This study's overall goal is to investigate methods to improve the acceptability of pulse containing foods that provide a health benefit to consumers. The health benefits we are testing are post-prandial blood glucose attenuation and appetite related sensations in healthy human volunteers.
A randomized, controlled, cross-over study designed to examine the post-prandial glycaemic response, metabolism of bioactives and appetite related sensations to 20% incorporation of yellow pea flour (untreated, heat treated with 0% moisture and heat treated with 10% moisture) into bread will be conducted at the I.H. Asper Clinical Research Institute in Winnipeg, Manitoba. Eligible participants who have provided consent will be asked to attend 4 clinic visits in a fasted state. Participants will be given bread containing 20% yellow pea flour at 3 visits and bread with 100% wheat flour at 1 visit. At each visit participants will provide 7 venous blood samples via indwelling catheter, 7 capillary blood samples via finger poke, 2 urine samples, 5 questionnaires about their appetite and a questionnaire about the acceptability of the products. Each visit will last approximately 3h and be separated by 3-14 days.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
NONE
Enrollment
24
Bread made with 20% yellow pea flour that was untreated.
Bread made with 20% yellow pea flour that was heat treated with 0% moisture.
Bread made with 20% yellow pea flour that was heat treated with 10% moisture.
I. H. Asper Clinical Research Institute
Winnipeg, Manitoba, Canada
Post-prandial glucose
incremental area under the curve (iAUC) for glucose
Time frame: 120 minutes
Post-prandial insulin
iAUC insulin
Time frame: 120 minutes
Urinary metabolite profile
Concentration of metabolites in urine
Time frame: 120 minutes
Plasma metabolite profile
Concentration of metabolites in plasma
Time frame: 120 minutes
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Bread made with 100% wheat