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
36
Meal comprised of whole cooked pinto beans
Meal comprised of pinto bean flour
Control meal
USDA Grand Forks Human Nutrition Research Center
Grand Forks, North Dakota, United States
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
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