Hummus vs. pasta: scientists test how chickpea processing changes your metabolism
NCT ID NCT06758869
Summary
This study aims to understand how eating different forms of chickpeas—like whole beans, hummus (puree), or chickpea-flour pasta—affects how your body burns fat and carbs for energy. Researchers will compare these diets to standard healthy eating guidelines in 204 healthy adults over 12 weeks. They will measure changes in metabolism, gut bacteria, and blood markers to see if food processing changes the health benefits of chickpeas.
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Study contacts
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Contact
Phone: •••-•••-•••• Email: •••••@•••••
Locations
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USDA Grand Forks Human Nutrition Research Center
Grand Forks, North Dakota, 58203, United States
Contact Phone: •••-•••-•••• Email: •••••@•••••
Conditions
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