Pulse Revolution: Enhancing Metabolic Health Through the Power of Processed Chickpeas
Effects of Daily Consumption of Processed Pulse-based Food Products on Physiological Responses Related to Energy Metabolism and Metabolic Health
1 other identifier
interventional
204
1 country
1
Brief Summary
The purpose of this research is to test how processing can affect how one's body uses the nutrients in that food. For this study the researchers are examining how making different food products out of chickpeas, such as hummus or pasta, changes how one's body uses those foods for energy.
Trial Health
Trial Health Score
Automated assessment based on enrollment pace, timeline, and geographic reach
participants targeted
Target at P75+ for not_applicable healthy
Started Jan 2027
Longer than P75 for not_applicable healthy
1 active site
Health score is calculated from publicly available data and should be used for screening purposes only.
Trial Relationships
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Study Timeline
Key milestones and dates
First Submitted
Initial submission to the registry
December 19, 2024
CompletedFirst Posted
Study publicly available on registry
January 6, 2025
CompletedStudy Start
First participant enrolled
January 1, 2027
ExpectedPrimary Completion
Last participant's last visit for primary outcome
December 1, 2029
Study Completion
Last participant's last visit for all outcomes
December 1, 2029
April 24, 2026
April 1, 2026
2.9 years
December 19, 2024
April 22, 2026
Conditions
Outcome Measures
Primary Outcomes (3)
Differences in substrate oxidation in response to eating differentially processed pulse-based food products
Using whole-room calorimetry, measure differences in fat, carbohydrate, and protein oxidation in response to daily consumption of whole chickpeas, pureed chickpeas, or chickpea-flour pasta compared to a control diet.
12 weels
Change from Baseline in substrate oxidation after consuming differentially processed pulse-based food products for 12 weeks
Measure changes in fat, carbohydrate, and protein oxidation in response to consuming whole chickpeas, pureed chickpeas, or chickpea-flour pasta using whole room calorimetry
12 weeks
Determine participant consumption practices and attitudes towards pulse consumption using a validated questionnaire
The questionnaire is designed to assess enjoyment (two items), sensory properties (eight items), perceived cooking abilities (ten items), perceived practical aspects (six items), perceived healthiness (two items), upbringing (two items), social influences (four items), and quality issues (six items) of pulse consumption.
Baseline
Secondary Outcomes (2)
Changes in the colonic microbiota in response to consuming differentially processed pulse-based food products
12 weeks
Changes in me metabolic gene expression and metabolites in response to consuming differentially processed pulse-based food products.
12 weeks
Study Arms (4)
Control
EXPERIMENTALBase DGA diet with a standardized non-pulse product snack
Whole Chickpeas
EXPERIMENTALAdjusted DGA diet with standardized whole chickpea snack
Puréed Chickpeas
EXPERIMENTALAdjusted DGA diet with standardized puréed chickpea snack
100% Chickpea Flour Product
EXPERIMENTALAdjusted DGA diet with standardized 100% chickpea flour product snack
Interventions
Participants will consume the Base DGA diet with a standardized non-pulse product snack.
Participants will consume an adjusted DGA diet with a standardized whole chickpea snack.
Participants will consume an adjusted DGA diet with a standardized puréed chickpea snack.
Participants will consume an adjusted DGA diet with a standardized 100% chickpea flour product snack.
Eligibility Criteria
You may qualify if:
- apparently healthy adults
- BMI \>18.5 or \<35 kg/m2 (healthy body weight - class I obesity)
- ability to understand and sign the consent form
- availability of transportation (i.e., participants must provide their own transportation to the Center)
- non-smoking or do not use other tobacco products, including e-cigarettes
- not taking steroid-based medications
- not planning to or currently attempting to gain or lose weight
- not allergic to study foods
- willing to comply with study demands
You may not qualify if:
- usual pulse consumption greater than DGA recommendation
- inability or unwillingness to consume any of the provided foods
- more than a 10% change in body weight within the past 2 months
- actively trying to lose weight
- pregnancy or actively trying to get pregnant
- lactation
- uncontrolled hypertension (systolic \>160 mmHg or diastolic \>100 mmHg)
- diagnosed cardiovascular, pulmonary, skeletal and metabolic diseases
- HbA1c ≥ 5.7%
- complete blood count (CBC) outside of the normal range for a healthy adult
- history of gastrointestinal (GI) disorders (including Celiac's or Crohn's disease, irritable bowel syndrome, acid reflux, ulcerative colitis, chronic constipation or diarrhea, and lactose intolerance)
- using medications known to affect appetite, blood lipids, body composition, body weight, or food intake (appetite control drugs, steroids)
- cannot read or understand English
Contact the study team to confirm eligibility.
Sponsors & Collaborators
Study Sites (1)
USDA Grand Forks Human Nutrition Research Center
Grand Forks, North Dakota, 58203, United States
Related Links
Study Officials
- PRINCIPAL INVESTIGATOR
Shanon Casperson
USDA Grand Forks Human Nutrition Research Center
Central Study Contacts
Study Design
- Study Type
- interventional
- Phase
- not applicable
- Allocation
- RANDOMIZED
- Masking
- NONE
- Purpose
- OTHER
- Intervention Model
- PARALLEL
- Sponsor Type
- FED
- Responsible Party
- PRINCIPAL INVESTIGATOR
- PI Title
- Research Biologist
Study Record Dates
First Submitted
December 19, 2024
First Posted
January 6, 2025
Study Start (Estimated)
January 1, 2027
Primary Completion (Estimated)
December 1, 2029
Study Completion (Estimated)
December 1, 2029
Last Updated
April 24, 2026
Record last verified: 2026-04
Data Sharing
- IPD Sharing
- Will not share