Comparison of Pulse Chips and Commercial Snacks on Food Intake, Appetite and Blood Glucose in Healthy Young Adults

Summary

Consumers are often forced to eat fast, convenient foods and snacks ("eat on the go") in order to match the pace of their lifestyles. However, these snack options more often than not offer little health benefit to the consumer. In fact, 55% of calories consumed by Canadians are ultra processed foods, which are limited in their nutrient profile and only offer empty calories. Subsequently, these foods lead the consumer to eat more and provides little to no feelings of satiety or satiation. the proposed objectives of the current project are to examine the physiological benefit(s) of consuming readily available pulse snacks and compare them to other commonly consumed snack varieties. This work aims to incentivize consumers to seek out pulses as valuable snacking options and highlight the benefit of including these as alternatives to other energy-dense snacks that lack the nutritional composition of pulses.

Conditions

• Obesity
• Diabetes

Interventions

DIETARY_SUPPLEMENT

Corn Chips + Onion Dip

Non-pulse chip + non-pulse dip

DIETARY_SUPPLEMENT

Yellow pea chip + hummus

Novel pulse chip + pulse spread

DIETARY_SUPPLEMENT

Pinto bean chip + hummus

Commercial pulse chip + pulse spread

DIETARY_SUPPLEMENT

Pinto bean chip + onion dip

Commercial pulse chip + non-pulse spread

DIETARY_SUPPLEMENT

Yellow pea chip + onion dip

Novel pulse chip + non-pulse spread

DIETARY_SUPPLEMENT

Corn chips + hummus

Non-pulse chip + pulse spread

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

45 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2017-07-19

Primary Completion

2023-12-31

Completion

2024-05-31

Countries

• Canada

Study Locations