NCT03506932

Effect of Pea Flour in Bread on Blood Glucose

A Randomized, Controlled, Cross-over Trial Examining the Effect of Yellow Pea Flour in Bread on Post-prandial Glycaemic Response in Healthy Adults

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

Summary

This study's overall goal is to investigate methods to improve the acceptability of pulse containing foods that provide a health benefit to consumers. The health benefits we are testing are post-prandial blood glucose attenuation and appetite related sensations in healthy human volunteers.

Detailed description

A randomized, controlled, cross-over study designed to examine the post-prandial glycaemic response, metabolism of bioactives and appetite related sensations to 20% incorporation of yellow pea flour (untreated, heat treated with 0% moisture and heat treated with 10% moisture) into bread will be conducted at the I.H. Asper Clinical Research Institute in Winnipeg, Manitoba. Eligible participants who have provided consent will be asked to attend 4 clinic visits in a fasted state. Participants will be given bread containing 20% yellow pea flour at 3 visits and bread with 100% wheat flour at 1 visit. At each visit participants will provide 7 venous blood samples via indwelling catheter, 7 capillary blood samples via finger poke, 2 urine samples, 5 questionnaires about their appetite and a questionnaire about the acceptability of the products. Each visit will last approximately 3h and be separated by 3-14 days.

Conditions

• Post-prandial Glycaemic Response

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	Untreated	Bread made with 20% yellow pea flour that was untreated.
DIETARY_SUPPLEMENT	Heat treated with 0% moisture	Bread made with 20% yellow pea flour that was heat treated with 0% moisture.
DIETARY_SUPPLEMENT	Heat treated with 10% moisture	Bread made with 20% yellow pea flour that was heat treated with 10% moisture.
DIETARY_SUPPLEMENT	Wheat	Bread made with 100% wheat

Timeline

• Start date: 2019-04-17
• Primary completion: 2019-12-18
• Completion: 2019-12-18
• First posted: 2018-04-24
• Last updated: 2024-11-29

Locations

1 site across 1 country: Canada