PERFECT Project - Part 2 - Study 3
Pulse EnRiched Food and Exercise Clinical Trials (PERFECT Project): Part 2 - Acute Effects of Pulse Ingredients in Food Products on Aerobic Endurance and Substrate Oxidation During Exercise, as Well as, the Blood Glucose, Insulin, Lactate and Food Intake Response Following an Endurance Exercise Session in Adults - Study 3
Study Overview
Status
Status
Conditions
Conditions
Intervention / Treatment
Intervention / Treatment
Study Type
Study Type
Enrollment (Actual)
Enrollment
Phase
Phase
- Not Applicable
Contacts and Locations
Study Locations
-
-
Manitoba
-
Winnipeg, Manitoba, Canada, R3T 6C5
- Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba
-
-
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Genders Eligible for Study
Description
- Normoglycemic (<5.6 mmol/L) and normotensive (systolic blood pressure <140 mm Hg and diastolic blood pressure below < 90 mm Hg)
- BMI of 18.5-29.9 kg/m2
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
Study Plan
How is the study designed?
Design Details
- Primary Purpose: Other
- Allocation: Randomized
- Interventional Model: Crossover Assignment
- Masking: Triple
Number of Arms
Arms and Interventions
Participant Group / ArmParticipant Group / Arm |
Intervention / TreatmentIntervention / Treatment |
|---|---|
|
Experimental: Bagel control
100% wheat flour
|
Non pulse ingredient bagel
|
|
Experimental: Bagel with pea flour
Pea flour (30%)
|
Pulse ingredient bagel
|
|
Experimental: Bagel with pea fibre
Pea fibre (11g)
|
Pulse ingredient bagel
|
|
Experimental: Bagel w/ pea flour + pea fibre
Pea flour (30%) + pea fibre (11g)
|
Pulse ingredient bagel
|
|
Experimental: Bagel w/ pea flour + pea protein
Pea flour (30%) + pea protein (24g)
|
Pulse ingredient bagel
|
|
Experimental: Bagel w/ pea flour + pea fibre + pea protein
Pea flour (30%) + pea fibre (11g) + pea protein (24g)
|
Pulse ingredient bagel
|
What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Subjective Appetite
Time Frame: 0-240 min
|
Motivation-to-eat VAS questionnaire
|
0-240 min
|
|
Exercise intensity
Time Frame: 60-120 min
|
Oxygen consumption measured during exercise at 3 time points
|
60-120 min
|
|
Plasma Glucose and Insulin Concentrations
Time Frame: 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
|
0-240
|
|
Food Intake
Time Frame: 120 min
|
Ad-libitum meal
|
120 min
|
Secondary Outcome Measures
Secondary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Heart rate
Time Frame: 60-120 min
|
To monitor exercise intensity and give a measure of fatigue (cardiovascular drift)
|
60-120 min
|
|
Substrate Oxidation
Time Frame: 60-120 min
|
Respiratory quotient measured during exercise at 3 time points
|
60-120 min
|
|
Palatability
Time Frame: 5 and 260 min
|
Measured by VAS questionnaire
|
5 and 260 min
|
|
Physical comfort
Time Frame: 0-240 min
|
Measured by VAS questionnaire
|
0-240 min
|
|
Energy/fatigue
Time Frame: 0 - 240 min
|
Measured by VAS questionnaire
|
0 - 240 min
|
|
Lactate concentration
Time Frame: 60-120 min
|
Measured before, during, and exercise exercise at 3 time points
|
60-120 min
|
Collaborators and Investigators
Sponsor
Sponsor
Collaborators
Collaborators
Study record dates
Study Major Dates
Study Start
Study Start
Primary Completion (Actual)
Primary Completion
Study Completion (Actual)
Study Completion
Study Registration Dates
First Submitted
First Submitted
First Submitted That Met QC Criteria
First Submitted That Met QC Criteria
First Posted (Estimate)
First Posted
Study Record Updates
Last Update Posted (Actual)
Last Update Posted
Last Update Submitted That Met QC Criteria
Last Update Submitted That Met QC Criteria
Last Verified
Last Verified
More Information
Terms related to this study
Other Study ID Numbers
Other Study ID Numbers
- B2014:114-6
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