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Effect of Pea Flour in Bread on Blood Glucose

NCT03506932 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 24

Last updated 2024-11-29

No results posted yet for this study

Summary

This study's overall goal is to investigate methods to improve the acceptability of pulse containing foods that provide a health benefit to consumers. The health benefits we are testing are post-prandial blood glucose attenuation and appetite related sensations in healthy human volunteers.

Conditions

  • Post-prandial Glycaemic Response

Interventions

DIETARY_SUPPLEMENT

Untreated

Bread made with 20% yellow pea flour that was untreated.

DIETARY_SUPPLEMENT

Heat treated with 0% moisture

Bread made with 20% yellow pea flour that was heat treated with 0% moisture.

DIETARY_SUPPLEMENT

Heat treated with 10% moisture

Bread made with 20% yellow pea flour that was heat treated with 10% moisture.

DIETARY_SUPPLEMENT

Wheat

Bread made with 100% wheat

Sponsors & Collaborators

  • Agriculture and Agri-Food Canada

    collaborator OTHER_GOV

  • University of Manitoba

    collaborator OTHER

  • Saskatchewan Pulse Growers

    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
2019-04-17
Primary Completion
2019-12-18
Completion
2019-12-18

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 NCT03506932 on ClinicalTrials.gov