Effects of Lentil Consumption on Post-prandial Blood Glucose and Insulin

Study Overview
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Brief Summary
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The purpose of this study is to assess the effects of consuming various lentil varieties in mixed-meals (containing either white rice or white potato) on post-prandial blood glucose and insulin as compared to white rice or white potato alone.

Detailed Description
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Eligible participants will undergo a total of 6 study visits. During each visit, a fasted blood sample will be taken by fingerprick, and approximately 500µL of blood will be dripped into a collection tube. The participant will then consume a meal of either: white bread, white rice (or white potato), or white rice with lentils (or white potato with lentils). White bread will be consumed on the first study visit and the rest of the meals will take place in random order in the visits following. Each meal will provide a total of 50g available carbohydrate. Six more blood samples will be taken by fingerprick at 15, 30, 45, 60, 90 and 120 minutes after the beginning of the meal.

Official Title
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The Love of Lentils (LoL) Study: The Effects of Acute Consumption of Common Lentil Varieties on Post-prandial Blood Glucose and Insulin Levels in Healthy Adult

Conditions
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Healthy

Intervention / Treatment
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* Other: Various lentil varieties (varying in slow digested starch content)


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Healthy men and women Age 18-40 years BMI 20-30 kg/m2 Exclusion Criteria: Tobacco use Pregnant or breastfeeding Fasting blood glucose ≥ 7.0 mmol/L Any major medical condition including a history of AIDS or hepatitis Medical or surgical event requiring hospitalization within 3 months of randomization Any medications except a stable dose (3 months) of oral contraceptives, blood pressure or statin medications Blood pressure >140/90 mm Hg Natural health products (NHPs) used for glycemic control Probiotic supplements Dietary fibre supplements Consumption of >4 servings of pulses per week Food allergy or non-food life threatening allergy Shift workers Alcohol consumption >14 drinks/week or >4 drinks/sitting Recent or intended significant weight loss or gain (>4 kg in previous 3 months) Elite athletes

Ages Eligible for Study
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Minimum Age: 18 Years
Maximum Age: 40 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Quadruple


