Pea Muffins for Blood Sugar and Appetite Control

(PEA3 Trial)

Age: 18 - 65

Sex: Any

Trial Phase: Academic

Sponsor: St. Boniface Hospital

Must not be taking: Corticosteroids, Stomach acid-lowering, Laxatives, others

Disqualifiers: Diabetes, Cardiovascular disease, Liver disease, others

Compensation: Varies

Number of Visits: 4

Duration: Approximately 4-8 weeks

24 Participants Needed

Trial Summary

What is the purpose of this trial?

This study is part of a group of studies whose overall goal is to accurately define the physiochemical and structural effects of pea varieties and relate these to blood glucose attenuation and appetite related sensations in healthy human volunteers.

Research Team

Heather Blewett, PhD

Principal Investigator

Agriculture and Agri-Food Canada

Eligibility Criteria

Healthy men and women aged 18-40, with a BMI of 18.5-30, who eat three meals daily can join this study on peas in muffins affecting blood sugar and fullness. Excluded are those with diabetes, abnormal cholesterol or triglycerides, recent major surgery, liver/kidney disease, cancer treatment within a year, shift workers, unstable weight or dieting individuals.

Inclusion Criteria

Body mass index (BMI) 18.5-30.0 kg/m2

Habitually consume breakfast, lunch and dinner in the morning, mid-day and evening, respectively

Willing to provide informed consent

Exclusion Criteria

Fasting plasma triglycerides >2.3 mmol/L

Physical Activity Level >1.8

Pregnant or lactating

Timeline

Screening

Participants are screened for eligibility to participate in the trial

2-4 weeks

Treatment

Participants attend 4 clinic visits in a fasted state to consume muffins with and without peas and provide various samples and questionnaires

Approximately 4-8 weeks

4 visits (in-person)

Follow-up

Participants are monitored for gastrointestinal side effects and calorie intake post-intervention

24 hours

Treatment Details

Interventions

• Split Pea Muffins
• Wheat Muffins
• Whole Pea Muffins

Trial Overview The trial is testing how different types of muffins (split pea muffins vs wheat muffins vs whole pea muffins) affect post-meal blood sugar levels and feelings of fullness in healthy volunteers as part of research on the physical effects of peas.

Participant Groups

Group I: whole yellow pea Experimental Treatment 1 Intervention

2 muffins containing 25g available carbohydrate from whole yellow peas. Intervention: Whole pea muffins

Group II: split yellow pea Experimental Treatment 1 Intervention

2 muffins containing 25g available carbohydrate from split yellow peas. Intervention: Split pea muffins

Group III: wheat-satiety Placebo Group 1 Intervention

2 muffins containing wheat flour to match the calories in the whole and split pea muffins. Intervention: Wheat muffins

Group IV: wheat-PPGR Placebo Group 1 Intervention

2 muffins containing 25g available carbohydrate from wheat flour. Intervention: Wheat muffins

Who Is Running the Clinical Trial?

St. Boniface Hospital

Lead Sponsor

Trials

55

Recruited

15,000+

University of Manitoba

Collaborator

Trials

628

Recruited

209,000+

Agriculture and Agri-Food Canada

Collaborator

Trials

35

Recruited

2,300+