Pulses, Satiation, Food Intake and Blood Glucose

This study has been completed.
Sponsor:
Collaborator:
Agriculture and Agri-Food Canada
Information provided by:
University of Toronto
ClinicalTrials.gov Identifier:
NCT01410851
First received: July 27, 2011
Last updated: August 3, 2011
Last verified: July 2011
  Purpose

Pulses have the potential to be positioned as a food for body weight and metabolic control based on their composition, effects on rate of digestion and absorption of fat and carbohydrates, and effects on satiety. However, the role of individual pulses incorporated into a mixed meal on regulation of food intake, satiety and glycaemic control remains unclear. Therefore, the objective of our study was to determine the effects of ad libitum consumption of pulse meals (treatments) on food intake at an ad libitum pulse meal, food intake at an ad libitum pizza meal at four hours, subjective appetite and blood glucose.


Condition Intervention
Metabolic Syndrome
Other: dietary treatment

Study Type: Interventional
Study Design: Allocation: Randomized
Endpoint Classification: Efficacy Study
Intervention Model: Crossover Assignment
Masking: Single Blind (Investigator)
Primary Purpose: Prevention
Official Title: The Acute Effects of Pulse Consumption on Glycaemic Responses and Measures of Satiety and Satiation

Resource links provided by NLM:


Further study details as provided by University of Toronto:

Primary Outcome Measures:
  • Short-term energy intake [ Time Frame: over 280 min ] [ Designated as safety issue: No ]
    Energy intake was measured at the treatment meal (0-20 min) and at a pizza meal (second meal) provided four hours later (260-280 min).


Secondary Outcome Measures:
  • Blood glucose and satiety [ Time Frame: 20, 40, 60, 110, 140, 200, 260, 280, 300, 320 and 340 min ] [ Designated as safety issue: No ]
    Following treatment meal consumption, blood glucose and appetite were measured at 20, 40, 60, 110, 140, 200 and 260 min and are reported as pre-second meal values. Following the pizza meal, blood glucose and appetite were measured at 280, 300, 320 and 340 min and are reported as post-second meal values.


Enrollment: 24
Study Start Date: September 2009
Study Completion Date: October 2010
Primary Completion Date: August 2010 (Final data collection date for primary outcome measure)
Arms Assigned Interventions
Experimental: Pasta, tomato sauce & added chickpeas
The pulse treatments and control (pasta with tomato sauce) were made the day before the session and the recipe was calculated to provide 1500 kcal at each session. All meals had the same energy density (~77kcal/100g). Calories derived from pulses were consistent among all pulse treatments (44%). The pulse treatments and control all contained macaroni pasta and homemade tomato sauce.
Other: dietary treatment
A within-subject, balanced repeated-measures design was followed where subjects received 4 treatments or control over 5 weeks approximately 1 week apart. The pulse treatments contained: (1) chickpeas (Primo, Toronto, ON), (2) lentils (Primo, Toronto, ON), (3) navy beans (Ferma, Toronto, ON) or (4) yellow peas (Nupak, Toronto, ON).
Experimental: Pasta, tomato sauce and added lentils
The pulse treatments and control (pasta with tomato sauce) were made the day before the session and the recipe was calculated to provide 1500 kcal at each session. All meals had the same energy density (~77kcal/100g). Calories derived from pulses were consistent among all pulse treatments (44%). The pulse treatments and control all contained macaroni pasta and homemade tomato sauce.
Other: dietary treatment
A within-subject, balanced repeated-measures design was followed where subjects received 4 treatments or control over 5 weeks approximately 1 week apart. The pulse treatments contained: (1) chickpeas (Primo, Toronto, ON), (2) lentils (Primo, Toronto, ON), (3) navy beans (Ferma, Toronto, ON) or (4) yellow peas (Nupak, Toronto, ON).
Experimental: Pasta, tomato sauce and added navy beans
The pulse treatments and control (pasta with tomato sauce) were made the day before the session and the recipe was calculated to provide 1500 kcal at each session. All meals had the same energy density (~77kcal/100g). Calories derived from pulses were consistent among all pulse treatments (44%). The pulse treatments and control all contained macaroni pasta and homemade tomato sauce.
Other: dietary treatment
A within-subject, balanced repeated-measures design was followed where subjects received 4 treatments or control over 5 weeks approximately 1 week apart. The pulse treatments contained: (1) chickpeas (Primo, Toronto, ON), (2) lentils (Primo, Toronto, ON), (3) navy beans (Ferma, Toronto, ON) or (4) yellow peas (Nupak, Toronto, ON).
Experimental: Pasta, tomato sauce with yellow peas
The pulse treatments and control (pasta with tomato sauce) were made the day before the session and the recipe was calculated to provide 1500 kcal at each session. All meals had the same energy density (~77kcal/100g). Calories derived from pulses were consistent among all pulse treatments (44%). The pulse treatments and control all contained macaroni pasta and homemade tomato sauce.
Other: dietary treatment
A within-subject, balanced repeated-measures design was followed where subjects received 4 treatments or control over 5 weeks approximately 1 week apart. The pulse treatments contained: (1) chickpeas (Primo, Toronto, ON), (2) lentils (Primo, Toronto, ON), (3) navy beans (Ferma, Toronto, ON) or (4) yellow peas (Nupak, Toronto, ON).
Experimental: Pasta and tomato sauce
The pulse treatments and control (pasta with tomato sauce) were made the day before the session and the recipe was calculated to provide 1500 kcal at each session. All meals had the same energy density (~77kcal/100g). Calories derived from pulses were consistent among all pulse treatments (44%). The pulse treatments and control all contained macaroni pasta and homemade tomato sauce.
Other: dietary treatment
A within-subject, balanced repeated-measures design was followed where subjects received 4 treatments or control over 5 weeks approximately 1 week apart. The pulse treatments contained: (1) chickpeas (Primo, Toronto, ON), (2) lentils (Primo, Toronto, ON), (3) navy beans (Ferma, Toronto, ON) or (4) yellow peas (Nupak, Toronto, ON).

  Eligibility

Ages Eligible for Study:   20 Years to 30 Years
Genders Eligible for Study:   Male
Accepts Healthy Volunteers:   Yes
Criteria

Inclusion Criteria:

  • Healthy young males with BMI of 20-24.9 kg/m2

Exclusion Criteria:

  • Females
  • Smokers
  • Breakfast skippers
  • Individuals with diabetes or other metabolic diseases
  • Those scoring ≥ 11 on an Eating Habit Questionnaire
  Contacts and Locations
Please refer to this study by its ClinicalTrials.gov identifier: NCT01410851

Locations
Canada, Ontario
Department of Nutritional Sciences, University of Toronto
Toronto, Ontario, Canada, M5S 3E2
Sponsors and Collaborators
University of Toronto
Agriculture and Agri-Food Canada
Investigators
Principal Investigator: G. Harvey Anderson, PhD University of Toronto
  More Information

No publications provided

Responsible Party: G. Harvey Anderson, Ph.D., Professor, University of Toronto
ClinicalTrials.gov Identifier: NCT01410851     History of Changes
Other Study ID Numbers: PURENet:-Pulses and Satiation
Study First Received: July 27, 2011
Last Updated: August 3, 2011
Health Authority: Canada: Ethics Review Committee

Additional relevant MeSH terms:
Metabolic Syndrome X
Insulin Resistance
Hyperinsulinism
Glucose Metabolism Disorders
Metabolic Diseases

ClinicalTrials.gov processed this record on April 16, 2014