The Effect of Pulse Flours on Blood Glucose, Satiety and Food Intake
- Conditions
- EatingFoodBlood GlucoseAppetite
- Interventions
- Other: Food-3Other: Food-4Other: Food-2Other: Food-1
- Registration Number
- NCT04378374
- Lead Sponsor
- Mount Saint Vincent University
- Brief Summary
Pulse flours represent a fast-growing segment on the functional food market; however, their health effects are not well understood. The observational studies and acute trials have established the link between frequent consumption of cooked whole pulses (beans, peas, lentils and chickpeas) and healthier body weight and improved blood glucose control. However, it is not clear whether these effects still remain after the processing of pulses into flours. The investigators hypothesized that the baked food products formulated with lentil flour of the same particle size as all-purpose wheat flour may reduce postprandial glycaemia and elicit a stronger suppression of subjective appetite due to its higher content of protein and resistant carbohydrate compared to all-purpose wheat flour. The treatments will be formulated either with lentil flour or with all-purpose wheat flour of similar particle size or with their combination. The objective of the project is to test the effect of foods formulated with lentil flour and/or wheat flour on blood glucose, short-term food intake and subjective appetite.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 54
- Healthy young male and female adults (19-35 y) with body mass index (BMI) of 20.0-24.9kg/m2
- Breakfast skippers
- Smokers (including e-cigarettes) / cannabis consumers
- Those with BMI < 18.5 and > 24.5 kg/m2
- People with chronic diseases
- People with impaired blood glucose control
- People taking medication that may affect central and peripheral mechanisms of food intake regulation, blood glucose control, cognitive performance and sedative medication.
- People with intellectual disabilities (excluded due to their inability to comprehend hedonic and visual analogue scales used in the study).
- People with food allergies or gastrointestinal disorders (e.g., IBS and others).
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Arm && Interventions
Group Intervention Description Baked food made of wheat flour Food-3 Food prepared with 100% wheat flour Water Food-4 Potable water (energy and carbohydrate-free control) Baked food made of lentil flour and wheat flour Food-2 Food prepared with a mixture of lentil flour and wheat flour Baked food made of lentil flour Food-1 Food prepared with 100% lentil flour
- Primary Outcome Measures
Name Time Method Blood Glucose 0-120 minutes The concentration of venous blood glucose before and after each treatment consumption
Subjective Appetite 0-120 minutes The subjective assessment of appetite parameters including desire to eat, fullness, hunger and a prospective food consumption measured with 100 mm Visual Analogue Scales with two opposite statements at each end (e.g., for the hunger scale, 0 mm means not hungry at all, and 100 mm means very hungry).
Food Intake 120 minutes The amount of energy (kcal) consumed ad libitum at the test meal (pizza lunch) two hours after each treatment consumption
- Secondary Outcome Measures
Name Time Method Physical Comfort 0-120 minutes The subjective assessment of wellness and gastrointestinal symptoms including a feeling of nausea, diarrhea, flatulence, and other parameters measured with 100 mm Visual Analogue Scales with two opposite statements at each end.
Palatability of Food 5 minutes The palatability of the treatments will be measured immediately after consumption with a 100 mm Visual Analogue Scale with two opposite statements at each end or with a 9-point hedonic scale.
Trial Locations
- Locations (1)
Mount Saint Vincent University
🇨🇦Halifax, Nova Scotia, Canada