NCT06123208

Impact of Eating Beans on Metabolism

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

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 36 (actual)
• Sponsor: USDA Grand Forks Human Nutrition Research Center · Federal
• Sex: All
• Age: 19 Years
• Healthy volunteers: Accepted

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.

Conditions

• Overweight

Interventions

Type	Name	Description
OTHER	Whole cooked pinto bean	Meal comprised of whole cooked pinto beans
OTHER	Pinto bean flour	Meal comprised of pinto bean flour
OTHER	Control	Control meal

Timeline

• Start date: 2023-10-30
• Primary completion: 2025-08-15
• Completion: 2025-08-15
• First posted: 2023-11-08
• Last updated: 2025-12-03

Locations

1 site across 1 country: United States