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

2015-08-31

Study Completion Date

2017-12-31

Brief Summary

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The objectives are to test the acute effects of different extruded pulse snacks on: 1) aerobic endurance and substrate oxidation during exercise 2) response of blood glucose, insulin and appetite on an aerobic exercise session, and 3) food intake two hours following the exercise session. The investigators hypothesize that consumption of food products 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. The investigators also hypothesize that consumption of extruded pulse snacks 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 Obesity

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

Primary Study Purpose

PREVENTION

Blinding Strategy

TRIPLE

Participants Investigators Outcome Assessors

Study Groups

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Extruded snack control

100% corn flour

Group Type PLACEBO_COMPARATOR

Control

Intervention Type OTHER

Non pulse extruded snack

Extruded snack with small particle size pea flour

60% corn flour and 40% small particle size pea flour

Group Type EXPERIMENTAL

Small particle size pea flour

Intervention Type OTHER

Pulse extruded snack

Extruded snack with large particle size pea flour

60% corn flour and 40% large particle size pea flour

Group Type EXPERIMENTAL

Large particle size pea flour

Intervention Type OTHER

Pulse extruded snack

Extruded snack with lentil flour

60% corn flour and 40% lentil flour

Group Type EXPERIMENTAL

Lentil flour

Intervention Type OTHER

Pulse extruded snack

Extruded snack navy bean flour

60% corn flour and 40% navy bean flour

Group Type EXPERIMENTAL

Navy bean flour

Intervention Type OTHER

Pulse extruded snack

Extruded snack with pinto bean flour

60% corn flour and 40% pinto bean flour

Group Type EXPERIMENTAL

Pinto bean flour

Intervention Type OTHER

Pulse extruded snack

Interventions

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Control

Non pulse extruded snack

Intervention Type OTHER

Small particle size pea flour

Pulse extruded snack

Intervention Type OTHER

Large particle size pea flour

Pulse extruded snack

Intervention Type OTHER

Lentil flour

Pulse extruded snack

Intervention Type OTHER

Navy bean flour

Pulse extruded snack

Intervention Type OTHER

Pinto bean flour

Pulse extruded snack

Intervention Type OTHER

Eligibility Criteria

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Inclusion Criteria

* Normoglycemic (\<5.6 mmol/L) and normotensive (systolic blood pressure \<140 mm Hg and diastolic blood pressure below \< 90 mm Hg)
* BMI of 18.5-29.9 kg/m2

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

50 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes