NCT04378374

The Effect of Pulse Flours on Blood Glucose, Satiety and Food Intake

The Effect of Food Formulated With Pulse Flours on Blood Glucose, Satiety and Food Intake

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 54 (actual)
• Sponsor: Mount Saint Vincent University · Academic / Other
• Sex: All
• Age: 19 Years – 35 Years
• Healthy volunteers: Accepted

Summary

Pulse flours represent a fast-growing segment on the functional food market; however, their health effects are not well understood. The observational studies and acute trials have established the link between frequent consumption of cooked whole pulses (beans, peas, lentils and chickpeas) and healthier body weight and improved blood glucose control. However, it is not clear whether these effects still remain after the processing of pulses into flours. The investigators hypothesized that the baked food products formulated with lentil flour of the same particle size as all-purpose wheat flour may reduce postprandial glycaemia and elicit a stronger suppression of subjective appetite due to its higher content of protein and resistant carbohydrate compared to all-purpose wheat flour. The treatments will be formulated either with lentil flour or with all-purpose wheat flour of similar particle size or with their combination. The objective of the project is to test the effect of foods formulated with lentil flour and/or wheat flour on blood glucose, short-term food intake and subjective appetite.

Conditions

• Blood Glucose
• Eating
• Appetite
• Food

Interventions

Type	Name	Description
OTHER	Food-1	Baked food made of lentil flour
OTHER	Food-2	Baked food made of lentil flour and wheat flour
OTHER	Food-3	Baked food made of wheat flour
OTHER	Food-4	Potable water (energy and carbohydrate-free control)

Timeline

• Start date: 2019-09-16
• Primary completion: 2022-08-31
• Completion: 2022-12-31
• First posted: 2020-05-07
• Last updated: 2023-03-16

Locations

1 site across 1 country: Canada