Flour Particle Size for Glycemic Response in Healthy Adults
(PLO Trial)

Recruiting in Palo Alto (17 mi)

Overseen ByG. Harvey Anderson, PhD

Age: 18 - 65

Sex: Any

Travel: May be covered

Time Reimbursement: Varies

Trial Phase: Academic

Waitlist Available

Sponsor: University of Toronto

No Placebo Group

Trial Summary

What is the purpose of this trial?This trial tests how foods made from pea, lentil, and oat flours of different sizes affect blood sugar, hunger, and amino acid levels in healthy adults. Participants will eat these foods and have their blood tested to see the changes. They will also report how full they feel and how much they eat afterward.

Eligibility Criteria

Healthy adults aged 18-45 with a BMI of 18.5-29.9, who eat breakfast regularly and can maintain their usual diet and exercise routine during the trial. Participants must not have significant health issues like gastrointestinal disorders, hypertension, or a history of major diseases such as cardiovascular disease or diabetes.

Inclusion Criteria

I am between 18 and 45 years old.

Exclusion Criteria

I have had a stomach or intestine disorder or surgery in the last year.

I have a history of heart, liver, kidney, digestive system diseases, or diabetes.

I have gained or lost at least 10lbs in the last three months.

Participant Groups

The study is testing how different sizes of pea, lentil, and oat flour in foods affect blood sugar levels after eating, feelings of hunger/fullness, food intake at the next meal, and amino acid release in healthy individuals.

3Treatment groups

Experimental Treatment

Group I: PeaExperimental Treatment1 Intervention

Treatment 1: crackers made with 25% whole pea flour + 75% all-purpose wheat flour; Treatment 2: crackers made with 25% coarse pea flour + 75% all-purpose wheat flour; Treatment 3: crackers made with 25% fine pea flour + 75% all-purpose wheat flour; Treatment 4: crackers made with 100% all-purpose wheat flour (control)

Group II: OatsExperimental Treatment1 Intervention

Treatment 1: porridge made with whole oat flour; Treatment 2: porridge made with coarse oat flour; Treatment 3: porridge made with fine oat flour; Treatment 4: porridge made with commercial oat flour (control)

Group III: LentilExperimental Treatment1 Intervention

Treatment 1: crackers made with 25% whole lentil flour + 75% all-purpose wheat flour; Treatment 2: crackers made with 25% coarse lentil flour + 75% all-purpose wheat flour; Treatment 3: crackers made with 25% fine lentil flour + 75% all-purpose wheat flour; Treatment 4: crackers made with 100% all-purpose wheat flour (control)