Impact of Pea, Lentil and Oat Flour Particle Size on Glycemic Response in Healthy Adults (PLO)

University of Toronto

Status: Completed

Conditions: Malnutrition; Diabetes; Obesity; Malnutrition; Protein

Treatments: Other: Crackers made with whole, coarse, or fine pea and/or wheat flour; Other: Porridge made with oat flour; Other: Crackers made with whole, coarse, or fine lentil and/or wheat flour

Study type: Interventional

Funder types: Other

Identifiers

NCT05291351

20180182

Details and patient eligibility

About

The study looks at the comparative effects of food products made with pea, lentil, and oat flour of various particle sizes on postprandial glycemic response, appetite and food intake, and amino acid release in healthy adults.

Full description

A total of 60 participants (30 males, 30 females) will take part in this study at the University of Toronto. Twenty participants will be recruited to each one of three trials (pea, lentil or oat) and will attend 4 study sessions where they will consume crackers/porridge made with pea, lentil, oat, or wheat flours of different particle sizes. Questionnaires will be filled out to assess their recent food intake, physical activity, sleep quality, stress level, appetite, physical comfort, and energy/fatigue level, as well as tastefulness of the food. Blood samples will be collected at fasting and at various time points over a 2 hour period after eating to measure blood glucose, insulin, and amino acid concentrations. Before leaving, participants will receive an all-you-can-eat pizza meal to assess their food intake.

Enrollment: 60 patients

Sex: All

Ages: 18 to 45 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• 18-45 years of age
• BMI 18.5-29.9 kg/m2
• Willing to maintain habitual diet, physical activity pattern, and body weight throughout the trial.
• Willing to maintain current dietary supplement use throughout the trial.
• Willing to abstain from alcohol consumption for 24h prior to all test visits.
• Willing to avoid vigorous physical activity for 24h prior to all test visits.
• Understanding the study procedure and willing to provide informed consent to participate in the study and authorization to release relevant protected health information to the study investigator.

Exclusion criteria

• Smoking
• Thyroid problems
• Previous history of cardiovascular disease, diabetes, liver or kidney disease, inflammatory bowel disease, celiac disease, short bowel syndrome, a malabsorptive syndrome, pancreatitis, gallbladder or biliary disease.
• Presence of a gastrointestinal disorder or surgeries within the past year.
• Known to be pregnant or lactating.
• Unwillingness or inability to comply with the experimental procedures and to follow our safety guidelines.
• Allergies to peanuts and nuts.
• Known intolerances, sensitivity or allergy to any ingredients in the study products: pea flour, lentil flour, oat flour and whole wheat flour.
• Regular breakfast skipping (consumes breakfast less than 5 days a week)
• Extreme dietary habits (i.e Atkins diet, very high protein diets, etc.) or restrained eaters, identified by a score of ≥ 11 on the Eating Habits Questionnaire
• Uncontrolled hypertension (systolic blood pressure > 140 mm Hg or diastolic blood pressure > 90 mm Hg) as defined by the average blood pressure measured at screening.
• Weight gain or loss of at least 10lbs in previous three months.
• Excessive alcohol intake (more than 2 drinks per day or more than 9 drinks per week).
• Consuming prescription or non-prescription drug, herbal or nutritional supplements known to affect blood glucose or that could affect the outcome of the study as per investigator's judgment.

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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60 participants in 3 patient groups

Pea

Experimental group

Description:

Treatment 1: crackers made with 25% whole pea flour + 75% all-purpose wheat flour; Treatment 2: crackers made with 25% coarse pea flour + 75% all-purpose wheat flour; Treatment 3: crackers made with 25% fine pea flour + 75% all-purpose wheat flour; Treatment 4: crackers made with 100% all-purpose wheat flour (control)

Treatment:

Other: Crackers made with whole, coarse, or fine pea and/or wheat flour

Lentil

Experimental group

Description:

Treatment 1: crackers made with 25% whole lentil flour + 75% all-purpose wheat flour; Treatment 2: crackers made with 25% coarse lentil flour + 75% all-purpose wheat flour; Treatment 3: crackers made with 25% fine lentil flour + 75% all-purpose wheat flour; Treatment 4: crackers made with 100% all-purpose wheat flour (control)

Treatment:

Other: Crackers made with whole, coarse, or fine lentil and/or wheat flour

Oats

Experimental group

Description:

Treatment 1: porridge made with whole oat flour; Treatment 2: porridge made with coarse oat flour; Treatment 3: porridge made with fine oat flour; Treatment 4: porridge made with commercial oat flour (control)

Treatment:

Other: Porridge made with oat flour