Skip to main content
OpenTrials
Completed

NCT Number: NCT02015429

Effect of Yellow Pea Protein and Fibre Added to a High-carb Meal on Glycemic Response and Food Intake

The investigators hypothesized that consuming isolated yellow pea fibre or protein, alone to together, as part of a high-carbohydrate pasta meal, would reduce the blood glucose response to the meal compared to a meal without yellow pea components and reduce food intake at a meal served 2 hours later.

Completed

Looking for future studies?

Notify Me

Key information

Conditions

Obesity Body Weight Diabetes Diabetes Mellitus Endocrine System Diseases Glucose Metabolism Disorders Metabolic Diseases Nutrition Disorders Nutritional and Metabolic Diseases Overnutrition Overweight Pathological Conditions, Signs and Symptoms Signs and Symptoms

Age range

20 year–30 year

Sex eligibility

Male

Study type

Interventional

Phase

Not applicable

Primary location

University of Toronto, Toronto, Ontario, Canada

Loading trial locations.

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

  • Non-smoking
  • No metabolic disease
  • BMI 20 - 25 kg/m^2
  • male
  • age 20-30

Exclusion criteria

  • Intolerance to treatments
  • on appetite-modifying medications
  • restrictive eating
  • smoking
  • over or underweight
  • breakfast-skipping

Treatment and study plan

Pasta meal with added fractions or control with no fractions

Dietary Supplement

Primary outcomes

  1. Ad libitum food intake at second pizza meal

    Time frame: 135 mins after completion of treatment, 20 mins to eat pizza meal.

    Food intake measured via electronic scale in g, then converted to kcal using the caloric density.

  2. Blood glucose

    Time frame: between 0 and 215 mins, every 15-30 mins

    Blood glucose measured via hand-held glucometer and finger prick.

Secondary outcomes

  1. Subjective appetite

    Time frame: 0 to 215 minutes

    Measured via Visual Analog Scales (VAS)

Other outcomes

  1. Palatability of treatments

    Time frame: following treatment consumption at 15 mins

    Measured by VAS to ensure palatability is not confounding other outcomes.

Sponsors and collaborators

Lead sponsor

University of Toronto

Other

Registry information

Important dates

Study start
2007
Primary completion
2008
Study completion
2008
First posted
Dec 19, 2013
Registry last updated
Dec 19, 2013

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

Related clinical trials

Published trials that share one or more normalized conditions with this study.