Imperial College London PEA Nutrition Study

Nutrition trial researching high-resistant starch pea flour

Imperial College London researchers were looking into how the body responds to different foods. They were comparing high-resistant starch pea flour, normal pea flour and common market foods by using a CGM attached to participants.

To take part, participants needed to be willing to travel to Hammersmith Hospital, be 18+ and with a BMI of 20-30. From historical campaigns with the same research team, we were confident in recommending Facebook and Instagram as the main recruitment channels.

The conversion rate was really strong for this study at 15.54%. We delivered over 1000 potential participants at a cost of £1 per participant.