NCT02015429已完成不适用
Effect of Yellow Pea Protein and Fibre Added to a High-carb Meal on Glycemic Response and Food Intake
适应症
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 15
- 试验地点
- 4
- 主要终点
- Ad libitum food intake at second pizza meal
研究概览
简要总结
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.
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
- 20 Years 至 30 Years（Adult）
- 性别
- Male
- 接受健康志愿者
- 是
入选标准
- •Non-smoking
- •No metabolic disease
- •BMI 20 - 25 kg/m^2
- •age 20-30
排除标准
- •Intolerance to treatments
- •on appetite-modifying medications
- •restrictive eating
- •over or underweight
- •breakfast-skipping
结局指标
主要结局
Ad libitum food intake at second pizza meal
时间窗: 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
时间窗: between 0 and 215 mins, every 15-30 mins
Blood glucose measured via hand-held glucometer and finger prick.
次要结局
- Subjective appetite(0 to 215 minutes)
研究者
G. Harvey Anderson
Professor
University of Toronto
研究点 (4)
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