Effect of Yellow Pea Protein and Fibre Added to a High-carb Meal on Glycemic Response and Food Intake
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 15
- 试验地点
- 2
- 主要终点
- Blood glucose
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
研究组 & 干预措施
Control
Pasta meal with added fractions or control with no fractions Pasta meal with no pea fractions
干预措施: Pasta meal with added fractions or control with no fractions (Dietary Supplement)
10 g protein
Pasta meal with added fractions or control with no fractions 10 g net yellow pea protein added to pasta meal
干预措施: Pasta meal with added fractions or control with no fractions (Dietary Supplement)
7 g yellow pea fibre
Pasta meal with added fractions or control with no fractions 7 g net yellow pea fibre added to pasta meal
干预措施: Pasta meal with added fractions or control with no fractions (Dietary Supplement)
Yellow pea fibre & protein
Pasta meal with added fractions or control with no fractions 10 g net yellow pea protein plus 7 g net yellow pea fibre added to pasta meal
干预措施: Pasta meal with added fractions or control with no fractions (Dietary Supplement)
结局指标
主要结局
Blood glucose
时间窗: between 0 and 215 mins, every 15-30 mins
Blood glucose measured via hand-held glucometer and finger prick.
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.
次要结局
- Subjective appetite(0 to 215 minutes)
研究者
G. Harvey Anderson
Professor
University of Toronto