Overview
The purpose of this research is to test how eating a meal containing beans impacts how participants' bodies use food for energy.
Description
The objective of this project is to test whether consuming a whole food that naturally contains resistant starch (RS), such as pulses, increases fat oxidation. The primary hypothesis is that consuming a RS-rich meal in which the RS is derived from a whole food (i.e., pinto beans, pinto bean flour) will increase postprandial fat oxidation to a greater extent than consuming a meal low in RS but containing the same amount of energy and macronutrient content.
Eligibility
Inclusion Criteria:
- BMI >18.5 or <30 kg/m2
- Ability to understand and sign the consent form
- Ability of transportation (i.e., participants must be able to provide their own transportation to the Grand Forks Human Nutrition Research Center)
- Non-smoking or use of other tobacco products, including e-cigarettes
- Not taking steroid-based medications; not planning to or currently attempting to gain or lose weight
- All females of childbearing age must be on birth control for a minimum of 3 months prior to start of study
Exclusion Criteria:
- Inability or unwillingness to consume any food item in the test meals
- More than a 10% change in body weight within the past 2 months
- Participation in a weight loss diet/exercise program
- Current or planned pregnancy
- Lactation
- Uncontrolled hypertension (systolic >160 mmHg or diastolic >100 mmHg)
- Diagnosed cardiovascular, pulmonary, skeletal and metabolic diseases
- Fasting glucose > 100 mg/dL or non-fasting (1-2 hours after eating) >140 mg/dL
- Using medications known to affect appetite, blood lipids, body composition, body weight, or food intake (appetite control drugs, steroids, antidepressants)
- Non-English speaking