Effects of Black Bean Pasta Consumption on Biomarkers in Young Adults

Iowa State University

Status: Completed

Conditions: Glucose, High Blood

Treatments: Dietary Supplement: Knife Mill pasta; Dietary Supplement: Cyclone Flour Pasta; Dietary Supplement: Combo Flour Pasta; Dietary Supplement: Black beans whole boiled; Dietary Supplement: White bread

Study type: Interventional

Funder types: Other; Other U.S. Federal agency

Identifiers

NCT05182190

17-191BB

Details and patient eligibility

About

The study purpose is to determine the effect of eating three (3) different pasta flour formulations made from 100% black beans (Zenith) in a meal matrix (spaghetti sauce) on postprandial glycemic response in healthy adults.

Full description

The 5 test treatments (white bread (negative control), whole black beans (positive control), and 3 different pasta formulations) will be administered randomly over five weeks. Meals will be combined with spaghetti sauce for a total available carbohydrate amount of 50g.

Venous blood samples will be collected for glucose and insulin analysis at time 0 (fasting) and at 30, 60, 90, 120, and 180 minutes post-treatment (timing of the post-treatment blood draws started at time 0 [post-treatment], which is when the participant starts consuming the treatment meal). Blood analysis was completed by a reputable biomarker diagnostics laboratory, Quest Diagnostics.

Anthropometric measures such as weight, height, waist circumference, and blood pressure were collected at screening and at the start of each test day. Thirteen hours before testing, participants consumed a standardized frozen meal to reduce the potential variation in glycemic responses on test day due to varying pre-evening dietary intakes. This control meal was selected by each participant before the start of the study. Each participant was provided the same frozen meal every time, since the subjects serve as their own controls. The day before test day, participants completed a 24 hour food recall, satiety, and gastrointestinal questionnaires. The morning of each test day participants completed the International Physical Activity Questionnaire (IPAQ), satiety, and gastrointestinal questionnaires.

Enrollment: 18 patients

Sex: All

Ages: 21 to 60 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• normal blood glucose
• BMI between 20-29.9 kg/m2.
• Chronic health conditions, e.g., hypertension, gastrointestinal disease.

Exclusion criteria

• Weight changes of >10% of body weight within previous 6 months
• Pregnant or breastfeeding
• Allergy to peas, beans, lentils, tomatoes, gluten, or latex
• Unwillingness or inability to follow study protocol

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: None (Open label)

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18 participants in 5 patient groups

Control - White bread

Active Comparator group

Description:

Commercial white bread in a 50 gram available carbohydrate dose

Treatment:

Dietary Supplement: White bread

Control - whole black beans

Active Comparator group

Description:

Whole boiled black beans (Zenith) in a 50 gram available carbohydrate dose

Treatment:

Dietary Supplement: Black beans whole boiled

Knife Mill pasta

Experimental group

Description:

Heat treated black bean flour made with standard Knife Mill techniques

Treatment:

Dietary Supplement: Knife Mill pasta

Combined pasta

Experimental group

Description:

Black bean flour with medium protein made with novel compression/decompression mill

Treatment:

Dietary Supplement: Combo Flour Pasta

Cyclone pasta

Experimental group

Description:

Black bean flour with lower protein made with novel compression/decompression mill

Treatment:

Dietary Supplement: Cyclone Flour Pasta