CI

At a glance

ClinicalIndex Comparison Record
N/ACompleted· 24 enrolled
Drug / intervention
Untreated +3 moredietary
Likely dose
Not stated in record
Structured eligibility isn't available for this trial yet — see the full criteria in the Eligibility tab below.

Standardized by ClinicalIndex from the ClinicalTrials.gov record · verify against the source.

Search/NCT03506932
NCT03506932N/ACompleted
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A Randomized, Controlled, Cross-over Trial Examining the Effect of Yellow Pea Flour in Bread on Post-prandial Glycaemic Response in Healthy Adults

St. Boniface Hospital·interventional·Posted Apr 24, 2018·Updated Nov 29, 2024

In Brief

A clinical study evaluating Untreated, Heat treated with 0% moisture, and 2 other interventions for Post-prandial Glycaemic Response. Completed, enrolled 24 participants across 1 site.

Detailed Summary

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.

Study Details

Study Typeinterventional
Allocation--
Masking--
Primary Purpose--
ConditionsPost-prandial Glycaemic Response
CountriesCanada
CollaboratorsAgriculture and Agri-Food Canada, University of Manitoba, Saskatchewan Pulse Growers

Timeline

N/ACompletedFinished
20192020202120222023202420252026
First PostedApr 24, 2018
Enrollment StartApr 17, 2019
Primary CompletionDec 18, 2019
TodayJul 2, 2026
Enrollment to primary: 8 monthsPosted 8.2 years ago

Interventions

Untreateddietary

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

Heat treated with 0% moisturedietary

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

Heat treated with 10% moisturedietary

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

Wheatdietary

Bread made with 100% wheat