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Amr AM, Anderson GH, Vien S, Fabek H. Potatoes compared with rice in meals with either animal or plant protein reduce postprandial glycemia and increase satiety in healthy adults: a randomized cross-over study. J Nutr 2024:S0022-3166(24)00468-1. [PMID: 39182847 DOI: 10.1016/j.tjnut.2024.08.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2024] [Revised: 08/09/2024] [Accepted: 08/21/2024] [Indexed: 08/27/2024] Open
Abstract
BACKGROUND Rice and pasta are recommended as healthier than potatoes based on their glycemic index (GI) when eaten alone. OBJECTIVE The study objective was to evaluate post-prandial glycemia (PPG), appetite, and food intake (FI) at meals with potatoes or rice when consumed with either meatballs or their vegetarian substitute. METHODS In a randomized, single-blinded, crossover design, 26 (13 males, 13 females) healthy adults [Age: 18-45 y; BMI (kg/m2): 18.5-29.9] consumed isocaloric fixed amounts of either meatballs or vegetarian-substitute balls with ad libitum access to either baked French fries (BFF), instant mashed potatoes (IMP), or rice (control). FI was measured at the meal and at an ad libitum pizza meal served 120 min later. Blood glucose (BG), appetite, and plasma insulin responses were measured within the meal (0-30min), post-meal (30-120min), within pizza meal (120-140min), and post-pizza (140-170min). Effects of protein source, carbohydrate (CHO) source, and sex and their interactions were analyzed using ANOVA followed by Tukey's post hoc test. RESULTS Participants consumed 23-25% less treatment meal energy (kcal), 32-34% less CHO energy (kcal), and 13-16% less total energy (kcal) after the BFF and IMP than rice meals (p< 0.0001). Post-meal BG was lower after IMP (6.76±0.15; p< 0.0001) and rice (6.92±0.15; p= 0.0012) compared to BFF (7.19±0.15). Post-pizza BG was higher after rice (6.77±0.09) than after BFF (6.51±0.09; p= 0.0012) and IMP (6.39±0.09; p< 0.0001). Post-meal averaged insulin was higher after BFF (82.16±8.58) and IMP (77.75±8.60) compared to rice (56.44±8.59; p< 0.002). Insulin during pizza meal was lower after BFF (17.14±6.90) compared to both IMP (39.03±6.90; p= 0.0060) and rice (34.21±6.90; p= 0.0336). Meatballs led to lower BG (6.48±0.09; p= 0.0076) and higher insulin (84.54±5.87; p= 0.0406) post-pizza compared to their plant protein substitute (6.64±0.09 and 73.18±5.87, respectively). CONCLUSIONS Adults consuming meatballs or plant-based substitute with ad libitum IMP had lower PPG post-treatment and at a later pizza meal compared with rice. Both IMP and BFF resulted in lower energy intake than after rice. CLINICAL TRIAL REGISTRY NUMBER AND WEBSITE WHERE IT WAS OBTAINED Protocol ID: 43406 (Postprandial Glycemia and Satiety of Meals With Potatoes, With and Without Protein) ClinicalTrial.gov ID: NCT05610124, registered at ClinicalTrials.gov: https://register. CLINICALTRIALS gov/prs/app/action/SelectProtocol?sid=S000CKIJ&selectaction=Edit&uid=U0000IA4&ts=2&cx=-uf51kf.
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Affiliation(s)
- Amira M Amr
- University of Toronto, Department of Nutritional Sciences, Faculty of Medicine, Medical Sciences Building, 5(th) Floor, 1 King's College Circle, Toronto, Ontario, M5S 1A8, Canada
| | - G Harvey Anderson
- University of Toronto, Department of Nutritional Sciences, Faculty of Medicine, Medical Sciences Building, 5(th) Floor, 1 King's College Circle, Toronto, Ontario, M5S 1A8, Canada
| | - Shirley Vien
- University of Toronto, Department of Nutritional Sciences, Faculty of Medicine, Medical Sciences Building, 5(th) Floor, 1 King's College Circle, Toronto, Ontario, M5S 1A8, Canada
| | - Hrvoje Fabek
- University of Toronto, Department of Nutritional Sciences, Faculty of Medicine, Medical Sciences Building, 5(th) Floor, 1 King's College Circle, Toronto, Ontario, M5S 1A8, Canada.
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Rehm CD, Goltz SR, Katcher JA, Guarneiri LL, Dicklin MR, Maki KC. Trends and patterns of chickpea consumption among U.S. adults: analyses of NHANES data. J Nutr 2023; 153:1567-1576. [PMID: 36990184 DOI: 10.1016/j.tjnut.2023.03.029] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 03/17/2023] [Accepted: 03/21/2023] [Indexed: 03/30/2023] Open
Abstract
BACKGROUND Chickpeas are an affordable and nutrient-dense legume, but there is limited U.S. data on consumption patterns and the relationship between chickpea consumption and dietary intakes. OBJECTIVE This study examined trends and socio-demographic patterns among chickpea consumers and the relationship between chickpea consumption and dietary intake. METHODS Adults consuming chickpeas or chickpea-containing foods on one or both of the 24-hour dietary recalls were categorized as chickpea consumers. Data from National Health and Nutrition Examination Surveys 2003-2018 were used to evaluate trends and socio-demographic patterns in chickpea consumption (n=35,029). The association between chickpea consumption and dietary intakes was compared to other legume consumers and non-legume consumers from 2015-2018 (n=8,342). RESULTS The proportion of chickpea consumers increased from 1.9% in 2003-2006 to 4.5% in 2015-2018 (p-value for trend<0.001). This trend was consistent across age group, gender, race/ethnicity, education, and income. In 2015-2018, chickpea consumption was highest among individuals with higher incomes (2.4% among those with incomes <185% of the federal poverty guideline vs. 6.4% with incomes ≥300%), education levels (1.0% for <high school vs. 10.2% for college graduates), physical activity levels (1.9% for no physical activity vs. 7.7% for ≥430min of moderate-equivalent physical activity per week), and those with better self-reported health (1.7% fair poor vs. 6.5% for excellent/very good, p-trend<0.001 for each). Chickpea consumers had greater intakes of whole grains (1.48 oz/d for chickpea consumers vs. 0.91 for non-legume consumers) and nuts/seeds (1.47 vs. 0.72 oz/d), less intake of red meat (0.96 vs. 1.55 oz/d), and higher Healthy Eating Index scores (62.1 vs. 51.2) compared to both non-legume and other legume consumers (p-value<0.05 for each). CONCLUSIONS Chickpea consumption among U.S. adults has doubled between 2003 and 2018, yet intake remains low. Chickpea consumers have higher socioeconomic status and better health status, and their overall diets are more consistent with healthy eating.
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Affiliation(s)
- Colin D Rehm
- Health and Nutrition Sciences, PepsiCo, Purchase, NY, United States.
