Clinical Trials Logo

Clinical Trial Summary

This study's overall goal is to investigate methods to improve the acceptability of pulse containing foods that provide a health benefit to consumers. The health benefits we are testing are post-prandial blood glucose attenuation and appetite related sensations in healthy human volunteers.


Clinical Trial Description

A randomized, controlled, cross-over study designed to examine the post-prandial glycaemic response, metabolism of bioactives and appetite related sensations to 20% incorporation of yellow pea flour (untreated, heat treated with 0% moisture and heat treated with 10% moisture) into bread will be conducted at the I.H. Asper Clinical Research Institute in Winnipeg, Manitoba. Eligible participants who have provided consent will be asked to attend 4 clinic visits in a fasted state. Participants will be given bread containing 20% yellow pea flour at 3 visits and bread with 100% wheat flour at 1 visit. At each visit participants will provide 7 venous blood samples via indwelling catheter, 7 capillary blood samples via finger poke, 2 urine samples, 5 questionnaires about their appetite and a questionnaire about the acceptability of the products. Each visit will last approximately 3h and be separated by 3-14 days. ;


Study Design


Related Conditions & MeSH terms


NCT number NCT03506932
Study type Interventional
Source St. Boniface Hospital
Contact
Status Completed
Phase N/A
Start date April 17, 2019
Completion date December 18, 2019

See also
  Status Clinical Trial Phase
Active, not recruiting NCT03306927 - Effect of Peas in Chili on Blood Glucose and Appetite Control N/A
Active, not recruiting NCT03306706 - Effect of Peas in Muffins on Blood Glucose and Appetite Control N/A