PERFECT Project - Part 1 - Study 1

Summary

The objectives are to test the acute effects of different extruded pulse snacks 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 snack products containing pulse ingredients will lead to lower blood glucose, insulin, appetite and food intake responses compared to non-pulse snack products.

Conditions

• Diabetes Prevention
• Obesity Prevention

Interventions

OTHER

Control

Non pulse extruded snack

OTHER

Small particle size pea flour

Pulse extruded snack

OTHER

Large particle size pea flour

Pulse extruded snack

OTHER

Lentil flour

Pulse extruded snack

OTHER

Navy bean flour

Pulse extruded snack

OTHER

Pinto bean flour

Pulse extruded snack

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

2015-03-31

Primary Completion

2016-07-31

Completion

2017-12-31

Countries

• Canada

Study Locations