| | - Shellen R Goltz
- Health and Nutrition Sciences, PepsiCo, Chicago, IL, United States
| | - Julia A Katcher
- Department of Behavioral Health and Nutrition, University of Delaware, Newark, DE, United States
| | | | | | - Kevin C Maki
- Midwest Biomedical Research, Addison, IL, United States; Department of Applied Health Science, Indiana University School of Public Health-Bloomington, Bloomington, IN, United States
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3
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Duijsens D, Pälchen K, De Coster A, Verkempinck S, Hendrickx M, Grauwet T. Effect of manufacturing conditions on in vitro starch and protein digestibility of (cellular) lentil-based ingredients. Food Res Int 2022; 158:111546. [DOI: 10.1016/j.foodres.2022.111546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 06/07/2022] [Accepted: 06/18/2022] [Indexed: 11/04/2022]
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Pälchen K, Bredie WLP, Duijsens D, Isaac Alfie Castillo A, Hendrickx M, Van Loey A, Raben A, Grauwet T. Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations. Food Res Int 2022; 157:111245. [PMID: 35761557 DOI: 10.1016/j.foodres.2022.111245] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 04/08/2022] [Accepted: 04/09/2022] [Indexed: 11/16/2022]
Abstract
Nowadays, pulse flours are ingredients that are more and more used as substitutes in traditional staples (i.e., pasta, bread). In this study, cellular chickpea-flour was used as an ingredient to replace conventional raw-milled chickpea-flour in suspensions and semi-solid purees. The contribution of cellular integrity on in vitro macronutrient digestion and the subsequent effect on in vivo appetite sensations were investigated. Alternating the flour preparation sequence by interchanging hydrothermal treatment and mechanical disintegration (thermo-mechanical treatment) resulted in three chickpea-flours with distinct levels of cellular integrity, and thus nutrient accessibility. The study showed that cellular integrity in chickpea-flours was preserved upon secondary hydrothermal treatment and led to significant attenuation of in vitro macronutrient digestion as compared to conventional chickpea-flour. In a randomized crossover design, significant increase of mean in vivo subjective appetite sensations satiety and fullness along with decreases in hunger, desire to eat, and prospective food consumption were achieved when cellular integrity was kept without an effect on palatability and appearance of the purees (n = 22). In vitro digestion along with microstructural assessment confirmed the importance of cellular integrity for attenuating macronutrient digestion and thereby contributing to enhanced subjective satiety and fullness in pulses. Overall, this study highlights the promising potential of altarenating the flour preparation sequence resulting in macronutrient and energy-matched flours with different nutrient encapsulation which lead to different in vitro digestion kinetics and in vivo appetite sensations.
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Affiliation(s)
- Katharina Pälchen
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
| | - Wender L P Bredie
- Department of Food Science, Section for Food Design and Consumer Behaviour, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark.
| | - Dorine Duijsens
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
| | - Alan Isaac Alfie Castillo
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
| | - Marc Hendrickx
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
| | - Ann Van Loey
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
| | - Anne Raben
- Department of Nutrition, Exercise, and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg, Denmark; Clinical Research, Copenhagen University Hospital - Steno Diabetes Center Copenhagen, DK-2730 Herlev, Denmark.
| | - Tara Grauwet
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
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Acute Effects of Split Pea-Enriched White Pan Bread on Postprandial Glycemic and Satiety Responses in Healthy Volunteers—A Randomized Crossover Trial. Foods 2022; 11:foods11071002. [PMID: 35407088 PMCID: PMC8997531 DOI: 10.3390/foods11071002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 03/28/2022] [Accepted: 03/28/2022] [Indexed: 12/28/2022] Open
Abstract
Pulse consumption has been associated with reduced postprandial glucose response (PPGR) and improved satiety. The objective of this study was (i) to investigate the effects of fortifying white pan bread with split yellow pea (Pisum sativum L.) flour on PPGR and appetite-related sensations, and (ii) to determine whether Revtech heat processing of pea flour alters the postprandial effects. A randomized controlled crossover trial was performed with 24 healthy adults. Participants consumed 50 g available carbohydrate from bread containing 20% pea flour that was untreated (USYP), Revtech processed at 140 °C with no steam (RT0%), Revtech processed at 140 °C with 10% steam (RT10%), or a control bread with 100% white wheat flour (100%W). Blood samples were analyzed for glucose and plasma insulin at 0, 15, 30, 45, 60, 90, and 120 min post-meal. Appetite sensations and product acceptability were measured using visual analogue and 9-point hedonic scales. Results showed no significant difference in the postprandial glucose and insulin responses of different bread treatments. However, pea-containing variants resulted in 18% higher fullness and 16–18% lower hunger, desire to eat, and prospective food consumption ratings compared to 100% W. No differences in the aroma, flavor, color, and overall acceptability of different bread products were observed. This trial supports using pea flour as a value-added ingredient to improve the short-term appetite-related sensations of white pan bread without affecting the overall acceptability.
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Hafiz MS, Campbell MD, O'Mahoney LL, Holmes M, Orfila C, Boesch C. Pulse consumption improves indices of glycemic control in adults with and without type 2 diabetes: a systematic review and meta-analysis of acute and long-term randomized controlled trials. Eur J Nutr 2022; 61:809-824. [PMID: 34585281 PMCID: PMC8854292 DOI: 10.1007/s00394-021-02685-y] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Accepted: 09/19/2021] [Indexed: 12/24/2022]
Abstract
PURPOSE Findings from randomized controlled trials (RCTs) evaluating the effect of pulse intake on glycemic control are inconsistent and conclusive evidence is lacking. The aim of this study was to systematically review the impact of pulse consumption on post-prandial and long-term glycemic control in adults with and without type 2 diabetes (T2D). METHODS Databases were searched for RCTs, reporting outcomes of post-prandial and long-term interventions with different pulse types on parameters of glycemic control in normoglycemic and T2D adults. Effect size (ES) was calculated using random effect model and meta-regression was conducted to assess the impact of various moderator variables such as pulse type, form, dose, and study duration on ES. RESULTS From 3334 RCTs identified, 65 studies were eligible for inclusion involving 2102 individuals. In acute RCTs, pulse intake significantly reduced peak post-prandial glucose concentration in participants with T2D (ES - 2.90; 95%CI - 4.60, - 1.21; p ≤ 0.001; I2 = 93%) and without T2D (ES - 1.38; 95%CI - 1.78, - 0.99; p ≤ 0.001; I2 = 86%). Incorporating pulse consumption into long-term eating patterns significantly attenuated fasting glucose in normoglycemic adults (ES - 0.06; 95%CI - 0.12, 0.00; p ≤ 0.05; I2 = 30%). Whereas, in T2D participants, pulse intake significantly lowered fasting glucose (ES - 0.54; 95%CI - 0.83, - 0.24; p ≤ 0.001; I2 = 78%), glycated hemoglobin A1c (HbA1c) (ES - 0.17; 95%CI - 0.33, 0.00; p ≤ 0.05; I2 = 78) and homeostatic model assessment of insulin resistance (HOMA-IR) (ES - 0.47; 95%CI - 1.25, - 0.31; p ≤ 0.05; I2 = 79%). CONCLUSION Pulse consumption significantly reduced acute post-prandial glucose concentration > 1 mmol/L in normoglycemic adults and > 2.5 mmol/L in those with T2D, and improved a range of long-term glycemic control parameters in adults with and without T2D. PROSPERO REGISTRY NUMBER: (CRD42019162322).
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Affiliation(s)
- Maryam S Hafiz
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
- Faculty of Applied Medical Sciences, Department of Clinical Nutrition, King Abdul-Aziz University, Jeddah, Saudi Arabia
| | - Matthew D Campbell
- School of Nursing and Health Sciences, Faculty of Health Sciences and Wellbeing, University of Sunderland, Sunderland, UK
- Wellcome-MRC Institute of Metabolic Science, University of Cambridge, Cambridge, UK
- Leeds Institute of Cardiovascular and Metabolic Medicine, University of Leeds, Leeds, UK
| | | | - Melvin Holmes
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
| | - Caroline Orfila
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
| | - Christine Boesch
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK.
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7
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Clarke ST, Sarfaraz S, Qi X, Ramdath DG, Fougere GC, Ramdath DD. A Review of the Relationship between Lentil Serving and Acute Postprandial Blood Glucose Response; Effects of Dietary Fibre, Protein and Carbohydrates. Nutrients 2022; 14:nu14040849. [PMID: 35215500 PMCID: PMC8877848 DOI: 10.3390/nu14040849] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 02/05/2022] [Accepted: 02/08/2022] [Indexed: 12/20/2022] Open
Abstract
Pulse consumption has been shown to confer beneficial effects on blood glucose and insulin levels. Lentil consumption, in particular, consistently lowers acute blood glucose and insulin response when compared to starchy control foods. The mechanism by which lentils lower postprandial blood glucose response (PBGR) and insulin levels is unclear; however, evidence suggests that this effect may be linked to macronutrients and/or the amount of lentils consumed. This review attempts to consolidate existing studies that examined lentil consumption and glycemic and/or insulinemic responses and declared information on macronutrient composition and dietary fibre content of the foods tested. Collectively, these studies suggest that consumption of lentils reduces PBGR, with the minimum effective serving being ~110g cooked to reduce PBGR by 20%. Reductions in PBGR show modest-to-strong correlations with protein (45–57 g) and dietary fibre (22–30 g) content, but has weaker correlations with available carbohydrates. Increased lentil serving sizes were found to moderately influence relative reductions in peak blood glucose concentrations and lower the area under the blood glucose curve (BG AUC). However, no clear relationship was identified between serving and relative reductions in the BG AUC, making it challenging to characterize consistent serving–response effects.
