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

NCT04378374 | Completed

• 1 other identifier: 2018-201
• Study Type: interventional
• Target: 54
• Locations: 1 country
• Sites: 1

Brief 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

Keywords

Pulses; Flour; Food Intake; Satiety; Blood Glucose

Outcome Measures

Primary Outcomes (3)

• Blood Glucose

  The concentration of venous blood glucose before and after each treatment consumption

  0-120 minutes

• Food Intake

  The amount of energy (kcal) consumed ad libitum at the test meal (pizza lunch) two hours after each treatment consumption

  120 minutes

• Subjective Appetite

  The subjective assessment of appetite parameters including desire to eat, fullness, hunger and a prospective food consumption measured with 100 mm Visual Analogue Scales with two opposite statements at each end (e.g., for the hunger scale, 0 mm means not hungry at all, and 100 mm means very hungry).

  0-120 minutes

Secondary Outcomes (2)

• Physical Comfort

  0-120 minutes

• Palatability of Food

  5 minutes

Study Arms (4)

Baked food made of lentil flour

EXPERIMENTAL

Food prepared with 100% lentil flour

Other: Food-1

Baked food made of lentil flour and wheat flour

EXPERIMENTAL

Food prepared with a mixture of lentil flour and wheat flour

Other: Food-2

Baked food made of wheat flour

EXPERIMENTAL

Food prepared with 100% wheat flour

Other: Food-3

Water

EXPERIMENTAL

Potable water (energy and carbohydrate-free control)

Other: Food-4

Interventions

Food-1 OTHER

Baked food made of lentil flour

Baked food made of lentil flour

Food-2 OTHER

Baked food made of lentil flour and wheat flour

Baked food made of lentil flour and wheat flour

Food-3 OTHER

Baked food made of wheat flour

Baked food made of wheat flour

Food-4 OTHER

Potable water (energy and carbohydrate-free control)

Water

Eligibility Criteria

• Age: 19 Years - 35 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Healthy young male and female adults (19-35 y) with body mass index (BMI) of 20.0-24.9kg/m2

You may not qualify if:

• Breakfast skippers
• Smokers (including e-cigarettes) / cannabis consumers
• Those with BMI \< 18.5 and \> 24.5 kg/m2
• People with chronic diseases
• People with impaired blood glucose control
• People taking medication that may affect central and peripheral mechanisms of food intake regulation, blood glucose control, cognitive performance and sedative medication.
• People with intellectual disabilities (excluded due to their inability to comprehend hedonic and visual analogue scales used in the study).
• People with food allergies or gastrointestinal disorders (e.g., IBS and others).

Sponsors & Collaborators

• Mount Saint Vincent University: lead

Study Sites (1)

Mount Saint Vincent University

Halifax, Nova Scotia, B3M 2J6, Canada

Location

Study Officials

• Bohdan Luhovyy, PhD

  Mount Saint Vincent University

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: DOUBLE
• Who Masked: PARTICIPANT, INVESTIGATOR
• Masking Details: The participants and investigators are blinded and could not distinguish the food formulated with different flours. The taste and flavour in all treatments were similar due to added flavourings.
• Purpose: BASIC SCIENCE
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Associate Professor

Study Record Dates

• First Submitted: May 2, 2020
• First Posted: May 7, 2020
• Study Start: September 16, 2019
• Primary Completion: August 31, 2022
• Study Completion: December 31, 2022
• Last Updated: March 16, 2023

Record last verified: 2023-03

Data Sharing

• IPD Sharing: Will not share

Locations

CA (1)