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Effects of Faba Bean Fractions as Ingredients in Novel Food Products on Glycemia, Appetite and Metabolic Control

The safety and scientific validity of this study is the responsibility of the study sponsor and investigators. Listing a study does not mean it has been evaluated by the U.S. Federal Government. Read our disclaimer for details.
 
ClinicalTrials.gov Identifier: NCT02658591
Recruitment Status : Active, not recruiting
First Posted : January 20, 2016
Last Update Posted : September 30, 2020
Sponsor:
Information provided by (Responsible Party):
G. Harvey Anderson, University of Toronto

Brief Summary:
The investigators hypothesized that consuming crackers or pasta enriched with faba bean fractions (faba bean protein concentrate, faba bean protein isolate, faba bean flour and faba bean starch), would reduce the blood glucose response to the meal compared to foods without faba bean components and reduce food intake at a meal

Condition or disease Intervention/treatment Phase
Obesity Diabetes Dietary Supplement: Crackers/pasta with added faba bean protein concentrate Dietary Supplement: Crackers/pasta with added faba bean protein isolate Dietary Supplement: Crackers/pasta with added faba bean starch Dietary Supplement: Crackers/pasta with added faba bean flour Dietary Supplement: Crackers/pasta with no faba bean fraction Not Applicable

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Study Type : Interventional  (Clinical Trial)
Estimated Enrollment : 60 participants
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single (Participant)
Primary Purpose: Basic Science
Official Title: Effects of Faba Bean Fractions as Ingredients in Novel Food Products on Glycemia, Appetite and Metabolic Control
Study Start Date : January 2016
Estimated Primary Completion Date : December 31, 2020
Estimated Study Completion Date : March 31, 2021

Resource links provided by the National Library of Medicine

MedlinePlus related topics: Blood Sugar

Arm Intervention/treatment
Active Comparator: Control
Crackers/pasta with no faba bean fraction
Dietary Supplement: Crackers/pasta with no faba bean fraction
Control treatment

Experimental: Faba bean protein concentrate
Crackers/pasta with added faba bean protein concentrate
Dietary Supplement: Crackers/pasta with added faba bean protein concentrate
Protein concentrate treatment

Experimental: Faba bean protein isolate
Crackers/pasta with added faba bean protein isolate
Dietary Supplement: Crackers/pasta with added faba bean protein isolate
Protein isolate treatment

Experimental: Faba bean flour
Crackers/pasta with added faba bean flour
Dietary Supplement: Crackers/pasta with added faba bean flour
Flour treatment

Experimental: Faba bean starch
Crackers/pasta with added faba bean starch
Dietary Supplement: Crackers/pasta with added faba bean starch
Starch treatment




Primary Outcome Measures :
  1. Change in blood glucose levels [ Time Frame: Starting at the beginning of each session (0 minutes, before consumption of treatment) and every 15 - 30 minutes up to 200 minutes (time of completion of each session) ]
    Each participant will attend 5 sessions in total (randomized 5-arm cross-over design)

  2. Change in gut hormone levels measured in the blood [ Time Frame: Starting at the beginning of each session (0 minutes, before consumption of treatment) and every 30 minutes up to 200 minutes (time of completion of each session) ]
    Each participant will attend 5 sessions in total (randomized 5-arm cross-over design)


Secondary Outcome Measures :
  1. Subjective appetite [ Time Frame: From 0 to 200 minutes ]
    Measured using Visual Analog Scales (VAS)

  2. Ad libitum food (pizza meal) intake as measured by the amount of pizza (in grams) consumed during the 20 minute period [ Time Frame: 120 minutes after completion of treatment, 20 minutes were allocated to allow for pizza consumption ]
    Each participant will also answer questions related to physical comfort, motivation to eat, and rating feelings of energy and fatigue using Visual Analog Scales (VAS)



Information from the National Library of Medicine

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Ages Eligible for Study:   18 Years to 30 Years   (Adult)
Sexes Eligible for Study:   Male
Accepts Healthy Volunteers:   Yes
Criteria

Inclusion Criteria:

  • Non-smoking
  • No metabolic disease
  • BMI 20 - 25 kg/m^2
  • Male
  • Age 18-30

Exclusion Criteria:

  • Intolerance to treatments
  • Currently taking appetite-modifying medications
  • Restrictive eating
  • Smoking
  • Over- or underweight
  • Breakfast-skipping

Information from the National Library of Medicine

To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.

Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT02658591


Locations
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Canada, Ontario
University of Toronto
Toronto, Ontario, Canada, M5S 3E2
Sponsors and Collaborators
University of Toronto
Investigators
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Principal Investigator: Harvey G Anderson, PhD University of Toronto
Publications automatically indexed to this study by ClinicalTrials.gov Identifier (NCT Number):
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Responsible Party: G. Harvey Anderson, Professor, University of Toronto
ClinicalTrials.gov Identifier: NCT02658591    
Other Study ID Numbers: SPG_UofT_FabaBean
First Posted: January 20, 2016    Key Record Dates
Last Update Posted: September 30, 2020
Last Verified: September 2020
Keywords provided by G. Harvey Anderson, University of Toronto:
Food intake
Satiety
Appetite
Glycemia
Faba bean
Protein
Snack