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8
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Johnston AJ, Mollard RC, Dandeneau D, MacKay DS, Ames N, Curran J, Bouchard DR, Jones PJ. Acute effects of extruded pea fractions on glycemic response, insulin, appetite, and food intake in healthy young adults, results of a double-blind, randomized crossover trial. Appl Physiol Nutr Metab 2021; 46:1126-1132. [PMID: 33661714 DOI: 10.1139/apnm-2020-0571] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Benefits of pulse consumption on glycemic control are well established; however, research examining the effects of pulse fractions incorporated into extruded products is limited. In a randomized, repeated-measures crossover study, adults (n = 26) consumed cereals made with oat flour (control), oat flour and pea starch (starch), oat flour and pea protein (protein), oat flour, pea starch and pea protein (starch+protein), oat flour, pea fibre and pea protein (fibre+protein), and pea fibre, pea starch and pea protein (fibre+starch+protein). Blood glucose (BG) and insulin concentrations, and appetite incremental area under the curve (iAUC) were calculated before (0-120 min) and after (120-200 min) the ad libitum meal for measurement of food intake. Pre-meal, overall mean BG and iAUC were lower following the protein, starch+protein, protein+fibre, and the fibre+starch+protein cereals compared with the starch and control. For pre-meal overall mean insulin concentrations, fibre+protein led to a lower response compared with control, starch+protein, and protein cereals. Fibre+starch+protein also led to lower insulin compared with protein cereal. Pre-meal insulin iAUC was lower following fibre+protein compared with control and protein cereals. The inclusion of yellow pea protein and fibre in oat-based breakfast cereal reduces postprandial glycemia; however this effect is dependent on fraction type. ClinicalTrials.gov: NCT02366572. Novelty: Inclusion of pulse protein and fibre in oat flour-based breakfast cereal reduces postprandial glucose response. The glycemic benefits of whole pulses are at least somewhat retained in some pulse fractions.
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Affiliation(s)
- Alie J Johnston
- Department of Food and Human Nutritional Sciences, University of Manitoba, MB, Canada
| | - Rebecca C Mollard
- Department of Food and Human Nutritional Sciences, University of Manitoba, MB, Canada
| | - Dianna Dandeneau
- Department of Food and Human Nutritional Sciences, University of Manitoba, MB, Canada
| | - Dylan S MacKay
- Department of Community Health Sciences, University of Manitoba, MB, Canada
| | - Nancy Ames
- Agriculture and Agri-Food Canada, Government of Canada
| | - Julianne Curran
- Pulse Canada, 920-220 Portage Ave., Winnipeg, MB R3C 0A5, Canada
| | | | - Peter J Jones
- Nutritional Fundamentals for Health (NFH), Vaudreuil-Dorion, QC, Canada
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9
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Gangola MP, Ramadoss BR, Jaiswal S, Chan C, Mollard R, Fabek H, Tulbek M, Jones P, Sanchez-Hernandez D, Anderson GH, Chibbar RN. Faba bean meal, starch or protein fortification of durum wheat pasta differentially influence noodle composition, starch structure and in vitro digestibility. Food Chem 2021; 349:129167. [PMID: 33567351 DOI: 10.1016/j.foodchem.2021.129167] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 01/15/2021] [Accepted: 01/19/2021] [Indexed: 01/10/2023]
Abstract
Faba bean (Vicia faba L.) flour, starch concentrate (60% starch), protein concentrate (~60% protein) and protein isolate (~85% protein) were added to replace one-quarter of durum wheat semolina to enrich the nutritional quality and physiological functions of durum wheat (Triticum turgidum L.) pasta. The raw pasta samples prepared with protein concentrate or isolate had higher (p ≤ 0.001) protein and lower (p ≤ 0.001) total starch concentrations, along with increased total dietary fiber and slowly digestible starch (p ≤ 0.001) than durum wheat semolina control or those with added whole faba-bean flour or isolated starch. The faba bean fortified pasta had altered starch with increased proportion of medium B-type glucan chains and long C-type glucan chains, reduced starch digestibility and were associated with glycaemia related effects in the human diet. The faba bean fortified pasta had increased protein and dietary fiber that influenced food intake and satiety. The results suggest differential contributions of food ingredients in human health outcomes.
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Affiliation(s)
- Manu P Gangola
- Department of Plant Sciences, College of Agriculture and Bioresources, 51 Campus Drive, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - Bharathi Raja Ramadoss
- Department of Plant Sciences, College of Agriculture and Bioresources, 51 Campus Drive, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - Sarita Jaiswal
- Department of Plant Sciences, College of Agriculture and Bioresources, 51 Campus Drive, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - Catharine Chan
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Medical Sciences Building, 5(th) Floor, 1 King's College Circle, Toronto, ON, Canada
| | - Rebecca Mollard
- Department of Food and Human Nutritional Sciences, University of Manitoba, 209 Human Ecology Building, Winnipeg, MB, Canada
| | - Hrvoje Fabek
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Medical Sciences Building, 5(th) Floor, 1 King's College Circle, Toronto, ON, Canada
| | - Mehmet Tulbek
- AGT Food and Ingredients Inc. (AGT), Saskatoon, SK, Canada
| | - Peter Jones
- Department of Food and Human Nutritional Sciences, University of Manitoba, 209 Human Ecology Building, Winnipeg, MB, Canada
| | - Diana Sanchez-Hernandez
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Medical Sciences Building, 5(th) Floor, 1 King's College Circle, Toronto, ON, Canada
| | - G Harvey Anderson
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Medical Sciences Building, 5(th) Floor, 1 King's College Circle, Toronto, ON, Canada
| | - Ravindra N Chibbar
- Department of Plant Sciences, College of Agriculture and Bioresources, 51 Campus Drive, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
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Mollard RC, Johnston A, Serrano Leon A, Wang H, Jones PJ, MacKay DS. Acute effects of hemp protein consumption on glycemic and satiety control: results of 2 randomized crossover trials. Appl Physiol Nutr Metab 2021; 46:887-896. [PMID: 33493023 DOI: 10.1139/apnm-2020-0907] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Research investigating hemp protein consumption on glycemic response is limited. The effects of hemp protein consumption on blood glucose (BG), insulin, and satiety compared with soybean protein and a carbohydrate control were examined. Two acute randomized repeated-measures crossover experiments were conducted. In both, participants consumed the following isocaloric treatments: 40 g of hemp protein (hemp40), 20 g of hemp protein (hemp20), 40 g of soybean protein (soy40), 20 g of soybean protein (soy20), and a carbohydrate control. In experiments 1 (n = 27) and 2 (n = 16), appetite and BG were measured before (0-60 min, pre-pizza) and after a pizza meal (80-200 min, post-pizza). In experiment 1, food intake was measured at 60 min by ad libitum meal; in experiment 2 a fixed meal was provided (based on body weight) and insulin was measured pre-pizza and post-pizza. In both experiments, BG response was affected by treatment (p < 0.01), time (p < 0.001) and time-by-treatment (p < 0.001) from 0-200 min. Protein treatments lowered 0-60-min BG overall mean and area under the curve compared with control (p < 0.05) dose-dependently. In experiment 2, hemp40 and soy40 lowered (p < 0.05) overall mean insulin concentrations compared with hemp20, soy20, and control pre-meal. Results suggest that hemp protein, like soybean, dose-dependently lowers postprandial BG and insulin concentrations compared with a carbohydrate control. Clinical trial registry: NCT02366598 (experiment 1) and NCT02458027 (experiment 2). Novelty: Hemp protein concentrate dose-dependently leads to lower postprandial BG response compared with a carbohydrate control. No differences were seen between hemp and soy protein.
