Glucose, High Blood
Conditions
Keywords
glucose, insulin, legumes
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.
Detailed description
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.
Interventions
DIETARY_SUPPLEMENTWhite bread
Toasted white bread
DIETARY_SUPPLEMENTBlack beans whole boiled
Whole boiled black beans with spaghetti sauce
DIETARY_SUPPLEMENTKnife Mill pasta
Black bean pasta (KM) with spaghetti sauce
DIETARY_SUPPLEMENTCombo Flour Pasta
Black bean pasta (Combo) with spaghetti sauce (medium protein flour)
DIETARY_SUPPLEMENTCyclone Flour Pasta
Black bean pasta (Cyclone) with spaghetti sauce (low protein flour)
Sponsors
USDA Beltsville Human Nutrition Research Center
Iowa State University
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE
Masking
NONE
Intervention model description
5 x 5 crossover study with 3 treatments and two controls
Eligibility
Sex/Gender
ALL
Age
21 Years to 60 Years
Healthy volunteers
Yes
Inclusion criteria
* normal blood glucose * BMI between 20-29.9 kg/m2. * Chronic health conditions, e.g., hypertension, gastrointestinal disease.
Exclusion criteria
* 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
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Change in baseline blood glucose over 3 hours (glycemic response) | Time 0 (fasting) then every 30 minutes for 3 hours | Venous blood samples were collected via venous catheter. Whole blood samples were analyzed for glucose content and insulin at commercial laboratory. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Change in satiety sensation | Time 0 (fasting) then every 30 minutes for 3 hours | Satiety level measured using a visual analog scale (0-100) every 30 minutes postprandially. A higher score indicates greater satiety. |
Countries
United States
Outcome results
None listed