Impact of Eating Beans on Metabolism

USDA Grand Forks Human Nutrition Research Center36 enrolled

Overview

The purpose of this research is to test how eating a meal containing beans impacts how participants' bodies use food for energy.

The objective of this project is to test whether consuming a whole food that naturally contains resistant starch (RS), such as pulses, increases fat oxidation. The primary hypothesis is that consuming a RS-rich meal in which the RS is derived from a whole food (i.e., pinto beans, pinto bean flour) will increase postprandial fat oxidation to a greater extent than consuming a meal low in RS but containing the same amount of energy and macronutrient content.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

OTHER

Masking

NONE

Enrollment

Conditions

Overweight

Interventions

Whole cooked pinto beanOTHER

Meal comprised of whole cooked pinto beans

Pinto bean flourOTHER

Meal comprised of pinto bean flour

ControlOTHER

Control meal

Eligibility

Sex: ALLMin age: 19 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * BMI \>18.5 or \<30 kg/m2 * Ability to understand and sign the consent form * Ability of transportation (i.e., participants must be able to provide their own transportation to the Grand Forks Human Nutrition Research Center) * Non-smoking or use of other tobacco products, including e-cigarettes * Not taking steroid-based medications; not planning to or currently attempting to gain or lose weight * All females of childbearing age must be on birth control for a minimum of 3 months prior to start of study Exclusion Criteria: * Inability or unwillingness to consume any food item in the test meals * More than a 10% change in body weight within the past 2 months * Participation in a weight loss diet/exercise program * Current or planned pregnancy * Lactation * Uncontrolled hypertension (systolic \>160 mmHg or diastolic \>100 mmHg) * Diagnosed cardiovascular, pulmonary, skeletal and metabolic diseases * Fasting glucose \> 100 mg/dL or non-fasting (1-2 hours after eating) \>140 mg/dL * Using medications known to affect appetite, blood lipids, body composition, body weight, or food intake (appetite control drugs, steroids, antidepressants) * Non-English speaking

Locations (1)

USDA Grand Forks Human Nutrition Research Center

Grand Forks, North Dakota, United States

Outcomes

Primary Outcomes

Acute effects of consuming processed pulse-based food products on substrate utilization

The effect of consuming whole beans or bean-derived flour on the use of fat, carbohydrate, and protein for energy will be determine using whole room calorimetry. Fat, carbohydrate, and protein oxidation will be calculated as an absolute amount of grams per day and as a percentage of energy expenditure.

Time frame: 5 hours after meal consumption

Data from ClinicalTrials.gov

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