Lentils + Chickpeas for Imbalance of Microbes

Overseen By Cole Patoine, MS, RDN

Age: 18 - 65

Sex: Any

Trial Phase: Academic

Sponsor: Florida State University

Must not be taking: Antibiotics, Prebiotics, Probiotics, others

Disqualifiers: Cardiovascular, Gastrointestinal, Neurological, Endocrine, others

No Placebo Group All trial participants will receive the active study treatment (no placebo)

Compensation: Varies

Number of Visits: 4

Duration: 8 weeks

60 Participants Needed

What You Need to Know Before You Apply

What is the purpose of this trial?

This trial aims to determine if eating chickpeas or lentils daily for eight weeks can improve gut health in healthy young adults. It will also examine how these foods might affect metabolism and inflammation. Participants will either consume lentils, chickpeas, or avoid these foods entirely while maintaining their usual diet. Individuals who are generally healthy and have not recently used antibiotics, do not have food allergies to chickpeas or lentils, and do not have certain medical conditions might be suitable for this study. As an unphased trial, this study offers a unique opportunity to contribute to the scientific understanding of diet and health.

Will I have to stop taking my current medications?

The trial information does not specify whether you need to stop taking your current medications. However, if you have been taking antibiotics or pre/pro/postbiotics in the last 3 months, you would not be eligible to participate.

Is there any evidence suggesting that this trial's treatments are likely to be safe?

Previous studies have shown that both lentils and chickpeas are safe to eat when fully cooked. Research indicates that cooked red lentils can positively alter the gut's microbial community without causing harm. Chickpeas also contribute to gut health by strengthening the gut lining.

Proper cooking of lentils and chickpeas is crucial. Consuming them raw or undercooked may cause issues, but fully cooked lentils are safe. Overall, studies on gut health have found these foods to be well-tolerated, with no major adverse effects reported. Thus, incorporating cooked lentils and chickpeas into a regular diet appears safe for most people. ^{1 2 3 4 5}

Why are researchers excited about this trial?

Researchers are excited about using whole-cooked lentils and chickpeas to address microbial imbalance because these foods are rich in fiber and protein, offering a natural and dietary approach to influencing gut health. Unlike traditional treatments that might rely on probiotics or medications, this approach utilizes everyday foods that can be easily integrated into a regular diet. The unique aspect of these treatments is their potential to alter the gut microbiota through dietary means, which could provide a sustainable and non-pharmaceutical option for improving gut health. By focusing on foods like lentils and chickpeas, which are accessible and have additional nutritional benefits, this approach could offer a simple yet effective way to support a balanced microbiome.

What evidence suggests that this trial's treatments could be effective for gut health?

Research has shown that eating cooked lentils and chickpeas benefits gut health. In this trial, participants will join different groups to evaluate these effects. The Lentil Condition group will consume whole-cooked lentils, which are high in fiber and help maintain colon health by nourishing beneficial gut bacteria. Cooking and reheating lentils can enhance their benefits, promoting a balanced gut. Meanwhile, the Chickpea Condition group will consume whole-cooked chickpeas, which contain special starches that improve the bacterial mix in the gut, supporting a healthy digestive system. Studies suggest that chickpeas can also strengthen the gut lining, providing protection. Both lentils and chickpeas can create a healthier gut environment, potentially improving overall metabolic health. ^{1 2 4 6 7}

Who Is on the Research Team?

Ravinder Nagpal, Ph.D.

Principal Investigator

Florida State University

Are You a Good Fit for This Trial?

This trial is for healthy young adults interested in the effects of lentils and chickpeas on gut health. Participants should be willing to add these foods to their daily diet or restrict pulse intake if assigned to the control group. Specific eligibility criteria are not provided, but typically participants must meet certain health standards.

Inclusion Criteria

Ability to speak and read in English

Exclusion Criteria

Regular consumption of pulses (>1 cup/wk for males; >0.5 cup/wk for females)

Current heavy alcohol use (≥ 15 drinks / week for men, ≥ 8 drinks / week for women)

I have not taken antibiotics in the last 3 months.

Timeline for a Trial Participant

Screening

Participants are screened for eligibility to participate in the trial

2-4 weeks

Treatment

Participants consume a normal diet supplemented daily with either whole-cooked canned lentils or chickpeas for 8 weeks

8 weeks

Baseline, midpoint (week 4), and endpoint (week 8) visits

Follow-up

Participants are monitored for changes in gut microbiome, metabolic health, and other health markers after treatment

4 weeks

What Are the Treatments Tested in This Trial?

Interventions

• Whole-cooked Chickpeas
• Whole-cooked Lentils

Trial Overview The study tests how eating canned chickpeas or lentils every day for 8 weeks impacts gut microbiome and metabolic health compared to a normal diet without pulses. It aims to see if these foods can improve gut function and reduce inflammation.

