USDA Grand Forks Human Nutrition Research Center
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.
The overall objective is to determine the impact of daily consumption of processed pulse-based food products on metabolic health, specifically the physiological responses related to energy metabolism. The primary hypothesis is that consuming a serving of pulses daily for 12 weeks will improve metabolic responses related to energy metabolism, particularly fat oxidation and molecular adaptations related to fat and glucose metabolism, compared to current Dietary Guidelines for Americans (DGA) recommendations. Furthermore, we hypothesize that the degree of processing will influence these metabolic…
Inclusion Criteria: * apparently healthy adults * BMI \>18.5 or \<35 kg/m2 (healthy body weight - class I obesity) * ability to understand and sign the consent form * availability of transportation (i.e., participants must provide their own transportation to the Center) * non-smoking or do not use other tobacco products, including e-cigarettes * not taking steroid-based medications * not planning to or currently attempting to gain or lose weight * not allergic to study foods * willing to comply with study demands Exclusion Criteria: * usual pulse consumption greater than DGA recommendation…
Participants will consume the Base DGA diet with a standardized non-pulse product snack.
Participants will consume an adjusted DGA diet with a standardized whole chickpea snack.
Participants will consume an adjusted DGA diet with a standardized puréed chickpea snack.
Participants will consume an adjusted DGA diet with a standardized 100% chickpea flour product snack.
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