The purpose of this research is to test how processing can affect how one's body uses the nutrients in that food. For this study the researchers are examining how making different food products out of chickpeas, such as hummus or pasta, changes how one's body uses those foods for energy.
The overall objective is to determine the impact of daily consumption of processed pulse-based food products on metabolic health, specifically the physiological responses related to energy metabolism. The primary hypothesis is that consuming a serving of pulses daily for 12 weeks will improve metabolic responses related to energy metabolism, particularly fat oxidation and molecular adaptations related to fat and glucose metabolism, compared to current Dietary Guidelines for Americans (DGA) recommendations. Furthermore, we hypothesize that the degree of processing will influence these metabolic adaptations such that the daily consumption of 100% pulse flour food products will result in the greatest effect on fat oxidation and molecular adaptations related to fat and glucose metabolism followed by the pulse purée which will have a greater effect than the whole cooked pulse (100% pulse flour \> purée \> whole).
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
OTHER
Masking
NONE
Enrollment
204
Participants will consume the Base DGA diet with a standardized non-pulse product snack.
Participants will consume an adjusted DGA diet with a standardized whole chickpea snack.
Participants will consume an adjusted DGA diet with a standardized puréed chickpea snack.
USDA Grand Forks Human Nutrition Research Center
Grand Forks, North Dakota, United States
Differences in substrate oxidation in response to eating differentially processed pulse-based food products
Using whole-room calorimetry, measure differences in fat, carbohydrate, and protein oxidation in response to daily consumption of whole chickpeas, pureed chickpeas, or chickpea-flour pasta compared to a control diet.
Time frame: 12 weels
Change from Baseline in substrate oxidation after consuming differentially processed pulse-based food products for 12 weeks
Measure changes in fat, carbohydrate, and protein oxidation in response to consuming whole chickpeas, pureed chickpeas, or chickpea-flour pasta using whole room calorimetry
Time frame: 12 weeks
Determine participant consumption practices and attitudes towards pulse consumption using a validated questionnaire
The questionnaire is designed to assess enjoyment (two items), sensory properties (eight items), perceived cooking abilities (ten items), perceived practical aspects (six items), perceived healthiness (two items), upbringing (two items), social influences (four items), and quality issues (six items) of pulse consumption.
Time frame: Baseline
Changes in the colonic microbiota in response to consuming differentially processed pulse-based food products
Fecal samples will be collected at Baseline and then again at weeks 4, 8, and 12 to identify how the predominant colon bacteria phyla are effected by consuming whole chickpeas, pureed chickpeas, or chickpea-flour pasta for 12 weeks.
Time frame: 12 weeks
Changes in me metabolic gene expression and metabolites in response to consuming differentially processed pulse-based food products.
Blood samples will be collected before and after consuming whole chickpeas, pureed chickpeas, or chickpeas-flour pasta for 12 weeks to identify how consuming these foods effect the expression genes involved with fat metabolism. This will be accomplished by combining the different snapshots provided from pre/post intervention metabolomic, transcriptomic, and proteomic analysis.
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Participants will consume an adjusted DGA diet with a standardized 100% chickpea flour product snack.
Time frame: 12 weeks