Effects of Faba Bean Fractions as Ingredients in Novel Food Products on Glycemia, Appetite and Metabolic Control

To describe the effect and mechanisms of action faba bean powder and fractions (protein, starch and fiber) on glucose and insulin homeostasis, food intake, satiety and metabolic regulation in young adults (18 to 30 years).

Study Overview

• Status: Completed
• Conditions: Insulin; Appetite; Faba Bean; Post-prandial Blood Glucose; Satiety Hormones
• Intervention / Treatment: Other: Faba bean powder smoothie; Other: Faba bean protein concentrate smoothie; Other: Faba bean starch smoothie; Other: Faba bean protein isolate smoothie; Other: Non-pulse smoothie smoothie

Detailed Description

The overall objective is to describe the effect and mechanisms of action of faba bean powder and fractions (protein, starch and fiber) on glucose and insulin homeostasis, food intake, satiety and metabolic regulation in young adults (18 to 30 years). The specific objectives are to test the acute effects of different faba bean ingredient smoothie on: 1) post-prandial blood glucose, appetite, satiety hormone and insulin for 200 minutes, and 2) food intake 120 minutes following consumption of the faba bean smoothie. Two short-term acute studies will be conducted to meet these objectives. Both acute studies will follow a randomized, double blinded, balanced, repeated measures design and the same protocol; except one will have an ad libitum pizza meal (study 1), while the other will have a fixed pizza meal (study 2) at 120 minutes. Half the participants will have blood drawn by IV and the other half will be finger prick.

• Study Type: Interventional
• Enrollment (Actual): 60
• Phase: Not Applicable

Contacts and Locations

Study Locations

• Canada
  • Manitoba
    • Winnipeg, Manitoba, Canada, R3T 2N2
      • Richardson Centre for Functional Foods and Nutraceuticals

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 20 years to 30 years (Adult)
• Accepts Healthy Volunteers: No
• Genders Eligible for Study: Male

Description

Inclusion Criteria:

• healthy
• non-smoking males
• aged 20-30 years (min/max age)
• a body mass index between 20 and 25 kg/m2 (the range generally accepted as ideal/healthy by Health and Welfare Canada)

Exclusion Criteria:

• individuals diagnosed with diabetes
• those on medication
• breakfast skippers
• on an energy restricted diet
• this study excludes females because appetite and blood glucose during the female menstruation cycle changes due to fluctuations in hormones

Study Plan

How is the study designed?

Design Details

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

Number of Arms

5

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Placebo Comparator: Control smoothie; Control smoothie with 32 g corn maltodextrin without added faba bean fractions.	Other: Faba bean powder smoothie; Breakfast smoothie with 32 g whole faba bean powder (300g).; Other: Faba bean protein concentrate smoothie; Breakfast smoothie with 32 g faba bean protein concentrate.; Other: Faba bean starch smoothie; Breakfast smoothie with 33 g faba bean starch.; Other: Faba bean protein isolate smoothie; Breakfast smoothie with 32 g faba bean protein isolate.
Experimental: Faba Bean powder smoothie; Breakfast smoothie with 32 g whole faba bean powder.	Other: Faba bean protein concentrate smoothie; Breakfast smoothie with 32 g faba bean protein concentrate.; Other: Faba bean starch smoothie; Breakfast smoothie with 33 g faba bean starch.; Other: Faba bean protein isolate smoothie; Breakfast smoothie with 32 g faba bean protein isolate.; Other: Non-pulse smoothie smoothie; Control smoothie with 32 g corn maltodextrin without added faba bean fractions.
Experimental: Faba bean protein concentrate smoothie; Breakfast smoothie with 32 g faba bean protein concentrate.	Other: Faba bean powder smoothie; Breakfast smoothie with 32 g whole faba bean powder (300g).; Other: Faba bean starch smoothie; Breakfast smoothie with 33 g faba bean starch.; Other: Faba bean protein isolate smoothie; Breakfast smoothie with 32 g faba bean protein isolate.; Other: Non-pulse smoothie smoothie; Control smoothie with 32 g corn maltodextrin without added faba bean fractions.
Experimental: Faba bean starch smoothie; Breakfast smoothie with 33 g faba bean starch.	Other: Faba bean powder smoothie; Breakfast smoothie with 32 g whole faba bean powder (300g).; Other: Faba bean protein concentrate smoothie; Breakfast smoothie with 32 g faba bean protein concentrate.; Other: Faba bean protein isolate smoothie; Breakfast smoothie with 32 g faba bean protein isolate.; Other: Non-pulse smoothie smoothie; Control smoothie with 32 g corn maltodextrin without added faba bean fractions.
Experimental: Faba bean protein isolate smoothie; Breakfast smoothie with 32 g faba bean protein isolate.	Other: Faba bean powder smoothie; Breakfast smoothie with 32 g whole faba bean powder (300g).; Other: Faba bean protein concentrate smoothie; Breakfast smoothie with 32 g faba bean protein concentrate.; Other: Faba bean starch smoothie; Breakfast smoothie with 33 g faba bean starch.; Other: Non-pulse smoothie smoothie; Control smoothie with 32 g corn maltodextrin without added faba bean fractions.

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
blood glucose	measured by finger prick blood samples by glucose meters	0-200 minutes

Secondary Outcome Measures

Outcome Measure	Measure Description	Time Frame
appetite	measured by VAS questionnaire	0-200 minutes
satiety hormones	measured by enzyme-linked immunosorbent assay (ELISA)	0- 200mins
insulin	measured by ELISA	0-200mins
food intake	energy intake at ad-libitum pizza meal	120 minutes following consumption of the faba bean smoothie
physical comfort	measured by VAS questionnaire	0-200 minutes
energy/fatigue	measured by VAS questionaire	0-200 minutes

Collaborators and Investigators

• Sponsor: University of Manitoba

Study record dates

Study Major Dates

• Study Start: January 1, 2016
• Primary Completion (Actual): October 21, 2017
• Study Completion (Actual): October 21, 2017

Study Registration Dates

• First Submitted: November 19, 2015
• First Submitted That Met QC Criteria: January 25, 2016
• First Posted (Estimate): January 28, 2016

Study Record Updates

• Last Update Posted (Actual): January 23, 2023
• Last Update Submitted That Met QC Criteria: January 19, 2023
• Last Verified: April 1, 2021

More Information

Terms related to this study

• Other Study ID Numbers: B2015:110