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Impact of Pea, Lentil and Oat Flour Particle Size on Glycemic Response in Healthy Adults — PLO  

Obesity Clinical Trial

Official title:
Comparison of the Impacts of Pea, Lentil, and Oat Flour Particle Size on Postprandial Glycemic Response and Appetite in Healthy Adults

Clinical Trial Summary

The study looks at the comparative effects of food products made with pea, lentil, and oat flour of various particle sizes on postprandial glycemic response, appetite and food intake, and amino acid release in healthy adults.

Clinical Trial Description

A total of 60 participants (30 males, 30 females) will take part in this study at the University of Toronto. Twenty participants will be recruited to each one of three trials (pea, lentil or oat) and will attend 4 study sessions where they will consume crackers/porridge made with pea, lentil, oat, or wheat flours of different particle sizes. Questionnaires will be filled out to assess their recent food intake, physical activity, sleep quality, stress level, appetite, physical comfort, and energy/fatigue level, as well as tastefulness of the food. Blood samples will be collected at fasting and at various time points over a 2 hour period after eating to measure blood glucose, insulin, and amino acid concentrations. Before leaving, participants will receive an all-you-can-eat pizza meal to assess their food intake. ;

Study Design

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT05291351
Study type Interventional
Source University of Toronto
Contact Hrvoje Fabek, PhD
Phone (416) 978-0799
Email hrvoje.fabek@utoronto.ca
Status Recruiting
Phase N/A
Start date April 1, 2022
Completion date March 30, 2024
View Details
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