Diabetes, Obesity
Conditions
Keywords
Food intake, satiety, glycemia, appetite, blood glucose, yellow peas, fibre, protein, mixed meal
Brief summary
The investigators hypothesized that consuming isolated yellow pea fibre or protein, alone to together, as part of a high-carbohydrate pasta meal, would reduce the blood glucose response to the meal compared to a meal without yellow pea components and reduce food intake at a meal served 2 hours later.
Interventions
DIETARY_SUPPLEMENTPasta meal with added fractions or control with no fractions
Sponsors
University of Toronto
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE
Masking
SINGLE (Subject)
Eligibility
Sex/Gender
MALE
Age
20 Years to 30 Years
Healthy volunteers
Yes
Inclusion criteria
* Non-smoking * No metabolic disease * BMI 20 - 25 kg/m\^2 * male * age 20-30
Exclusion criteria
* Intolerance to treatments * on appetite-modifying medications * restrictive eating * smoking * over or underweight * breakfast-skipping
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Ad libitum food intake at second pizza meal | 135 mins after completion of treatment, 20 mins to eat pizza meal. | Food intake measured via electronic scale in g, then converted to kcal using the caloric density. |
| Blood glucose | between 0 and 215 mins, every 15-30 mins | Blood glucose measured via hand-held glucometer and finger prick. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Subjective appetite | 0 to 215 minutes | Measured via Visual Analog Scales (VAS) |
Other
| Measure | Time frame | Description |
|---|---|---|
| Palatability of treatments | following treatment consumption at 15 mins | Measured by VAS to ensure palatability is not confounding other outcomes. |
Countries
Canada
Outcome results
None listed