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Affiliation(s)
- Rebecca C Mollard
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Alie Johnston
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Alejandra Serrano Leon
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Haizhou Wang
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Peter J Jones
- Nutritional Fundamentals for Health, Vaudreuil-Dorion, Quebec, Canada
| | - Dylan S MacKay
- Department of Community Health Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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Reister EJ, Belote LN, Leidy HJ. The Benefits of Including Hummus and Hummus Ingredients into the American Diet to Promote Diet Quality and Health: A Comprehensive Review. Nutrients 2020; 12:nu12123678. [PMID: 33260594 PMCID: PMC7760696 DOI: 10.3390/nu12123678] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 11/20/2020] [Accepted: 11/24/2020] [Indexed: 12/16/2022] Open
Abstract
Over the last decade, hummus has become an increasingly popular food. Given the ingredients (i.e., primarily chickpeas and tahini), nutrient composition, versatility, and acceptability, hummus can play a unique role when included in the American diet, to promote diet quality and improve health. The purpose of this paper is to provide a comprehensive review of the scientific evidence examining the effects of acute and long-term consumption of hummus and hummus ingredients on diet quality and risk factors related to type 2 diabetes, cardiovascular disease, and obesity. In addition, food pattern/menu modeling is included to illustrate the potential nutritional impact of consuming hummus to meet dietary guidelines. In general, the consumption of hummus and/or its respective ingredients has been shown to improve postprandial glycemic control, fasting lipids, appetite control, and daily food intake compared to other commonly consumed foods. The incorporation of hummus into the American diet can also improve diet quality by replacing foods higher in saturated fats, sodium, or added sugars. Collectively, these findings support the addition of hummus and/or hummus ingredients as an important component of a healthy dietary pattern.
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Affiliation(s)
- Evan J. Reister
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907, USA;
| | - Lynn N. Belote
- Sabra Dipping Company, LLC, 777 Westchester Ave., 3rd Floor, White Plains, NY 10604, USA;
| | - Heather J. Leidy
- Department of Nutritional Sciences, University of Texas at Austin, Austin, TX 78723, USA
- Department of Pediatrics, University of Texas at Austin, Austin, TX 78723, USA
- Correspondence: ; Tel.: +1-573-825-2620
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Zafar TA, Allafi AR, Alkandari D, Al-Othman A. Rheological characteristics of wheat-chickpea composite flour doughs and effect of Amla powder ( Phyllanthus emblica L.) addition on the functional properties of bread. FOOD SCI TECHNOL INT 2020; 27:264-275. [PMID: 32847395 DOI: 10.1177/1082013220950068] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Bread is a staple food for majority of the people worldwide, but it has a high glycemic effect. Substituting wheat flour partly with chickpea flour and the presence of bran is suggested to improve the glycemic effect of bread; however, the non-gluten substances in wheat flour adversely affect dough rheology. The addition of amla powder was tested on the rheological properties of wheat-chickpea flour composite doughs; also, the physical and sensory qualities of bread made thereof. The results showed that when the level of replacement of refined white flour (WF) or whole wheat flour (WWF) with chickpea flour was increased from 0 to 40%, it significantly affected the rheological properties and functionality of dough. A decreased farinograph water absorption, higher mixing tolerance index (i.e., weakening of dough), decreased resistance to extension, and lower ratio numbers were obtained with some differences between WF and WWF at the higher level of chickpea flour substitution. The addition of amla powder to WF: chickpea flour (60:40) blends reduced the angle of ascending (from 7.0 ± 0.7 to 6.0 ± 0.7) and angel of descending (from 3.2 ± 0.21 to 2.4 ± 0.2), indicating the slight tightening of gluten leading to dough breakdown. The addition of amla powder improved the mixing characteristics of the composite flour doughs, as well as the physical and sensory qualities of the bread. In conclusion, amla powder can help overcome the deleterious impact of adding chickpea flour to WF or WWF for producing good quality pan bread for people with type-2 diabetes.
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Affiliation(s)
- Tasleem A Zafar
- Department of Food Science and Nutrition, College of Life Sciences, Kuwait University, Safat, Kuwait
| | - Ahmad R Allafi
- Department of Food Science and Nutrition, College of Life Sciences, Kuwait University, Safat, Kuwait
| | - Dina Alkandari
- Department of Food Science and Nutrition, College of Life Sciences, Kuwait University, Safat, Kuwait
| | - Amani Al-Othman
- Department of Computer Science, Kuwait Institute for Scientific Research, Safat, Kuwait
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Singh M, Manickavasagan A, Shobana S, Mohan V. Glycemic index of pulses and pulse-based products: a review. Crit Rev Food Sci Nutr 2020; 61:1567-1588. [PMID: 32419476 DOI: 10.1080/10408398.2020.1762162] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Pulses are a major source for plant-based proteins, with over 173 countries producing and exporting over 50 million tons annually. Pulses provide many of the essential nutrients and vitamins for a balanced and healthy diet, hence are health beneficial. Pulses have been known to lower glycemic index (GI), as they elicit lower post prandial glycemic responses, and can prevent insulin resistance, Type 2 diabetes and associated complications. This study reviews the GI values (determined by in vivo methodology) reported in 48 articles during the year 1992-2018 for various pulse type preparations consumed by humans. The GI ranges (glucose and bread as a reference respectively) for each pulse type were: broad bean (40 ± 5 to 94 ± 4, 75 to 93), chickpea (5 ± 1 to 45 ± 1, 14 ± 3 to 96 ± 21), common bean (9 ± 1 to 75 ± 8, 18 ± 2 to 99 ± 11), cowpea (6 ± 1 to 56 ± 0.2, 38 ± 19 to 66 ± 7), lentil (10 ± 3 to 66 ± 6, 37 to 87 ± 6), mung bean (11 ± 2 to 90 ± 9, 28 ± 1 to 44 ± 6), peas (9 ± 2 to 57 ± 2, 45 ± 8 to 93 ± 9), pigeon peas (7 ± 1 to 54 ± 1, 31 ± 4), and mixed pulses (35 ± 5 to 66 ± 23, 69 ± 42 to 98 ± 29). It was found that the method of preparation, processing and heat applications tended to affect the GI of pulses. In addition, removal of the hull, blending, grinding, milling and pureeing, reduced particle size, contributed to an increased surface area and exposure of starch granules to the amylolytic enzymes. This was subsequently associated with rapid digestion and absorption of pulse carbohydrates, resulting in a higher GI. High or increased heat applications to pulses were associated with extensive starch gelatinization, also leading to a higher GI. The type of reference food used (glucose or white bread) and the other nutrients present in the meal also affected the GI.
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Affiliation(s)
- Maleeka Singh
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | | | - Shanmugam Shobana
- Department of Foods Nutrition and Dietetics Research, Madras Diabetes Research Foundation, Chennai, Tamil Nadu, India
| | - Viswanathan Mohan
- Department of Diabetology, Madras Diabetes Research Foundation, Chennai, Tamil Nadu, India
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Mather K, Boachie R, Anini Y, Panahi S, Anderson GH, Luhovyy BL. Effects of cultured dairy and nondairy products added to breakfast cereals on blood glucose control, satiation, satiety, and short-term food intake in young women. Appl Physiol Nutr Metab 2020; 45:1118-1126. [PMID: 32294394 DOI: 10.1139/apnm-2019-0772] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Breakfast cereals are often consumed with dairy products or nondairy alternatives; however, the effect of the combination on blood glucose and food intake control is not well investigated. In a randomized, crossover study, 24 healthy women (age: 22.7 ± 2.5 years; body mass index: 22.1 ± 1.5 kg/m2) consumed, to satiation, 1 of 3 treatments: Greek yogurt with granola (150 kcal, 9.2 g protein, 2.6 g fat, 2.0 g dietary fibre, and 21.5 g available carbohydrate/100 g); cultured coconut product with granola (146 kcal, 3.2 g protein, 3.2 g fat, 5.6 g dietary fibre, and 21.9 g available carbohydrate/100 g); or water control. The data were analyzed with repeated-measures ANOVA. The 2 h blood glucose iAUC was 52% lower after the dairy compared with nondairy treatment (P < 0.0001). While there were no differences in food intake between the caloric treatments consumed to satiation, protein intake was 3 times higher and fibre intake was 4 times lower after the dairy compared with nondairy treatment. Both caloric treatments resulted in similar suppression of ad libitum food intake at 2 h (P < 0.003) and subjective appetite over 2 h (P < 0.0001) compared with water. The cumulative food intake over 2 h was lower after water (P < 0.05). The 1.8-fold increase in postprandial insulin after dairy compared with nondairy treatment may explain the reduction in blood glucose without an increase in subsequent energy intake. Novelty Blood glucose in young females is lower after a breakfast with granola in a high-protein cultured dairy than when in a high-fibre nondairy cultured product. Subjective appetite over 2 h and food intake 2 h later was similarly lower after both breakfasts but cumulative intake was higher compared with breakfast skipping.
