Effects of Lentil Consumption on Post-prandial Blood Glucose and Insulin

Sponsor

University of Guelph (Other)

Overall Status

Completed

CT.gov ID

NCT02426606

Collaborator

Agriculture and Agri-Food Canada (Other), Pulse Canada (Other), Saskatchewan Pulse Growers (Other)

Enrollment

Location

Arms

Duration (Months)

3.2

Patients Per Site Per Month

Study Details

Study Description

Brief Summary

The purpose of this study is to assess the effects of consuming various lentil varieties in mixed-meals (containing either white rice or white potato) on post-prandial blood glucose and insulin as compared to white rice or white potato alone.

Condition or Disease	Intervention/Treatment	Phase
Healthy	Other: Various lentil varieties (varying in slow digested starch content)	N/A

Detailed Description

Eligible participants will undergo a total of 6 study visits. During each visit, a fasted blood sample will be taken by fingerprick, and approximately 500µL of blood will be dripped into a collection tube. The participant will then consume a meal of either: white bread, white rice (or white potato), or white rice with lentils (or white potato with lentils). White bread will be consumed on the first study visit and the rest of the meals will take place in random order in the visits following. Each meal will provide a total of 50g available carbohydrate. Six more blood samples will be taken by fingerprick at 15, 30, 45, 60, 90 and 120 minutes after the beginning of the meal.

Study Design

Study Type:

Interventional

Actual Enrollment :

48 participants

Allocation:

Randomized

Intervention Model:

Crossover Assignment

Masking:

Quadruple (Participant, Care Provider, Investigator, Outcomes Assessor)

Official Title:

The Love of Lentils (LoL) Study: The Effects of Acute Consumption of Common Lentil Varieties on Post-prandial Blood Glucose and Insulin Levels in Healthy Adult

Study Start Date :

Nov 1, 2014

Actual Primary Completion Date :

Feb 1, 2016

Actual Study Completion Date :

