HealthyNCT06758869
Pulse Revolution: Enhancing Metabolic Health Through the Power of Processed Chickpeas
A study testing Whole Chickpeas, Puréed Chickpeas and 100% Chickpea Flour Product in people with Healthy, 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 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. Read more about this study
- Who is it for?
- Ages 19 to 60 yearsHealthy volunteers can take part
- Conditions the study is for
- Healthy
- What is being tested?
- Whole Chickpeas, Puréed Chickpeas and 100% Chickpea Flour Product
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 204 participants
- Where
- 1 siteUnited States
- Study dates
- Jan 2027to Dec 2030
- Phase
- Interventional
- Are there results?
- Not yet: the study is under way
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 to 60 years
- All sexes
- Healthy volunteers accepted
- Adult
Who may be able to join
- 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
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- not planning to or currently attempting to gain or lose weight
- not allergic to study foods
- willing to comply with study demands
Who cannot join
- usual pulse consumption greater than DGA recommendation
- inability or unwillingness to consume any of the provided foods
- more than a 10% change in body weight within the past 2 months
- actively trying to lose weight
- pregnancy or actively trying to get pregnant
- lactation
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- uncontrolled hypertension (systolic >160 mmHg or diastolic >100 mmHg)
- diagnosed cardiovascular, pulmonary, skeletal and metabolic diseases
- HbA1c ≥ 5.7%
- complete blood count (CBC) outside of the normal range for a healthy adult
- history of gastrointestinal (GI) disorders (including Celiac's or Crohn's disease, irritable bowel syndrome, acid reflux, ulcerative colitis, chronic constipation or diarrhea, and lactose intolerance)
- using medications known to affect appetite, blood lipids, body composition, body weight, or food intake (appetite control drugs, steroids)
- cannot read or understand English
Trial locations and contacts
1 site in 1 country. Contact the study team or a site near you to ask about taking part.
United States1 site
USDA Grand Forks Human Nutrition Research Center
Grand Forks, North Dakota, 58203
Angela Scheett, 701-795-8386, angela.scheett@usda.gov
About this study
Official title: Effects of Daily Consumption of Processed Pulse-based Food Products on Physiological Responses Related to Energy Metabolism and Metabolic Health
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.
Read the detailed description
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 adaptations such that the daily consumption of 100% pulse flour food products will result in the greatest effect on fat oxidation and molecular adaptations related to fat and glucose metabolism followed by the pulse purée which will have a greater effect than the whole cooked pulse (100% pulse flour > purée > whole).
- Conditions
- Healthy
- Being tested
- Control, Whole Chickpeas, Puréed Chickpeas, 100% Chickpea Flour Product
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
ControlOther
Participants will consume the Base DGA diet with a standardized non-pulse product snack.
Whole ChickpeasOther
Participants will consume an adjusted DGA diet with a standardized whole chickpea snack.
Puréed ChickpeasOther
Participants will consume an adjusted DGA diet with a standardized puréed chickpea snack.
100% Chickpea Flour ProductOther
Participants will consume an adjusted DGA diet with a standardized 100% chickpea flour product snack.
| Study group | Role | What they receive |
|---|---|---|
| Control | Experimental | Base DGA diet with a standardized non-pulse product snack Receives: Other: Control |
| Whole Chickpeas | Experimental | Adjusted DGA diet with standardized whole chickpea snack Receives: Other: Whole Chickpeas |
| Puréed Chickpeas | Experimental | Adjusted DGA diet with standardized puréed chickpea snack Receives: Other: Puréed Chickpeas |
| 100% Chickpea Flour Product | Experimental | Adjusted DGA diet with standardized 100% chickpea flour product snack Receives: Other: 100% Chickpea Flour Product |
What is being measured
The primary outcome is the main question the study is designed to answer.
Differences in substrate oxidation in response to eating differentially processed pulse-based food products
Using whole-room calorimetry, measure differences in fat, carbohydrate, and protein oxidation in response to daily consumption of whole chickpeas, pureed chickpeas, or chickpea-flour pasta compared to a control diet.
Measured: 12 weels
Change from Baseline in substrate oxidation after consuming differentially processed pulse-based food products for 12 weeks
Measure changes in fat, carbohydrate, and protein oxidation in response to consuming whole chickpeas, pureed chickpeas, or chickpea-flour pasta using whole room calorimetry
Measured: 12 weeks
Determine participant consumption practices and attitudes towards pulse consumption using a validated questionnaire
The questionnaire is designed to assess enjoyment (two items), sensory properties (eight items), perceived cooking abilities (ten items), perceived practical aspects (six items), perceived healthiness (two items), upbringing (two items), social influences (four items), and quality issues (six items) of pulse consumption.
Measured: Baseline
Secondary outcomes (2)
Changes in the colonic microbiota in response to consuming differentially processed pulse-based food products
Fecal samples will be collected at Baseline and then again at weeks 4, 8, and 12 to identify how the predominant colon bacteria phyla are effected by consuming whole chickpeas, pureed chickpeas, or chickpea-flour pasta for 12 weeks.
Measured: 12 weeks
Changes in me metabolic gene expression and metabolites in response to consuming differentially processed pulse-based food products.
Blood samples will be collected before and after consuming whole chickpeas, pureed chickpeas, or chickpeas-flour pasta for 12 weeks to identify how consuming these foods effect the expression genes involved with fat metabolism. This will be accomplished by combining the different snapshots provided from pre/post intervention metabolomic, transcriptomic, and proteomic analysis.
