Effect of Pea Protein and Pea Resistant Starch Consumption at Breakfast on Glycemic Control in People with Type 2 Diabetes Mellitus

Roquette, the fifth largest global producer of food ingredients, is building the world’s largest pea processing plant in Manitoba. Pea protein is a plant-based alternative to animal protein. Pea starch is a secondary by-product. Both pea protein and ‘resistant’ starch may aid the control of blood sugars. The objective of this clinical study is to compare the effects of pea protein versus pea resistant starch, singly and in combination, on blood glucose control, metabolic parameters, and the profile of gut microbes in individuals with type 2 diabetes. A total of 80 men and women with type 2 diabetes will consume smoothies containing pea protein and/or resistant starch at breakfast for 12 weeks. If the pea protein and or pea resistant starch performs well, Roquette will be able to use this information as a new strategy for marketing its pea protein and starch ingredients beyond their current applications.

Faculty Supervisor:

Carla Taylor;Peter Zahradka

Student:

Chelsey Walchuk

Partner:

Roquette Canada

Discipline:

Food science

Sector:

University:

University of Manitoba

Program: