Metabolic Effects of Pulse Consumption on Biomarkers in Adults With Type 2 Diabetes or Met Syn

Not Applicable

Completed

• Conditions: Metabolic Syndrome; Type2 Diabetes Mellitus
• Interventions: Dietary Supplement: Lentil flour; Dietary Supplement: Whole pea meal; Dietary Supplement: Pea flour meal; Dietary Supplement: Whole lentils; Dietary Supplement: Glucola

• Registration Number: NCT05145998
• Lead Sponsor: Iowa State University

Brief Summary

The purpose of this study is to determine glycemic response of four different meals containing either whole green peas, whole lentils, powdered green peas, or powdered lentils in comparison to Glucola. Participants are adults with type 2 diabetes mellitus or metabolic syndrome.

Detailed Description

The 5 test treatments (Glucola, whole green peas, green pea flour, whole lentils, and lentil flour) will be administered randomly over five weeks. The test Participants will be required to consume the entire test treatment meal in 12 minutes while being observed. Venous blood samples will be collected for blood glucose and insulin levels at time 0 (fasting) and at 30, 60, 90, 120, and 180 minutes post-treatment (timing of the post-treatment blood draws started at time 0 \[post-treatment\], which is when the participant finishes consuming the treatment meal). During the first visit blood was drawn for a lipid panel and HbA1C values. Thyroid stimulating hormone (TSH) and complete blood count (CBC) values were analyzed during the second visit, and vitamin D levels analyzed during the final visit. Blood analysis was completed by a reputable biomarker diagnostics laboratory, Quest Diagnostics. Anthropometric measures such as weight, height, waist circumference, and blood pressure were collected at screening and at the start of each test day. Thirteen hours before testing, participants consumed a standardized frozen meal to reduce the potential variation in glycemic responses on test day due to varying pre-evening dietary intakes. This control meal was selected by each participant before the start of the study. Each participant was provided the same frozen meal every time, since the subjects serve as their own controls. The day before test day, participants completed a 24 hour food recall, satiety, and gastrointestinal questionnaires. The morning of each test day participants completed the International Physical Activity Questionnaire (IPAQ), satiety, and gastrointestinal questionnaires. Test meal and blood glucose results at the 5 test points were entered into SPSS statistical software (V. 25) for data cleaning and analysis. Physical activity and the 24 hour dietary recall data were used to classify individuals on activity and dietary quality. Satiety responses were compared against each of the 5 test meals for each participant as well as the gastrointestinal responses using SPSS.

Study Timeline

• Study Start: 2018-05-23
• Study First Submitted: 2020-01-16
• Primary Completion: 2020-02-29
• Study Completion: 2020-02-29
• Status Verified: 2021-11
• Study First Submitted QC: 2021-11-23
• Last Update Submitted: 2021-11-23
• Study First Posted: 2021-12-06
• Last Update Posted: 2021-12-06

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 19

Inclusion Criteria

• Age 24-70 years
• BMI between 22-40
• Medical diagnosis of type 2 diabetes
• HbA1C <10%)
• OR have 3+ indicators of metabolic syndrome (high triglycerides, low HDL-cholesterol, high blood pressure) plus prediabetes HbA1c.

Exclusion Criteria

• Uncontrolled hypertension or other health issues, e.g., gastrointestinal disease
• Weight changes of >10% of participants body weight within a 6 month period
• Pregnant or breastfeeding
• Allergy to peas, lentils, tomatoes, gluten, or latex
• HgbA1c level of >10% at screening
• Unwillingness or inability to follow study protocol.

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Lentil flour	Lentil flour	Lentil flour in a 50 gram carbohydrate meal dose
Whole peas	Whole pea meal	Whole cooked peas in a 50 gram carbohydrate meal dose
Pea Flour	Pea flour meal	Pea flour in a 50 gram carbohydrate meal dose
Whole lentils	Whole lentils	Whole cooked lentils in a 50 gram carbohydrate meal dose
Control - Glucola	Glucola	Glucola control beverage

Primary Outcome Measures

Name	Time	Method
Change in baseline blood glucose over 3 hours (glycemic response)	Time 0 (fasting) then every 30 minutes for 3 hours	Venous blood samples were collected via venous catheter. Whole blood samples were analyzed for glucose content and insulin at Quest Diagnostics.

Secondary Outcome Measures

Name	Time	Method
Change in gastrointestinal symptoms	3 hours postprandial, and 12 hours postprandial	Gastrointestinal concerns and changes were noted on a descriptive questionnaire
Change in satiety sensation	Time 0 (fasting) then every 30 minutes for 3 hours	Satiety level measured using a visual analog scale (0-100) every 30 minutes postprandially. A higher score indicates greater satiety.

Trial Locations

Locations (1)

Iowa State University, Food Science and Human Nutrition Department; 🇺🇸 Ames, Iowa, United States