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Effects of Black Bean Pasta Consumption on Biomarkers in Young Adults

NCT05182190 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 18

Last updated 2022-01-10

No results posted yet for this study

Summary

The study purpose is to determine the effect of eating three (3) different pasta flour formulations made from 100% black beans (Zenith) in a meal matrix (spaghetti sauce) on postprandial glycemic response in healthy adults.

Conditions

  • Glucose, High Blood

Interventions

DIETARY_SUPPLEMENT

White bread

Toasted white bread

DIETARY_SUPPLEMENT

Black beans whole boiled

Whole boiled black beans with spaghetti sauce

DIETARY_SUPPLEMENT

Knife Mill pasta

Black bean pasta (KM) with spaghetti sauce

DIETARY_SUPPLEMENT

Combo Flour Pasta

Black bean pasta (Combo) with spaghetti sauce (medium protein flour)

DIETARY_SUPPLEMENT

Cyclone Flour Pasta

Black bean pasta (Cyclone) with spaghetti sauce (low protein flour)

Sponsors & Collaborators

  • USDA Beltsville Human Nutrition Research Center

    collaborator FED

  • Iowa State University

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
NONE
Model
CROSSOVER

Eligibility

Min Age
21 Years
Max Age
60 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2019-07-10
Primary Completion
2020-02-29
Completion
2020-03-15

Countries

  • United States

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT05182190 on ClinicalTrials.gov