Pulses: Optimizing Pulse Consumption for Cardiometabolic Health
NCT06861153 · Status: RECRUITING · Phase: NA · Type: INTERVENTIONAL · Enrollment: 180
Last updated 2025-08-19
Summary
This randomized clinical trial aims to evaluate the effects of consuming two different doses of pulses (1.5 cups/week or 3 cups/week) in individuals with baseline intake below 1.5 cups/week, compared to a control group receiving standard nutrition education based on the United States Department of Agriculture's (USDA) My Plate guidelines.
The main question the Pulses study aims to answer is:
• What is the effect of increasing pulse consumption (in a dose-response manner) on specific cardiometabolic risk factors, including LDL-C, CRP, HBA1C, and blood pressure compared to standard nutrition education?
For secondary outcomes, this study aims to answer the following:
• Does increased pulse consumption improve the following: overall serum lipid profile (Total cholesterol (TC), HDL-C, Triglycerides (TG), diet quality (measured by the Healthy Eating Index), and participants self-reported satisfaction with life (SWLS) and Satisfaction with Food-related Life (SWFoL).
All participants will attend biweekly classes and food demonstrations. The pulses groups will learn to prepare various pulse-based recipes, while the control group will receive guidance on preparing healthy meals following the USDA MyPlate recommendations.
Conditions
- Cardiovascular (CV) Risk
- Healthy Eating Index
- HbA1c
- Lipid Profile
- CRP
Interventions
- BEHAVIORAL
-
Pulses 1.5 cups Group
Participants will receive 1.5 cup-equivalents of pulses per week.
- BEHAVIORAL
-
Pulses 3 cups Group
Participants will receive 3 cup-equivalents of pulses per week.
- BEHAVIORAL
-
My Plate Group (Control)
Participants will continue with their usual dietary practices, receiving no additional pulses. They are encouraged to follow My Plate general recommendations.
Sponsors & Collaborators
-
United States Department of Agriculture (USDA)
collaborator FED -
University of Arizona
lead OTHER
Study Design
- Allocation
- RANDOMIZED
- Purpose
- TREATMENT
- Masking
- NONE
- Model
- PARALLEL
Eligibility
- Min Age
- 18 Years
- Max Age
- 75 Years
- Sex
- ALL
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2025-07-01
- Primary Completion
- 2028-06-01
- Completion
- 2028-09-01
Countries
- United States
Study Locations
More Related Trials
-
Effects of Pulse Consumption, Gut Microbiome, and Appetite in Healthy Participants
NCT07043712 ·Status: ACTIVE_NOT_RECRUITING ·Phase: NA
-
Pulses Consumption and Its Role in Managing Systemic Inflammation, Insulin Sensitivity and Gut Microbiome in Human
NCT04267705 ·Status: ACTIVE_NOT_RECRUITING ·Phase: NA
-
Pulse-based Foods for Alleviation of Negative Consequences of Sedentary Behaviour
NCT03941704 ·Status: COMPLETED ·Phase: NA
-
Exploring the Health Benefits Associated With Daily Pulse Consumption in Individuals With Peripheral Arterial Disease
NCT00755677 ·Status: COMPLETED ·Phase: EARLY_PHASE1
-
Meta-analyses of Dietary Pulses and Cardiometabolic Risk
NCT01594567 ·Status: UNKNOWN
-
The Effect of Eating Pulses for 8 Weeks on Satiety and Metabolic Syndrome Risk Factors in Overweight Individuals
NCT00604448 ·Status: COMPLETED ·Phase: NA
-
Pulse Revolution: Enhancing Metabolic Health Through the Power of Processed Chickpeas
NCT06758869 ·Status: NOT_YET_RECRUITING ·Phase: NA
-
Combining Cereals With Pulses - Reduced Gastrointestinal Symptoms?
NCT04273659 ·Status: COMPLETED ·Phase: NA
-
Low Glycemic Index Diets (With Pulses) in Type 2 Diabetes
NCT01063361 ·Status: COMPLETED ·Phase: PHASE2
-
Digestive Properties of Carbohydrate-based Foods
NCT03630458 ·Status: COMPLETED ·Phase: NA
-
Health Effects of Grain Foods in Adults
NCT06339879 ·Status: RECRUITING ·Phase: NA
-
Chronic Cardiovascular and Gut-bacteria Effects of Phenolic Rich Oats in Adults With Above Average Blood Pressure
NCT02847312 ·Status: UNKNOWN ·Phase: NA
-
Measuring Single-Serving Grain Intake
NCT03783637 ·Status: COMPLETED ·Phase: NA
-
Roasted Pulse Snacks, Post-prandial Food Intake, Appetite, and Glycemia
NCT03223935 ·Status: COMPLETED ·Phase: NA
-
The Effects of Fiber Fortified Foods to the Diets of Chronic Kidney Disease Patients
NCT01842087 ·Status: COMPLETED ·Phase: NA
-
Effect of Oats on Lipid Profile
NCT02376660 ·Status: COMPLETED ·Phase: NA
-
Food Structure of Pulses and Satiety
NCT04922125 ·Status: COMPLETED ·Phase: NA
-
Phenolic-rich Oats and Artery Improvement
NCT02731755 ·Status: COMPLETED ·Phase: NA
-
Impact of Slowly Digestible Carbohydrates on the Gut-brain Axis
NCT05349903 ·Status: COMPLETED ·Phase: NA
-
Health Benefits of Whole Grain Oats in Population at Risk of Cardio-metabolic Disease
NCT01925365 ·Status: COMPLETED ·Phase: NA
-
The Influence of Daily Intake of Whole Grain Barley or Oats on Biomarkers of Cardiovascular Disease
NCT01293604 ·Status: COMPLETED ·Phase: NA
-
Effect of Canned Beans of Multiple Varieties in Daily Amounts of 1 Cup and 1/2 Cup on Serum LDL Cholesterol and Other Cardiovascular Disease Risk Biomarkers in Adults With Elevated LDL Cholesterol
NCT03830970 ·Status: COMPLETED ·Phase: NA
-
Effects of Pulse Varieties on Blood Vessel Function in Peripheral Artery Disease
NCT01382056 ·Status: COMPLETED ·Phase: NA
-
U of A/ U of M Beans and Peas Health Claim Project
NCT01661543 ·Status: COMPLETED ·Phase: NA
-
The Effects of Increased Fiber Diet Consumption on Outcomes of Subjects With Visceral Obesity
NCT03363542 ·Status: UNKNOWN ·Phase: NA