2011 Annual Report
1a.Objectives (from AD-416)
Evaluate the benefit of adding nutritionally relevant amounts of bean powder (as a component of prepared food items) to the diets of adults with signs of metabolic syndrome for reduction of chronic disease risk, including factors related to cardiovascular disease and type 2 diabetes.
1b.Approach (from AD-416)
A prospective, randomized controlled clinical intervention will be designed, conducted, and evaluated by a multidisciplinary team of scientists from LSU AgCenter, ARS, and Pennington Biomedical Research Center (PBRC). Study participants will be overweight or obese men and women, 21-50 years of age, with a body mass index (BMI) between 29-34 kg/m2 and at least three signs of metabolic syndrome. The placebo-controlled crossover study design will consist of two intervention periods preceded by wash-out periods. Participants will be randomized to one of two study arms – placebo followed by intervention or intervention followed by placebo. At baseline and study end, overall health, cardio-metabolic risk factors, pro-inflammatory and anti-inflammatory indices, anthropometrics, body composition, satiety, dietary intake, and food cravings will be assessed. Compliance and adverse symptoms will be assessed weekly throughout the intervention periods. The primary outcomes of interest will be changes in cardio-metabolic risk factors from baseline to study end. Secondary outcomes to be evaluated will include: change in pro-inflammatory and anti-inflammatory indices, satiety, anthropometrics, body composition, and food cravings.
In December, 2010, an agreement was established between the Agricultural Research Service and the Louisiana State University AgCenter (Baton Rouge, LA) for the purpose of conducting clinical trials to show a reduction of disease development with bean consumption. Internal Review Board approval (necessary for the conduction of human research) for the project in December, 2010, was received. Participant recruitment for the study is scheduled to begin in late July 2011.
For this study, the following food products have been produced: hamburgers, sloppy joes, chicken nuggets, buns, bagels and cream cheese, oatmeal bars, caramel bars, brownies, and muffins. The following food products will be produced by the end of July: enchilada pie, spaghetti, lasagna pie, macaroni and cheese, and frozen yogurt.
Activities on this project have been monitored through face-to-face meetings and telephone conference calls.