Investigating the Glycaemic and Satiating Capacity of PulseOn® Enriched Foods
NCT ID: NCT06508424
Last Updated: 2024-07-18
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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RECRUITING
NA
50 participants
INTERVENTIONAL
2024-07-31
2024-11-30
Brief Summary
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Detailed Description
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This work aims to recruit 50 participants through the use of posters and emails at Sheffield Hallam University, as well as in the local Sheffield area and through social media.
-30 minutes - baseline measures (body mass index (kg/m2), waist circumference (cm), blood glucose (mmol/l), hunger, fullness, desire to eat) are taken
0 minutes - pre-load consumed within 15 minutes (75g wheat flour / PulseOn crackers) The wheat flour cracker is made from 100% wheat flour. The PulseOn cracker is made from 40% PulseOn flour and 60% wheat flour.
30, 45, 60, 75, 90, 105, 120, 150, 180, 210 minutes - repeat baseline measures
240 minutes - ad libitum lunch provided (pasta and tomato sauce) and participants instructed to eat to fullness.
Paired sample t-tests will be used to compare measures between the two visits.
Conditions
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Study Design
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RANDOMIZED
CROSSOVER
BASIC_SCIENCE
SINGLE
Study Groups
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PulseOn enriched crackers
PulseOn enriched crackers
PulseOn
PulseOn - 1 week washout period between interventions 75g crackers
Wheat Flour Control
Wheat Flour Control
Wheat flour control
Control -1 week washout period between interventions 75g crackers
Interventions
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PulseOn
PulseOn - 1 week washout period between interventions 75g crackers
Wheat flour control
Control -1 week washout period between interventions 75g crackers
Other Intervention Names
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Eligibility Criteria
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Inclusion Criteria
Exclusion Criteria
* restrained eater (as determined by the three factor eating questionnaire (TFEQ-R18))
* vegan
* pregnant / lactating
* blood clotting disorder
* taking medication for heart / metabolic disease
* pacemaker fitted
* energy restricted diet or lost \>5% body weight in the last 3 months
* elite athletes
* dysphagia
* food allergy / intolerance
* disease / inflammation of the GI tract
18 Years
65 Years
ALL
Yes
Sponsors
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Quadram Institute Bioscience
OTHER
Biotechnology and Biological Sciences Research Council
OTHER
Sheffield Hallam University
OTHER
Responsible Party
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Anna Sorsby
Senior Lecturer in Nutrition
Principal Investigators
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Caroline E Millman, PhD
Role: PRINCIPAL_INVESTIGATOR
Sheffield Hallam University
Locations
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Food and Nutrition Group, Sheffield Hallam University
Sheffield, South Yorkshire, United Kingdom
Countries
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Central Contacts
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Facility Contacts
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References
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Edwards, C. H., Ryden, P., Pinto, A. M., van Der Schoot, A., Stocchi, C., Perez-Moral, N., ... & Ellis, P. R. (2020). Chemical, physical and glycaemic characterisation of PulseON®: A novel legume cell-powder ingredient for use in the design of functional foods. Journal of Functional Foods, 68, 103918.
Delamare GYF, Butterworth PJ, Ellis PR, Hill S, Warren FJ, Edwards CH. Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: Implications for lowering the Glycaemic Index of cereal products. Food Chem X. 2020 Feb 7;5:100078. doi: 10.1016/j.fochx.2020.100078. eCollection 2020 Mar 30.
Bajka BH, Pinto AM, Ahn-Jarvis J, Ryden P, Perez-Moral N, van der Schoot A, Stocchi C, Bland C, Berry SE, Ellis PR, Edwards CH. The impact of replacing wheat flour with cellular legume powder on starch bioaccessibility, glycaemic response and bread roll quality: A double-blind randomised controlled trial in healthy participants. Food Hydrocoll. 2021 May;114:106565. doi: 10.1016/j.foodhyd.2020.106565.
Bajka BH, Pinto AM, Perez-Moral N, Saha S, Ryden P, Ahn-Jarvis J, van der Schoot A, Bland C, Berry SE, Ellis PR, Edwards CH. Enhanced secretion of satiety-promoting gut hormones in healthy humans after consumption of white bread enriched with cellular chickpea flour: A randomized crossover study. Am J Clin Nutr. 2023 Mar;117(3):477-489. doi: 10.1016/j.ajcnut.2022.12.008. Epub 2022 Dec 28.
Palchen K, Bredie WLP, Duijsens D, Isaac Alfie Castillo A, Hendrickx M, Van Loey A, Raben A, Grauwet T. Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations. Food Res Int. 2022 Jul;157:111245. doi: 10.1016/j.foodres.2022.111245. Epub 2022 Apr 12.
Alshaalan RA, Charalambides MN, Edwards CH, Ellis PR, Alrabeah SH, Frost GS. Impact of chickpea hummus on postprandial blood glucose, insulin and gut hormones in healthy humans combined with mechanistic studies of food structure, rheology and digestion kinetics. Food Res Int. 2024 Jul;188:114517. doi: 10.1016/j.foodres.2024.114517. Epub 2024 May 10.
Other Identifiers
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ER64439232
Identifier Type: -
Identifier Source: org_study_id
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