NCT03223935

Roasted Pulse Snacks, Post-prandial Food Intake, Appetite, and Glycemia

A Comparison of Roasted Pulse Snacks on Post-prandial Food Intake, Appetite, and Glycemic Response in Healthy Young Adults

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 32 (actual)
• Sponsor: University of Manitoba · Academic / Other
• Sex: All
• Age: 18 Years – 45 Years
• Healthy volunteers: Accepted

Summary

An investigation on the effects of roasted pulse snacks on post-prandial glycemic and satiety response in healthy young adults.

Detailed description

An acute, randomized, controlled cross-over trial examining the post-prandial glycemic and satiety response to six snacks will be conducted. The study treatments are: 1) roasted corn nuts, 2) roasted chickpeas, 3) roasted yellow peas, 4) roasted pinto beans 5) roasted soybeans, and 6) roasted almonds. They will be matched for calorie content and provided in 200 kcal servings.

Conditions

• Normal Weight
• Overweight
• Normoglycemic

Interventions

Type	Name	Description
OTHER	Corn nuts	Roasted corn nut snack
OTHER	Chickpeas	Roasted chickpea snack
OTHER	Yellow peas	Roasted yellow pea snack
OTHER	Pinto beans	Roasted pinto bean snack
OTHER	Soybeans	Roasted soybean snack
OTHER	Almonds	Roasted almond snack

Timeline

• Start date: 2017-08-11
• Primary completion: 2018-04-04
• Completion: 2018-04-04
• First posted: 2017-07-21
• Last updated: 2023-01-23

Locations

1 site across 1 country: Canada