The purpose of this study is to determine if whole and fractionated yellow pea flour, administered at USDA recommended dosages (50 g/day), improve risk factors associated with cardiovascular disease and diabetes.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
SINGLE
Enrollment
23
Whole pea flour was administered at 50 g/day.
Fractionated pea flour was administered according to the level of fiber in whole pea flour treatment. 12 g/day
White wheat flour will be administered at 50 g/day
University of Manitoba - Richardson Centre for Functional Foods and Nutraceuticals
Winnipeg, Manitoba, Canada
Lipid levels
Time frame: Day 1 & 2 and Day 28 & 29 of each treatment phase
Postprandial glucose response
Time frame: During week 1 and week 4 of each treatment phase
Fasting Insulin
Time frame: Day 1 & 2 and Day 28 & 29 of each treatment phase
Insulin homeostasis modeling assessment
Time frame: Day 1 & 2 and Day 28 & 29 of each treatment phase
Energy expenditure
Time frame: During week 1 and week 4 of each treatment phase
body composition
Time frame: Day 1 and Day 29 of each treatment phase
Antioxidant status
Time frame: Day 1 & 2 and Day 28 & 29 of each treatment phase
Postprandial substrate utilization
Postprandial dietary fatty acid oxidation
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