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Affiliation(s)
- Kathleen Mather
- Department of Applied Human Nutrition, Mount Saint Vincent University, Halifax, NS B3M 2J6, Canada
| | - Ruth Boachie
- Department of Applied Human Nutrition, Mount Saint Vincent University, Halifax, NS B3M 2J6, Canada
| | - Younes Anini
- Departments of Obstetrics and Gynecology and Physiology and Biophysics, Dalhousie University, Halifax, NS B3H 4R2, Canada
| | - Shirin Panahi
- Department of Kinesiology, Laval University, Quebec City, QC G1V 0A6, Canada
| | - G Harvey Anderson
- Department of Nutritional Sciences, University of Toronto, Toronto, ON M5S 3E2, Canada
| | - Bohdan L Luhovyy
- Department of Applied Human Nutrition, Mount Saint Vincent University, Halifax, NS B3M 2J6, Canada
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Sandri M, Sgorlon S, Conte G, Serra A, Dal Monego S, Stefanon B. Substitution of a commercial diet with raw meat complemented with vegetable foods containing chickpeas or peas affects faecal microbiome in healthy dogs. ITALIAN JOURNAL OF ANIMAL SCIENCE 2019. [DOI: 10.1080/1828051x.2019.1645624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Misa Sandri
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali,, University of Udine, Udine, Italy
| | - Sandy Sgorlon
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali,, University of Udine, Udine, Italy
| | - Giuseppe Conte
- Dipartimento di Scienze agrarie, Alimentari e Agro-Ambientali, University of Pisa, Pisa, Italy
| | - Andrea Serra
- Dipartimento di Scienze agrarie, Alimentari e Agro-Ambientali, University of Pisa, Pisa, Italy
| | - Simeone Dal Monego
- Cluster in Biomedicine, CBM S.c.r.l, Italy Bioinformatic Services, Trieste, Italy
| | - Bruno Stefanon
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali,, University of Udine, Udine, Italy
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Clark SL, Ramdath DD, King BV, O'Connor KE, Aliani M, Hawke A, Duncan AM. Food Type and Lentil Variety Affect Satiety Responses but Not Food Intake in Healthy Adults When Lentils Are Substituted for Commonly Consumed Carbohydrates. J Nutr 2019; 149:1180-1188. [PMID: 31152672 DOI: 10.1093/jn/nxz050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2018] [Revised: 01/04/2018] [Accepted: 02/28/2019] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Lentils have potential to increase satiety and may contribute to a body weight management strategy; however, the effects on satiety of replacing common food ingredients with lentils within food products remain largely unknown. OBJECTIVE The aim of this study was to determine the effects of replacing wheat and rice with 2 lentil varieties within muffins and chilies on satiety, test-meal food intake, and 24-h energy intake. METHODS Healthy adults consumed muffins or chilies in which wheat or rice was substituted with green (61.8 g) or red (54 g) lentils in 2 randomized crossover studies (muffin study: n = 24, mean ± SE age: 25.4 ± 0.9 y, BMI (in kg/m2): 23.2 ± 0.5; chili study: n = 24, age: 25.7 ± 1.0 y, BMI: 23.2 ± 0.5), with ≥1-wk washout periods between study visits and studies. Subjective appetite sensations measured over 180 min were summarized with total area under the curve (AUC), food intake was measured at an ad libitum test meal, and 24-h energy intake was measured using weighed food records. Treatment effects were compared within each study using repeated-measures ANCOVA (subjective appetite sensations) and ANOVA (food intake, 24-h energy intake). RESULTS Green, but not red, lentil chili significantly increased fullness AUC (17.5%, P = 0.02) and decreased desire to eat AUC (20.1%, P = 0.02) and prospective food consumption AUC (16.7%, P = 0.04) compared with rice chili, with no significant differences between chili treatments for test-meal food intake or 24-h energy intake. Muffin treatments did not significantly differ for any outcomes. CONCLUSIONS Replacing rice with green, but not red lentils within chili increases satiety but does not decrease food intake, whereas replacing wheat with lentils within muffins does not increase satiety or decrease food intake in healthy adults. Further study of the role of lentil replacement in food products in body weight management is warranted. This trial was registered at clinicaltrials.gov as NCT03128684.
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Affiliation(s)
- Sandra L Clark
- Department of Human Health & Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
| | - D Dan Ramdath
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
| | - Brittany V King
- Department of Human Health & Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
| | - Katherine E O'Connor
- Department of Human Health & Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
| | - Michel Aliani
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Aileen Hawke
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
| | - Alison M Duncan
- Department of Human Health & Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
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Chan CKY, Fabek H, Mollard RC, Jones PJH, Tulbek MC, Chibbar RN, Gangola MP, Ramadoss BR, Sánchez-Hernández D, Anderson GH. Faba bean protein flours added to pasta reduce post-ingestion glycaemia, and increase satiety, protein content and quality. Food Funct 2019; 10:7476-7488. [DOI: 10.1039/c9fo01186b] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Durum Wheat Semolina (DWS) pastas with added fababean (FB) protein flour reduce postprandial blood glucose and appetite and have higher nutritional quality.
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Affiliation(s)
- Catherine K. Y. Chan
- Department of Nutritional Sciences
- Faculty of Medicine
- University of Toronto
- Toronto
- Canada
| | - Hrvoje Fabek
- Department of Nutritional Sciences
- Faculty of Medicine
- University of Toronto
- Toronto
- Canada
| | - Rebecca C. Mollard
- Department of Food and Human Nutritional Sciences
- University of Manitoba
- Winnipeg
- Canada
| | - Peter J. H. Jones
- Richardson Centre for Functional Foods and Nutraceuticals
- University of Manitoba
- Department of Food and Human Nutritional Sciences
- Winnipeg
- Canada
| | | | | | - Manu P. Gangola
- Department of Plant Sciences
- University of Saskatchewan
- Saskatoon
- Canada
| | | | | | - G. Harvey Anderson
- Department of Nutritional Sciences
- Faculty of Medicine
- University of Toronto
- Toronto
- Canada
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18
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High amylose cornstarch preloads stabilized postprandial blood glucose but failed to reduce appetite or food intake in healthy women. Appetite 2018; 131:1-6. [DOI: 10.1016/j.appet.2018.08.028] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2018] [Revised: 08/17/2018] [Accepted: 08/22/2018] [Indexed: 12/25/2022]
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Defries DM, Petkau JC, Gregor T, Blewett H. A randomized, controlled, crossover study of appetite-related sensations after consuming snacks made from buckwheat. Appl Physiol Nutr Metab 2018; 43:194-202. [DOI: 10.1139/apnm-2017-0295] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
With the rising incidence of overweight and obesity in developed countries, there is an interest in developing food products that may aid in satiety and reduce energy intake. Buckwheat (Fagopyrum esculentum) is a gluten-free edible seed that has been previously shown to induce changes in postprandial concentrations of satiety hormones; however, subjective measures of appetite-related sensations and objective measures of energy intake at subsequent meals following buckwheat consumption have not been measured. Thirty-eight healthy adults were recruited to participate in a randomized, controlled, crossover trial with the main objective to determine if consuming snacks made from buckwheat would increase satiety and reduce energy intake compared with snacks comparable in serving size, physical characteristics, and nutrient composition. Water was included as a no-kilocalorie control. Participants received each of the treatments once separated by at least 7 days. Appetite related sensations were assessed using visual analog scales at fasting and after consuming the snack at 30-min intervals for 180 min. Lunch was provided at the clinic and the amount of food consumed was weighed. Participants recorded food intake for the rest of the day. Consuming buckwheat groats (32 g serving; 141 kcal) or pita bread made from buckwheat flour (50 g serving; 135 kcal) was not associated with changes in appetite related sensations or energy consumption compared with reference snack products made from corn or rice flour. Sensory questionnaires revealed that snacks made from buckwheat were liked to a similar degree or more as reference snack products, which shows commercial promise for developing buckwheat-containing snacks.
