Impact of Eating Beans on Metabolism

USDA Grand Forks Human Nutrition Research Center

Status: Completed

Conditions: Overweight

Treatments: Other: Control; Other: Pinto bean flour; Other: Whole cooked pinto bean

Study type: Interventional

Funder types: Other U.S. Federal agency

Identifiers

NCT06123208

GFHNRC513

Details and patient eligibility

About

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

Full 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.

Enrollment: 36 patients

Sex: All

Ages: 19+ years old

Volunteers: Accepts Healthy Volunteers

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

Trial design

Primary purpose: Other

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: None (Open label)

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36 participants in 3 patient groups

Whole cooked pinto bean meal

Experimental group

Description:

Participants will consume a meal comprised of 100 grams of whole cooked pinto beans

Treatment:

Other: Whole cooked pinto bean

Pinto bean flour meal

Experimental group

Description:

Participants will consume a meal comprised of pinto bean flour equivalent to 100 grams of whole cooked pinto beans

Treatment:

Other: Pinto bean flour

Control meal

Active Comparator group

Description:

Participants will consume a control meal

Treatment:

Other: Control