PERFECT Project - Part 2 - Study 3

Summary

The objectives are to test the acute effects of different bagels containing pulse ingredients on: 1) aerobic endurance and substrate oxidation during exercise 2) response of blood glucose, insulin and appetite to an aerobic exercise session, and 3) food intake two hours following the exercise session. We hypothesize that consumption of bagels containing pulse ingredients 60 minutes before exercise will increase aerobic endurance (lower oxygen consumption), decrease carbohydrate oxidation (greater respiratory quotient), and a reduction in lactate production during compared to the same exercise session following the ingestion of a non-pulse food. We also hypothesize that consumption of bagels containing pulse ingredients will lead to lower blood glucose, insulin, appetite and food intake, suggesting lower calorie compensation, following a 60-minute aerobic exercise session compared to the same exercise session following the ingestion of a non-pulse food.

Conditions

• Diabetes Prevention
• Obesity Prevention

Interventions

OTHER

Control

Non pulse ingredient bagel

OTHER

Pea flour

Pulse ingredient bagel

OTHER

Pea fibre

Pulse ingredient bagel

OTHER

Pea flour and pea fibre

Pulse ingredient bagel

OTHER

Pea flour and pea protein

Pulse ingredient bagel

OTHER

Pea flour + pea fibre + pea protein

Pulse ingredient bagel

Sponsors & Collaborators

• Saskatchewan Pulse Growers

  collaborator OTHER

• Alberta Pulse Growers

  collaborator OTHER

• University of Manitoba

  lead OTHER

Principal Investigators

• Peter JH Jones, PhD · University of Manitoba, Richardson Centre for Functional Foods and Nutraceuticals

Study Design

Allocation

RANDOMIZED

Purpose

OTHER

Masking

TRIPLE

Model

CROSSOVER

Eligibility

Min Age

18 Years

Max Age

45 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2016-10-31

Primary Completion

2017-12-19

Completion

2017-12-19

Countries

• Canada

Study Locations