PERFECT Project - Part 2 - Study 2

Summary

The objectives are to test the acute effects of different cereals 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. The investigators hypothesize that consumption of cereals 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. The investigators also hypothesize that consumption of cereals 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 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

50 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2016-05-31

Primary Completion

2017-07-31

Completion

2017-12-31

Countries

• Canada

Study Locations