OverweightNCT06123208
Impact of Eating Beans on Metabolism
A study testing Whole cooked pinto bean and Pinto bean flour in people with Overweight, run by USDA Grand Forks Human Nutrition Research Center at 1 site in United States.
Trial summary
The purpose of this research is to test how eating a meal containing beans impacts how participants' bodies use food for energy. Read more about this study
- Who is it for?
- Ages 19 years and olderHealthy volunteers can take part
- Conditions the study is for
- Overweight
- What is being tested?
- Whole cooked pinto bean and Pinto bean flour
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 36 participants
- Where
- 1 siteUnited States
- Study dates
- 30 Oct 2023to 15 Aug 2025
- Phase
- Interventional
- Are there results?
- None posted in the registry
Key requirements
Who can take part, as listed by the sponsor. Only the study team can confirm whether you are eligible, so take this list to your doctor.
- Ages 19 years and older
- All sexes
- Healthy volunteers accepted
- Adult, Older adult
Who may be able to join
- BMI >18.5 or <30 kg/m2
- Ability to understand and sign the consent form
- Ability of transportation (i.e., participants must be able to provide their own transportation to the Grand Forks Human Nutrition Research Center)
- Non-smoking or use of other tobacco products, including e-cigarettes
- Not taking steroid-based medications; not planning to or currently attempting to gain or lose weight
- All females of childbearing age must be on birth control for a minimum of 3 months prior to start of study
Who cannot join
- Inability or unwillingness to consume any food item in the test meals
- More than a 10% change in body weight within the past 2 months
- Participation in a weight loss diet/exercise program
- Current or planned pregnancy
- Lactation
- Uncontrolled hypertension (systolic >160 mmHg or diastolic >100 mmHg)
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- Diagnosed cardiovascular, pulmonary, skeletal and metabolic diseases
- Fasting glucose > 100 mg/dL or non-fasting (1-2 hours after eating) >140 mg/dL
- Using medications known to affect appetite, blood lipids, body composition, body weight, or food intake (appetite control drugs, steroids, antidepressants)
- Non-English speaking
Trial locations and contacts
1 site in 1 country.
United States1 site
USDA Grand Forks Human Nutrition Research Center
Grand Forks, North Dakota, 58203
About this study
Official title: The Influence of the Resistant Starch and Protein Content of Pulses on Substrate Oxidation
The purpose of this research is to test how eating a meal containing beans impacts how participants' bodies use food for energy.
Read the detailed description
The objective of this project is to test whether consuming a whole food that naturally contains resistant starch (RS), such as pulses, increases fat oxidation. The primary hypothesis is that consuming a RS-rich meal in which the RS is derived from a whole food (i.e., pinto beans, pinto bean flour) will increase postprandial fat oxidation to a greater extent than consuming a meal low in RS but containing the same amount of energy and macronutrient content.
- Conditions
- Overweight
- Being tested
- Whole cooked pinto bean, Pinto bean flour, Control
- Medical subject headings
- Overweight
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Whole cooked pinto beanOther
Meal comprised of whole cooked pinto beans
Pinto bean flourOther
Meal comprised of pinto bean flour
ControlOther
Control meal
| Study group | Role | What they receive |
|---|---|---|
| Whole cooked pinto bean meal | Experimental | Participants will consume a meal comprised of 100 grams of whole cooked pinto beans Receives: Other: Whole cooked pinto bean |
| Pinto bean flour meal | Experimental | Participants will consume a meal comprised of pinto bean flour equivalent to 100 grams of whole cooked pinto beans Receives: Other: Pinto bean flour |
| Control meal | Active comparator | Participants will consume a control meal Receives: Other: Control |
What is being measured
The primary outcome is the main question the study is designed to answer.
Acute effects of consuming processed pulse-based food products on substrate utilization
The effect of consuming whole beans or bean-derived flour on the use of fat, carbohydrate, and protein for energy will be determine using whole room calorimetry. Fat, carbohydrate, and protein oxidation will be calculated as an absolute amount of grams per day and as a percentage of energy expenditure.
Measured: 5 hours after meal consumption
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted8 Nov 2023
- Study start30 Oct 2023
- Primary completion15 Aug 2025
- Study completion15 Aug 2025
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Other trials for OverweightStudies of the same condition, open and under way.
- What the trial phases meanHow a treatment moves from first tests in people to approval.
More details
For doctors and researchers: how the study is designed, who runs it, and its registry IDs.
Study design
- Study type
- Interventional
- Phase
- Phase N/A
- Primary purpose
- Other
- Allocation
- Randomised
- Intervention model
- Crossover
- Masking
- None (open label)
- Enrolment
- 36 participants (actual)
Sponsor and investigators
- Lead sponsor
- USDA Grand Forks Human Nutrition Research Center
- Sponsor type
- US federal agency
- Responsible party
- Sponsor
- Investigators
- Shanon Casperson, PhD, Principal investigator, USDA Grand Forks Human Nutrition Research Center
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT06123208
- Sponsor's protocol ID
- GFHNRC513
- Status last verified
- Nov 2025
- First submitted
- 30 Oct 2023
- Last updated
- 3 Dec 2025
- Results posted
- No
- Data monitoring committee
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
- Individual data sharing
- No
Study at a glance
From the registry record, last updated by the sponsor on 3 Dec 2025. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- The Influence of the Resistant Starch and Protein Content of Pulses on Substrate Oxidation
- ClinicalTrials.gov ID
- NCT06123208
- Acronym / sponsor ID
- GFHNRC513
- Conditions
- Overweight
- Study type
- Interventional
- Recruitment status
- Completed
- Enrolment
- 36 participants (actual)
- Lead sponsor
- USDA Grand Forks Human Nutrition Research CenterUS federal agency
- Study start
- 30 Oct 2023 (actual)
- Primary completion
- 15 Aug 2025 (actual)
- Study completion
- 15 Aug 2025 (actual)
- First posted
- 8 Nov 2023 (actual)
- Results
- Not posted in the source record
Clinical summary
The research question as the sponsor registered it. This describes what the study plans to test, not what it found.