How Is the Trial Designed?

Group I: Lentil Condition Experimental Treatment 1 Intervention

The lentil condition (LEN) includes a normal diet supplemented weekly with whole-cooked canned chickpeas for 8 weeks (Goya Foods - 80 kcals, 3g fiber, 6g protein per ½ cup). The required intake of chickpeas is determined by stepwise progression of intake according to DGAs 2020-2025 and the participant's gender. Instructions for intake will be provided specifically for each participant and for each week of the study. LEN participants will receive workbooks that contain weekly adherence checklist (dosing diaries), conversion measurements, and copies of RD-prepared recipes outlining various ways to incorporate chickpeas/lentils into their diets each week as meals and/or snacks.

Group II: Chickpea Condition Experimental Treatment 1 Intervention

The chickpea (CHK) condition includes a normal diet supplemented weekly with whole-cooked canned chickpeas for 8 weeks (Goya Foods - 120 kcals, 4g fiber, 6g protein per ½ cup). The required intake of chickpeas is determined by stepwise progression of intake according to DGAs 2020-2025 and the participant's gender. Instructions for intake will be provided specifically for each participant and for each week of the study. CHK participants will receive workbooks that contain weekly adherence checklist (dosing diaries), conversion measurements, and copies of RD-prepared recipes outlining various ways to incorporate chickpeas/lentils into their diets each week as meals and/or snacks.

Group III: Control Condition Active Control 1 Intervention

The control (CTL) condition will be instructed to consume a normal diet while restricting all pulse intake throughout the study. CTL will receive nutrition education materials in custom workbooks on what pulses are and how to avoid intake.

Who Is Running the Clinical Trial?

Florida State University

Lead Sponsor

Trials

234

Recruited

41,100+

United States Department of Agriculture (USDA)

Collaborator

Trials

103

Recruited

287,000+

USDA ARS

Collaborator

Trials

3

Recruited

200+

Published Research Related to This Trial

Incorporating cooked navy bean powder into a high-fat diet for obese mice significantly improved intestinal health and reduced inflammation, as indicated by changes in the fecal microbiome and increased expression of intestinal health markers.

While switching to a low-fat diet also reduced body weight, it did not improve intestinal health or inflammation as effectively as the high-fat diet supplemented with beans, suggesting that beans can enhance health outcomes even in the context of an obesogenic diet.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Navy Bean Supplementation in Established High-Fat Diet-Induced Obesity Attenuates the Severity of the Obese Inflammatory Phenotype. Monk, JM., Wu, W., Lepp, D., et al.[2021]

Citations

1. sciencedirect.com sciencedirect.com/science/article/pii/S2405844024153455

Chickpeas and gut microbiome: Functional food ... Chickpea has potential benefits for the maintenance of gut health by improving intestinal integrity and serving as a source of energy for the gut microbiota.

2. withpower.com withpower.com/trial/lentils-chickpeas-for-imbalance-of-microbes-3b8b1

Lentils + Chickpeas for Imbalance of Microbes Research shows that diets supplemented with chickpeas can positively change the gut bacteria in healthy adults, potentially promoting intestinal health.

3. frontiersin.org frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2025.1672634/full

Beyond hummus—an up-to-date scientific review of ... The resistant starches in chickpeas improve gut microbiota composition, fostering a balanced microbiome that supports metabolic health and lowers the risk of ...

4. trialfinder.panfoundation.org trialfinder.panfoundation.org/en-US/trial/listing/592676

Effect of Lentils and Chickpeas on Gut Microbiome ... The primary goal of this research is to evaluate the effect of daily whole-cooked chickpea and lentil consumption for 8-weeks on gut health, ...

5. researchgate.net researchgate.net/publication/313686969_Chickpea-supplemented_diet_alters_the_gut_microbiome_and_enhances_gut_barrier_integrity_in_C57Bl6_male_mice

Chickpea-supplemented diet alters the gut microbiome and ... The investigators found positive changes in the gut microbiota of the animals fed a chickpea enriched diet and also observed longer epithelial ...

6. pmc.ncbi.nlm.nih.gov pmc.ncbi.nlm.nih.gov/articles/PMC9318379/

The Influence of Dietary Factors on the Gut Microbiota - PMC There is increasing evidence that diet influences the relationship between gut microbiota and individual health outcomes.

7. cell.com cell.com/cell-host-microbe/fulltext/S1931-3128(22)00222-0

Rethinking healthy eating in light of the gut microbiome In this review, we discuss contemporary nutritional recommendations from a microbiome science perspective, focusing on mechanistic evidence that established ...