Impact of Eating Beans on Metabolism

Overweight Clinical Trial

Official title:

The Influence of the Resistant Starch and Protein Content of Pulses on Substrate Oxidation

Clinical Trial Details — Status: Recruiting

Administrative data

• NCT number: NCT06123208
• Other study ID #: GFHNRC513
• Status: Recruiting
• Phase: N/A
• Start date: October 30, 2023
• Est. completion date: November 2025

Study information

• Verified date: May 2024
• Source: USDA Grand Forks Human Nutrition Research Center
• Contact: Afrina Brishti, PhD
• Phone: 701-795-8231
• Email: afrina.brishti[@]usda.gov
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial Summary

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

Description:

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.

Recruitment information / eligibility

• Status: Recruiting
• Enrollment: 28
• Est. completion date: November 2025
• Est. primary completion date: November 2025
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: All
• Age group: 19 Years and older

Eligibility

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

Related Conditions & MeSH terms

• Overweight

Intervention

Other:
• Whole cooked pinto bean
Meal comprised of whole cooked pinto beans
• Pinto bean flour
Meal comprised of pinto bean flour
• Control
Control meal

Locations

Country	Name	City	State
United States	USDA Grand Forks Human Nutrition Research Center	Grand Forks	North Dakota

Sponsors (1)

Lead Sponsor	Collaborator
USDA Grand Forks Human Nutrition Research Center

Country where clinical trial is conducted

United States, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	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.	5 hours after meal consumption