NCT02923089

Postprandial Blood Glucose and Insulin Levels Following Consumption of Lentil-containing Food Products

The Love of Lentils (LoL) Study - Phase 2: The Effect of Acute Consumption of Lentil-containing Food Products on Post-prandial Blood Glucose and Insulin in Healthy Adults

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 24 (actual)
• Sponsor: University of Guelph · Academic / Other
• Sex: All
• Age: 18 Years – 40 Years
• Healthy volunteers: Accepted

Summary

This study will recruit 20 healthy adults (male and female) to complete 9 study visits where they will consume different food products (chili, soup and muffin) with or without lentils incorporated into the them. Blood samples will be obtained by finger prick before and for 2 hours after the meal and analyzed for glucose and insulin.

Detailed description

The purpose of the current study is to determine the effects of lentil-containing food products on postprandial blood glucose and insulin levels in healthy premenopausal women and men aged 18-40 years old.This study will use a randomized crossover design. Participants will complete a series of 9 study visits during which participants will consume 9 study treatment meals consisting of muffins, soup and chilli, with and without lentils. Participants will then have their blood sampled for the following 2 hours by finger prick. Participants will remain seated during the test period. All study visits will occur at the Human Nutraceutical Research Unit and be separated by a washout period of 3-7 days. Throughout the study, it will be asked that participants' lifestyle and physical activity remain unchanged. Participants will be instructed to not start any new dietary approaches, and to not start any new natural health products (unless instructed by a physician).

Conditions

• Postprandial Glycemia in Healthy Adults

Interventions

Type	Name	Description
OTHER	Muffin: 25g available carbohydrate from small green lentil	Comparison of postprandial blood glucose and insulin following consumption of food products with and without lentils.
OTHER	Muffin: 25g available carbohydrate from split red lentil	Comparison of postprandial blood glucose and insulin following consumption of food products with and without lentils.
OTHER	Wheat muffin	Comparison of postprandial blood glucose and insulin following consumption of food products with and without lentils.
OTHER	Soup: 25g available carbohydrate from small green lentil	Comparison of postprandial blood glucose and insulin following consumption of food products with and without lentils.
OTHER	Soup: 25g available carbohydrate from split red lentil	Comparison of postprandial blood glucose and insulin following consumption of food products with and without lentils.
OTHER	Potato soup	Comparison of postprandial blood glucose and insulin following consumption of food products with and without lentils.
OTHER	Chili: 25g available carbohydrate from small green lentil	Comparison of postprandial blood glucose and insulin following consumption of food products with and without lentils.
OTHER	Chili: 25g available carbohydrate from split red lentil	Comparison of postprandial blood glucose and insulin following consumption of food products with and without lentils.
OTHER	Rice chili	Comparison of postprandial blood glucose and insulin following consumption of food products with and without lentils.

Timeline

• Start date: 2017-01-01
• Primary completion: 2018-03-01
• Completion: 2018-03-01
• First posted: 2016-10-04
• Last updated: 2018-04-03

Locations

1 site across 1 country: Canada