The Effect of Pulse Flours on Blood Glucose, Satiety and Food Intake

The Effect of Food Formulated With Pulse Flours on Blood Glucose, Satiety and Food Intake

Pulse flours represent a fast-growing segment on the functional food market; however, their health effects are not well understood. The observational studies and acute trials have established the link between frequent consumption of cooked whole pulses (beans, peas, lentils and chickpeas) and healthier body weight and improved blood glucose control. However, it is not clear whether these effects still remain after the processing of pulses into flours. The investigators hypothesized that the baked food products formulated with lentil flour of the same particle size as all-purpose wheat flour may reduce postprandial glycaemia and elicit a stronger suppression of subjective appetite due to its higher content of protein and resistant carbohydrate compared to all-purpose wheat flour. The treatments will be formulated either with lentil flour or with all-purpose wheat flour of similar particle size or with their combination. The objective of the project is to test the effect of foods formulated with lentil flour and/or wheat flour on blood glucose, short-term food intake and subjective appetite.

Study Overview

• Status: Completed
• Conditions: Blood Glucose; Eating; Food; Appetite
• Intervention / Treatment: Other: Food-1; Other: Food-2; Other: Food-3; Other: Food-4

• Study Type: Interventional
• Enrollment (Actual): 54
• Phase: Not Applicable

Contacts and Locations

Study Locations

• Canada
  • Nova Scotia
    • Halifax, Nova Scotia, Canada, B3M 2J6
      • Mount Saint Vincent University

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 19 years to 35 years (Adult)
• Accepts Healthy Volunteers: Yes
• Genders Eligible for Study: All

Description

Inclusion Criteria:

• Healthy young male and female adults (19-35 y) with body mass index (BMI) of 20.0-24.9kg/m2

Exclusion Criteria:

• Breakfast skippers
• Smokers (including e-cigarettes) / cannabis consumers
• Those with BMI < 18.5 and > 24.5 kg/m2
• People with chronic diseases
• People with impaired blood glucose control
• People taking medication that may affect central and peripheral mechanisms of food intake regulation, blood glucose control, cognitive performance and sedative medication.
• People with intellectual disabilities (excluded due to their inability to comprehend hedonic and visual analogue scales used in the study).
• People with food allergies or gastrointestinal disorders (e.g., IBS and others).

Study Plan

How is the study designed?

Design Details

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

Number of Arms

4

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Experimental: Baked food made of lentil flour; Food prepared with 100% lentil flour	Other: Food-1; Baked food made of lentil flour
Experimental: Baked food made of lentil flour and wheat flour; Food prepared with a mixture of lentil flour and wheat flour	Other: Food-2; Baked food made of lentil flour and wheat flour
Experimental: Baked food made of wheat flour; Food prepared with 100% wheat flour	Other: Food-3; Baked food made of wheat flour
Experimental: Water; Potable water (energy and carbohydrate-free control)	Other: Food-4; Potable water (energy and carbohydrate-free control)

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Blood Glucose	The concentration of venous blood glucose before and after each treatment consumption	0-120 minutes
Food Intake	The amount of energy (kcal) consumed ad libitum at the test meal (pizza lunch) two hours after each treatment consumption	120 minutes
Subjective Appetite	The subjective assessment of appetite parameters including desire to eat, fullness, hunger and a prospective food consumption measured with 100 mm Visual Analogue Scales with two opposite statements at each end (e.g., for the hunger scale, 0 mm means not hungry at all, and 100 mm means very hungry).	0-120 minutes

Secondary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Physical Comfort	The subjective assessment of wellness and gastrointestinal symptoms including a feeling of nausea, diarrhea, flatulence, and other parameters measured with 100 mm Visual Analogue Scales with two opposite statements at each end.	0-120 minutes
Palatability of Food	The palatability of the treatments will be measured immediately after consumption with a 100 mm Visual Analogue Scale with two opposite statements at each end or with a 9-point hedonic scale.	5 minutes

Collaborators and Investigators

• Sponsor: Mount Saint Vincent University
• Investigators: Principal Investigator: Bohdan Luhovyy, PhD, Mount Saint Vincent University

Study record dates

Study Major Dates

• Study Start (Actual): September 16, 2019
• Primary Completion (Actual): August 31, 2022
• Study Completion (Actual): December 31, 2022

Study Registration Dates

• First Submitted: May 2, 2020
• First Submitted That Met QC Criteria: May 5, 2020
• First Posted (Actual): May 7, 2020

Study Record Updates

• Last Update Posted (Actual): March 16, 2023
• Last Update Submitted That Met QC Criteria: March 14, 2023
• Last Verified: March 1, 2023

More Information

Terms related to this study

• Keywords: Flour; Food Intake; Blood Glucose; Satiety; Pulses
• Other Study ID Numbers: 2018-201

Plan for Individual participant data (IPD)

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

Drug and device information, study documents

• Studies a U.S. FDA-regulated drug product: No
• Studies a U.S. FDA-regulated device product: No