PERFECT Project - Part 2 - Study 3

University of Manitoba

Status: Completed

Conditions: Obesity Prevention; Diabetes Prevention

Treatments: Other: Pea flour + pea fibre + pea protein; Other: Pea flour and pea fibre; Other: Control; Other: Pea flour; Other: Pea fibre; Other: Pea flour and pea protein

Study type: Interventional

Funder types: Other

Identifiers

NCT02365363

B2014:114-6

Details and patient eligibility

About

The objectives are to test the acute effects of different bagels containing pulse ingredients on: 1) aerobic endurance and substrate oxidation during exercise 2) response of blood glucose, insulin and appetite to an aerobic exercise session, and 3) food intake two hours following the exercise session. We hypothesize that consumption of bagels containing pulse ingredients 60 minutes before exercise will increase aerobic endurance (lower oxygen consumption), decrease carbohydrate oxidation (greater respiratory quotient), and a reduction in lactate production during compared to the same exercise session following the ingestion of a non-pulse food. We also hypothesize that consumption of bagels containing pulse ingredients will lead to lower blood glucose, insulin, appetite and food intake, suggesting lower calorie compensation, following a 60-minute aerobic exercise session compared to the same exercise session following the ingestion of a non-pulse food.

Enrollment: 30 patients

Sex: All

Ages: 18 to 45 years old

Volunteers: Accepts Healthy Volunteers

Inclusion and exclusion 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 who are active (organized activities or athletic training at a high intensity; ≥ 150 min per week of moderate to vigorous physical activity)
• Those on medications that may influence study outcomes or have experienced any gastrointestinal related health conditions/surgeries over the past year
• Those unable to walk for an hour continuously

Trial design

Primary purpose: Other

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Triple Blind

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30 participants in 6 patient groups

Bagel control

Experimental group

Description:

100% wheat flour

Treatment:

Other: Control

Bagel with pea flour

Experimental group

Description:

Pea flour (30%)

Treatment:

Other: Pea flour

Bagel with pea fibre

Experimental group

Description:

Pea fibre (11g)

Treatment:

Other: Pea fibre

Bagel w/ pea flour + pea fibre

Experimental group

Description:

Pea flour (30%) + pea fibre (11g)

Treatment:

Other: Pea flour and pea fibre

Bagel w/ pea flour + pea protein

Experimental group

Description:

Pea flour (30%) + pea protein (24g)

Treatment:

Other: Pea flour and pea protein

Bagel w/ pea flour + pea fibre + pea protein

Experimental group

Description:

Pea flour (30%) + pea fibre (11g) + pea protein (24g)

Treatment:

Other: Pea flour + pea fibre + pea protein