Effects of Black Bean Pasta Consumption on Biomarkers in Young Adults
- Conditions
- Glucose, High Blood
- Interventions
- Dietary Supplement: Black beans whole boiledDietary Supplement: White breadDietary Supplement: Knife Mill pastaDietary Supplement: Cyclone Flour PastaDietary Supplement: Combo Flour Pasta
- Registration Number
- NCT05182190
- Lead Sponsor
- Iowa State University
- Brief Summary
The study purpose is to determine the effect of eating three (3) different pasta flour formulations made from 100% black beans (Zenith) in a meal matrix (spaghetti sauce) on postprandial glycemic response in healthy adults.
- Detailed Description
The 5 test treatments (white bread (negative control), whole black beans (positive control), and 3 different pasta formulations) will be administered randomly over five weeks. Meals will be combined with spaghetti sauce for a total available carbohydrate amount of 50g.
Venous blood samples will be collected for glucose and insulin analysis at time 0 (fasting) and at 30, 60, 90, 120, and 180 minutes post-treatment (timing of the post-treatment blood draws started at time 0 \[post-treatment\], which is when the participant starts consuming the treatment meal). Blood analysis was completed by a reputable biomarker diagnostics laboratory, Quest Diagnostics.
Anthropometric measures such as weight, height, waist circumference, and blood pressure were collected at screening and at the start of each test day. Thirteen hours before testing, participants consumed a standardized frozen meal to reduce the potential variation in glycemic responses on test day due to varying pre-evening dietary intakes. This control meal was selected by each participant before the start of the study. Each participant was provided the same frozen meal every time, since the subjects serve as their own controls. The day before test day, participants completed a 24 hour food recall, satiety, and gastrointestinal questionnaires. The morning of each test day participants completed the International Physical Activity Questionnaire (IPAQ), satiety, and gastrointestinal questionnaires.
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 18
- normal blood glucose
- BMI between 20-29.9 kg/m2.
- Chronic health conditions, e.g., hypertension, gastrointestinal disease.
- Weight changes of >10% of body weight within previous 6 months
- Pregnant or breastfeeding
- Allergy to peas, beans, lentils, tomatoes, gluten, or latex
- Unwillingness or inability to follow study protocol
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Arm && Interventions
Group Intervention Description Control - whole black beans Black beans whole boiled Whole boiled black beans (Zenith) in a 50 gram available carbohydrate dose Control - White bread White bread Commercial white bread in a 50 gram available carbohydrate dose Knife Mill pasta Knife Mill pasta Heat treated black bean flour made with standard Knife Mill techniques Cyclone pasta Cyclone Flour Pasta Black bean flour with lower protein made with novel compression/decompression mill Combined pasta Combo Flour Pasta Black bean flour with medium protein made with novel compression/decompression mill
- Primary Outcome Measures
Name Time Method Change in baseline blood glucose over 3 hours (glycemic response) Time 0 (fasting) then every 30 minutes for 3 hours Venous blood samples were collected via venous catheter. Whole blood samples were analyzed for glucose content and insulin at commercial laboratory.
- Secondary Outcome Measures
Name Time Method Change in satiety sensation Time 0 (fasting) then every 30 minutes for 3 hours Satiety level measured using a visual analog scale (0-100) every 30 minutes postprandially. A higher score indicates greater satiety.
Trial Locations
- Locations (1)
Iowa State University, Food Science and Human Nutrition Department
🇺🇸Ames, Iowa, United States