Effects of Daily Consumption of Processed Pulse-based Food Products on Physiological Responses Related to Energy Metabolism and Metabolic Health

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.

Description

Eligibility

Age range

19–60 years

Sex

All

Healthy volunteers

Yes

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.

Location