Comparison of Roasted Pulse Snacks, Pulse Chips and Commercial Snacks on Post-prandial Food Intake, Appetite and Glycemic Response in Healthy Young Adults
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 26
- 试验地点
- 1
- 主要终点
- Food intake
研究概览
简要总结
Consumers are often forced to eat fast, convenient foods and snacks ("eat on the go") in order to match the pace of their lifestyles. However, these snack options more often than not offer little health benefit to the consumer. In fact, 55% of calories consumed by Canadians are ultra processed foods, which are limited in their nutrient profile and only offer empty calories. Subsequently, these foods lead the consumer to eat more and provides little to no feelings of satiety or satiation. the proposed objectives of the current project are to examine the physiological benefit(s) of consuming readily available pulse snacks and compare them to other commonly consumed snack varieties. This work aims to incentivize consumers to seek out pulses as valuable snacking options and highlight the benefit of including these as alternatives to other energy-dense snacks that lack the nutritional composition of pulses.
详细描述
Hypothesis of the study: Inclusion of pulses as part of a snack will lower appetite and post-prandial glycemia (PPG) in comparison to commercial, commonly consumed non-pulse snacks.
Overall Objective of the study: To investigate and compare the effects of pulse and non-pulse snacks served as chips and dip on appetite and PPG in healthy adults.
Specific objectives of the study: To test the acute effects of different pulse snacks on: 1) PPG and appetite for three hours, and 2) food intake 1 hour following consumption of snacks.
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 45 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Age: ≥18 and ≤45 years
- •BMI: ≥ 18.5 and ≤ 29.9 kg/m2
- •Fasting serum glucose: ≤ 5.6 mmol/L
- •Willing to maintain habitual diet, physical activity pattern, and body weight throughout the trial.
- •Willing to maintain current dietary supplement use throughout the trial. On test days, subject agrees not to take any dietary supplements until dismissal from the Department of Nutritional Sciences. Failure to comply will result in a rescheduled test visit.
- •Willing to abstain from alcohol consumption for 24 h prior to all test visits.
- •Willing to avoid vigorous physical activity for 24 h prior to all test visits.
- •Understanding the study procedures and willing to provide informed consent to participate in the study and authorization to release relevant protected health information to the study investigator.
排除标准
- •Fasting blood glucose > 5.6 mmol/L
- •Thyroid problems
- •Previous history of cardiovascular disease, diabetes, liver or kidney disease, inflammatory bowel disease, celiac disease, short bowel syndrome, any malabsorptive syndrome, pancreatitis, gallbladder or biliary disease.
- •Presence of gastrointestinal disorder or surgeries within the past year.
- •Consuming prescription or non-prescription drug, herbal or nutritional supplements known to affect blood glucose or that could affect the outcome of the study as per investigator's judgement.
- •Patients who have undergone bariatric surgery at any point.
- •Known to be pregnant or lactating.
- •Unwillingness or inability to comply with the experimental procedures
- •Known intolerance, sensitivity or allergy to pulses or dairy.
- •Extreme dietary habits (ie. Atkins diet, very high protein diets, etc.).
- •Uncontrolled hypertension (systolic blood pressure ≥ 140 mm Hg or diastolic blood pressure ≥ 90 mm Hg) as defined by the average blood pressure measured at screening.
- •Weight gain or loss of at least 10 lbs in previous three months.
- •Excessive alcohol intake (more than 2 drinks per day or more than 9 drinks per week)
- •Restrained Eaters
研究组 & 干预措施
Commercial corn chips + Onion dip
Corn chips + onion dip
干预措施: Corn Chips + Onion Dip (Dietary Supplement)
Commercial pulse chip + pulse spread
Pinto bean chip + hummus
干预措施: Pinto bean chip + hummus (Dietary Supplement)
Novel pulse chip + pulse spread
Yellow pea chip + hummus
干预措施: Yellow pea chip + hummus (Dietary Supplement)
Commercial pulse chip + non-pulse spread
Pinto bean chip + onion dip
干预措施: Pinto bean chip + onion dip (Dietary Supplement)
Novel pulse chip + non-pulse spread
Yellow pea chip + onion dip
干预措施: Yellow pea chip + onion dip (Dietary Supplement)
Non-pulse chip + pulse spread
Corn chips + hummus
干预措施: Corn chips + hummus (Dietary Supplement)
结局指标
主要结局
Food intake
时间窗: 65 minutes after completion of treatment, 20 minutes is allocated to allow for pizza consumption
Food intake is measured by the amount of pizza (in grams) consumed during the 20 minute period (pizza is served ad libitum)
Subjective appetite
时间窗: Measured every 15-30 minutes up to 190 minutes
Measured using Visual Analog Scales (VAS)
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 190 minutes (time of completion of each session)
Each participant will attend 6 sessions in total (randomized 6-arm cross-over design)
次要结局
未报告次要终点
研究者
G. Harvey Anderson
Professor
University of Toronto