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

Obesity Clinical Trial

Official title:

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

Clinical Trial Details — Status: Active, not recruiting

Administrative data

• NCT number: NCT02658591
• Other study ID #: SPG_UofT_FabaBean
• Status: Active, not recruiting
• Phase: N/A
• Start date: January 2016
• Est. completion date: May 31, 2024

Study information

• Verified date: June 2023
• Source: University of Toronto
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial Summary

The investigators hypothesized that consuming crackers or pasta enriched with faba bean fractions (faba bean protein concentrate, faba bean protein isolate, faba bean flour and faba bean starch), would reduce the blood glucose response to the meal compared to foods without faba bean components and reduce food intake at a meal

Recruitment information / eligibility

• Status: Active, not recruiting
• Enrollment: 60
• Est. completion date: May 31, 2024
• Est. primary completion date: December 31, 2023
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: Male
• Age group: 18 Years to 30 Years

Eligibility

Inclusion Criteria:

• Non-smoking

• No metabolic disease

• BMI 20 - 25 kg/m^2

• Male

• Age 18-30

Exclusion Criteria:

• Intolerance to treatments

• Currently taking appetite-modifying medications

• Restrictive eating

• Smoking

• Over- or underweight

• Breakfast-skipping

Related Conditions & MeSH terms

• Diabetes
• Obesity

Intervention

Dietary Supplement:
• Crackers/pasta with added faba bean protein concentrate
Protein concentrate treatment
• Crackers/pasta with added faba bean protein isolate
Protein isolate treatment
• Crackers/pasta with added faba bean starch
Starch treatment
• Crackers/pasta with added faba bean flour
Flour treatment
• Crackers/pasta with no faba bean fraction
Control treatment

Locations

Country	Name	City	State
Canada	University of Toronto	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
Primary	Change in blood glucose levels	Each participant will attend 5 sessions in total (randomized 5-arm cross-over design)	Starting at the beginning of each session (0 minutes, before consumption of treatment) and every 15 - 30 minutes up to 200 minutes (time of completion of each session)
Primary	Change in gut hormone levels measured in the blood	Each participant will attend 5 sessions in total (randomized 5-arm cross-over design)	Starting at the beginning of each session (0 minutes, before consumption of treatment) and every 30 minutes up to 200 minutes (time of completion of each session)
Secondary	Subjective appetite	Measured using Visual Analog Scales (VAS)	From 0 to 200 minutes
Secondary	Ad libitum food (pizza meal) intake as measured by the amount of pizza (in grams) consumed during the 20 minute period	Each participant will also answer questions related to physical comfort, motivation to eat, and rating feelings of energy and fatigue using Visual Analog Scales (VAS)	120 minutes after completion of treatment, 20 minutes were allocated to allow for pizza consumption