Effects of Black Bean Pasta Consumption on Biomarkers in Young Adults

NCT05182190 | Completed

• 1 other identifier: 17-191BB
• Study Type: interventional
• Target: 18
• Locations: 1 country
• Sites: 1

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.

Conditions

Glucose, High Blood

Keywords

glucose; insulin; legumes

Outcome Measures

Primary Outcomes (1)

• Change in baseline blood glucose over 3 hours (glycemic response)

  Venous blood samples were collected via venous catheter. Whole blood samples were analyzed for glucose content and insulin at commercial laboratory.

  Time 0 (fasting) then every 30 minutes for 3 hours

Secondary Outcomes (1)

• Change in satiety sensation

  Time 0 (fasting) then every 30 minutes for 3 hours

Study Arms (5)

Control - White bread

ACTIVE COMPARATOR

Commercial white bread in a 50 gram available carbohydrate dose

Dietary Supplement: White bread

Control - whole black beans

ACTIVE COMPARATOR

Whole boiled black beans (Zenith) in a 50 gram available carbohydrate dose

Dietary Supplement: Black beans whole boiled

Knife Mill pasta

EXPERIMENTAL

Heat treated black bean flour made with standard Knife Mill techniques

Dietary Supplement: Knife Mill pasta

Combined pasta

EXPERIMENTAL

Black bean flour with medium protein made with novel compression/decompression mill

Dietary Supplement: Combo Flour Pasta

Cyclone pasta

EXPERIMENTAL

Black bean flour with lower protein made with novel compression/decompression mill

Dietary Supplement: Cyclone Flour Pasta

Interventions

White bread DIETARY_SUPPLEMENT

Toasted white bread

Control - White bread

Black beans whole boiled DIETARY_SUPPLEMENT

Whole boiled black beans with spaghetti sauce

Control - whole black beans

Knife Mill pasta DIETARY_SUPPLEMENT

Black bean pasta (KM) with spaghetti sauce

Knife Mill pasta

Combo Flour Pasta DIETARY_SUPPLEMENT

Black bean pasta (Combo) with spaghetti sauce (medium protein flour)

Combined pasta

Cyclone Flour Pasta DIETARY_SUPPLEMENT

Black bean pasta (Cyclone) with spaghetti sauce (low protein flour)

Cyclone pasta

Eligibility Criteria

• Age: 21 Years - 60 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• normal blood glucose
• BMI between 20-29.9 kg/m2.
• Chronic health conditions, e.g., hypertension, gastrointestinal disease.

You may not qualify if:

• 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

Sponsors & Collaborators

• Iowa State University: lead
• USDA Beltsville Human Nutrition Research Center: collaborator

Study Sites (1)

Iowa State University, Food Science and Human Nutrition Department

Ames, Iowa, 50011, United States

Location

MeSH Terms

Conditions

Insulin Resistance

Condition Hierarchy (Ancestors)

Hyperinsulinism; Glucose Metabolism Disorders; Metabolic Diseases; Nutritional and Metabolic Diseases

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: NONE
• Purpose: BASIC SCIENCE
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Assistant Professor, Food Science and Human Nutrition

Model Details: 5 x 5 crossover study with 3 treatments and two controls

Study Record Dates

• First Submitted: December 20, 2021
• First Posted: January 10, 2022
• Study Start: July 10, 2019
• Primary Completion: February 29, 2020
• Study Completion: March 15, 2020
• Last Updated: January 10, 2022

Record last verified: 2021-12

Data Sharing

• IPD Sharing: Will not share

Locations

US (1)