Effects of Lentil Consumption on Post-prandial Blood Glucose and Insulin

The Love of Lentils (LoL) Study: The Effects of Acute Consumption of Common Lentil Varieties on Post-prandial Blood Glucose and Insulin Levels in Healthy Adult

The purpose of this study is to assess the effects of consuming various lentil varieties in mixed-meals (containing either white rice or white potato) on post-prandial blood glucose and insulin as compared to white rice or white potato alone.

Study Overview

• Status: Completed
• Conditions: Healthy
• Intervention / Treatment: Other: Various lentil varieties (varying in slow digested starch content)

Detailed Description

Eligible participants will undergo a total of 6 study visits. During each visit, a fasted blood sample will be taken by fingerprick, and approximately 500µL of blood will be dripped into a collection tube. The participant will then consume a meal of either: white bread, white rice (or white potato), or white rice with lentils (or white potato with lentils). White bread will be consumed on the first study visit and the rest of the meals will take place in random order in the visits following. Each meal will provide a total of 50g available carbohydrate. Six more blood samples will be taken by fingerprick at 15, 30, 45, 60, 90 and 120 minutes after the beginning of the meal.

• Study Type: Interventional
• Enrollment (Actual): 48
• Phase: Not Applicable

Contacts and Locations

Study Locations

• Canada
  • Ontario
    • Guelph, Ontario, Canada, N1G 2W1
      • Human Nutraceutical Research Unit

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 18 years to 40 years (Adult)
• Accepts Healthy Volunteers: No
• Genders Eligible for Study: All

Description

Inclusion Criteria:

• Healthy men and women
• Age 18-40 years
• BMI 20-30 kg/m2

Exclusion Criteria:

• Tobacco use
• Pregnant or breastfeeding
• Fasting blood glucose ≥ 7.0 mmol/L
• Any major medical condition including a history of AIDS or hepatitis
• Medical or surgical event requiring hospitalization within 3 months of randomization
• Any medications except a stable dose (3 months) of oral contraceptives, blood pressure or statin medications
• Blood pressure >140/90 mm Hg
• Natural health products (NHPs) used for glycemic control
• Probiotic supplements
• Dietary fibre supplements
• Consumption of >4 servings of pulses per week
• Food allergy or non-food life threatening allergy
• Shift workers
• Alcohol consumption >14 drinks/week or >4 drinks/sitting
• Recent or intended significant weight loss or gain (>4 kg in previous 3 months)
• Elite athletes

Study Plan

How is the study designed?

Design Details

• Allocation: Randomized
• Interventional Model: Crossover Assignment
• Masking: Quadruple

