Effect of Yellow Pea Protein and Fibre Added to a High-carb Meal on Glycemic Response and Food Intake
1 other identifier
interventional
15
1 country
2
Brief Summary
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.
Trial Health
Trial Health Score
Automated assessment based on enrollment pace, timeline, and geographic reach
participants targeted
Target at below P25 for not_applicable obesity
Started Dec 2007
Shorter than P25 for not_applicable obesity
2 active sites
Health score is calculated from publicly available data and should be used for screening purposes only.
Trial Relationships
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Study Timeline
Key milestones and dates
Study Start
First participant enrolled
December 1, 2007
CompletedPrimary Completion
Last participant's last visit for primary outcome
December 1, 2008
CompletedStudy Completion
Last participant's last visit for all outcomes
December 1, 2008
CompletedFirst Submitted
Initial submission to the registry
December 9, 2013
CompletedFirst Posted
Study publicly available on registry
December 19, 2013
CompletedDecember 19, 2013
December 1, 2013
1 year
December 9, 2013
December 12, 2013
Conditions
Keywords
Outcome Measures
Primary Outcomes (2)
Ad libitum food intake at second pizza meal
Food intake measured via electronic scale in g, then converted to kcal using the caloric density.
135 mins after completion of treatment, 20 mins to eat pizza meal.
Blood glucose
Blood glucose measured via hand-held glucometer and finger prick.
between 0 and 215 mins, every 15-30 mins
Secondary Outcomes (1)
Subjective appetite
0 to 215 minutes
Other Outcomes (1)
Palatability of treatments
following treatment consumption at 15 mins
Study Arms (4)
Control
ACTIVE COMPARATORPasta meal with added fractions or control with no fractions Pasta meal with no pea fractions
10 g protein
EXPERIMENTALPasta meal with added fractions or control with no fractions 10 g net yellow pea protein added to pasta meal
7 g yellow pea fibre
EXPERIMENTALPasta meal with added fractions or control with no fractions 7 g net yellow pea fibre added to pasta meal
Yellow pea fibre & protein
EXPERIMENTALPasta meal with added fractions or control with no fractions 10 g net yellow pea protein plus 7 g net yellow pea fibre added to pasta meal
Interventions
Eligibility Criteria
You may qualify if:
- Non-smoking
- No metabolic disease
- BMI 20 - 25 kg/m\^2
- male
- age 20-30
You may not qualify if:
- Intolerance to treatments
- on appetite-modifying medications
- restrictive eating
- smoking
- over or underweight
- breakfast-skipping
Contact the study team to confirm eligibility.
Sponsors & Collaborators
Study Sites (2)
University of Toronto - Department of Nutritional Sciences
Toronto, Ontario, M5S 3E2, Canada
University of Toronto
Toronto, Ontario, M5S 3E2, Canada
MeSH Terms
Conditions
Condition Hierarchy (Ancestors)
Study Officials
- PRINCIPAL INVESTIGATOR
Harvey G Anderson, PhD
University of Toronto
Study Design
- Study Type
- interventional
- Phase
- not applicable
- Allocation
- RANDOMIZED
- Masking
- SINGLE
- Who Masked
- PARTICIPANT
- Purpose
- BASIC SCIENCE
- Intervention Model
- CROSSOVER
- Sponsor Type
- OTHER
- Responsible Party
- PRINCIPAL INVESTIGATOR
- PI Title
- Professor
Study Record Dates
First Submitted
December 9, 2013
First Posted
December 19, 2013
Study Start
December 1, 2007
Primary Completion
December 1, 2008
Study Completion
December 1, 2008
Last Updated
December 19, 2013
Record last verified: 2013-12