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The effect of hydrolysed pea protein on postprandial blood glucose profile in healthy adults

Postprandial glycaemic response to hydrolysed pea protein in healthy adults: a randomised, double-blind, controlled, crossover trial

Status
Recruiting
Phases
Unknown
Study type
Interventional
Source
ISRCTN
Registry ID
ISRCTN13927108
Enrollment
16
Registered
2025-05-22
Start date
2025-04-07
Completion date
Unknown
Last updated
2025-09-08

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Reduction of postprandial glycaemia in healthy adult Nutritional, Metabolic, Endocrine

Interventions

The study compared four conditions: a carbohydrate meal consumed together with (1) 30 g pre-hydrolysed pea protein drink , (2) 30 g non-hydrolysed pea protein isolate drink, (3) 30 g whey protein drin

Sponsors

University of Leeds
Lead Sponsor

Eligibility

Sex/Gender
All

Inclusion criteria

Inclusion criteria: 1. Adults aged between 18 – 56 years old 2. Normal rage of body weight with BMI <30 kg/m2. 3. Be in general good health (with no known food allergies/intolerances) 4. Normal range of fasting blood glucose levels (<5.6 mmol/L) 5. Not taking any medication/s known to affect blood pressure, blood glucose (like diabetic medication) or cholesterol.

Exclusion criteria

Exclusion criteria: 1. BMI >30 kg/m² 2. Elevated fasting blood glucose (above 5.5 mmol/L) 3. Pregnancy 4. Smoking 5. Chronic diseases 6. Allergies and medication use known to affect food digestion, appetite, food sensory perception, or glucose metabolism 7. Individuals who engage in regular high-intensity athletic training or competitive sports 8. Recent blood donation (<3 months) 9. Participation in simultaneous studies

Design outcomes

Primary

MeasureTime frame
Postprandial glucose levels will be measured using two methods: 1. Continuous Glucose Monitor devices (CGMs) for a total of 14 days 2. Glucometer using strips at baseline and every 15 min for a total of 3h post-meal

Secondary

MeasureTime frame
1. Insulin and satiety hormones will be measured from capillary blood samples collected via the finger-prick method at baseline and every 15 min for a total of 3h post-meal 2. Blood pressure will be measured using an automatic device at baseline and every 30 min for a total of 3h post-meal 3. Satiety score will be measured using a Visual Analogue Scale (VAS) at baseline and every 30 min for a total of 3h post-meal

Countries

England, United Kingdom

Contacts

Public ContactChristine;Alan Bosch;Javier Hernandez Alvarez

;

c.bosch@leeds.ac.uk;a.j.hernandezalvarez@leeds.ac.uk+44 (0)113-34-30268;+44 (0)113-34-36546

Outcome results

None listed

Source: ISRCTN (via WHO ICTRP) · Data processed: Feb 4, 2026