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| Name | Class |
|---|---|
| USDA Beltsville Human Nutrition Research Center | FED |
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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.
The 5 test treatments (white bread (negative control), whole black beans (positive control), and 3 different pasta formulations) will be administered randomly over five weeks. Meals will be combined with spaghetti sauce for a total available carbohydrate amount of 50g.
Venous blood samples will be collected for glucose and insulin analysis at time 0 (fasting) and at 30, 60, 90, 120, and 180 minutes post-treatment (timing of the post-treatment blood draws started at time 0 [post-treatment], which is when the participant starts consuming the treatment meal). Blood analysis was completed by a reputable biomarker diagnostics laboratory, Quest Diagnostics.
Anthropometric measures such as weight, height, waist circumference, and blood pressure were collected at screening and at the start of each test day. Thirteen hours before testing, participants consumed a standardized frozen meal to reduce the potential variation in glycemic responses on test day due to varying pre-evening dietary intakes. This control meal was selected by each participant before the start of the study. Each participant was provided the same frozen meal every time, since the subjects serve as their own controls. The day before test day, participants completed a 24 hour food recall, satiety, and gastrointestinal questionnaires. The morning of each test day participants completed the International Physical Activity Questionnaire (IPAQ), satiety, and gastrointestinal questionnaires.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Control - White bread | Active Comparator | Commercial white bread in a 50 gram available carbohydrate dose |
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| Control - whole black beans | Active Comparator | Whole boiled black beans (Zenith) in a 50 gram available carbohydrate dose |
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| Knife Mill pasta | Experimental | Heat treated black bean flour made with standard Knife Mill techniques |
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| Combined pasta | Experimental | Black bean flour with medium protein made with novel compression/decompression mill |
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| Cyclone pasta | Experimental | Black bean flour with lower protein made with novel compression/decompression mill |
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| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| White bread | Dietary Supplement | Toasted white bread |
| |
| Measure | Description | Time Frame |
|---|---|---|
| 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 |
| Measure | Description | Time Frame |
|---|---|---|
| Change in satiety sensation | Satiety level measured using a visual analog scale (0-100) every 30 minutes postprandially. A higher score indicates greater satiety. | Time 0 (fasting) then every 30 minutes for 3 hours |
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Inclusion Criteria:
Exclusion Criteria:
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| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Iowa State University, Food Science and Human Nutrition Department | Ames | Iowa | 50011 | United States |
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| ID | Term |
|---|---|
| D007333 | Insulin Resistance |
| ID | Term |
|---|---|
| D006946 | Hyperinsulinism |
| D044882 | Glucose Metabolism Disorders |
| D008659 | Metabolic Diseases |
| D009750 | Nutritional and Metabolic Diseases |
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5 x 5 crossover study with 3 treatments and two controls
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| Black beans whole boiled |
| Dietary Supplement |
Whole boiled black beans with spaghetti sauce |
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| Knife Mill pasta | Dietary Supplement | Black bean pasta (KM) with spaghetti sauce |
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| Combo Flour Pasta | Dietary Supplement | Black bean pasta (Combo) with spaghetti sauce (medium protein flour) |
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| Cyclone Flour Pasta | Dietary Supplement | Black bean pasta (Cyclone) with spaghetti sauce (low protein flour) |
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