Impact of Eating Beans on Metabolism

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

Detailed Description
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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.

Official Title
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The Influence of the Resistant Starch and Protein Content of Pulses on Substrate Oxidation

Conditions
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Overweight

Intervention / Treatment
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* Other: Whole cooked pinto bean
* Other: Pinto bean flour
* Other: Control


Participation Criteria
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Eligibility Criteria
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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

Ages Eligible for Study
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Minimum Age: 19 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Other
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Whole cooked pinto bean meal<br>Participants will consume a meal comprised of 100 grams of whole cooked pinto beans | Other: Whole cooked pinto bean<br>* Meal comprised of whole cooked pinto beans<br>|
| Experimental: Pinto bean flour meal<br>Participants will consume a meal comprised of pinto bean flour equivalent to 100 grams of whole cooked pinto beans | Other: Pinto bean flour<br>* Meal comprised of pinto bean flour<br>|
| Active Comparator: Control meal<br>Participants will consume a control meal | Other: Control<br>* Control meal<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Acute effects of consuming processed pulse-based food products on substrate utilization | 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. | 5 hours after meal consumption |