Impact of Eating Beans on Metabolism

Not Applicable

• Conditions: Overweight
• Interventions: Other: Pinto bean flour; Other: Control; Other: Whole cooked pinto bean

• Registration Number: NCT06123208
• Lead Sponsor: USDA Grand Forks Human Nutrition Research Center

Brief Summary

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

Detailed 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.

Study Timeline

• Study Start: 2023-10-30
• Study First Submitted: 2023-10-30
• Study First Submitted QC: 2023-11-03
• Study First Posted: 2023-11-08
• Status Verified: 2025-04
• Last Update Submitted: 2025-04-11
• Last Update Posted: 2025-04-16
• Primary Completion: 2025-11
• Study Completion: 2025-11

Recruitment & Eligibility

• Status: ENROLLING_BY_INVITATION
• Sex: All
• Target Recruitment: 28

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

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Pinto bean flour meal	Pinto bean flour	Participants will consume a meal comprised of pinto bean flour equivalent to 100 grams of whole cooked pinto beans
Control meal	Control	Participants will consume a control meal
Whole cooked pinto bean meal	Whole cooked pinto bean	Participants will consume a meal comprised of 100 grams of whole cooked pinto beans

Primary Outcome Measures

Name	Time	Method
Acute effects of consuming processed pulse-based food products on substrate utilization	5 hours after meal consumption	The effect of consuming whole beans or bean-derived flour on the use of fat, carbohydrate, and protein for energy will be determine using whole room calorimetry. Fat, carbohydrate, and protein oxidation will be calculated as an absolute amount of grams per day and as a percentage of energy expenditure.

Trial Locations

Locations (1)

USDA Grand Forks Human Nutrition Research Center; 🇺🇸 Grand Forks, North Dakota, United States