Processed Chickpeas for Metabolic Health

Overseen By Shanon Casperson

Age: 18 - 65

Sex: Any

Trial Phase: Academic

Sponsor: USDA Grand Forks Human Nutrition Research Center

Must not be taking: Steroids, Appetite control drugs

Disqualifiers: Pregnancy, Hypertension, Cardiovascular diseases, others

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

Compensation: Varies

Number of Visits: 4

Duration: 12 weeks

204 Participants Needed

Trial Summary

Will I have to stop taking my current medications?

The trial requires that you are not taking steroid-based medications or any medications known to affect appetite, blood lipids, body composition, body weight, or food intake. If you are on such medications, you may need to stop them to participate.

What data supports the effectiveness of the treatment Processed Chickpeas for Metabolic Health?

Research shows that chickpeas can help reduce body fat, improve cholesterol levels, and lower blood sugar, which are all important for metabolic health. Studies in animals have demonstrated that chickpeas can reverse issues like insulin resistance and excess body fat caused by a high-fat diet. ^{1 2 3 4 5}

Is it safe to consume processed chickpeas for metabolic health?

Chickpeas are widely consumed and have been shown to offer various health benefits, including antioxidant and anti-inflammatory properties, without any significant safety concerns reported in the studies reviewed. ^{1 2 4 5 6}

How do processed chickpeas differ from other treatments for metabolic health?

Processed chickpeas are unique because they are a natural, nutrient-dense food that can improve body weight management and cholesterol levels, unlike many synthetic treatments. They are rich in dietary fiber and bioactive compounds, which may help regulate glucose and insulin levels, offering a holistic approach to metabolic health. ^{3 4 7 8 9}

What is the purpose of this trial?

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.

Research Team

Shanon Casperson

Principal Investigator

USDA Grand Forks Human Nutrition Research Center

Eligibility Criteria

This trial is for healthy individuals interested in how different forms of processed chickpeas affect the body's use of nutrients. Specific eligibility details are not provided, so general health and interest in nutritional science may be key factors.

Inclusion Criteria

I am an adult and in good health.

Willing to comply with study demands

Ability to understand and sign the consent form

Exclusion Criteria

I have been diagnosed with a heart, lung, bone, or metabolic disease.

I am taking medication that affects my appetite or weight.

Cannot read or understand English

Timeline

Screening

Participants are screened for eligibility to participate in the trial

2-4 weeks

Treatment

Participants consume differentially processed pulse-based food products daily for 12 weeks to assess metabolic health impacts

12 weeks

Baseline, weeks 4, 8, and 12 (in-person)

Follow-up

Participants are monitored for safety and effectiveness after treatment

4 weeks

Treatment Details

Interventions

• Processed Chickpeas

Trial Overview The study examines the impact on metabolic health when participants consume whole chickpeas, a product made entirely from chickpea flour, or puréed chickpeas compared to a control group with no such interventions.

Participant Groups

Group I: Whole Chickpeas Experimental Treatment 1 Intervention

Adjusted DGA diet with standardized whole chickpea snack

Group II: Puréed Chickpeas Experimental Treatment 1 Intervention

Adjusted DGA diet with standardized puréed chickpea snack

Group III: Control Experimental Treatment 1 Intervention

Base DGA diet with a standardized non-pulse product snack

Group IV: 100% Chickpea Flour Product Experimental Treatment 1 Intervention

Adjusted DGA diet with standardized 100% chickpea flour product snack

Who Is Running the Clinical Trial?

USDA Grand Forks Human Nutrition Research Center

Lead Sponsor

Trials

60

Recruited

5,300+

References

1. United States pubmed.ncbi.nlm.nih.gov

Cooked Chickpea Consumption Inhibits Colon Carcinogenesis in Mice Induced with Azoxymethane and Dextran Sulfate Sodium. [2018]

2. England pubmed.ncbi.nlm.nih.gov

Dietary chickpeas reverse visceral adiposity, dyslipidaemia and insulin resistance in rats induced by a chronic high-fat diet. [2007]

3. United States pubmed.ncbi.nlm.nih.gov

Extrusion and boiling improve rat body weight gain and plasma cholesterol lowering ability of peas and chickpeas. [2018]

4. Switzerland pubmed.ncbi.nlm.nih.gov

In Vitro and In Vivo Nutraceutical Characterization of Two Chickpea Accessions: Differential Effects on Hepatic Lipid Over-Accumulation. [2020]

5. United States pubmed.ncbi.nlm.nih.gov

Technological properties of chickpea (Cicer arietinum): Production of snacks and health benefits related to type-2 diabetes. [2021]

6. Switzerland pubmed.ncbi.nlm.nih.gov

UK Chickpea Consumption Doubled from 2008/09-2018/19. [2023]

7. Switzerland pubmed.ncbi.nlm.nih.gov

The Nutritional Value and Health Benefits of Chickpeas and Hummus. [2018]

8. United States pubmed.ncbi.nlm.nih.gov

Effect of processing methods on the calcium, phosphorus, and phytic acid contents and nutritive utilization of chickpea (Cicer arietinum L.). [2019]

9. England pubmed.ncbi.nlm.nih.gov

Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas. [2020]