Number of Arms

9

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Experimental: White bread	Other: Various lentil varieties (varying in slow digested starch content); Randomized, cross-over block design. Comparison of glycemic and insulinemic responses following meals composed of: white rice or white rice combined with 1 of 3 different lentil varieties or; white potato or white potato combined with 1 of 3 different lentil varieties Participants with be assigned to either the white rice or white potato group. Meals will provide 50g available carbohydrate (AC). In meals containing lentils, whole cooked lentils will provide 25g AC either white rice or white potato will provide 25g AC. Meals will be randomly consumed across 6 study visits, with 2 white bread control meals (one of which will take place on the first visit).
Experimental: Lentil 1 + white rice	Other: Various lentil varieties (varying in slow digested starch content); Randomized, cross-over block design. Comparison of glycemic and insulinemic responses following meals composed of: white rice or white rice combined with 1 of 3 different lentil varieties or; white potato or white potato combined with 1 of 3 different lentil varieties Participants with be assigned to either the white rice or white potato group. Meals will provide 50g available carbohydrate (AC). In meals containing lentils, whole cooked lentils will provide 25g AC either white rice or white potato will provide 25g AC. Meals will be randomly consumed across 6 study visits, with 2 white bread control meals (one of which will take place on the first visit).
Experimental: Lentil 2 + white rice	Other: Various lentil varieties (varying in slow digested starch content); Randomized, cross-over block design. Comparison of glycemic and insulinemic responses following meals composed of: white rice or white rice combined with 1 of 3 different lentil varieties or; white potato or white potato combined with 1 of 3 different lentil varieties Participants with be assigned to either the white rice or white potato group. Meals will provide 50g available carbohydrate (AC). In meals containing lentils, whole cooked lentils will provide 25g AC either white rice or white potato will provide 25g AC. Meals will be randomly consumed across 6 study visits, with 2 white bread control meals (one of which will take place on the first visit).
Experimental: Lentil 3 + white rice	Other: Various lentil varieties (varying in slow digested starch content); Randomized, cross-over block design. Comparison of glycemic and insulinemic responses following meals composed of: white rice or white rice combined with 1 of 3 different lentil varieties or; white potato or white potato combined with 1 of 3 different lentil varieties Participants with be assigned to either the white rice or white potato group. Meals will provide 50g available carbohydrate (AC). In meals containing lentils, whole cooked lentils will provide 25g AC either white rice or white potato will provide 25g AC. Meals will be randomly consumed across 6 study visits, with 2 white bread control meals (one of which will take place on the first visit).
Experimental: White rice	Other: Various lentil varieties (varying in slow digested starch content); Randomized, cross-over block design. Comparison of glycemic and insulinemic responses following meals composed of: white rice or white rice combined with 1 of 3 different lentil varieties or; white potato or white potato combined with 1 of 3 different lentil varieties Participants with be assigned to either the white rice or white potato group. Meals will provide 50g available carbohydrate (AC). In meals containing lentils, whole cooked lentils will provide 25g AC either white rice or white potato will provide 25g AC. Meals will be randomly consumed across 6 study visits, with 2 white bread control meals (one of which will take place on the first visit).
Experimental: Lentil 1 + potato	Other: Various lentil varieties (varying in slow digested starch content); Randomized, cross-over block design. Comparison of glycemic and insulinemic responses following meals composed of: white rice or white rice combined with 1 of 3 different lentil varieties or; white potato or white potato combined with 1 of 3 different lentil varieties Participants with be assigned to either the white rice or white potato group. Meals will provide 50g available carbohydrate (AC). In meals containing lentils, whole cooked lentils will provide 25g AC either white rice or white potato will provide 25g AC. Meals will be randomly consumed across 6 study visits, with 2 white bread control meals (one of which will take place on the first visit).
Experimental: Lentil 2 + potato	Other: Various lentil varieties (varying in slow digested starch content); Randomized, cross-over block design. Comparison of glycemic and insulinemic responses following meals composed of: white rice or white rice combined with 1 of 3 different lentil varieties or; white potato or white potato combined with 1 of 3 different lentil varieties Participants with be assigned to either the white rice or white potato group. Meals will provide 50g available carbohydrate (AC). In meals containing lentils, whole cooked lentils will provide 25g AC either white rice or white potato will provide 25g AC. Meals will be randomly consumed across 6 study visits, with 2 white bread control meals (one of which will take place on the first visit).
Experimental: Lentil 3 + potato	Other: Various lentil varieties (varying in slow digested starch content); Randomized, cross-over block design. Comparison of glycemic and insulinemic responses following meals composed of: white rice or white rice combined with 1 of 3 different lentil varieties or; white potato or white potato combined with 1 of 3 different lentil varieties Participants with be assigned to either the white rice or white potato group. Meals will provide 50g available carbohydrate (AC). In meals containing lentils, whole cooked lentils will provide 25g AC either white rice or white potato will provide 25g AC. Meals will be randomly consumed across 6 study visits, with 2 white bread control meals (one of which will take place on the first visit).
Experimental: Potato	Other: Various lentil varieties (varying in slow digested starch content); Randomized, cross-over block design. Comparison of glycemic and insulinemic responses following meals composed of: white rice or white rice combined with 1 of 3 different lentil varieties or; white potato or white potato combined with 1 of 3 different lentil varieties Participants with be assigned to either the white rice or white potato group. Meals will provide 50g available carbohydrate (AC). In meals containing lentils, whole cooked lentils will provide 25g AC either white rice or white potato will provide 25g AC. Meals will be randomly consumed across 6 study visits, with 2 white bread control meals (one of which will take place on the first visit).

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Postprandial blood glucose	Different meals will be consumed on separate occasions over 3-6 week period.	Acute- 2 hours following meal
Postprandial blood insulin	Different meals will be consumed on separate occasions over 3-6 week period.	Acute- 2 hours following meal

Collaborators and Investigators

• Sponsor: University of Guelph
• Collaborators: Agriculture and Agri-Food Canada; Saskatchewan Pulse Growers; Pulse Canada
• Investigators: Principal Investigator: Alison M Duncan, Ph.D, R.D, University of Guelph

Publications and helpful links

General Publications

• Moravek D, Duncan AM, VanderSluis LB, Turkstra SJ, Rogers EJ, Wilson JM, Hawke A, Ramdath DD. Carbohydrate Replacement of Rice or Potato with Lentils Reduces the Postprandial Glycemic Response in Healthy Adults in an Acute, Randomized, Crossover Trial. J Nutr. 2018 Apr 1;148(4):535-541. doi: 10.1093/jn/nxy018.

Study record dates

Study Major Dates

• Study Start: November 1, 2014
• Primary Completion (Actual): February 1, 2016
• Study Completion (Actual): February 1, 2016

Study Registration Dates

• First Submitted: April 16, 2015
• First Submitted That Met QC Criteria: April 21, 2015
• First Posted (Estimate): April 27, 2015

Study Record Updates

• Last Update Posted (Estimate): October 25, 2016
• Last Update Submitted That Met QC Criteria: October 24, 2016
• Last Verified: October 1, 2016

More Information

Terms related to this study

• Keywords: Diabetes; Glycemia; Lentils; Post-prandial; Glycemic response; Insulin response; Mixed meal; Slowly digestible starch; Post-prandial glycemia
• Other Study ID Numbers: 14SE012

Plan for Individual participant data (IPD)

• Plan to Share Individual Participant Data (IPD)?: No