The Effect of Whole Beans on Inflammation and Satiety (BEAN)

University of California (UC) Davis

Status: Completed

Conditions: Metabolic Syndrome

Treatments: Dietary Supplement: Grape seed extract; Other: Bean Soup; Other: Couscous plus fiber

Study type: Interventional

Funder types: Other

Identifiers

NCT01190384

201018072

Details and patient eligibility

About

Determine whether eating beans with a high fat meal will reduce the inflammatory response in people with the metabolic syndrome and increase feelings of satiety.

Full description

Determine whether eating beans with a high fat meal will reduce the inflammatory response in people with the metabolic syndrome; thereby possibly postponing the diagnosis of diabetes or other chronic inflammatory diseases. These researchers are also interested in how consuming beans can affect the length of time a person stays full after a meal.

Enrollment: 12 patients

Sex: All

Ages: 21+ years old

Volunteers: No Healthy Volunteers

Inclusion criteria

Men and Women 21 years old and older with metabolic syndrome

Exclusion criteria

1. Smokers
2. Female subjects who are pregnant or lactating
3. Subjects taking any medications that would interfere with outcomes of the study i.e. lipid lowering medications, anti-inflammatory drugs (i.e. ibuprofen), dietary supplements
4. Subjects with any known allergy or intolerance to foods involved in the study(cantaloupe, egg, dairy, wheat, beans, couscous, grape seed extract)
5. Subjects who are actively trying to lose weight
6. Subjects with unusual dietary habits (i.e. pica, anorexia nervosa, extreme food restriction, binging and/or purging disorders)
7. Subjects who are addicted to drugs or alcohol or who are <1 year recovery program
8. Subjects who present with significant psychiatric or neurological disturbances as determined by the primary investigator (i.e. uncontrolled bipolar disorder) These subjects will be referred to their primary care doctor for further care.
9. Subjects with documented atherosclerotic disease, inflammatory disease, diabetes mellitus (fasting blood sugar ≥126 mg/dl), uncontrolled hypertension (≥ 140/90mmHg), liver and kidney disease as identified by routine blood tests (chemistry panels). These subjects will be referred to their primary care doctor for further care.

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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12 participants in 3 patient groups

Bean Soup

Experimental group

Description:

Experimental soup with a high fiber content and ORAC value. The ORAC value is the Oxygen Radical Absorbance Capacity (ORAC) score which is a measure of the antioxidant levels of food and is expressed as Trolox Equivalents. The antioxidants in the soup are derived from beans.

Treatment:

Other: Bean Soup

Couscous plus Fiber

Active Comparator group

Description:

Soup with added fiber; has a low ORAC value. Subject serving is isocaloric to the experimental Bean soup.

Treatment:

Other: Couscous plus fiber

Couscous plus Grape Seed Extract

Active Comparator group

Description:

Control for ORAC value of the Bean soup; for examining the effect of fiber in the bean soup.

Treatment:

Dietary Supplement: Grape seed extract