Evaluation of Common Bean Baked Snack Consumption on Subjective Satiety, Energy Intake and Glycemic Response in People With Overweight and Normal Weight
Condition: Overweight; Healthy
MeSH terms: Overweight
Study type: Interventional
Phase: Phase 2

Summary: 
      Introduction: Overweight and obesity are associated with an unbalanced energy intake caused
      by unhealthy dietary habits, including a constant consumption of energy-dense foods,
      saturated and trans fats, refined sugars, along with a deficient protein and dietary fiber
      intake. Pulse consumption has been demonstrated to improve long-term body weight management.
      Despite these benefits, in several regions, the consumption of pulses does not meet the local
      recommendations. Consequently, pulse research has increased widely in order to provide food
      alternatives reformulated with pulses to promote their consumption.

      Hypothesis: The consumption of a common bean baked snack (Phaseolus vulgaris L.) and cooked
      beans increases satiety, reduces energy intake and produce a low glycemic response in people
      with overweight and normal weight.

      Objectives: Evaluate the acute effect of a common bean baked snack and cooked bean
      consumption on subjective satiety and energy intake in people with overweight and normal
      weight.

      Material and Methods: Randomized crossover clinical trial, 18 subjects with normal weight and
      18 subjects with overweight, 18-50 years old, consumption of 40 g of common bean baked snack,
      cooked beans and white bread (control). Subjective satiety, energy intake and glycemic
      response.

        -  Intervention A: Common bean baked snack.

        -  Intervention B: Cooked beans.

        -  Control: White bread.

      Additionally, the glycemic index will be determined under the International Organization for
      Standardization (ISO) 26642:2010.

      10 subjects with normal weight or overweight, 18-50 years old, consumption of 54 g of common
      bean baked snack and 25 g of anhydrous glucose.

        -  Intervention A: Common bean baked snack.

        -  Control: Anhydrous glucose
    


Intervention name(s): Common bean baked snack; Cooked beans; White bread; Anhydrous glucose (first session) (for glycemic index determination); Anhydrous glucose (second session) (for glycemic index determination); Common bean baked snack (for glycemic index determination)
Intervention type(s): Other; Other; Other; Other; Other; Other
Intervention description(s): Participants with normal weight (n=18) and with overweight (n=18) will attend the institute after 10-14 h fasting. Initially, they are going to complete a physical activity questionnaire, and the first visual analog scale (VAS) of subjective satiety questionnaire followed by a finger-prick blood sample. Immediately, they will be instructed to consume 40 g of the preload (common bean baked snack, cooked beans or white bread) along with 100 mL of water within 10 min. The VAS and blood glucose will be measured every 15 min after starting to eat the test food. Another VAS will be used to assess the palatability of the preload products. After 45 min, an ad libitum meal consisting of freshly prepared sandwiches and 250 mL of water will be served in a single portion. Finally, the VAS of subjective satiety is going to be assessed again.; Participants with normal weight (n=18) and with overweight (n=18) will attend the institute after 10-14 h fasting. Initially, they are going to complete a physical activity questionnaire, and the first visual analog scale (VAS) of subjective satiety questionnaire followed by a finger-prick blood sample. Immediately, they will be instructed to consume 40 g of the preload (common bean baked snack, cooked beans or white bread) along with 100 mL of water within 10 min. The VAS and blood glucose will be measured every 15 min after starting to eat the test food. Another VAS will be used to assess the palatability of the preload products. After 45 min, an ad libitum meal consisting of freshly prepared sandwiches and 250 mL of water will be served in a single portion. Finally, the VAS of subjective satiety is going to be assessed again.; Participants with normal weight (n=18) and with overweight (n=18) will attend the institute after 10-14 h fasting. Initially, they are going to complete a physical activity questionnaire, and the first visual analog scale (VAS) of subjective satiety questionnaire followed by a finger-prick blood sample. Immediately, they will be instructed to consume 40 g of the preload (common bean baked snack, cooked beans or white bread) along with 100 mL of water within 10 min. The VAS and blood glucose will be measured every 15 min after starting to eat the test food. Another VAS will be used to assess the palatability of the preload products. After 45 min, an ad libitum meal consisting of freshly prepared sandwiches and 250 mL of water will be served in a single portion. Finally, the VAS of subjective satiety is going to be assessed again.; Participants with normal weight or overweight (n=10) will attend the institute after 10-14 h fasting. At first, two baseline finger-prick blood samples will be collected with 5 min between the samples. Then, they are going to consume a reference glucose solution containing 25 g of anhydrous glucose per 250 mL of water within 12-15 min. Later, finger-prick blood samples will be taken at 15, 30, 45, 60, 90 and 120 min after starting to drink the reference glucose solution. Areas under the glucose response curves (iAUC) will be calculated using the trapezoidal rule, ignoring the areas below the fasting value.; Participants with normal weight or overweight (n=10) will attend the institute after 10-14 h fasting. At first, two baseline finger-prick blood samples will be collected with 5 min between the samples. Then, they are going to consume 54 g of common bean baked snack with 250 mL of water within 12-15 min. Later, finger-prick blood samples will be taken at 15, 30, 45, 60, 90 and 120 min after starting to eat the test food. Areas under the glucose response curves (iAUC) will be calculated using the trapezoidal rule, ignoring the areas below the fasting value.; Participants with normal weight or overweight (n=10) will attend the institute after 10-14 h fasting. At first, two baseline finger-prick blood samples will be collected with 5 min between the samples. Then, they are going to consume 54 g of common bean baked snack with 250 mL of water within 12-15 min. Later, finger-prick blood samples will be taken at 15, 30, 45, 60, 90 and 120 min after starting to eat the test food. Areas under the glucose response curves (iAUC) will be calculated using the trapezoidal rule, ignoring the areas below the fasting value.
Allocation: Randomized
Intervention model: Crossover Assignment
Masking: None (Open Label)
Primary purpose: Treatment
Keywords: Functional food; Common bean; Snack; Cooked beans