Status:
COMPLETED
Glycemic Responses and Sensory Characteristics of Whole Yellow Pea Flour Added to Novel Functional Foods
Lead Sponsor:
University of Manitoba
Collaborating Sponsors:
Pulse Canada
Conditions:
Diabetes
Eligibility:
All Genders
20-70 years
Phase:
PHASE2
Brief Summary
The objective of this study was to determine if whole yellow pea flour reduces post-prandial glycemic responses of novel food products. The second objective was to determine if whole yellow pea flour ...
Detailed Description
Pulses, including yellow peas, are readily available and low-cost commodities that are gaining considerable momentum as functional ingredients possessing health benefits, as these food materials are h...
Eligibility Criteria
Inclusion
- healthy men
- non-lactating women
- BMI's between 18 and 31 kg/m2
Exclusion
- heart disease
- diabetes
- thyroid disease
- celiac disease
- gluten intolerance
- taking corticosteroid medications
- smokers
- Chronic alcohol usage (\> 2 drinks/d)
Key Trial Info
Start Date :
March 1 2008
Trial Type :
INTERVENTIONAL
Allocation :
ACTUAL
End Date :
Estimated Enrollment :
23 Patients enrolled
Trial Details
Trial ID
NCT00877968
Start Date
March 1 2008
Last Update
April 8 2009
Active Locations (1)
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1
Richardson Centre for Functional Foods and Nutraceuticals
Winnipeg, Manitoba, Canada, R3T 2N2