Feb 1, 2016

Arms and Interventions

Arm	Intervention/Treatment
Experimental: White bread	Other: Various lentil varieties (varying in slow digested starch content) Randomized, cross-over block design. Comparison of glycemic and insulinemic responses following meals composed of: white rice or white rice combined with 1 of 3 different lentil varieties or white potato or white potato combined with 1 of 3 different lentil varieties Participants with be assigned to either the white rice or white potato group. Meals will provide 50g available carbohydrate (AC). In meals containing lentils, whole cooked lentils will provide 25g AC either white rice or white potato will provide 25g AC. Meals will be randomly consumed across 6 study visits, with 2 white bread control meals (one of which will take place on the first visit).
Experimental: Lentil 1 + white rice	Other: Various lentil varieties (varying in slow digested starch content) Randomized, cross-over block design. Comparison of glycemic and insulinemic responses following meals composed of: white rice or white rice combined with 1 of 3 different lentil varieties or white potato or white potato combined with 1 of 3 different lentil varieties Participants with be assigned to either the white rice or white potato group. Meals will provide 50g available carbohydrate (AC). In meals containing lentils, whole cooked lentils will provide 25g AC either white rice or white potato will provide 25g AC. Meals will be randomly consumed across 6 study visits, with 2 white bread control meals (one of which will take place on the first visit).
Experimental: Lentil 2 + white rice	Other: Various lentil varieties (varying in slow digested starch content) Randomized, cross-over block design. Comparison of glycemic and insulinemic responses following meals composed of: white rice or white rice combined with 1 of 3 different lentil varieties or white potato or white potato combined with 1 of 3 different lentil varieties Participants with be assigned to either the white rice or white potato group. Meals will provide 50g available carbohydrate (AC). In meals containing lentils, whole cooked lentils will provide 25g AC either white rice or white potato will provide 25g AC. Meals will be randomly consumed across 6 study visits, with 2 white bread control meals (one of which will take place on the first visit).
Experimental: Lentil 3 + white rice	Other: Various lentil varieties (varying in slow digested starch content) Randomized, cross-over block design. Comparison of glycemic and insulinemic responses following meals composed of: white rice or white rice combined with 1 of 3 different lentil varieties or white potato or white potato combined with 1 of 3 different lentil varieties Participants with be assigned to either the white rice or white potato group. Meals will provide 50g available carbohydrate (AC). In meals containing lentils, whole cooked lentils will provide 25g AC either white rice or white potato will provide 25g AC. Meals will be randomly consumed across 6 study visits, with 2 white bread control meals (one of which will take place on the first visit).
Experimental: White rice	Other: Various lentil varieties (varying in slow digested starch content) Randomized, cross-over block design. Comparison of glycemic and insulinemic responses following meals composed of: white rice or white rice combined with 1 of 3 different lentil varieties or white potato or white potato combined with 1 of 3 different lentil varieties Participants with be assigned to either the white rice or white potato group. Meals will provide 50g available carbohydrate (AC). In meals containing lentils, whole cooked lentils will provide 25g AC either white rice or white potato will provide 25g AC. Meals will be randomly consumed across 6 study visits, with 2 white bread control meals (one of which will take place on the first visit).
Experimental: Lentil 1 + potato	Other: Various lentil varieties (varying in slow digested starch content) Randomized, cross-over block design. Comparison of glycemic and insulinemic responses following meals composed of: white rice or white rice combined with 1 of 3 different lentil varieties or white potato or white potato combined with 1 of 3 different lentil varieties Participants with be assigned to either the white rice or white potato group. Meals will provide 50g available carbohydrate (AC). In meals containing lentils, whole cooked lentils will provide 25g AC either white rice or white potato will provide 25g AC. Meals will be randomly consumed across 6 study visits, with 2 white bread control meals (one of which will take place on the first visit).
Experimental: Lentil 2 + potato	Other: Various lentil varieties (varying in slow digested starch content) Randomized, cross-over block design. Comparison of glycemic and insulinemic responses following meals composed of: white rice or white rice combined with 1 of 3 different lentil varieties or white potato or white potato combined with 1 of 3 different lentil varieties Participants with be assigned to either the white rice or white potato group. Meals will provide 50g available carbohydrate (AC). In meals containing lentils, whole cooked lentils will provide 25g AC either white rice or white potato will provide 25g AC. Meals will be randomly consumed across 6 study visits, with 2 white bread control meals (one of which will take place on the first visit).
Experimental: Lentil 3 + potato	Other: Various lentil varieties (varying in slow digested starch content) Randomized, cross-over block design. Comparison of glycemic and insulinemic responses following meals composed of: white rice or white rice combined with 1 of 3 different lentil varieties or white potato or white potato combined with 1 of 3 different lentil varieties Participants with be assigned to either the white rice or white potato group. Meals will provide 50g available carbohydrate (AC). In meals containing lentils, whole cooked lentils will provide 25g AC either white rice or white potato will provide 25g AC. Meals will be randomly consumed across 6 study visits, with 2 white bread control meals (one of which will take place on the first visit).
Experimental: Potato	Other: Various lentil varieties (varying in slow digested starch content) Randomized, cross-over block design. Comparison of glycemic and insulinemic responses following meals composed of: white rice or white rice combined with 1 of 3 different lentil varieties or white potato or white potato combined with 1 of 3 different lentil varieties Participants with be assigned to either the white rice or white potato group. Meals will provide 50g available carbohydrate (AC). In meals containing lentils, whole cooked lentils will provide 25g AC either white rice or white potato will provide 25g AC. Meals will be randomly consumed across 6 study visits, with 2 white bread control meals (one of which will take place on the first visit).

Outcome Measures

Primary Outcome Measures

Postprandial blood glucose [Acute- 2 hours following meal]
Different meals will be consumed on separate occasions over 3-6 week period.
Postprandial blood insulin [Acute- 2 hours following meal]
Different meals will be consumed on separate occasions over 3-6 week period.

Eligibility Criteria

Criteria

Ages Eligible for Study:

18 Years to 40 Years

Sexes Eligible for Study:

All

Accepts Healthy Volunteers:

Yes

Inclusion Criteria:

Healthy men and women
Age 18-40 years
BMI 20-30 kg/m2

Exclusion Criteria:

Tobacco use
Pregnant or breastfeeding
Fasting blood glucose ≥ 7.0 mmol/L
Any major medical condition including a history of AIDS or hepatitis
Medical or surgical event requiring hospitalization within 3 months of randomization
Any medications except a stable dose (3 months) of oral contraceptives, blood pressure or statin medications
Blood pressure >140/90 mm Hg
Natural health products (NHPs) used for glycemic control
Probiotic supplements
Dietary fibre supplements
Consumption of >4 servings of pulses per week
Food allergy or non-food life threatening allergy
Shift workers
Alcohol consumption >14 drinks/week or >4 drinks/sitting
Recent or intended significant weight loss or gain (>4 kg in previous 3 months)
Elite athletes