An investigation on the effects of roasted pulse snacks on post-prandial glycemic and satiety response in healthy young adults.
An acute, randomized, controlled cross-over trial examining the post-prandial glycemic and satiety response to six snacks will be conducted. The study treatments are: 1) roasted corn nuts, 2) roasted chickpeas, 3) roasted yellow peas, 4) roasted pinto beans 5) roasted soybeans, and 6) roasted almonds. They will be matched for calorie content and provided in 200 kcal servings.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
OTHER
Masking
NONE
Enrollment
32
Roasted corn nut snack
Roasted chickpea snack
Roasted yellow pea snack
Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba
Winnipeg, Manitoba, Canada
Food intake
Ab libitum meal
Time frame: At 60 min
Subjective appetite
Measured by VAS questionnaire at 12 time points used to calculate area under the curve
Time frame: 0-200 min
Blood glucose concentrations
Measured in blood using a glucometer at 12 time points and used to calculate area under the curve
Time frame: 0-200 min
Physical comfort
Measured by VAS questionnaire at 12 time points to calculate area under the curve
Time frame: 0-200 min
Energy and fatigue
Measured by VAS questionnaire at 12 time points to calculate area under the curve
Time frame: 0-200 min
Palatability of meal
Measured by VAS questionnaire
Time frame: At 60 min
Palatability of treatment
Measured by VAS questionnaire
Time frame: At 5 min
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Roasted pinto bean snack
Roasted soybean snack
Roasted almond snack