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Affiliation(s)
- Danielle M. Defries
- Department of Kinesiology and Applied Health, University of Winnipeg, 515 Portage Avenue, Winnipeg, MB R3B 2E9, Canada
| | - Jay C. Petkau
- Agriculture and Agri-Food Canada, Morden Research and Development Centre, 101 Route 100, Unit 100, Morden, MB R6M 1Y5, Canada
- Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Hospital Albrechtsen Research Centre, 351 Taché Ave., Winnipeg, MB R2H 2A6, Canada
| | - Terri Gregor
- St. Boniface Hospital, 409 Taché Avenue, Winnipeg, MB R2H 2A6, Canada
| | - Heather Blewett
- Agriculture and Agri-Food Canada, Morden Research and Development Centre, 101 Route 100, Unit 100, Morden, MB R6M 1Y5, Canada
- Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Hospital Albrechtsen Research Centre, 351 Taché Ave., Winnipeg, MB R2H 2A6, Canada
- Department of Human Nutritional Sciences, 209 Human Ecology Building, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
- Department of Physiology and Pathophysiology, 432 Basic Medical Sciences Building, 745 Bannatyne Avenue, University of Manitoba, Winnipeg, MB R3E 0J9, Canada
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20
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Reverri EJ, Randolph JM, Kappagoda CT, Park E, Edirisinghe I, Burton-Freeman BM. Assessing beans as a source of intrinsic fiber on satiety in men and women with metabolic syndrome. Appetite 2017; 118:75-81. [DOI: 10.1016/j.appet.2017.07.013] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2016] [Revised: 07/10/2017] [Accepted: 07/12/2017] [Indexed: 12/23/2022]
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22
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Ramdath D, Renwick S, Duncan AM. The Role of Pulses in the Dietary Management of Diabetes. Can J Diabetes 2017; 40:355-63. [PMID: 27497151 DOI: 10.1016/j.jcjd.2016.05.015] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/14/2016] [Revised: 05/04/2016] [Accepted: 05/22/2016] [Indexed: 11/26/2022]
Abstract
Pulses are highly nutritious foods that are included as part of Canada's Food Guide to promote healthful eating, and they have established health benefits that can contribute to the dietary management of diabetes. A review of studies that have examined the effects of pulse consumption on health outcomes, integral to the management of diabetes, provides credible evidence for improvements in glycemic control, reduction of blood lipids and regulation of body weight. Results from acute feeding trials suggest that postprandial blood glucose response is significantly attenuated by a single pulse serving of between three-quarters and 1 cup. At lower doses, pulses attenuate postprandial blood glucose response more than similar amounts of starchy foods. Long-term pulse consumption of 5 cups per week appears to result consistently in improvements in glycemic control. There is high-quality evidence that supports a role for pulse consumption in the reduction of risk for cardiovascular disease; this provides a sound rationale for the regular incorporation of pulses at about two-thirds of a cup daily in the management of hyperlipidemia in persons with type 2 diabetes. Pulse consumption can contribute to improving satiety, reducing food intake and regulating body weight, which can reduce obesity risk and, in turn, improve diabetes management. Collectively, available evidence provides very good support for a role of regular pulse consumption in the prevention and management of diabetes.
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Affiliation(s)
- Dan Ramdath
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada.
| | - Simone Renwick
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada; Department of Molecular and Cellular Biology, College of Biological Science, University of Guelph, Guelph, Ontario, Canada
| | - Alison M Duncan
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
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23
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Hall C, Hillen C, Garden Robinson J. Composition, Nutritional Value, and Health Benefits of Pulses. Cereal Chem 2017. [DOI: 10.1094/cchem-03-16-0069-fi] [Citation(s) in RCA: 159] [Impact Index Per Article: 22.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Clifford Hall
- Department of Plant Science, North Dakota State University, Fargo, ND 58108-6050, U.S.A
| | - Cassandra Hillen
- Department of Plant Science, North Dakota State University, Fargo, ND 58108-6050, U.S.A
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Zafar TA, Kabir Y. Chickpeas suppress postprandial blood glucose concentration, and appetite and reduce energy intake at the next meal. Journal of Food Science and Technology 2016; 54:987-994. [PMID: 28303049 DOI: 10.1007/s13197-016-2422-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/17/2016] [Accepted: 11/24/2016] [Indexed: 01/13/2023]
Abstract
The current study was designed to explore the beneficial properties of chickpeas consumption on suppressing appetite, excessive blood glucose excursions, and energy intake (EI) from a subsequent meal. Two caloric preloaded foods, chickpeas, and white bread were compared to water control, fed to healthy female subjects at equal energy density, volume, and available carbohydrate content in two experiments spanning over 60 and 120 min. Blood glucose was measured by a portable glucometer and satiety by using a visual analogue scale questionnaire at baseline and every 15 up to 60 min in both experiments and then every 30 until 120 min in Experiment 2 after the preloads ingestion. A test meal was served at the end of both experiments to calculate EI and percent energy compensation (%EC). The results suggest a reduction of 29-36% in blood glucose concentration, and 83-98% EC after the chickpeas in Experiments 1 and 2 respectively compared to white bread. The average appetite showed a positive association with EI. We conclude that the consumption of chickpeas is beneficial on glycemic control and may help in body weight management through suppressing appetite and energy intake.
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Affiliation(s)
- Tasleem A Zafar
- Department of Food Science and Nutrition, College of Life Sciences, Kuwait University, P.O. Box 5969, 13060 Safat, State of Kuwait Kuwait
| | - Yearul Kabir
- Department of Biochemistry and Molecular Biology, University of Dhaka, P.O. Box 2611, Dhaka, Bangladesh
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Luhovyy BL, Mollard RC, Panahi S, Nunez MF, Cho F, Anderson GH. Canned Navy Bean Consumption Reduces Metabolic Risk Factors Associated with Obesity. CAN J DIET PRACT RES 2016; 76:33-7. [PMID: 26067245 DOI: 10.3148/cjdpr-2014-030] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
The high prevalence of obesity and its metabolic co-morbidities require dietitians to promote lifestyle modifications that can be effectively implemented into practice and are feasible for customers to adhere to. The objective of this study was to determine the effect of commercially available ready-to-eat canned navy beans added to the habitual diet on risk factors associated with obesity. Fourteen overweight and obese adults consumed 5 cups of canned navy beans per week for 4 weeks. The study results demonstrated that bean consumption results in reduced waist circumference in females by 2.5 cm and males by 2.1 cm (P < 0.001). The effect of beans on pulse rate, total cholesterol (TC), and low-density lipoprotein cholesterol (LDL) were sex dependent (P < 0.05). In males, pulse rate, TC, and LDL were decreased by 6.5%, 11.5%, and 18%, respectively. In females, pulse rate increased by 9.6%, and TC and LDL were relatively unchanged. There was a trend for a decreased glucose AUC (P = 0.06) in response to a glucose load. This study demonstrates that consuming 5 cups per week of ready-to-eat canned navy beans for 4 weeks reduces metabolic risk factors associated with obesity and therefore can be used as a tool in dietetic practice.
