Processed Chickpeas for Metabolic Health

Recruiting in Palo Alto (17 mi)

Overseen byShanon Casperson

Age: 18 - 65

Sex: Any

Travel: May Be Covered

Time Reimbursement: Varies

Trial Phase: Academic

Waitlist Available

Sponsor: USDA Grand Forks Human Nutrition Research Center

No Placebo Group

Trial Summary

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.

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

+6 more

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

+10 more

Participant Groups

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.

4Treatment groups

Experimental Treatment

Group I: Whole ChickpeasExperimental Treatment1 Intervention

Adjusted DGA diet with standardized whole chickpea snack

Group II: Puréed ChickpeasExperimental Treatment1 Intervention

Adjusted DGA diet with standardized puréed chickpea snack

Group III: ControlExperimental Treatment1 Intervention

Base DGA diet with a standardized non-pulse product snack

Group IV: 100% Chickpea Flour ProductExperimental Treatment1 Intervention

Adjusted DGA diet with standardized 100% chickpea flour product snack