NCT03994276

The Postprandial Effects of Chick-Pea Consumption on Glucose, Insulin, and Gut Hormone Responses (PEA-POD).

Completed NA Last updated 2 September 2020

What this trial tests

NA trial testing Chickpea powder in Postprandial Period in 29 participants. Completed in 20 May 2020.

Timeline

25 June 2019

Primary endpoint
10 February 2020

20 May 2020

Quick facts

Lead sponsor	King's College London
Phase	NA
Status	Completed
Study type	INTERVENTIONAL
Allocation	randomized
Design	crossover
Masking	double
Primary purpose	prevention
Enrollment	29
Start date	25 June 2019
Primary completion	10 February 2020
Estimated completion	20 May 2020
Sites	1 location across United Kingdom

Drugs / interventions tested

• Chickpea powder

Conditions studied

• Postprandial Period — all drugs for Postprandial Period →

Sponsor

King's College London

Who can join

Adults 18 to 45, any sex, with Postprandial Period. Patients with the condition only — healthy volunteers not accepted.

Sponsor's own description

Pulses have a high fibre content, contribute to lowering fasting blood cholesterol levels and improving glycaemic control, and have shown also considerable promise in supporting the dietary management of cardiovascular disease (CVD), type-2 diabetes mellitus (T2DM) and obesity. It is now established that cellular integrity (maintenance of cell wall structure) is a key factor responsible for the low glycaemic index (GI) of pulses. The maintenance of the cell wall structure restricts starch digestion and therefore glucose production in the gut. Thus, cell damage results in a loss of such properties and also the potential health benefits to consumers.

This knowledge has presented an opportunity to exploit alternative processing techniques for the manufacture of pulse-based ingredients. We have successfully created a dry powder consisting predominantly of intact cells which still retains low digestibility (\>60% resistant starch). This chickpea powder (CPP) was found to be stable under long-term storage, has a neutral taste and aroma, and showed promise as a low GI 'flour-substitute'.

This study will investigate blood sugar, insulin and gut hormone levels (post-prandial glycaemic, insulinaemic and hormone responses) following the consumption of CPP consumed at breakfast, as a drink and incorporated into a food matrix (bread).

Publications & conference data

2 peer-reviewed publications reference this trial (live from Europe PMC):

1. The impact of replacing wheat flour with cellular legume powder on starch bioaccessibility, glycaemic response and bread roll quality: A double-blind randomised controlled trial in healthy participants.
   Bajka BH, Pinto AM, Ahn-Jarvis J, Ryden P, et al · · 2021 · cited 31× · PMID 33941996 · DOI 10.1016/j.foodhyd.2020.106565
2. Enhanced secretion of satiety-promoting gut hormones in healthy humans after consumption of white bread enriched with cellular chickpea flour: A randomized crossover study.
   Bajka BH, Pinto AM, Perez-Moral N, Saha S, et al · · 2023 · cited 23× · PMID 36811474 · DOI 10.1016/j.ajcnut.2022.12.008