Pulses, Satiation, Food Intake and Blood Glucose

NCT01410851 | Completed

• 1 other identifier: PURENet:-Pulses and Satiation
• Study Type: interventional
• Target: 24
• Locations: 1 country
• Sites: 1

Brief Summary

Pulses have the potential to be positioned as a food for body weight and metabolic control based on their composition, effects on rate of digestion and absorption of fat and carbohydrates, and effects on satiety. However, the role of individual pulses incorporated into a mixed meal on regulation of food intake, satiety and glycaemic control remains unclear. Therefore, the objective of our study was to determine the effects of ad libitum consumption of pulse meals (treatments) on food intake at an ad libitum pulse meal, food intake at an ad libitum pizza meal at four hours, subjective appetite and blood glucose.

Conditions

Metabolic Syndrome

Outcome Measures

Primary Outcomes (1)

• Short-term energy intake

  Energy intake was measured at the treatment meal (0-20 min) and at a pizza meal (second meal) provided four hours later (260-280 min).

  over 280 min

Secondary Outcomes (1)

• Blood glucose and satiety

  20, 40, 60, 110, 140, 200, 260, 280, 300, 320 and 340 min

Study Arms (5)

Pasta, tomato sauce & added chickpeas

EXPERIMENTAL

The pulse treatments and control (pasta with tomato sauce) were made the day before the session and the recipe was calculated to provide 1500 kcal at each session. All meals had the same energy density (\~77kcal/100g). Calories derived from pulses were consistent among all pulse treatments (44%). The pulse treatments and control all contained macaroni pasta and homemade tomato sauce.

Other: dietary treatment

Pasta, tomato sauce and added lentils

EXPERIMENTAL

The pulse treatments and control (pasta with tomato sauce) were made the day before the session and the recipe was calculated to provide 1500 kcal at each session. All meals had the same energy density (\~77kcal/100g). Calories derived from pulses were consistent among all pulse treatments (44%). The pulse treatments and control all contained macaroni pasta and homemade tomato sauce.

Other: dietary treatment

Pasta, tomato sauce and added navy beans

EXPERIMENTAL

The pulse treatments and control (pasta with tomato sauce) were made the day before the session and the recipe was calculated to provide 1500 kcal at each session. All meals had the same energy density (\~77kcal/100g). Calories derived from pulses were consistent among all pulse treatments (44%). The pulse treatments and control all contained macaroni pasta and homemade tomato sauce.

Other: dietary treatment

Pasta, tomato sauce with yellow peas

EXPERIMENTAL

The pulse treatments and control (pasta with tomato sauce) were made the day before the session and the recipe was calculated to provide 1500 kcal at each session. All meals had the same energy density (\~77kcal/100g). Calories derived from pulses were consistent among all pulse treatments (44%). The pulse treatments and control all contained macaroni pasta and homemade tomato sauce.

Other: dietary treatment

Pasta and tomato sauce

EXPERIMENTAL

The pulse treatments and control (pasta with tomato sauce) were made the day before the session and the recipe was calculated to provide 1500 kcal at each session. All meals had the same energy density (\~77kcal/100g). Calories derived from pulses were consistent among all pulse treatments (44%). The pulse treatments and control all contained macaroni pasta and homemade tomato sauce.

Other: dietary treatment

Interventions

dietary treatment OTHER

A within-subject, balanced repeated-measures design was followed where subjects received 4 treatments or control over 5 weeks approximately 1 week apart. The pulse treatments contained: (1) chickpeas (Primo, Toronto, ON), (2) lentils (Primo, Toronto, ON), (3) navy beans (Ferma, Toronto, ON) or (4) yellow peas (Nupak, Toronto, ON).

Pasta and tomato sauce; Pasta, tomato sauce & added chickpeas; Pasta, tomato sauce and added lentils; Pasta, tomato sauce and added navy beans; Pasta, tomato sauce with yellow peas

Eligibility Criteria

• Age: 20 Years - 30 Years
• Sex: male
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Healthy young males with BMI of 20-24.9 kg/m2

You may not qualify if:

• Females
• Smokers
• Breakfast skippers
• Individuals with diabetes or other metabolic diseases
• Those scoring ≥ 11 on an Eating Habit Questionnaire

Sponsors & Collaborators

• University of Toronto: lead
• Agriculture and Agri-Food Canada: collaborator

Study Sites (1)

Department of Nutritional Sciences, University of Toronto

Toronto, Ontario, M5S 3E2, Canada

Location

MeSH Terms

Conditions

Metabolic Syndrome

Condition Hierarchy (Ancestors)

Insulin Resistance; Hyperinsulinism; Glucose Metabolism Disorders; Metabolic Diseases; Nutritional and Metabolic Diseases

Study Officials

• G. Harvey Anderson, PhD

  University of Toronto

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: INVESTIGATOR
• Purpose: PREVENTION
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER

Study Record Dates

• First Submitted: July 27, 2011
• First Posted: August 5, 2011
• Study Start: September 1, 2009
• Primary Completion: August 1, 2010
• Study Completion: October 1, 2010
• Last Updated: August 5, 2011

Record last verified: 2011-07

Locations

CA (1)