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Effects of Faba Bean Fractions as Ingredients in Novel Food Products on Glycemia, Appetite and Metabolic Control

NCT02658591 · Status: UNKNOWN · Phase: NA · Type: INTERVENTIONAL · Enrollment: 60

Last updated 2023-06-26

No results posted yet for this study

Summary

The investigators hypothesized that consuming crackers or pasta enriched with faba bean fractions (faba bean protein concentrate, faba bean protein isolate, faba bean flour and faba bean starch), would reduce the blood glucose response to the meal compared to foods without faba bean components and reduce food intake at a meal

Conditions

Interventions

DIETARY_SUPPLEMENT

Crackers/pasta with added faba bean protein concentrate

Protein concentrate treatment

DIETARY_SUPPLEMENT

Crackers/pasta with added faba bean protein isolate

Protein isolate treatment

DIETARY_SUPPLEMENT

Crackers/pasta with added faba bean starch

Starch treatment

DIETARY_SUPPLEMENT

Crackers/pasta with added faba bean flour

Flour treatment

DIETARY_SUPPLEMENT

Crackers/pasta with no faba bean fraction

Control treatment

Sponsors & Collaborators

  • University of Toronto

    lead OTHER

Principal Investigators

  • Harvey G Anderson, PhD · University of Toronto

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
30 Years
Sex
MALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2016-01-31
Primary Completion
2023-12-31
Completion
2024-05-31

Countries

  • Canada

Study Locations

More Related Trials

Entities

Diseases

Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT02658591 on ClinicalTrials.gov