Measured: 12 weeks
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted6 Jan 2025
- Study startJan 2027 (estimated)
- Primary completionDec 2030 (estimated)
- Study completionDec 2030 (estimated)
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Other trials for HealthyStudies 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
- Parallel groups
- Masking
- None (open label)
- Enrolment
- 204 participants (estimated)
Sponsor and investigators
- Lead sponsor
- USDA Grand Forks Human Nutrition Research Center
- Sponsor type
- US federal agency
- Responsible party
- Principal investigator, Shanon Casperson, USDA Grand Forks Human Nutrition Research Center
- Investigators
- Shanon Casperson, Principal investigator, USDA Grand Forks Human Nutrition Research Center
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT06758869
- Sponsor's protocol ID
- GFHNRC514
- Status last verified
- Oct 2026
- First submitted
- 19 Dec 2024
- Last updated
- 13 Oct 2026
- 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 13 Oct 2026. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Effects of Daily Consumption of Processed Pulse-based Food Products on Physiological Responses Related to Energy Metabolism and Metabolic Health
- ClinicalTrials.gov ID
- NCT06758869
- Acronym / sponsor ID
- GFHNRC514
- Conditions
- Healthy
- Study type
- Interventional
- Recruitment status
- Not yet recruiting
- Enrolment
- 204 participants (estimated)
- Lead sponsor
- USDA Grand Forks Human Nutrition Research CenterUS federal agency
- Study start
- Jan 2027 (estimated)
- Primary completion
- Dec 2030 (estimated)
- Study completion
- Dec 2030 (estimated)
- First posted
- 6 Jan 2025 (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 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.
Detailed description
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 adaptations such that the daily consumption of 100% pulse flour food products will result in the greatest effect on fat oxidation and molecular adaptations related to fat and glucose metabolism followed by the pulse purée which will have a greater effect than the whole cooked pulse (100% pulse flour > purée > whole).
Study design
- Primary purpose
- Other
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- None (open label)
- Number of arms
- 4
| Arm | Type | Receives |
|---|---|---|
| Control | Experimental | Other: ControlBase DGA diet with a standardized non-pulse product snack |
| Whole Chickpeas | Experimental | Other: Whole ChickpeasAdjusted DGA diet with standardized whole chickpea snack |
| Puréed Chickpeas | Experimental | Other: Puréed ChickpeasAdjusted DGA diet with standardized puréed chickpea snack |
| 100% Chickpea Flour Product | Experimental | Other: 100% Chickpea Flour ProductAdjusted DGA diet with standardized 100% chickpea flour product snack |
Who may qualify
- Ages
- 19 to 60 years
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult
Key inclusion criteria (9 listed)
- 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
Key exclusion criteria (13 listed)
- usual pulse consumption greater than DGA recommendation
- inability or unwillingness to consume any of the provided foods
- more than a 10% change in body weight within the past 2 months
- actively trying to lose weight
- pregnancy or actively trying to get pregnant
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 |
|---|---|---|
| ControlParticipants will consume the Base DGA diet with a standardized non-pulse product snack. | Other | Control |
| Whole ChickpeasParticipants will consume an adjusted DGA diet with a standardized whole chickpea snack. | Other | Whole Chickpeas |
| Puréed ChickpeasParticipants will consume an adjusted DGA diet with a standardized puréed chickpea snack. | Other | Puréed Chickpeas |
| 100% Chickpea Flour ProductParticipants will consume an adjusted DGA diet with a standardized 100% chickpea flour product snack. | Other | 100% Chickpea Flour Product |
Primary outcome
Differences in substrate oxidation in response to eating differentially processed pulse-based food products
Time frame: 12 weels
Using whole-room calorimetry, measure differences in fat, carbohydrate, and protein oxidation in response to daily consumption of whole chickpeas, pureed chickpeas, or chickpea-flour pasta compared to a control diet.
Change from Baseline in substrate oxidation after consuming differentially processed pulse-based food products for 12 weeks
Time frame: 12 weeks
Measure changes in fat, carbohydrate, and protein oxidation in response to consuming whole chickpeas, pureed chickpeas, or chickpea-flour pasta using whole room calorimetry
Determine participant consumption practices and attitudes towards pulse consumption using a validated questionnaire
Time frame: Baseline
The questionnaire is designed to assess enjoyment (two items), sensory properties (eight items), perceived cooking abilities (ten items), perceived practical aspects (six items), perceived healthiness (two items), upbringing (two items), social influences (four items), and quality issues (six items) of pulse consumption.
2 secondary outcomes
Changes in the colonic microbiota in response to consuming differentially processed pulse-based food products
Time frame: 12 weeks
Changes in me metabolic gene expression and metabolites in response to consuming differentially processed pulse-based food products.
Time frame: 12 weeks
Results and safety
This study is still under way. Results are not available in the source record yet.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 13 Oct 2026.
- 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.
Shanon Casperson 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 Chickpeas, Puréed Chickpeas and 100% Chickpea Flour Product in people with Healthy, 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 9 inclusion and 13 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: opening soon, as of the sponsor's last update on 13 Oct 2026. 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?
This study is still under way. Results are not available in the source record yet.
How can a doctor refer a patient or contact the research team?
Contact Shanon Casperson, PhD (701-795-8497, shanon.casperson@usda.gov), or a site near the patient. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Differences in substrate oxidation in response to eating differentially processed pulse-based food products (time frame: 12 weels). The study lists 3 primary outcomes in all. 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 13 Oct 2026.