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

Sponsor

University of Toronto (Other)

Overall Status

Active, not recruiting

CT.gov ID

NCT02658591

Collaborator

(none)

Enrollment

Location

Arms

76.9

Duration (Months)

0.8

Patients Per Site Per Month

Study Details

Study Description

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	N/A

Study Design

Study Type:

Interventional

Anticipated 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 :

Jan 1, 2016

Anticipated Primary Completion Date :

Dec 31, 2021

Anticipated Study Completion Date :

May 31, 2022

Arms and Interventions

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

Outcome Measures

Primary Outcome Measures

Change in blood glucose levels [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)
Change in gut hormone levels measured in the blood [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

Subjective appetite [From 0 to 200 minutes]
Measured using Visual Analog Scales (VAS)
Ad libitum food (pizza meal) intake as measured by the amount of pizza (in grams) consumed during the 20 minute period [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)

Eligibility Criteria

Criteria

Ages Eligible for Study:

18 Years to 30 Years

Sexes Eligible for Study:

Male

Accepts Healthy Volunteers:

Yes

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

Contacts and Locations

Locations

	Site	City	State	Country	Postal Code
1	University of Toronto	Toronto	Ontario	Canada	M5S 3E2

Sponsors and Collaborators

University of Toronto

Investigators

Principal Investigator: Harvey G Anderson, PhD, University of Toronto

Study Documents (Full-Text)

None provided.

More Information

Publications

None provided.

Responsible Party:

G. Harvey Anderson, Professor, University of Toronto

ClinicalTrials.gov Identifier:

NCT02658591

Other Study ID Numbers:

SPG_UofT_FabaBean

First Posted:

Jan 20, 2016

Last Update Posted:

Jun 29, 2021

Last Verified:

Jun 1, 2021

Keywords provided by G. Harvey Anderson, Professor, University of Toronto

Study Results

No Results Posted as of Jun 29, 2021