(P11-023-25) Study Protocol: Incorporation of Rice Bran and Bean Powder Into Mexican-Latino Cultural Foods and Dietary Patterns for Improved Health Across the Lifespan

Objectives: To develop and evaluate whole grain and legume-based tamales that are culturally acceptable and can improve health by reducing cardiometabolic disease risk across the lifespan. Specific objectives include: 1) design and develop diverse tamale recipes with varied rice bran, bean powder, and reduced lard; 2) analyze the nutritional profiles and bioactive phytochemicals of each recipe; 3) perform sensory evaluations with local GES community.

Methods: Tamale recipes will be modified by incorporating and varying levels of rice bran (e.g. 0, 2.5, 5, 7.5 %) and bean powder (e.g. 0, 10, 15, 20 %), while reducing lard and substituting it with flaxseed. A control group will be included with commercial green tamales from convenience stores in GES and Denver. Nutritional analysis will be conducted in a certified laboratory. Sensory evaluations with GES community members will assess flavor, texture, grassiness and shelf life.

Results: Preliminary recipes with ~ 5 % rice bran showed no discernible changes in appearance. This project is ongoing, and further results are forthcoming.

Conclusions: This study aims to demonstrate that modified tamales can increase fiber and reduce saturated fat while maintaining cultural acceptability, offering a culturally relevant strategy to reduce chronic diseases risk.

Funding Sources: CSU ERHS Department, SHELFS program, and CSU Spur Engagement and Extension.