Effect of Rice Bran and Cooked Navy Beans on Cholesterol Levels in Healthy Children

Poudre Valley Health System

Status: Completed

Conditions: Hyperlipidemias

Treatments: Dietary Supplement: Rice bran; Dietary Supplement: Control arm; Dietary Supplement: Bean powder; Dietary Supplement: Bean powder and rice bran

Study type: Interventional

Funder types: Other

Identifiers

NCT01911390

Version 06/18/2013

Details and patient eligibility

About

A multidisciplinary team of clinicians and researchers will conduct a pilot feasibility study to evaluate whether dietary intake of dry bean powder or rice bran or a combination is a helpful dietary recommendation to reduce total cholesterol levels in children with identified, modifiable CVD risk factors, elevated total cholesterol and obesity. Consumption of dry bean powder and rice bran merit additional investigation to study feasibility and acceptability in children and how they influence their lipid levels or obesity.

Full description

Children will be screened prior to participation with the expectation of enrolling 40 to randomize equally to either the control arm or one of the three intervention arms. This should assure that at least 10 participants would complete each intervention. The four groups are placebo (no bean powder or rice bran included), 1/4 cup cooked navy bean powder (17.5grams powder)/day, 15 grams rice bran/day, and combination of 9 grams of bean powder/day and 8 grams rice bran/day. Participants will follow this dietary intervention by being provided a study snack, such as a banana nut muffin and strawberry-pineapple smoothie. Participants will consume one snack on a daily basis for a total of four weeks (28 days). The snack options were developed by a professional chef and research dietitian to fit a set of requirements for calorie and macronutrient content based on USDA food guide recommendations. The placebo group will be provided the same snacks without the inclusion of rice bran or bean powder.

Randomization of subjects to the dietary intervention groups will be done during the study enrollment period. Randomization will be based on sex of the subject to include equal numbers of both genders across all 4 groups.

All participants will consume the allocated foods daily for a total of four weeks (28 days) and will not be required to alter the rest of their diets in any other way. They will also complete a 3-day food and activity log each week, starting the week prior to the study intervention (Week 0) and ending the week of their final visit (Week 4).

Enrollment: 41 patients

Sex: All

Ages: 8 to 13 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Children between the ages of 8-13 years old who were screened by the Healthy Hearts Club
• Non-fasting total cholesterol greater than or equal to 180 mg/dl
• Non-fasting LDL greater than or equal to 100mg/dl
• Non-fasting HDL less than 60mg/dl
• Willing to consume study provided ingredient (cooked dry bean powder or rice bran or combination) for 28 consecutive days.

Exclusion criteria

• History of food allergies and/or major dietary restrictions
• Taking prescribed medication
• Ongoing medical illness

Trial design

Primary purpose: Treatment

Allocation: Randomized

Interventional model: Single Group Assignment

Masking: Quadruple Blind

---

41 participants in 4 patient groups, including a placebo group

Control Arm

Placebo Comparator group

Description:

No bean or rice bran additive in smoothie or muffin.

Treatment:

Dietary Supplement: Control arm

Bean powder

Active Comparator group

Description:

1/4 cup beans (17.5 grams powder)/day in smoothie or muffin.

Treatment:

Dietary Supplement: Bean powder

Rice bran

Active Comparator group

Description:

15 grams rice bran/day in smoothie or muffin.

Treatment:

Dietary Supplement: Rice bran

Bean powder and rice bran

Active Comparator group

Description:

9 grams bean powder/day and 8 grams rice bran /day in smoothie or muffin.

Treatment:

Dietary Supplement: Bean powder and rice bran