Impact of Eating Beans on Metabolism

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

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

Study Overview

• Status: Recruiting
• Conditions: Overweight
• Intervention / Treatment: Other: Whole cooked pinto bean; Other: Pinto bean flour; Other: Control

Detailed 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.

• Study Type: Interventional
• Enrollment (Estimated): 28
• Phase: Not Applicable

Contacts and Locations

• Study Contact: Name: Afrina Brishti, PhD; Phone Number: 701-795-8231; Email: afrina.brishti@usda.gov
• Study Contact Backup: Name: Madelyn Munoz; Phone Number: 701-795-8343; Email: madelyn.munoz@usda.gov

Study Locations

• United States
  • North Dakota
    • Grand Forks, North Dakota, United States, 58203
      • Recruiting
      • USDA Grand Forks Human Nutrition Research Center
      • Contact: Angela J Scheett, MPH, RDN; Phone Number: 701-795-8386; Email: angela.scheett@usda.gov

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: Adult; Older Adult
• Accepts Healthy Volunteers: Yes

Description

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

Study Plan

How is the study designed?

Design Details

• Primary Purpose: Other
• Allocation: Randomized
• Interventional Model: Crossover Assignment
• Masking: None (Open Label)

Number of Arms

3

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Experimental: Whole cooked pinto bean meal; Participants will consume a meal comprised of 100 grams of whole cooked pinto beans	Other: Whole cooked pinto bean; Meal comprised of whole cooked pinto beans
Experimental: Pinto bean flour meal; Participants will consume a meal comprised of pinto bean flour equivalent to 100 grams of whole cooked pinto beans	Other: Pinto bean flour; Meal comprised of pinto bean flour
Active Comparator: Control meal; Participants will consume a control meal	Other: Control; Control meal

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
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

Collaborators and Investigators

• Sponsor: USDA Grand Forks Human Nutrition Research Center
• Investigators: Principal Investigator: Shanon Casperson, PhD, USDA Grand Forks Human Nutrition Research Center

Publications and helpful links

Helpful Links

• Grand Forks Human Nutrition Research Center Current Nutrition Studies

Study record dates

Study Major Dates

• Study Start (Actual): October 30, 2023
• Primary Completion (Estimated): November 1, 2025
• Study Completion (Estimated): November 1, 2025

Study Registration Dates

• First Submitted: October 30, 2023
• First Submitted That Met QC Criteria: November 3, 2023
• First Posted (Actual): November 8, 2023

Study Record Updates

• Last Update Posted (Estimated): November 16, 2023
• Last Update Submitted That Met QC Criteria: November 13, 2023
• Last Verified: November 1, 2023

More Information

Terms related to this study

• Additional Relevant MeSH Terms: Overnutrition; Nutrition Disorders; Body Weight; Overweight
• Other Study ID Numbers: GFHNRC513

Plan for Individual participant data (IPD)

• Plan to Share Individual Participant Data (IPD)?: NO

Drug and device information, study documents

• Studies a U.S. FDA-regulated drug product: No
• Studies a U.S. FDA-regulated device product: No