The Effect of Pulse Flours on Blood Glucose, Satiety and Food Intake

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

54 participants

Study Classification

INTERVENTIONAL

Study Start Date

2019-09-16

Study Completion Date

2022-12-31

Brief Summary

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Pulse flours represent a fast-growing segment on the functional food market; however, their health effects are not well understood. The observational studies and acute trials have established the link between frequent consumption of cooked whole pulses (beans, peas, lentils and chickpeas) and healthier body weight and improved blood glucose control. However, it is not clear whether these effects still remain after the processing of pulses into flours. The investigators hypothesized that the baked food products formulated with lentil flour of the same particle size as all-purpose wheat flour may reduce postprandial glycaemia and elicit a stronger suppression of subjective appetite due to its higher content of protein and resistant carbohydrate compared to all-purpose wheat flour. The treatments will be formulated either with lentil flour or with all-purpose wheat flour of similar particle size or with their combination. The objective of the project is to test the effect of foods formulated with lentil flour and/or wheat flour on blood glucose, short-term food intake and subjective appetite.

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Detailed Description

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Conditions

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Blood Glucose Eating Appetite Food

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

Primary Study Purpose

BASIC_SCIENCE

Blinding Strategy

DOUBLE

Participants Investigators

The participants and investigators are blinded and could not distinguish the food formulated with different flours. The taste and flavour in all treatments were similar due to added flavourings.

Study Groups

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Baked food made of lentil flour

Food prepared with 100% lentil flour

Group Type EXPERIMENTAL

Food-1

Intervention Type OTHER

Baked food made of lentil flour

Baked food made of lentil flour and wheat flour

Food prepared with a mixture of lentil flour and wheat flour

Group Type EXPERIMENTAL

Food-2

Intervention Type OTHER

Baked food made of lentil flour and wheat flour

Baked food made of wheat flour

Food prepared with 100% wheat flour

Group Type EXPERIMENTAL

Food-3

Intervention Type OTHER

Baked food made of wheat flour

Water

Potable water (energy and carbohydrate-free control)

Group Type EXPERIMENTAL

Food-4

Intervention Type OTHER

Potable water (energy and carbohydrate-free control)

Interventions

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Food-1

Baked food made of lentil flour

Intervention Type OTHER

Food-2

Baked food made of lentil flour and wheat flour

Intervention Type OTHER

Food-3

Baked food made of wheat flour

Intervention Type OTHER

Food-4

Potable water (energy and carbohydrate-free control)

Intervention Type OTHER

Eligibility Criteria

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Inclusion Criteria

* Healthy young male and female adults (19-35 y) with body mass index (BMI) of 20.0-24.9kg/m2

Exclusion Criteria

* Breakfast skippers
* Smokers (including e-cigarettes) / cannabis consumers
* Those with BMI \< 18.5 and \> 24.5 kg/m2
* People with chronic diseases
* People with impaired blood glucose control
* People taking medication that may affect central and peripheral mechanisms of food intake regulation, blood glucose control, cognitive performance and sedative medication.
* People with intellectual disabilities (excluded due to their inability to comprehend hedonic and visual analogue scales used in the study).
* People with food allergies or gastrointestinal disorders (e.g., IBS and others).

Minimum Eligible Age

19 Years

Maximum Eligible Age

35 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes