The study looks at the comparative effects of food products made with pea, lentil, and oat flour of various particle sizes on postprandial glycemic response, appetite and food intake, and amino acid release in healthy adults.
A total of 60 participants (30 males, 30 females) will take part in this study at the University of Toronto. Twenty participants will be recruited to each one of three trials (pea, lentil or oat) and will attend 4 study sessions where they will consume crackers/porridge made with pea, lentil, oat, or wheat flours of different particle sizes. Questionnaires will be filled out to assess their recent food intake, physical activity, sleep quality, stress level, appetite, physical comfort, and energy/fatigue level, as well as tastefulness of the food. Blood samples will be collected at fasting and at various time points over a 2 hour period after eating to measure blood glucose, insulin, and amino acid concentrations. Before leaving, participants will receive an all-you-can-eat pizza meal to assess their food intake.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
SINGLE
Enrollment
60
Participants will consume 1 of the 4 treatments at each of 4 study sessions in random orders such that by the end of the study, they will have consumed all 4 treatments. They will be given 10 minutes to consume the entire treatment with a glass of water.
Participants will consume 1 of the 4 treatments at each of 4 study sessions in random orders such that by the end of the study, they will have consumed all 4 treatments. They will be given 10 minutes to consume the entire treatment with a glass of water.
Department of Nutritional Sciences
Toronto, Ontario, Canada
Change in postprandial glycemic response
Blood collection via finger prick to analyze blood glucose (glucometer reading) and serum insulin concentration (μIU/mL).
Time frame: Blood glucose will be measured at baseline and at 15, 30, 45, 60, 90, 120, and 140 minutes after treatment consumption. Insulin will be measured at baseline and every half an hour after treatment consumption over 2 hours.
Subjective appetite
Motivation to Eat Adaptive Visual Analogue Scales measured based on a score between 0 to 100. A higher score indicates higher outcome.
Time frame: At baseline and at 15, 30, 45, 60, 90, 120, and 140 minutes after treatment consumption.
Food intake
Measured via amount of pizza (g) consumed at an ad libitum pizza meal.
Time frame: 2 hours after treatment consumption.
Protein quality
Intravenous blood collection to analyze amino acid concentrations (μmol/L) to determine amino acid release.
Time frame: At baseline and every half hour after treatment consumption over a period of 2 hours, and after pizza meal.
Physical comfort
Physical Comfort Visual Analogue Scales measured based on a score between 0 to 100. A higher score indicates higher outcome.
Time frame: At baseline and at 15, 30, 45, 60, 90, 120, and 140 minutes after treatment consumption.
Energy & fatigue
Energy and Fatigue Visual Analogue Scales measured based on a score between 0 to 100. A higher score indicates higher outcome.
Time frame: At baseline and at 15, 30, 45, 60, 90, 120, and 140 minutes after treatment consumption.
This platform is for informational purposes only and does not constitute medical advice. Always consult a qualified healthcare professional.
Participants will consume 1 of the 4 treatments at each of 4 study sessions in random orders such that by the end of the study, they will have consumed all 4 treatments. They will be given 10 minutes to consume the entire treatment with a glass of water.
Treatment palatability
Treatment Palatability Visual Analogue Scales measured based on a score between 0 to 100. A higher score indicates higher outcome.
Time frame: Immediately after treatment consumption.