Effect of Yellow Pea Protein and Fibre Added to a High-carb Meal on Glycemic Response and Food Intake

December 12, 2013 updated by: G. Harvey Anderson, University of Toronto
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.

Study Overview

Status

Completed

Conditions

Intervention / Treatment

Study Type

Interventional

Enrollment (Actual)

15

Phase

  • Not Applicable

Contacts and Locations

This section provides the contact details for those conducting the study, and information on where this study is being conducted.

Study Locations

  • Canada
    • Ontario
      • Toronto, Ontario, Canada, M5S 3E2
        • University of Toronto
      • Toronto, Ontario, Canada, M5S 3E2
        • University of Toronto - Department of Nutritional Sciences

Participation Criteria

Researchers look for people who fit a certain description, called eligibility criteria. Some examples of these criteria are a person's general health condition or prior treatments.

Eligibility Criteria

Ages Eligible for Study

20 years to 30 years (Adult)

Accepts Healthy Volunteers

Yes

Genders Eligible for Study

Male

Description

Inclusion Criteria:

  • Non-smoking
  • No metabolic disease
  • BMI 20 - 25 kg/m^2
  • male
  • age 20-30

Exclusion Criteria:

  • Intolerance to treatments
  • on appetite-modifying medications
  • restrictive eating
  • smoking
  • over or underweight
  • breakfast-skipping

Study Plan

This section provides details of the study plan, including how the study is designed and what the study is measuring.

How is the study designed?

Design Details

  • Primary Purpose: Basic Science
  • Allocation: Randomized
  • Interventional Model: Crossover Assignment
  • Masking: Single

Arms and Interventions

Participant Group / Arm
Intervention / Treatment
Active Comparator: Control
Pasta meal with added fractions or control with no fractions Pasta meal with no pea fractions
Dietary supplement: Pasta meal with added fractions or control with no fractions
Experimental: 10 g protein
Pasta meal with added fractions or control with no fractions 10 g net yellow pea protein added to pasta meal
Dietary supplement: Pasta meal with added fractions or control with no fractions
Experimental: 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
Dietary supplement: Pasta meal with added fractions or control with no fractions
Experimental: 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
Dietary supplement: Pasta meal with added fractions or control with no fractions

What is the study measuring?

Primary Outcome Measures

Outcome Measure
Measure Description
Time Frame
Ad libitum food intake at second pizza meal
Time Frame: 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.
135 mins after completion of treatment, 20 mins to eat pizza meal.
Blood glucose
Time Frame: between 0 and 215 mins, every 15-30 mins
Blood glucose measured via hand-held glucometer and finger prick.
between 0 and 215 mins, every 15-30 mins

Secondary Outcome Measures

Outcome Measure
Measure Description
Time Frame
Subjective appetite
Time Frame: 0 to 215 minutes
Measured via Visual Analog Scales (VAS)
0 to 215 minutes

Other Outcome Measures

Outcome Measure
Measure Description
Time Frame
Palatability of treatments
Time Frame: following treatment consumption at 15 mins
Measured by VAS to ensure palatability is not confounding other outcomes.
following treatment consumption at 15 mins

Collaborators and Investigators

This is where you will find people and organizations involved with this study.

Sponsor

University of Toronto

Study record dates

These dates track the progress of study record and summary results submissions to ClinicalTrials.gov. Study records and reported results are reviewed by the National Library of Medicine (NLM) to make sure they meet specific quality control standards before being posted on the public website.

Study Major Dates

Study Start

December 1, 2007

Primary Completion (Actual)

December 1, 2008

Study Completion (Actual)

December 1, 2008

Study Registration Dates

First Submitted

December 9, 2013

First Submitted That Met QC Criteria

December 12, 2013

First Posted (Estimate)

December 19, 2013

Study Record Updates

Last Update Posted (Estimate)

December 19, 2013

Last Update Submitted That Met QC Criteria

December 12, 2013

Last Verified

December 1, 2013

More Information

Terms related to this study

Keywords

Other Study ID Numbers

  • Pea_Fractionation_mixed_meal

This information was retrieved directly from the website clinicaltrials.gov without any changes. If you have any requests to change, remove or update your study details, please contact register@clinicaltrials.gov. As soon as a change is implemented on clinicaltrials.gov, this will be updated automatically on our website as well.

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