Evaluation of Common Bean Baked Snack Consumption on Subjective Satiety, Energy Intake and Glycemic Response in People With Overweight and Normal Weight

Centro Universitario de Ciencias de la Salud, Mexico

Status and phase: Completed; Phase 2

Conditions: Healthy; Overweight

Treatments: Other: Anhydrous glucose (second session) (for glycemic index determination); Other: Anhydrous glucose (first session) (for glycemic index determination); Other: Common bean baked snack; Other: Cooked beans; Other: White bread; Other: Common bean baked snack (for glycemic index determination)

Study type: Interventional

Funder types: Other

Identifiers

NCT05230979

CI-09620b

Details and patient eligibility

About

Introduction: Overweight and obesity are associated with an unbalanced energy intake caused by unhealthy dietary habits, including a constant consumption of energy-dense foods, saturated and trans fats, refined sugars, along with a deficient protein and dietary fiber intake. Pulse consumption has been demonstrated to improve long-term body weight management. Despite these benefits, in several regions, the consumption of pulses does not meet the local recommendations. Consequently, pulse research has increased widely in order to provide food alternatives reformulated with pulses to promote their consumption.

Hypothesis: The consumption of a common bean baked snack (Phaseolus vulgaris L.) and cooked beans increases satiety, reduces energy intake and produce a low glycemic response in people with overweight and normal weight.

Objectives: Evaluate the acute effect of a common bean baked snack and cooked bean consumption on subjective satiety and energy intake in people with overweight and normal weight.

Material and Methods: Randomized crossover clinical trial, 18 subjects with normal weight and 18 subjects with overweight, 18-50 years old, consumption of 40 g of common bean baked snack, cooked beans and white bread (control). Subjective satiety, energy intake and glycemic response.

• Intervention A: Common bean baked snack.
• Intervention B: Cooked beans.
• Control: White bread.

Additionally, the glycemic index will be determined under the International Organization for Standardization (ISO) 26642:2010.

10 subjects with normal weight or overweight, 18-50 years old, consumption of 54 g of common bean baked snack and 25 g of anhydrous glucose.

• Intervention A: Common bean baked snack.
• Control: Anhydrous glucose

Enrollment: 18 patients

Sex: All

Ages: 18 to 50 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• BMI between 18.0 and 29.9 kg/m2,

Exclusion criteria

• Pregnancy,
• Lactation,
• Established plans to lose or gain weight in the next three weeks,
• Surgical event or modification of diet or physical activity in the last three months,
• Diagnosis of diabetes, cancer, cardiovascular disease, gastrointestinal disorder, pancreatitis, kidney, liver or thyroid disease,
• Eating disorder,
• Smoking or drug use,
• Sensitivity for common bean consumption,
• Pharmacological treatment or consumption of non-prescription drugs, herbal or nutritional supplements known to modify appetite or satiety.

Trial design

Primary purpose: Treatment

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: None (Open label)

---

18 participants in 3 patient groups

Normal weight

Experimental group

Description:

People with normal weight will consume 40 g of common bean baked snack, cooked beans or white bread for a single occasion.

Treatment:

Other: Common bean baked snack

Other: White bread

Other: Cooked beans

Overweight

Experimental group

Description:

People with overweight will consume 40 g of common bean baked snack, cooked beans or white bread for a single occasion.

Treatment:

Other: Common bean baked snack

Other: White bread

Other: Cooked beans

Glycemic index

Experimental group

Description:

Determination of glycemic index under the ISO 26642:2010.

Treatment:

Other: Common bean baked snack (for glycemic index determination)

Other: Anhydrous glucose (second session) (for glycemic index determination)

Other: Anhydrous glucose (first session) (for glycemic index determination)