Effect of Yellow Pea Protein and Fibre Added to a High-carb Meal on Glycemic Response and Food Intake
NCT ID: NCT02015429
Last Updated: 2013-12-19
Study Results
The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.
Basic Information
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COMPLETED
NA
15 participants
INTERVENTIONAL
2007-12-31
2008-12-31
Brief Summary
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Detailed Description
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Conditions
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Keywords
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Study Design
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RANDOMIZED
CROSSOVER
BASIC_SCIENCE
SINGLE
Study Groups
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Control
Pasta meal with added fractions or control with no fractions Pasta meal with no pea fractions
Pasta meal with added fractions or control with no fractions
10 g protein
Pasta meal with added fractions or control with no fractions 10 g net yellow pea protein added to pasta meal
Pasta meal with added fractions or control with no fractions
7 g yellow pea fibre
Pasta meal with added fractions or control with no fractions 7 g net yellow pea fibre added to pasta meal
Pasta meal with added fractions or control with no fractions
Yellow pea fibre & protein
Pasta meal with added fractions or control with no fractions 10 g net yellow pea protein plus 7 g net yellow pea fibre added to pasta meal
Pasta meal with added fractions or control with no fractions
Interventions
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Pasta meal with added fractions or control with no fractions
Eligibility Criteria
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Inclusion Criteria
* No metabolic disease
* BMI 20 - 25 kg/m\^2
* male
* age 20-30
Exclusion Criteria
* on appetite-modifying medications
* restrictive eating
* smoking
* over or underweight
* breakfast-skipping
20 Years
30 Years
MALE
Yes
Sponsors
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University of Toronto
OTHER
Responsible Party
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G. Harvey Anderson
Professor
Principal Investigators
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Harvey G Anderson, PhD
Role: PRINCIPAL_INVESTIGATOR
University of Toronto
Locations
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University of Toronto - Department of Nutritional Sciences
Toronto, Ontario, Canada
University of Toronto
Toronto, Ontario, Canada
Countries
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Other Identifiers
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Pea_Fractionation_mixed_meal
Identifier Type: -
Identifier Source: org_study_id