PERFECT Project - Part 2

Study Results

Results pending

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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Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

30 participants

Study Classification

INTERVENTIONAL

Study Start Date

2016-10-31

Study Completion Date

2017-12-19

Brief Summary

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The objectives are to test the acute effects of different bagels containing pulse ingredients on: 1) aerobic endurance and substrate oxidation during exercise 2) response of blood glucose, insulin and appetite to an aerobic exercise session, and 3) food intake two hours following the exercise session. We hypothesize that consumption of bagels containing pulse ingredients 60 minutes before exercise will increase aerobic endurance (lower oxygen consumption), decrease carbohydrate oxidation (greater respiratory quotient), and a reduction in lactate production during compared to the same exercise session following the ingestion of a non-pulse food. We also hypothesize that consumption of bagels containing pulse ingredients will lead to lower blood glucose, insulin, appetite and food intake, suggesting lower calorie compensation, following a 60-minute aerobic exercise session compared to the same exercise session following the ingestion of a non-pulse food.

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Detailed Description

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Conditions

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Diabetes Prevention Obesity Prevention

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

Primary Study Purpose

OTHER

Blinding Strategy

TRIPLE

Participants Investigators Outcome Assessors

Study Groups

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Bagel control

100% wheat flour

Group Type EXPERIMENTAL

Control

Intervention Type OTHER

Non pulse ingredient bagel

Bagel with pea flour

Pea flour (30%)

Group Type EXPERIMENTAL

Pea flour

Intervention Type OTHER

Pulse ingredient bagel

Bagel with pea fibre

Pea fibre (11g)

Group Type EXPERIMENTAL

Pea fibre

Intervention Type OTHER

Pulse ingredient bagel

Bagel w/ pea flour + pea fibre

Pea flour (30%) + pea fibre (11g)

Group Type EXPERIMENTAL

Pea flour and pea fibre

Intervention Type OTHER

Pulse ingredient bagel

Bagel w/ pea flour + pea protein

Pea flour (30%) + pea protein (24g)

Group Type EXPERIMENTAL

Pea flour and pea protein

Intervention Type OTHER

Pulse ingredient bagel

Bagel w/ pea flour + pea fibre + pea protein

Pea flour (30%) + pea fibre (11g) + pea protein (24g)

Group Type EXPERIMENTAL

Pea flour + pea fibre + pea protein

Intervention Type OTHER

Pulse ingredient bagel

Interventions

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Control

Non pulse ingredient bagel

Intervention Type OTHER

Pea flour

Pulse ingredient bagel

Intervention Type OTHER

Pea fibre

Pulse ingredient bagel

Intervention Type OTHER

Pea flour and pea fibre

Pulse ingredient bagel

Intervention Type OTHER

Pea flour and pea protein

Pulse ingredient bagel

Intervention Type OTHER

Pea flour + pea fibre + pea protein

Pulse ingredient bagel

Intervention Type OTHER

Eligibility Criteria

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Exclusion Criteria

* Restrained eaters
* Regularly skip breakfast
* Smokers
* Those who are active (organized activities or athletic training at a high intensity; ≥ 150 min per week of moderate to vigorous physical activity)
* Those on medications that may influence study outcomes or have experienced any gastrointestinal related health conditions/surgeries over the past year
* Those unable to walk for an hour continuously

Minimum Eligible Age

18 Years

Maximum Eligible Age

45 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes