PERFECT Project - Part 1 - Study 2

Summary

The objectives are to test the acute effects of different cereals containing pulse ingredients on: 1) post-prandial blood glucose, insulin and appetite for two hours, and 2) food intake two hours following consumption of pulse products.

We hypothesize that cereals containing pulse ingredients will lead to lower blood glucose, insulin, appetite and food intake responses compared to non-pulse cereals.

Conditions

• Diabetes Prevention
• Obesity Prevention

Interventions

OTHER

Control

Non pulse extruded cereal

OTHER

Pea protein

Pulse extruded cereal

OTHER

Pea starch

Pulse extruded cereal

OTHER

Pea fibre + pea starch

Pulse extruded cereal

OTHER

Pea protein + pea starch

Pulse extruded cereal

OTHER

Pea fibre + pea starch + pea protein

Pulse extruded cereal

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

PREVENTION

Masking

TRIPLE

Model

CROSSOVER

Eligibility

Min Age

18 Years

Max Age

45 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2016-03-31

Primary Completion

2017-03-31

Completion

2017-12-31