Glycemic Response of Whole Beans and Bean Products

NCT ID: NCT06630312

Last Updated: 2024-10-08

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: EARLY_PHASE1
• Total Enrollment: 21 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2023-03-28
• Study Completion Date: 2023-10-17

Brief Summary

The main goal of this clinical trial is to learn if alpha-galactosidase (tradename Beano) changes in post-prandial (after-meal) blood glucose after eating whole cooked whole pulses or pulse-based pasta products in comparison to the same foods without alpha-galactosidase. Comparison of postprandial blood insulin and triglyceride levels, appetite, and gastrointestinal symptoms of flatulence, bloating, and stool changes will be evaluated by comparisons of the alpha-galactosidase and the pulse form (whole vs. pasta). In addition to blood glucose, such as flatulence and bloating, postprandial glucose, insulin, and appetite of individuals.

The study design is a 4x4 crossover and the population is healthy volunteers aged 21-34 with normal glucose response and body weight.

The primary hypothesis is that alpha-galactosidase will cause increased postprandial blood glucose for both whole and pasta pulse foods. The secondary hypothesis is that gastrointestinal symptoms will be less for both meals with the alpha-galactosidase. Other comparisons are exploratory.

Participants will come in fasting for one morning per week and receive the food treatments in randomized order. Test measurements will be taken over a four hour period.

Detailed Description

The 4 test treatments (yellow whole bean, yellow whole bean and alpha-galactosidase (AGS), yellow bean flour pasta, yellow bean flour pasta and AGS) will be administered in semi-randomized order once every four weeks. Participants will be randomized to whole beans or bean pasta, and within the meal group randomized again to receive the AGS treatment or not. Pulses will be served with a standardized amount of spaghetti sauce. The treatment intervention consisted of 16 gm of pasta sauce with either no AGS or 600 GALU of AGS.

The test participants were required to consume the entire test meal in 7-9 minutes while being observed. Venous blood samples were collected for blood glucose and insulin levels at time 0 (fasting) and at 30, 60, 90, 120, and 180 minutes post treatment (timing of the post-treatment draws started at time 0 [post-treatment], which is when the participant finishes consuming the treatment meal). Triglycerides were measured at time 0, 60, 120, 180 minutes post-treatment.

Blood samples were processed according to laboratory instructions and sent out for analysis by Quest Diagnostics. Breath hydrogen samples were collected at times 0 (fasting), 15, 30, 45, 60, 75, 90, 105, 120, 135, 150, 165, and 180 minutes post treatment. Samples were measured at the end of the 4-hour test period in sequential order on the same calibrated instrument.

Anthropometric measures of weight, height, waist circumference, and blood pressure were collected at screening and weight, waist circumference, and blood pressure will be collected at the start of each test day. Thirteen hours before testing, participants will consume 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 .

During each test day participants completed satiety questionnaires, sensory questionnaires, and a gastrointestinal questionnaire. Satiety questionnaires were completed every 45 minutes after the first bite. The sensory questionnaire was completed immediately following the entire test meal being eaten. The gastrointestinal questionnaire was completed the evening before the test day, at 165 minutes following the first bite of the test meal, the evening of testing, and the following evening.

Conditions

Healthy; Body Mass Index, Normal; Postprandial Hyperglycemia

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: CROSSOVER
• Primary Study Purpose: BASIC_SCIENCE
• Blinding Strategy: SINGLE

Study Groups

Yellow beans

Yellow beans, cooked in spaghetti sauce

Group Type: PLACEBO_COMPARATOR

Placebo

Intervention Type: DIETARY_SUPPLEMENT

Placebo is 16 gm of spaghetti sauce served before the meal in a condiment cup. It is the same set up as the intervention except the \'intervention\' contains the AGS.

Yellow beans with AGS

Yellow beans, cooked in spaghetti sauce, with AGS treatment

Group Type: EXPERIMENTAL

Alpha galactosidase

Intervention Type: DIETARY_SUPPLEMENT

Alpha galactosidase capsule, 600 GALU, manufacturer Equate brand, Walmart. Powder contents from one capsule were stirred into 16 g spaghetti sauce and served before the main meal.

Yellow bean pasta

Yellow bean pasta with spaghetti sauce

Group Type: PLACEBO_COMPARATOR

Placebo

Intervention Type: DIETARY_SUPPLEMENT

Placebo is 16 gm of spaghetti sauce served before the meal in a condiment cup. It is the same set up as the intervention except the \'intervention\' contains the AGS.

Yellow bean pasta with AGS

Group Type: EXPERIMENTAL

Alpha galactosidase

Intervention Type: DIETARY_SUPPLEMENT

Alpha galactosidase capsule, 600 GALU, manufacturer Equate brand, Walmart. Powder contents from one capsule were stirred into 16 g spaghetti sauce and served before the main meal.

Interventions

Alpha galactosidase

Alpha galactosidase capsule, 600 GALU, manufacturer Equate brand, Walmart. Powder contents from one capsule were stirred into 16 g spaghetti sauce and served before the main meal.

Intervention Type: DIETARY_SUPPLEMENT

Placebo

Placebo is 16 gm of spaghetti sauce served before the meal in a condiment cup. It is the same set up as the intervention except the \'intervention\' contains the AGS.

Intervention Type: DIETARY_SUPPLEMENT

Other Intervention Names

Beano

Eligibility Criteria

Inclusion Criteria

• BMI between 20-29.9 kg/m2
• Height range of 60-74"
• HbA1C between 4.9-5.7%
• Individuals who consumed breakfast on most days
• Women who were not pregnant or lactating
• Individuals who could walk and eat independently
• Individuals who were willing to eat beans and bean pasta
• Individuals who were willing to restrict moderate and vigorous exercise, caffeine, alcohol, or herbal teas for 24 hours prior to testing

Exclusion Criteria

• Persons who smoke cigarettes, tobacco of other kinds or e-cigarettes
• Vegetarian/Vegan
• Uncontrolled health conditions and/or diagnosis of gastrointestinal disease
• Intake of any medications and/or dietary supplements affecting glucose levels
• Individuals with HbA1C level >5.9% at screening
• Individuals with an allergy to legumes, tomatoes, nus, wheat, or gluten
• Known latex allergy
• Known allergy to mold or alpha-galactosidase enzyme products
• Never had blood drawn before from arm
• Known difficulty with blood draws, e.g., feeling faint, or dizzy
• Individual who have had a recent weight gain or loss (>10% over 6 months)
• Persons who work altered shifts
• Abnormal score on the Three-Factor Eating Questionnaire
• Unwillingness or inability to follow study protocol

• Minimum Eligible Age: 21 Years
• Maximum Eligible Age: 34 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

Iowa State University

OTHER

Sponsor Role: lead

Responsible Party

Donna Winham

Associate Professor

Responsibility Role: PRINCIPAL_INVESTIGATOR

Locations

Iowa State University

Ames, Iowa, United States

Countries

United States

Other Identifiers

58-5050-8-009

Identifier Type: OTHER_GRANT

Identifier Source: secondary_id

22-375-00

Identifier Type: -

Identifier Source: org_study_id