The Effect of Whole Beans on Inflammation and Satiety

Not Applicable

Completed

• Conditions: Metabolic Syndrome
• Interventions: Other: Bean Soup; Dietary Supplement: Grape seed extract; Other: Couscous plus fiber

• Registration Number: NCT01190384
• Lead Sponsor: University of California, Davis

Brief Summary

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.

Detailed 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.

Study Timeline

• Study Start: 2010-08
• Study First Submitted: 2010-08-25
• Study First Submitted QC: 2010-08-25
• Study First Posted: 2010-08-27
• Primary Completion: 2012-04
• Study Completion: 2014-04
• Status Verified: 2017-07
• Last Update Submitted: 2017-07-06
• Last Update Posted: 2017-07-11

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 12

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.

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Bean Soup	Bean Soup	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.
Couscous plus Grape Seed Extract	Grape seed extract	Control for ORAC value of the Bean soup; for examining the effect of fiber in the bean soup.
Couscous plus Fiber	Couscous plus fiber	Soup with added fiber; has a low ORAC value. Subject serving is isocaloric to the experimental Bean soup.

Primary Outcome Measures

Name	Time	Method
Inflammation	6 hours	Measuring inflammatory markers after consumption of a high fat meal in conjunction with one of three soups. The three soups are: a bean soup high in fiber and antioxidants, a couscous soup high in fiber, and a couscous soup high in antioxidants.

Secondary Outcome Measures

Name	Time	Method
Satiety	48 hours	Measure subjects' perception of fullness during the 6 hour post-prandial testing period. Subjects will keep food records on the study day and day following to look for any longer effects on satiety as measured by food intake.

Trial Locations

Locations (1)

Ragle Human Nutrition Research Center; 🇺🇸 Davis, California, United States