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Pulse Revolution: Enhancing Metabolic Health Through the Power of Processed Chickpeas

NCT06758869 · Status: NOT_YET_RECRUITING · Phase: NA · Type: INTERVENTIONAL · Enrollment: 204

Last updated 2026-04-24

No results posted yet for this study

Summary

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.

Conditions

  • Healthy

Interventions

OTHER

Control

Participants will consume the Base DGA diet with a standardized non-pulse product snack.

OTHER

Whole Chickpeas

Participants will consume an adjusted DGA diet with a standardized whole chickpea snack.

OTHER

Puréed Chickpeas

Participants will consume an adjusted DGA diet with a standardized puréed chickpea snack.

OTHER

100% Chickpea Flour Product

Participants will consume an adjusted DGA diet with a standardized 100% chickpea flour product snack.

Sponsors & Collaborators

  • USDA Grand Forks Human Nutrition Research Center

    lead FED

Principal Investigators

  • Shanon Casperson · USDA Grand Forks Human Nutrition Research Center

Study Design

Allocation
RANDOMIZED
Purpose
OTHER
Masking
NONE
Model
PARALLEL

Eligibility

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

Timeline & Regulatory

Start
2027-01-31
Primary Completion
2029-12-31
Completion
2029-12-31

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 NCT06758869 on ClinicalTrials.gov