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

Obesity Clinical Trial

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT02015429
• Other study ID #: Pea_Fractionation_mixed_meal
• Status: Completed
• Phase: N/A
• First received: December 9, 2013
• Last updated: December 12, 2013
• Start date: December 2007
• Est. completion date: December 2008

Study information

• Verified date: December 2013
• Source: University of Toronto
• Contact: n/a
• Is FDA regulated: No
• Health authority: Canada: Health CanadaCanada: Canadian Institutes of Health Research
• Study type: Interventional

Clinical Trial Summary

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.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 15
• Est. completion date: December 2008
• Est. primary completion date: December 2008
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: Male
• Age group: 20 Years to 30 Years

Eligibility

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 Design

Allocation: Randomized, Intervention Model: Crossover Assignment, Masking: Single Blind (Subject), Primary Purpose: Basic Science

Related Conditions & MeSH terms

• Diabetes
• Obesity

Intervention

Dietary Supplement:
• Pasta meal with added fractions or control with no fractions

Locations

Country	Name	City	State
Canada	University of Toronto	Toronto	Ontario
Canada	University of Toronto - Department of Nutritional Sciences	Toronto	Ontario

Sponsors (1)

Lead Sponsor	Collaborator
University of Toronto

Country where clinical trial is conducted

Canada, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Other	Palatability of treatments	Measured by VAS to ensure palatability is not confounding other outcomes.	following treatment consumption at 15 mins	No
Primary	Ad libitum food intake at second 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.	No
Primary	Blood glucose	Blood glucose measured via hand-held glucometer and finger prick.	between 0 and 215 mins, every 15-30 mins	No
Secondary	Subjective appetite	Measured via Visual Analog Scales (VAS)	0 to 215 minutes	No