NCT02658591

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

• Status: Unknown
• Phase: N/A
• Study type: Interventional
• Enrollment: 60 (estimated)
• Sponsor: University of Toronto · Academic / Other
• Sex: Male
• Age: 18 Years – 30 Years
• Healthy volunteers: Accepted

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

Conditions

• Obesity
• Diabetes

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	Crackers/pasta with added faba bean protein concentrate	Protein concentrate treatment
DIETARY_SUPPLEMENT	Crackers/pasta with added faba bean protein isolate	Protein isolate treatment
DIETARY_SUPPLEMENT	Crackers/pasta with added faba bean starch	Starch treatment
DIETARY_SUPPLEMENT	Crackers/pasta with added faba bean flour	Flour treatment
DIETARY_SUPPLEMENT	Crackers/pasta with no faba bean fraction	Control treatment

Timeline

• Start date: 2016-01-01
• Primary completion: 2023-12-31
• Completion: 2024-05-31
• First posted: 2016-01-20
• Last updated: 2023-06-26

Locations

1 site across 1 country: Canada