PERFECT Project - Part 1 - Study 3

Summary

The objectives are to test the acute effects of different bagels 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.

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

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 protein

Pulse ingredient bagel

OTHER

Pea flour + pea protein

Pulse ingredient bagel

OTHER

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

PREVENTION

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

2018-01-14

Completion

2018-01-14

Countries

• Canada

Study Locations