Impact of Pea, Lentil and Oat Flour Particle Size on Glycemic Response in Healthy Adults

Summary

The study looks at the comparative effects of food products made with pea, lentil, and oat flour of various particle sizes on postprandial glycemic response, appetite and food intake, and amino acid release in healthy adults.

Conditions

• Malnutrition; Diabetes
• Malnutrition; Protein
• Obesity

Interventions

OTHER

Crackers made with whole, coarse, or fine pea and/or wheat flour

Participants will consume 1 of the 4 treatments at each of 4 study sessions in random orders such that by the end of the study, they will have consumed all 4 treatments. They will be given 10 minutes to consume the entire treatment with a glass of water.

OTHER

Crackers made with whole, coarse, or fine lentil and/or wheat flour

Participants will consume 1 of the 4 treatments at each of 4 study sessions in random orders such that by the end of the study, they will have consumed all 4 treatments. They will be given 10 minutes to consume the entire treatment with a glass of water.

OTHER

Porridge made with oat flour

Participants will consume 1 of the 4 treatments at each of 4 study sessions in random orders such that by the end of the study, they will have consumed all 4 treatments. They will be given 10 minutes to consume the entire treatment with a glass of water.

Sponsors & Collaborators

• University of Saskatchewan

  collaborator OTHER

• Saskatchewan Food Industry Development Center

  collaborator UNKNOWN

• University of Toronto

  lead OTHER

Principal Investigators

• G. Harvey Anderson, PhD · University of Toronto

Study Design

Allocation

RANDOMIZED

Purpose

PREVENTION

Masking

SINGLE

Model

CROSSOVER

Eligibility

Min Age

18 Years

Max Age

45 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2022-04-01

Primary Completion

2023-12-31

Completion

2023-12-31

Countries

• Canada

Study Locations