Peas for Post-Meal Blood Sugar Control
What You Need to Know Before You Apply
What is the purpose of this trial?
This trial explores how different types of peas might help control blood sugar spikes after eating, particularly for those managing post-meal glucose levels. Researchers will compare peas with common foods like rice and potatoes to assess their effects on blood sugar and insulin responses. Additionally, the trial will evaluate how these foods impact hunger and any stomach-related issues. Individuals who are generally healthy, do not have diabetes, and are willing to eat peas and the study foods might be suitable participants. As an unphased trial, this study offers a unique opportunity to contribute to nutritional science and discover new ways to manage blood sugar naturally.
Will I have to stop taking my current medications?
The trial requires that you do not use any prescription or non-prescription drugs, herbal, or nutritional supplements known to affect blood sugar levels. If you are taking such medications, you may need to stop them to participate.
Is there any evidence suggesting that this trial's treatments are likely to be safe?
Research has shown that peas offer several health benefits, including diabetes management. Studies have found that peas and their proteins possess properties that fight harmful molecules, help control blood sugar, and lower blood pressure.
When individuals with type 2 diabetes consumed meals containing peas, their blood sugar and insulin levels were lower compared to meals with potatoes. This suggests that peas might help maintain more stable blood sugar levels after eating.
Peas are also high in amylose, a type of starch that digests slowly, aiding in blood sugar management. Generally, whole peas cause a smaller increase in blood sugar compared to processed pea flours.
Regarding safety, studies indicate that peas are well-tolerated, with no significant reports of harmful side effects. However, some individuals might experience minor stomach or digestion issues. Overall, peas appear to be a safe and beneficial choice for managing blood sugar.12345Why are researchers excited about this trial?
Researchers are excited about using peas to control post-meal blood sugar because they offer a natural and simple dietary alternative compared to traditional medications. Peas are rich in fiber and protein, which can slow down carbohydrate absorption and potentially stabilize blood sugar levels more effectively than processed grains like white bread. Unlike standard treatments that often involve pharmaceuticals, incorporating peas into meals could be an easy, cost-effective way to manage blood sugar without the side effects associated with drugs. This approach taps into the body's natural metabolic processes, making it a unique and appealing option for those seeking dietary solutions.
What evidence suggests that this trial's treatments could be effective for post-meal blood sugar control?
Research has shown that peas are rich in fiber and protein, which can help manage blood sugar levels after eating. Studies have found that consuming whole peas causes a smaller increase in blood sugar compared to other starchy foods like rice or potatoes. The fiber in peas likely slows carbohydrate digestion, leading to a slower release of sugar into the blood. In this trial, participants will receive different varieties of peas combined with either rice or potatoes to assess their effects on blood sugar control. Early findings suggest that different types of peas might have varying effects, with some possibly being more effective than others. While more research is needed to determine the best types and serving sizes, the initial results are promising for those looking to control their blood sugar through diet.56789
Who Is on the Research Team?
Heather J Blewett, PhD
Principal Investigator
Agriculture and Agri-Food Canada
Are You a Good Fit for This Trial?
This trial is for generally healthy men and women aged 18-40, with a BMI of 18.5-34.5 kg/m2, and normal blood sugar levels (HbA1c <6.0%). Participants must be willing to give informed consent and follow the study's requirements.Inclusion Criteria
Exclusion Criteria
Timeline for a Trial Participant
Screening
Participants are screened for eligibility to participate in the trial
Treatment
Participants attend 6 clinic visits in a fasted state to test the effect of peas on post-prandial glucose response
Follow-up
Participants are monitored for any gastrointestinal side effects and overall health after consuming test products
What Are the Treatments Tested in This Trial?
Interventions
- Peas
Trial Overview
The trial aims to see how three types of peas affect blood sugar and insulin levels after meals in a controlled setting where participants switch between diets including peas or starchy foods like rice or potatoes.
How Is the Trial Designed?
10
Treatment groups
Experimental Treatment
Placebo Group
Group 1, Visit 2-5 Rice (equal to 50g available carbohydrate) given as breakfast to fasting participants
Group2, Visit 2-5 Potato (equal to 50g available carbohydrate) given as breakfast to fasting participants
Group 1, Visit 2-5 Pea variety 3 with rice (25g available carbohydrate of each) given as breakfast to fasting participants
Group 2, Visit 2-5 Pea variety 3 with potato (25g available carbohydrate of each) given as breakfast to fasting participants
Group 1, Visit 2-5 Pea variety 2 with rice (25g available carbohydrate of each) given as breakfast to fasting participants
Group 2, Visit 2-5 Pea variety 2 with potato (25g available carbohydrate of each) given as breakfast to fasting participants
Group 1,Visit 2-5 Pea variety 1 with rice (25g available carbohydrate of each) given as breakfast to fasting participants
Group 2, Visit 2-5 Pea variety 1 with potato (25g available carbohydrate of each) given as breakfast to fasting participants
Groups 1 and 2, Visit 1 White bread (equal to 50g available carbohydrate) given to fasting participant
Groups 1 and 2, Visit 6 White bread (equal to 50g available carbohydrate) given to fasting participant
Find a Clinic Near You
Who Is Running the Clinical Trial?
St. Boniface Hospital
Lead Sponsor
Agriculture and Agri-Food Canada
Collaborator
Citations
NCT02552823 | Effects of Peas on Blood Glucose Control
Lifestyle modifications that include a diet high in fibre may lower the risk of developing type 2 diabetes (CDA, 2013). In this context, the presence of fibre ...
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clinicaltrial.be
clinicaltrial.be/en/details/76166?active_not_recruiting=1&completed=0&enrolling_by_invitation=1&only_active=0&only_eligible=0&only_recruiting=0&per_page=20Effects of Peas on Blood Glucose Control
A randomized, controlled, cross-over study designed to examine the PPGR to peas will be conducted at the I.H. Asper Clinical Research ...
Acute effects of extruded pea fractions on glycemic ...
The inclusion of yellow pea protein and fibre in oat-based breakfast cereal reduces postprandial glycemia; however this effect is dependent on fraction type.
Peas for Post-Meal Blood Sugar Control · Info for Participants
Trial Overview The trial aims to see how three types of peas affect blood sugar and insulin levels after meals in a controlled setting where participants switch ...
Pea and Lentil Flours Increase Postprandial Glycemic ...
Whole pulses produced a lower glycemic response than pulse flours in the early postprandial period for persons with T2DM and during the overall test period for ...
A Comprehensive Review of Pea (Pisum sativum L.)
Pea protein and its hydrolysates possess several health-promoting effects, such as antioxidant, anti-diabetic, and anti-hypertensive effects, as well as ...
Comparison of the effects of dried peas with those ...
We compared the glycemic and insulinemic responses to 3 different meals based on dried peas, potatoes, or both in patients with type 2 diabetes undergoing ...
Pea and Lentil Flours Increase Postprandial Glycemic ...
Whole pulses produced a lower glycemic response than pulse flours in the early postprandial period for persons with T2DM and during the overall test period for ...
Physicochemical and nutritional properties of starches from ...
These nine pea starches were found to have high apparent amylose content (marrowfat peas, 51.3%–51.6%; yellow peas, 50.6%–53.8%; and green peas, 49.9%–54.2%)
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