Appetite, Blood Glucose, Eating, Food
Conditions
Keywords
Pulses, Flour, Food Intake, Satiety, Blood Glucose
Brief summary
Pulse flours represent a fast-growing segment on the functional food market; however, their health effects are not well understood. The observational studies and acute trials have established the link between frequent consumption of cooked whole pulses (beans, peas, lentils and chickpeas) and healthier body weight and improved blood glucose control. However, it is not clear whether these effects still remain after the processing of pulses into flours. The investigators hypothesized that the baked food products formulated with lentil flour of the same particle size as all-purpose wheat flour may reduce postprandial glycaemia and elicit a stronger suppression of subjective appetite due to its higher content of protein and resistant carbohydrate compared to all-purpose wheat flour. The treatments will be formulated either with lentil flour or with all-purpose wheat flour of similar particle size or with their combination. The objective of the project is to test the effect of foods formulated with lentil flour and/or wheat flour on blood glucose, short-term food intake and subjective appetite.
Interventions
Sponsors
Mount Saint Vincent University
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE
Masking
DOUBLE (Subject, Investigator)
Masking description
The participants and investigators are blinded and could not distinguish the food formulated with different flours. The taste and flavour in all treatments were similar due to added flavourings.
Eligibility
Sex/Gender
ALL
Age
19 Years to 35 Years
Healthy volunteers
Yes
Inclusion criteria
* Healthy young male and female adults (19-35 y) with body mass index (BMI) of 20.0-24.9kg/m2
Exclusion criteria
* Breakfast skippers * Smokers (including e-cigarettes) / cannabis consumers * Those with BMI \< 18.5 and \> 24.5 kg/m2 * People with chronic diseases * People with impaired blood glucose control * People taking medication that may affect central and peripheral mechanisms of food intake regulation, blood glucose control, cognitive performance and sedative medication. * People with intellectual disabilities (excluded due to their inability to comprehend hedonic and visual analogue scales used in the study). * People with food allergies or gastrointestinal disorders (e.g., IBS and others).
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Blood Glucose | 0-120 minutes | The concentration of venous blood glucose before and after each treatment consumption |
| Food Intake | 120 minutes | The amount of energy (kcal) consumed ad libitum at the test meal (pizza lunch) two hours after each treatment consumption |
| Subjective Appetite | 0-120 minutes | The subjective assessment of appetite parameters including desire to eat, fullness, hunger and a prospective food consumption measured with 100 mm Visual Analogue Scales with two opposite statements at each end (e.g., for the hunger scale, 0 mm means not hungry at all, and 100 mm means very hungry). |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Physical Comfort | 0-120 minutes | The subjective assessment of wellness and gastrointestinal symptoms including a feeling of nausea, diarrhea, flatulence, and other parameters measured with 100 mm Visual Analogue Scales with two opposite statements at each end. |
| Palatability of Food | 5 minutes | The palatability of the treatments will be measured immediately after consumption with a 100 mm Visual Analogue Scale with two opposite statements at each end or with a 9-point hedonic scale. |
Countries
Canada
Outcome results
None listed