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Affiliation(s)
- Bohdan L Luhovyy
- a Department of Applied Human Nutrition, Mount Saint Vincent University, Halifax, NS
| | - Rebecca C Mollard
- b Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON
| | - Shirin Panahi
- b Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON
| | - Maria Fernanda Nunez
- b Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON
| | - France Cho
- b Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON
| | - G Harvey Anderson
- b Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON
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Griffith L, Haddad EH, Tonstad S. Postprandial effects of consuming a staggered meal on gut peptide and glycemic responses in obese women and men. Obes Res Clin Pract 2015; 10:264-74. [PMID: 26311660 DOI: 10.1016/j.orcp.2015.08.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/19/2015] [Revised: 07/30/2015] [Accepted: 08/02/2015] [Indexed: 10/23/2022]
Abstract
Eating slowly by staggering a meal may reduce energy intake. Our aim was to examine the effect of eating a portion of beans 15min before the rest of the meal, on gastrointestinal (GI) peptides, glucose and insulin concentrations and subsequent energy intake in obese adults. This was a randomised crossover design study with 28 obese subjects. Participants consumed a standardised breakfast on test days followed by test meals: (1) control meal containing 86g (0.5 cup) of beans, and (2) staggered meal in which 86g (0.5 cup) of beans were consumed 15min before the rest of the meal. Blood obtained prior to and at 30, 60, and 120min following the meals was analysed for acylated ghrelin, unacylated ghrelin, glucagon-like peptide-1 (GLP-1), peptide YY, oxyntomodulin, glucose and insulin. Feelings of hunger and satiety were assessed using analog visual scales. Energy intake following the test meal was obtained by computer assisted dietary recalls. Mixed model statistical analysis of data showed time effects for unacylated ghrelin, GLP-1, glucose, insulin, hunger and fullness, however, meal effects were not shown for any of the parameters. GLP-1 area under the curve from baseline to 120min (AUC0-120) decreased by 19% (P=0.024) and that of glucose increased by 7% (P=0.046) following the staggered compared to the control bean meal. Energy intake subsequent to the test meals did not differ between treatments. In conclusion, lengthening meal times by staggering eating did not benefit hormonal, metabolic or appetite control in obese individuals.
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Affiliation(s)
- Lisa Griffith
- Loma Linda University, School of Public Health, Loma Linda, CA 92350, United States; Center for Nutrition, Healthy Lifestyle and Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA 92350, United States
| | - Ella H Haddad
- Loma Linda University, School of Public Health, Loma Linda, CA 92350, United States; Center for Nutrition, Healthy Lifestyle and Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA 92350, United States.
| | - Serena Tonstad
- Loma Linda University, School of Public Health, Loma Linda, CA 92350, United States; Center for Nutrition, Healthy Lifestyle and Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA 92350, United States
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El Khoury D, Panahi S, Luhovyy BL, Douglas Goff H, Harvey Anderson G. Interaction of mealtime ad libitum beverage and food intake with meal advancement in healthy young men and women. Physiol Behav 2015; 143:39-44. [DOI: 10.1016/j.physbeh.2015.02.023] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2014] [Revised: 02/12/2015] [Accepted: 02/16/2015] [Indexed: 11/25/2022]
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Bordenave N, Kock LB, Abernathy M, Parcon JC, Gulvady AA, van Klinken BJW, Kasturi P. Toward a more standardised and accurate evaluation of glycemic response to foods: recommendations for portion size calculation. Food Chem 2015; 167:229-35. [PMID: 25148983 DOI: 10.1016/j.foodchem.2014.06.124] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2013] [Revised: 05/28/2014] [Accepted: 06/30/2014] [Indexed: 11/29/2022]
Abstract
This study aimed at evaluating the adequacy of calculation methods for portions to be provided to subjects in clinical trials evaluating glycemic response to foods. Portion sizes were calculated for 140 food samples, based on Nutrition Facts labels (current practice) and actual available carbohydrate content (current recommendation), and compared against the amount of monosaccharides yielded by the digestive breakdown of their actual available carbohydrate content (basis for glycemic response to food). The current practice can result in significant under- or over-feeding of carbohydrates in 10% of tested cases, as compared to the targeted reference dosage. The method currently recommended can result in significantly inadequate yields of monosaccharides in 24% of tested cases. The current and recommended calculation methods do not seem adequate for a standardised evaluation of glycemic response to foods. It is thus recommended to account for the amount of absorbable monosaccharides of foods for portion size calculation.
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Affiliation(s)
- Nicolas Bordenave
- PepsiCo, Inc., Global R&D - Technical Insights, 617 W Main Street, Barrington, IL 60010, United States.
| | - Lindsay B Kock
- PepsiCo, Inc., Global R&D - Technical Insights, 617 W Main Street, Barrington, IL 60010, United States
| | - Mengyue Abernathy
- PepsiCo, Inc., Global R&D - Technical Insights, 617 W Main Street, Barrington, IL 60010, United States
| | - Jason C Parcon
- PepsiCo, Inc., Global R&D - Technical Insights, 617 W Main Street, Barrington, IL 60010, United States
| | - Apeksha A Gulvady
- PepsiCo, Inc., Global R&D - Nutrition, 617 W Main Street, Barrington, IL 60010, United States
| | | | - Prabhakar Kasturi
- PepsiCo, Inc., Global R&D - Technical Insights, 617 W Main Street, Barrington, IL 60010, United States
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Anderson GH, Liu Y, Smith CE, Liu TT, Nunez MF, Mollard RC, Luhovyy BL. The acute effect of commercially available pulse powders on postprandial glycaemic response in healthy young men. Br J Nutr 2014; 112:1966-73. [PMID: 25327223 DOI: 10.1017/s0007114514003031] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Whole pulses (beans, peas, chickpeas and lentils) elicit low postprandial blood glucose (BG) responses in adults; however, their consumption in North America is low. One potential strategy to increase the dietary intake of pulses is the utilisation of commercial pulse powders in food products; however, it is unclear whether they retain the biological benefits observed with whole pulses. Therefore, the present study examined the effects of commercially prepared pulse powders on BG response before and after a subsequent meal in healthy young men. Overall, three randomised, within-subject experiments were conducted. In each experiment, participants received whole, puréed and powdered pulses (navy beans in Expt 1; lentils in Expt 2; chickpeas in Expt 3) and whole-wheat flour as the control. All treatments were controlled for available carbohydrate content. A fixed-energy pizza meal (50·2 kJ/kg body weight) was provided at 120 min. BG concentration was measured before (0-120 min) and after (140-200 min) the pizza meal. BG concentration peaked at 30 min in all experiments, and pulse forms did not predict their effect on BG response. Compared with the whole-wheat flour control, navy bean treatments lowered peak BG concentrations (Expt 1, P< 0.05), but not the mean BG concentration over 120 min. The mean BG concentration was lower for all lentil (Expt 2, P= 0.008) and chickpea (Expt 3, P= 0.002) treatments over 120 min. Processing pulses to powdered form does not eliminate the benefits of whole pulses on BG response, lending support to the use of pulse powders as value-added food ingredients to moderate postprandial glycaemic response.
