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.
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)
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
Parallel
Control
Other interventionParticipants will consume the Base DGA diet with a standardized non-pulse product snack.
Whole Chickpeas
Other interventionParticipants will consume an adjusted DGA diet with a standardized whole chickpea snack.
Puréed Chickpeas
Other interventionParticipants will consume an adjusted DGA diet with a standardized puréed chickpea snack.
100% Chickpea Flour Product
Other interventionParticipants will consume an adjusted DGA diet with a standardized 100% chickpea flour product snack.
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.
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
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.
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.
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.
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