bean fraction	Crackers/pasta with no faba bean fraction
Faba bean protein isolate	Crackers/pasta with added faba bean protein isolate	Crackers/pasta with added faba bean protein isolate
Faba bean starch	Crackers/pasta with added faba bean starch	Crackers/pasta with added faba bean starch

Primary Outcome Measures

Name	Time	Method
Change in blood glucose levels	Starting at the beginning of each session (0 minutes, before consumption of treatment) and every 15 - 30 minutes up to 200 minutes (time of completion of each session)	Each participant will attend 5 sessions in total (randomized 5-arm cross-over design)
Change in gut hormone levels measured in the blood	Starting at the beginning of each session (0 minutes, before consumption of treatment) and every 30 minutes up to 200 minutes (time of completion of each session)	Each participant will attend 5 sessions in total (randomized 5-arm cross-over design)

Secondary Outcome Measures

Name	Time	Method
Subjective appetite	From 0 to 200 minutes	Measured using Visual Analog Scales (VAS)
Ad libitum food (pizza meal) intake as measured by the amount of pizza (in grams) consumed during the 20 minute period	120 minutes after completion of treatment, 20 minutes were allocated to allow for pizza consumption	Each participant will also answer questions related to physical comfort, motivation to eat, and rating feelings of energy and fatigue using Visual Analog Scales (VAS)

Trial Locations

Locations (1)

University of Toronto; 🇨🇦 Toronto, Ontario, Canada