Pulse Revolution: Enhancing Metabolic Health Through the Power of Processed Chickpeas

USDA Grand Forks Human Nutrition Research Center

Status: Not yet enrolling

Conditions: Healthy

Treatments: Other: Whole Chickpeas; Other: Control; Other: 100% Chickpea Flour Product; Other: Puréed Chickpeas

Study type: Interventional

Funder types: Other U.S. Federal agency

Identifiers

NCT06758869

GFHNRC514

Details and patient eligibility

About

The purpose of this research is to test how processing can affect how one's body uses the nutrients in that food. For this study the researchers are examining how making different food products out of chickpeas, such as hummus or pasta, changes how one's body uses those foods for energy.

Full description

The overall objective is to determine the impact of daily consumption of processed pulse-based food products on metabolic health, specifically the physiological responses related to energy metabolism. The primary hypothesis is that consuming a serving of pulses daily for 12 weeks will improve metabolic responses related to energy metabolism, particularly fat oxidation and molecular adaptations related to fat and glucose metabolism, compared to current Dietary Guidelines for Americans (DGA) recommendations. Furthermore, we hypothesize that the degree of processing will influence these metabolic adaptations such that the daily consumption of 100% pulse flour food products will result in the greatest effect on fat oxidation and molecular adaptations related to fat and glucose metabolism followed by the pulse purée which will have a greater effect than the whole cooked pulse (100% pulse flour > purée > whole).

Enrollment: 204 estimated patients

Sex: All

Ages: 19 to 60 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• apparently healthy adults
• BMI >18.5 or <35 kg/m2 (healthy body weight - class I obesity)
• ability to understand and sign the consent form
• availability of transportation (i.e., participants must provide their own transportation to the Center)
• non-smoking or do not use other tobacco products, including e-cigarettes
• not taking steroid-based medications
• not planning to or currently attempting to gain or lose weight
• not allergic to study foods
• willing to comply with study demands

Exclusion criteria

• usual pulse consumption greater than DGA recommendation
• inability or unwillingness to consume any of the provided foods
• more than a 10% change in body weight within the past 2 months
• actively trying to lose weight
• pregnancy or actively trying to get pregnant
• lactation
• uncontrolled hypertension (systolic >160 mmHg or diastolic >100 mmHg)
• diagnosed cardiovascular, pulmonary, skeletal and metabolic diseases
• HbA1c ≥ 5.7%
• complete blood count (CBC) outside of the normal range for a healthy adult
• history of gastrointestinal (GI) disorders (including Celiac's or Crohn's disease, irritable bowel syndrome, acid reflux, ulcerative colitis, chronic constipation or diarrhea, and lactose intolerance)
• using medications known to affect appetite, blood lipids, body composition, body weight, or food intake (appetite control drugs, steroids)
• cannot read or understand English

Trial design

Primary purpose: Other

Allocation: Randomized

Interventional model: Parallel Assignment

Masking: None (Open label)

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204 participants in 4 patient groups

Control

Experimental group

Description:

Base DGA diet with a standardized non-pulse product snack

Treatment:

Other: Control

Whole Chickpeas

Experimental group

Description:

Adjusted DGA diet with standardized whole chickpea snack

Treatment:

Other: Whole Chickpeas

Puréed Chickpeas

Experimental group

Description:

Adjusted DGA diet with standardized puréed chickpea snack

Treatment:

Other: Puréed Chickpeas

100% Chickpea Flour Product

Experimental group

Description:

Adjusted DGA diet with standardized 100% chickpea flour product snack

Treatment:

Other: 100% Chickpea Flour Product