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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
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Control | Active Comparator | Crackers/pasta with no faba bean fraction |
|
| Faba bean protein concentrate | Experimental | Crackers/pasta with added faba bean protein concentrate |
|
| Faba bean protein isolate | Experimental | Crackers/pasta with added faba bean protein isolate |
|
| Faba bean flour | Experimental | Crackers/pasta with added faba bean flour |
|
| Faba bean starch | Experimental | Crackers/pasta with added faba bean starch |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Crackers/pasta with added faba bean protein concentrate | Dietary Supplement | Protein concentrate treatment |
|
| Measure | Description | Time Frame |
|---|---|---|
| Change in blood glucose levels | Each participant will attend 5 sessions in total (randomized 5-arm cross-over design) | 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) |
| Change in gut hormone levels measured in the blood | Each participant will attend 5 sessions in total (randomized 5-arm cross-over design) | 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) |
| Measure | Description | Time Frame |
|---|---|---|
| Subjective appetite | Measured using Visual Analog Scales (VAS) | From 0 to 200 minutes |
| Ad libitum food (pizza meal) intake as measured by the amount of pizza (in grams) consumed during the 20 minute period |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Harvey G Anderson, PhD | University of Toronto | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| University of Toronto | Toronto | Ontario | M5S 3E2 | Canada |
| PubMed Identifier | Type | Citation | Retractions |
|---|---|---|---|
| 31670336 | Derived | Chan CKY, Fabek H, Mollard RC, Jones PJH, Tulbek MC, Chibbar RN, Gangola MP, Ramadoss BR, Sanchez-Hernandez D, Anderson GH. Faba bean protein flours added to pasta reduce post-ingestion glycaemia, and increase satiety, protein content and quality. Food Funct. 2019 Nov 1;10(11):7476-7488. doi: 10.1039/c9fo01186b. Epub 2019 Oct 31. |
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| Crackers/pasta with added faba bean protein isolate | Dietary Supplement | Protein isolate treatment |
|
| Crackers/pasta with added faba bean starch | Dietary Supplement | Starch treatment |
|
| Crackers/pasta with added faba bean flour | Dietary Supplement | Flour treatment |
|
| Crackers/pasta with no faba bean fraction | Dietary Supplement | Control treatment |
|
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)
| 120 minutes after completion of treatment, 20 minutes were allocated to allow for pizza consumption |
| ID | Term |
|---|---|
| D009765 | Obesity |
| D003920 | Diabetes Mellitus |
| ID | Term |
|---|---|
| D050177 | Overweight |
| D044343 | Overnutrition |
| D009748 | Nutrition Disorders |
| D009750 | Nutritional and Metabolic Diseases |
| D001835 | Body Weight |
| D012816 | Signs and Symptoms |
| D013568 | Pathological Conditions, Signs and Symptoms |
| D044882 | Glucose Metabolism Disorders |
| D008659 | Metabolic Diseases |
| D004700 | Endocrine System Diseases |
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