PERFECT Project - Part 1 - Study 1

University of Manitoba

Status: Completed

Conditions: Obesity Prevention; Diabetes Prevention

Treatments: Other: Navy bean flour; Other: Control; Other: Lentil flour; Other: Large particle size pea flour; Other: Small particle size pea flour; Other: Pinto bean flour

Study type: Interventional

Funder types: Other

Identifiers

NCT02402504

B2014:114-1

Details and patient eligibility

About

The objectives are to test the acute effects of different extruded pulse snacks on: 1) post-prandial blood glucose, insulin and appetite for two hours, and 2) food intake two hours following consumption of pulse products.

The investigators hypothesize that snack products containing pulse ingredients will lead to lower blood glucose, insulin, appetite and food intake responses compared to non-pulse snack products.

Enrollment: 30 patients

Sex: All

Ages: 18 to 45 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Normoglycemic (<5.6 mmol/L) and normotensive (systolic blood pressure <140 mm Hg and diastolic blood pressure below < 90 mm Hg)
• BMI of 18.5-29.9 kg/m2

Exclusion criteria

• Restrained eaters
• Regularly skip breakfast
• Smokers
• Those on medications that may influence study outcomes or have experienced any gastrointestinal related health conditions/surgeries over the past year
• Competitive sports or athletic training at a high intensity
• Those unable to walk for an hour continuously

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Triple Blind

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30 participants in 6 patient groups, including a placebo group

Extruded snack control

Placebo Comparator group

Description:

100% corn flour

Treatment:

Other: Control

Extruded snack with small particle size pea flour

Experimental group

Description:

60% corn flour and 40% small particle size pea flour

Treatment:

Other: Small particle size pea flour

Extruded snack with large particle size pea flour

Experimental group

Description:

60% corn flour and 40% large particle size pea flour

Treatment:

Other: Large particle size pea flour

Extruded snack with lentil flour

Experimental group

Description:

60% corn flour and 40% lentil flour

Treatment:

Other: Lentil flour

Extruded snack navy bean flour

Experimental group

Description:

60% corn flour and 40% navy bean flour

Treatment:

Other: Navy bean flour

Extruded snack with pinto bean flour

Experimental group

Description:

60% corn flour and 40% pinto bean flour

Treatment:

Other: Pinto bean flour