Effects of Faba Bean Fractions as Ingredients in Novel Food Products on Glycemia, Appetite and Metabolic Control
NCT ID: NCT02658591
Last Updated: 2023-06-26
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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UNKNOWN
NA
60 participants
INTERVENTIONAL
2016-01-31
2024-05-31
Brief Summary
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Detailed Description
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Conditions
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Study Design
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RANDOMIZED
CROSSOVER
BASIC_SCIENCE
SINGLE
Study Groups
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Control
Crackers/pasta with no faba bean fraction
Crackers/pasta with no faba bean fraction
Control treatment
Faba bean protein concentrate
Crackers/pasta with added faba bean protein concentrate
Crackers/pasta with added faba bean protein concentrate
Protein concentrate treatment
Faba bean protein isolate
Crackers/pasta with added faba bean protein isolate
Crackers/pasta with added faba bean protein isolate
Protein isolate treatment
Faba bean flour
Crackers/pasta with added faba bean flour
Crackers/pasta with added faba bean flour
Flour treatment
Faba bean starch
Crackers/pasta with added faba bean starch
Crackers/pasta with added faba bean starch
Starch treatment
Interventions
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Crackers/pasta with added faba bean protein concentrate
Protein concentrate treatment
Crackers/pasta with added faba bean protein isolate
Protein isolate treatment
Crackers/pasta with added faba bean starch
Starch treatment
Crackers/pasta with added faba bean flour
Flour treatment
Crackers/pasta with no faba bean fraction
Control treatment
Eligibility Criteria
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Inclusion Criteria
* No metabolic disease
* BMI 20 - 25 kg/m\^2
* Male
* Age 18-30
Exclusion Criteria
* Currently taking appetite-modifying medications
* Restrictive eating
* Smoking
* Over- or underweight
* Breakfast-skipping
18 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
Toronto, Ontario, Canada
Countries
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References
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Chan CKY, Fabek H, Mollard RC, Jones PJH, Tulbek MC, Chibbar RN, Gangola MP, Ramadoss BR, Sanchez-Hernandez D, Anderson GH. Faba bean protein flours added to pasta reduce post-ingestion glycaemia, and increase satiety, protein content and quality. Food Funct. 2019 Nov 1;10(11):7476-7488. doi: 10.1039/c9fo01186b. Epub 2019 Oct 31.
Other Identifiers
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SPG_UofT_FabaBean
Identifier Type: -
Identifier Source: org_study_id
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