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: White bread<br> | Other: Various lentil varieties (varying in slow digested starch content)<br>* Randomized, cross-over block design. Comparison of glycemic and insulinemic responses following meals composed of: white rice or white rice combined with 1 of 3 different lentil varieties or white potato or white potato combined with 1 of 3 different lentil varieties Participants with be assigned to either the white rice or white potato group. Meals will provide 50g available carbohydrate (AC). In meals containing lentils, whole cooked lentils will provide 25g AC either white rice or white potato will provide 25g AC. Meals will be randomly consumed across 6 study visits, with 2 white bread control meals (one of which will take place on the first visit).<br>|
| Experimental: Lentil 1 + white rice<br> | Other: Various lentil varieties (varying in slow digested starch content)<br>* Randomized, cross-over block design. Comparison of glycemic and insulinemic responses following meals composed of: white rice or white rice combined with 1 of 3 different lentil varieties or white potato or white potato combined with 1 of 3 different lentil varieties Participants with be assigned to either the white rice or white potato group. Meals will provide 50g available carbohydrate (AC). In meals containing lentils, whole cooked lentils will provide 25g AC either white rice or white potato will provide 25g AC. Meals will be randomly consumed across 6 study visits, with 2 white bread control meals (one of which will take place on the first visit).<br>|
| Experimental: Lentil 2 + white rice<br> | Other: Various lentil varieties (varying in slow digested starch content)<br>* Randomized, cross-over block design. Comparison of glycemic and insulinemic responses following meals composed of: white rice or white rice combined with 1 of 3 different lentil varieties or white potato or white potato combined with 1 of 3 different lentil varieties Participants with be assigned to either the white rice or white potato group. Meals will provide 50g available carbohydrate (AC). In meals containing lentils, whole cooked lentils will provide 25g AC either white rice or white potato will provide 25g AC. Meals will be randomly consumed across 6 study visits, with 2 white bread control meals (one of which will take place on the first visit).<br>|
| Experimental: Lentil 3 + white rice<br> | Other: Various lentil varieties (varying in slow digested starch content)<br>* Randomized, cross-over block design. Comparison of glycemic and insulinemic responses following meals composed of: white rice or white rice combined with 1 of 3 different lentil varieties or white potato or white potato combined with 1 of 3 different lentil varieties Participants with be assigned to either the white rice or white potato group. Meals will provide 50g available carbohydrate (AC). In meals containing lentils, whole cooked lentils will provide 25g AC either white rice or white potato will provide 25g AC. Meals will be randomly consumed across 6 study visits, with 2 white bread control meals (one of which will take place on the first visit).<br>|
| Experimental: White rice<br> | Other: Various lentil varieties (varying in slow digested starch content)<br>* Randomized, cross-over block design. Comparison of glycemic and insulinemic responses following meals composed of: white rice or white rice combined with 1 of 3 different lentil varieties or white potato or white potato combined with 1 of 3 different lentil varieties Participants with be assigned to either the white rice or white potato group. Meals will provide 50g available carbohydrate (AC). In meals containing lentils, whole cooked lentils will provide 25g AC either white rice or white potato will provide 25g AC. Meals will be randomly consumed across 6 study visits, with 2 white bread control meals (one of which will take place on the first visit).<br>|
| Experimental: Lentil 1 + potato<br> | Other: Various lentil varieties (varying in slow digested starch content)<br>* Randomized, cross-over block design. Comparison of glycemic and insulinemic responses following meals composed of: white rice or white rice combined with 1 of 3 different lentil varieties or white potato or white potato combined with 1 of 3 different lentil varieties Participants with be assigned to either the white rice or white potato group. Meals will provide 50g available carbohydrate (AC). In meals containing lentils, whole cooked lentils will provide 25g AC either white rice or white potato will provide 25g AC. Meals will be randomly consumed across 6 study visits, with 2 white bread control meals (one of which will take place on the first visit).<br>|
| Experimental: Lentil 2 + potato<br> | Other: Various lentil varieties (varying in slow digested starch content)<br>* Randomized, cross-over block design. Comparison of glycemic and insulinemic responses following meals composed of: white rice or white rice combined with 1 of 3 different lentil varieties or white potato or white potato combined with 1 of 3 different lentil varieties Participants with be assigned to either the white rice or white potato group. Meals will provide 50g available carbohydrate (AC). In meals containing lentils, whole cooked lentils will provide 25g AC either white rice or white potato will provide 25g AC. Meals will be randomly consumed across 6 study visits, with 2 white bread control meals (one of which will take place on the first visit).<br>|
| Experimental: Lentil 3 + potato<br> | Other: Various lentil varieties (varying in slow digested starch content)<br>* Randomized, cross-over block design. Comparison of glycemic and insulinemic responses following meals composed of: white rice or white rice combined with 1 of 3 different lentil varieties or white potato or white potato combined with 1 of 3 different lentil varieties Participants with be assigned to either the white rice or white potato group. Meals will provide 50g available carbohydrate (AC). In meals containing lentils, whole cooked lentils will provide 25g AC either white rice or white potato will provide 25g AC. Meals will be randomly consumed across 6 study visits, with 2 white bread control meals (one of which will take place on the first visit).<br>|
| Experimental: Potato<br> | Other: Various lentil varieties (varying in slow digested starch content)<br>* Randomized, cross-over block design. Comparison of glycemic and insulinemic responses following meals composed of: white rice or white rice combined with 1 of 3 different lentil varieties or white potato or white potato combined with 1 of 3 different lentil varieties Participants with be assigned to either the white rice or white potato group. Meals will provide 50g available carbohydrate (AC). In meals containing lentils, whole cooked lentils will provide 25g AC either white rice or white potato will provide 25g AC. Meals will be randomly consumed across 6 study visits, with 2 white bread control meals (one of which will take place on the first visit).<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Postprandial blood glucose | Different meals will be consumed on separate occasions over 3-6 week period. | Acute- 2 hours following meal | 
| Postprandial blood insulin | Different meals will be consumed on separate occasions over 3-6 week period. | Acute- 2 hours following meal | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Mixed meal, Insulin response, Diabetes, Lentils, Post-prandial, Glycemic response, Glycemia, Slowly digestible starch, Post-prandial glycemia