Clinical Trial

Effect of Pea Flour in Bread on Blood Glucose

Study Description

Effect of Pea Flour in Bread on Blood Glucose

This study's overall goal is to investigate methods to improve the acceptability of pulse containing foods that provide a health benefit to consumers. The health benefits we are testing are post-prandial blood glucose attenuation and appetite related sensations in healthy human volunteers.

Location

Locations Selected Location

Methods

No pharmaceutical medication involved No pharmaceutical medication involved
Patients and healthy individuals accepted Patients and healthy individuals accepted

Dietary Supplement - Untreated

Bread made with 20% yellow pea flour that was untreated.

Dietary Supplement - Heat treated with 0% moisture

Bread made with 20% yellow pea flour that was heat treated with 0% moisture.

Dietary Supplement - Heat treated with 10% moisture

Bread made with 20% yellow pea flour that was heat treated with 10% moisture.

Dietary Supplement - Wheat

Bread made with 100% wheat

Additional Information

Official Study Title

A Randomized, Controlled, Cross-over Trial Examining the Effect of Yellow Pea Flour in Bread on Post-prandial Glycaemic Response in Healthy Adults

Clinical Trial ID

NCT03506932

ParticipAid ID

7e56Xa