Effects of Pea Proteins With Different Degrees of Processing on Postprandial Metabolism in Healthy Adults
NCT ID: NCT06155656
Last Updated: 2025-04-23
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
20 participants
INTERVENTIONAL
2024-01-22
2024-06-28
Brief Summary
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Detailed Description
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During a postprandial period of 6 hours parameters of protein metabolism (e.g. amino acids in plasma and urine), glucose metabolism (plasma glucose, serum insulin) and gastric emptying rate (based on plasma paracetamol) are analysed. Furthermore, subjective hunger/satiety and acceptance of the meals are assed using visual analogue scales. Each intervention arm will be separated by a washout period of at least 7 days.
Conditions
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Study Design
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RANDOMIZED
CROSSOVER
BASIC_SCIENCE
SINGLE
Study Groups
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Pea concentrate
Participants randomized to receive a soup containing 25 g of protein from pea protein concentrate
Pea protein concentrate
Ingestion of a soup containing 25 g of protein from pea protein concentrate
Pea isolate
Participants randomized to receive a soup containing 25 g of protein from pea protein isolate
Pea protein isolate
Ingestion of a soup containing 25 g of protein from pea protein isolate
Pea extrudate
Participants randomized to receive a soup containing 25 g of protein from pea protein extrudate
Pea protein extrudate
Ingestion of a soup containing 25 g of protein from pea protein extrudate
Whey
Participants randomized to receive a soup containing 25 g of protein from whey protein
Whey protein
Ingestion of a soup containing 25 g of protein from whey protein
Interventions
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Pea protein concentrate
Ingestion of a soup containing 25 g of protein from pea protein concentrate
Pea protein isolate
Ingestion of a soup containing 25 g of protein from pea protein isolate
Pea protein extrudate
Ingestion of a soup containing 25 g of protein from pea protein extrudate
Whey protein
Ingestion of a soup containing 25 g of protein from whey protein
Eligibility Criteria
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Inclusion Criteria
* metabolically healthy
* normal weight (BMI: 18,5 - 24,9 kg/m2)
* written informed consent
Exclusion Criteria
* hypo- or hypertension
* underweight or overweight/obesity
* food intolerances and allergies (especially milk protein, pea, celery)
* malabsorption syndromes
* gastrointestinal diseases
* thyroid diseases
* diabetes mellitus type 1 and type 2
* impaired kidney or liver function
* anaemia
* blood coagulation disorders
* irregular menstrual cycle
* endometriosis, severe menstrual problems
* hormonal contraception
* regular use of medications (especially habitual use of paracetamol or medications that may interact with paracetamol)
* hypersensitivity to paracetamol
* body weight below 50 kg
* alcohol abuse
* glucose-6-phosphate dehydrogenase deficiency
* Gilbert's syndrome
* vegan diet
* eating disorders (especially anorexia nervosa, bulimia nervosa)
* smoking
* participation in another study
20 Years
40 Years
ALL
Yes
Sponsors
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German Federal Ministry of Education and Research
OTHER_GOV
University of Bonn, Department of Nutrition and Food Sciences, Food Sciences
UNKNOWN
University of Bonn
OTHER
Responsible Party
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Prof. Dr. Sarah Egert
Sarah Egert, Prof PhD
Principal Investigators
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Sarah Egert, Prof PhD
Role: PRINCIPAL_INVESTIGATOR
Germany University of Bonn
Locations
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University of Bonn
Bonn, , Germany
Countries
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Other Identifiers
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AlProPlant-HS1
Identifier Type: -
Identifier Source: org_study_id
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