Effect of Yellow Pea Protein and Fibre Added to a High-carb Meal on Glycemic Response and Food Intake

Not Applicable

Completed

• Conditions: Diabetes; Obesity

• Registration Number: NCT02015429
• Lead Sponsor: University of Toronto

Brief Summary

The investigators hypothesized that consuming isolated yellow pea fibre or protein, alone to together, as part of a high-carbohydrate pasta meal, would reduce the blood glucose response to the meal compared to a meal without yellow pea components and reduce food intake at a meal served 2 hours later.

Detailed Description

Not available

Study Timeline

• Study Start: 2007-12
• Primary Completion: 2008-12
• Study Completion: 2008-12
• Status Verified: 2013-12
• Study First Submitted: 2013-12-09
• Study First Submitted QC: 2013-12-12
• Last Update Submitted: 2013-12-12
• Study First Posted: 2013-12-19
• Last Update Posted: 2013-12-19

Recruitment & Eligibility

• Status: COMPLETED
• Sex: Male
• Target Recruitment: 15

Inclusion Criteria

• Non-smoking
• No metabolic disease
• BMI 20 - 25 kg/m^2
• male
• age 20-30

Exclusion Criteria

• Intolerance to treatments
• on appetite-modifying medications
• restrictive eating
• smoking
• over or underweight
• breakfast-skipping

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Primary Outcome Measures

Name	Time	Method
Ad libitum food intake at second pizza meal	135 mins after completion of treatment, 20 mins to eat pizza meal.	Food intake measured via electronic scale in g, then converted to kcal using the caloric density.
Blood glucose	between 0 and 215 mins, every 15-30 mins	Blood glucose measured via hand-held glucometer and finger prick.

Secondary Outcome Measures

Name	Time	Method
Subjective appetite	0 to 215 minutes	Measured via Visual Analog Scales (VAS)

Trial Locations

Locations (2)

University of Toronto - Department of Nutritional Sciences; 🇨🇦 Toronto, Ontario, Canada

University of Toronto; 🇨🇦 Toronto, Ontario, Canada