The purpose of this research is to test how eating a meal containing beans impacts how participants' bodies use food for energy.
Detailed description
The objective of this project is to test whether consuming a whole food that naturally contains resistant starch (RS), such as pulses, increases fat oxidation. The primary hypothesis is that consuming a RS-rich meal in which the RS is derived from a whole food (i.e., pinto beans, pinto bean flour) will increase postprandial fat oxidation to a greater extent than consuming a meal low in RS but containing the same amount of energy and macronutrient content.
Study design
- Primary purpose
- Other
- Allocation
- Randomised
- Intervention model
- Crossover
- Masking
- None (open label)
- Number of arms
- 3
| Arm | Type | Receives |
|---|---|---|
| Whole cooked pinto bean meal | Experimental | Other: Whole cooked pinto beanParticipants will consume a meal comprised of 100 grams of whole cooked pinto beans |
| Pinto bean flour meal | Experimental | Other: Pinto bean flourParticipants will consume a meal comprised of pinto bean flour equivalent to 100 grams of whole cooked pinto beans |
| Control meal | Active comparator | Other: ControlParticipants will consume a control meal |
Who may qualify
- Ages
- 19 years and older
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult, Older adult
Key inclusion criteria (6 listed)
- BMI >18.5 or <30 kg/m2
- Ability to understand and sign the consent form
- Ability of transportation (i.e., participants must be able to provide their own transportation to the Grand Forks Human Nutrition Research Center)
- Non-smoking or use of other tobacco products, including e-cigarettes
- Not taking steroid-based medications; not planning to or currently attempting to gain or lose weight
Key exclusion criteria (10 listed)
- Inability or unwillingness to consume any food item in the test meals
- More than a 10% change in body weight within the past 2 months
- Participation in a weight loss diet/exercise program
- Current or planned pregnancy
- Lactation
Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.
Interventions
| Intervention | Type | Arms |
|---|---|---|
| Whole cooked pinto beanMeal comprised of whole cooked pinto beans | Other | Whole cooked pinto bean meal |
| Pinto bean flourMeal comprised of pinto bean flour | Other | Pinto bean flour meal |
| ControlControl meal | Other | Control meal |
Primary outcome
Acute effects of consuming processed pulse-based food products on substrate utilization
Time frame: 5 hours after meal consumption
The effect of consuming whole beans or bean-derived flour on the use of fat, carbohydrate, and protein for energy will be determine using whole room calorimetry. Fat, carbohydrate, and protein oxidation will be calculated as an absolute amount of grams per day and as a percentage of energy expenditure.
Results and safety
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 3 Dec 2025.
- Grand Forks Human Nutrition Research Center Current Nutrition StudiesLink provided by the sponsor.
- Individual participant dataSharing planned: No
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Referral and contact
AzTrials does not enrol participants or take referrals. Contact the study team or a site listed below; they decide who can take part. This study is not recruiting at the moment.
Shanon Casperson, PhD principal investigator
USDA Grand Forks Human Nutrition Research Center
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
A study testing Whole cooked pinto bean and Pinto bean flour in people with Overweight, run by USDA Grand Forks Human Nutrition Research Center at 1 site in United States.
The full registered description is in the About this study section and the official record.
Who may be eligible to take part?
The sponsor lists 6 inclusion and 10 exclusion criteria. Eligibility is decided by the study team after screening, so read the full criteria and contact a listed site.
Is this clinical trial currently recruiting?
The record says: finished, as of the sponsor's last update on 3 Dec 2025. Status can change between updates, so confirm with the study contact before making plans.
Where is the study taking place?
The record lists 1 site in United States. Whether a site is taking part right now should be confirmed with that site. See every site.
What are the possible benefits and risks?
They depend on the study and the treatment, and no study can promise a benefit. The study team explains the known risks during informed consent, before anyone joins; the record itself does not list them.
Are results available for this study?
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
How can a doctor refer a patient or contact the research team?
The record lists no contact. The official record names the sponsor, who can be asked directly. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Acute effects of consuming processed pulse-based food products on substrate utilization (time frame: 5 hours after meal consumption). It is what the study was designed to measure, not a finding.
Where can I read the original study information?
Does a listing mean the treatment is approved or proven to work?
No. A listing means the study is registered. It does not show that the treatment is safe, works, or is approved by a regulator.
How often is this information updated?
AzTrials copies changed records from ClinicalTrials.gov every night and reloads the whole registry every week. The sponsor last updated this record on 3 Dec 2025.