PERFECT Project - Part 2 - Study 3

Not Applicable

Completed

• Conditions: Diabetes Prevention; Obesity Prevention
• Interventions: Other: Pea flour and pea protein; Other: Pea flour + pea fibre + pea protein; Other: Pea flour and pea fibre; Other: Pea fibre; Other: Control; Other: Pea flour

• Registration Number: NCT02365363
• Lead Sponsor: University of Manitoba

Brief Summary

The objectives are to test the acute effects of different bagels containing pulse ingredients on: 1) aerobic endurance and substrate oxidation during exercise 2) response of blood glucose, insulin and appetite to an aerobic exercise session, and 3) food intake two hours following the exercise session. We hypothesize that consumption of bagels containing pulse ingredients 60 minutes before exercise will increase aerobic endurance (lower oxygen consumption), decrease carbohydrate oxidation (greater respiratory quotient), and a reduction in lactate production during compared to the same exercise session following the ingestion of a non-pulse food. We also hypothesize that consumption of bagels containing pulse ingredients will lead to lower blood glucose, insulin, appetite and food intake, suggesting lower calorie compensation, following a 60-minute aerobic exercise session compared to the same exercise session following the ingestion of a non-pulse food.

Detailed Description

Not available

Basic Information
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Recruitment & Eligibility
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Study & Design
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Trial Locations

Study Timeline

• Study First Submitted: 2014-12-17
• Study First Submitted QC: 2015-02-10
• Study First Posted: 2015-02-18
• Study Start: 2016-10
• Primary Completion: 2017-12-19
• Study Completion: 2017-12-19
• Status Verified: 2021-04
• Last Update Submitted: 2023-01-19
• Last Update Posted: 2023-01-23

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 30

Inclusion Criteria

Not provided

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Exclusion Criteria

• Restrained eaters
• Regularly skip breakfast
• Smokers
• Those who are active (organized activities or athletic training at a high intensity; ≥ 150 min per week of moderate to vigorous physical activity)
• Those on medications that may influence study outcomes or have experienced any gastrointestinal related health conditions/surgeries over the past year
• Those unable to walk for an hour continuously

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Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Bagel w/ pea flour + pea protein	Pea flour and pea protein	Pea flour (30%) + pea protein (24g)
Bagel w/ pea flour + pea fibre + pea protein	Pea flour + pea fibre + pea protein	Pea flour (30%) + pea fibre (11g) + pea protein (24g)
Bagel w/ pea flour + pea fibre	Pea flour and pea fibre	Pea flour (30%) + pea fibre (11g)
Bagel with pea fibre	Pea fibre	Pea fibre (11g)
Bagel control	Control	100% wheat flour
Bagel with pea flour	Pea flour	Pea flour (30%)

Primary Outcome Measures

Name	Time	Method
Plasma Glucose and Insulin Concentrations	0-240	Measured in blood using intravenous catheter. Glucose will be determined by automated methods using Abbot Spectrum CCX Analyzer, and Insulin will be measured by commercially available RIA kits
Food Intake	120 min	Ad-libitum meal
Subjective Appetite	0-240 min	Motivation-to-eat VAS questionnaire
Exercise intensity	60-120 min	Oxygen consumption measured during exercise at 3 time points

Secondary Outcome Measures

Name	Time	Method
Palatability	5 and 260 min	Measured by VAS questionnaire
Lactate concentration	60-120 min	Measured before, during, and exercise exercise at 3 time points
Substrate Oxidation	60-120 min	Respiratory quotient measured during exercise at 3 time points
Energy/fatigue	0 - 240 min	Measured by VAS questionnaire
Heart rate	60-120 min	To monitor exercise intensity and give a measure of fatigue (cardiovascular drift)
Physical comfort	0-240 min	Measured by VAS questionnaire

Trial Locations

Locations (1)

Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba; 🇨🇦 Winnipeg, Manitoba, Canada