The Influence of the Resistant Starch and Protein Content of Pulses on Substrate Oxidation
Trial Snapshot
- Phase
- Not Applicable
- Status
- Completed
- Sponsor
- Enrollment
- 36
- Locations
- 2
- Primary Endpoint
- Acute effects of consuming processed pulse-based food products on substrate utilization
Study Overview
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 Design
- Study Type
- Interventional
- Allocation
- Randomized
- Intervention Model
- Crossover
- Primary Purpose
- Other
- Masking
- None
Eligibility Criteria
- Ages
- 19 Years to — (Adult, Older Adult)
- Sex
- All
- Accepts Healthy Volunteers
- Yes
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
Outcomes
Primary Outcomes
Acute effects of consuming processed pulse-based food products on substrate utilization
Time Frame: 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.
Secondary Outcomes
No secondary outcomes reported