Effects of Faba Bean Fractions as Ingredients in Novel Food Products on Glycemia, Appetite and Metabolic Control
试验速览
- 阶段
- 不适用
- 状态
- 进行中（未招募）
- 入组人数
- 60
- 试验地点
- 2
- 主要终点
- Change in blood glucose levels
研究概览
简要总结
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
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Basic Science
- 盲法
- Single (Participant)
入排标准
- 年龄范围
- 18 Years 至 30 Years（Adult）
- 性别
- Male
- 接受健康志愿者
- 是
入选标准
- •Non-smoking
- •No metabolic disease
- •BMI 20 - 25 kg/m^2
- •Age 18-30
排除标准
- •Intolerance to treatments
- •Currently taking appetite-modifying medications
- •Restrictive eating
- •Over- or underweight
- •Breakfast-skipping
结局指标
主要结局
Change in blood glucose levels
时间窗: 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
时间窗: 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)
次要结局
- Subjective appetite(From 0 to 200 minutes)
- 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)
研究者
G. Harvey Anderson
Professor
University of Toronto