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Effect of Peas in Soup on Blood Glucose Control

NCT03306862 · Status: ACTIVE_NOT_RECRUITING · Phase: NA · Type: INTERVENTIONAL · Enrollment: 24

Last updated 2024-11-29

No results posted yet for this study

Summary

This study is part of a group of studies whose overall goal is to accurately define the physiochemical and structural effects of pea varieties and relate these to blood glucose attenuation in healthy human volunteers.

Conditions

  • Post-prandial Glycaemia

Interventions

DIETARY_SUPPLEMENT

Whole yellow pea soup

Soup containing whole yellow peas

DIETARY_SUPPLEMENT

Split yellow pea soup

Soup containing split yellow peas

DIETARY_SUPPLEMENT

Potato soup

Soup containing potatoes

Sponsors & Collaborators

  • Agriculture and Agri-Food Canada

    collaborator OTHER_GOV

  • University of Manitoba

    collaborator OTHER

  • St. Boniface Hospital

    lead OTHER

Principal Investigators

  • Heather Blewett, PhD · Agriculture and Agri-Food Canada

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
NONE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
40 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2017-11-08
Primary Completion
2018-12-21
Completion
2025-01-31

Countries

  • Canada

Study Locations

More Related Trials

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 NCT03306862 on ClinicalTrials.gov