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Affiliation(s)
- G Harvey Anderson
- Department of Nutritional Sciences, Faculty of Medicine,University of Toronto,150 College Street,Toronto,ON,CanadaM5S 3E2
| | - Yudan Liu
- Department of Nutritional Sciences, Faculty of Medicine,University of Toronto,150 College Street,Toronto,ON,CanadaM5S 3E2
| | - Christopher E Smith
- Department of Nutritional Sciences, Faculty of Medicine,University of Toronto,150 College Street,Toronto,ON,CanadaM5S 3E2
| | - Ting Ting Liu
- Department of Nutritional Sciences, Faculty of Medicine,University of Toronto,150 College Street,Toronto,ON,CanadaM5S 3E2
| | - Maria Fernanda Nunez
- Department of Nutritional Sciences, Faculty of Medicine,University of Toronto,150 College Street,Toronto,ON,CanadaM5S 3E2
| | - Rebecca C Mollard
- Department of Nutritional Sciences, Faculty of Medicine,University of Toronto,150 College Street,Toronto,ON,CanadaM5S 3E2
| | - Bohdan L Luhovyy
- Department of Applied Human Nutrition,Mount Saint Vincent University,Halifax,Nova Scotia,CanadaB3M 2J6
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Mollard RC, Luhovyy BL, Smith C, Anderson GH. Acute effects of pea protein and hull fibre alone and combined on blood glucose, appetite, and food intake in healthy young men--a randomized crossover trial. Appl Physiol Nutr Metab 2014; 39:1360-5. [PMID: 25302637 DOI: 10.1139/apnm-2014-0170] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Whether pulse components can be used as value-added ingredients in foods formulated for blood glucose (BG) and food intake (FI) control requires investigation. The objective of this study was to examine of the effects of pea components on FI at an ad libitum meal, as well as appetite and BG responses before and after the meal. In a repeated-measures crossover trial, men (n = 15) randomly consumed (i) pea hull fibre (7 g), (ii) pea protein (10 g), (iii) pea protein (10 g) plus hull fibre (7 g), (iv) yellow peas (406 g), and (v) control. Pea hull fibre and protein were served with tomato sauce and noodles, while yellow peas were served with tomato sauce. Control was noodles and tomato sauce. FI was measured at a pizza meal (135 min). Appetite and BG were measured pre-pizza (0-135 min) and post-pizza (155-215 min). Protein plus fibre and yellow peas led to lower pre-pizza BG area under the curve compared with fibre and control. At 30 min, BG was lower after protein plus fibre and yellow peas compared with fibre and control, whereas at 45 and 75 min, protein plus fibre and yellow peas led to lower BG compared with fibre (p < 0.05). Following the pizza meal (155 min), yellow peas led to lower BG compared with fibre (p < 0.05). No differences were observed in FI or appetite. This trial supports the use of pea components as value-added ingredients in foods designed to improve glycemic control.
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Affiliation(s)
- Rebecca C Mollard
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON M5S 3E2, Canada
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Anguah KOB, Wonnell BS, Campbell WW, McCabe GP, McCrory MA. A blended- rather than whole-lentil meal with or without α-galactosidase mildly increases healthy adults' appetite but not their glycemic response. J Nutr 2014; 144:1963-9. [PMID: 25411033 PMCID: PMC4230209 DOI: 10.3945/jn.114.195545] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
Abstract
BACKGROUND Disrupting the physical structure of pulses by blending them or by using a digestive supplement (α-galactosidase) to reduce intestinal discomfort could potentially negate the previously observed beneficial effects of whole pulses of lowering appetitive and glycemic responses because of more rapid digestion. OBJECTIVE We hypothesized that blended lentils, α-galactosidase, or both increase postprandial appetite and blood glucose responses vs. whole lentils. METHODS Men and women [n = 12; means ± SDs body mass index (kg/m(2)): 23.3 ± 3.1; aged 28 ± 10 y] consumed breakfast meals containing whole (W), blended (B), or no lentils [control (C)], each with 3 α-galactosidase or placebo capsules in a randomized, crossover, double-blind placebo-controlled trial. Between each test day there was a 3- to 5-d washout period. RESULTS Mixed-model ANOVA showed effects of meal on postprandial appetite and glucose (P = 0.0001-0.031). The B meal resulted in higher postprandial appetite ratings than did the W meal but not the C meal for hunger, desire to eat, and prospective consumption (Δ = 0.4-0.5 points; P = 0.002-0.044). Postprandial glucose concentration was 4.5 mg/dL lower for the B meal than for the C meal (P < 0.0001) but did not differ from the W meal. There were no main effects of α-galactosidase, but there were meal × α-galactosidase interaction effects, with a greater postprandial desire to eat and lower postprandial fullness with the B meal than with the 2 other meals in the placebo condition but not in the α-galactosidase condition. CONCLUSIONS Blending lentils increased appetite (∼6%), but not glycemic response, compared with whole lentils, whereas α-galactosidase did not. Both B and W meals may be consumed (with or without an α-galactosidase supplement) with little impact on appetite, without increasing glycemic response. This trial was registered at clinicaltrials.gov as NCT02110511.
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Affiliation(s)
- Katherene O-B Anguah
- Departments of Nutrition Science Ingestive Behavior Research Center, Purdue University, West Lafayette, IN
| | | | - Wayne W Campbell
- Departments of Nutrition Science Ingestive Behavior Research Center, Purdue University, West Lafayette, IN
| | | | - Megan A McCrory
- Departments of Nutrition Science Psychological Sciences and the Ingestive Behavior Research Center, Purdue University, West Lafayette, IN Department of Nutrition, Georgia State University, Atlanta, GA
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Li SS, Kendall CWC, de Souza RJ, Jayalath VH, Cozma AI, Ha V, Mirrahimi A, Chiavaroli L, Augustin LSA, Blanco Mejia S, Leiter LA, Beyene J, Jenkins DJA, Sievenpiper JL. Dietary pulses, satiety and food intake: a systematic review and meta-analysis of acute feeding trials. Obesity (Silver Spring) 2014; 22:1773-80. [PMID: 24820437 DOI: 10.1002/oby.20782] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/30/2014] [Accepted: 04/18/2014] [Indexed: 11/09/2022]
Abstract
OBJECTIVE To assess the effect of dietary pulses (beans, peas, chickpeas, lentils) on acute satiety and second meal intake, a systematic review and meta-analysis was conducted. METHODS MEDLINE, EMBASE, CINAHL, and the Cochrane Registry (through May 6, 2013) were searched for acute controlled trials examining the effect of dietary pulses on postprandial satiety or second meal intake compared with isocaloric controls. Two independent reviewers extracted data and assessed methodological quality and risk of bias. Data were pooled by generic inverse variance random effects models and expressed as ratio of means (RoMs) for satiety and mean differences (MDs) for second meal food intake, with 95% confidence intervals (95% CIs). Heterogeneity was assessed (Q statistic) and quantified (I(2) statistic). Protocol registration: clinicaltrials.gov identifier, NCT01605422. RESULTS Nine trials met the eligibility criteria. Dietary pulses produced a 31% greater satiety incremental area under the curve (IAUC) (RoM = 1.31, 95% CI: 1.09 to 1.58, P = 0.004; Phet = 0.96; I(2) = 0%) without affecting second meal intake (MD = -19.94, 95% CI: -75-35, P = 0.48; Phet = 0.01; I(2) = 63%). Our data are limited by the small sample sizes, narrow participant characteristics and significant unexplained heterogeneity among the available trials. CONCLUSIONS Pooled analyses show that dietary pulses contribute to acute satiety but not second meal intake.
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Affiliation(s)
- Siying S Li
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON, Canada; Toronto 3D Knowledge Synthesis and Clinical Trials Unit, Clinical Nutrition and Risk Factor Modification Centre, St. Michael's Hospital, Toronto, ON, Canada
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Mollard RC, Wong CL, Luhovyy BL, Cho F, Anderson GH. Second-meal effects of pulses on blood glucose and subjective appetite following a standardized meal 2 h later. Appl Physiol Nutr Metab 2014; 39:849-51. [PMID: 24797207 DOI: 10.1139/apnm-2013-0523] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
This study investigated whether pulses (chickpeas, yellow peas, navy beans, lentils) have an effect on blood glucose (BG) and appetite following a fixed-size meal 2 h later. Over the following 2 h, all pulses lowered BG area under the curve (AUC) and lentils reduced appetite AUC compared with white bread (p < 0.05). Following the meal, BG was lower after lentils and chickpeas at 150 and 165 min, and AUC was lower after lentils compared with white bread (p < 0.05).
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Affiliation(s)
- Rebecca C Mollard
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, ON M5S 3E2, Canada
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Lambert JE, Parnell JA, Han J, Sturzenegger T, Paul HA, Vogel HJ, Reimer RA. Evaluation of yellow pea fibre supplementation on weight loss and the gut microbiota: a randomized controlled trial. BMC Gastroenterol 2014; 14:69. [PMID: 24712378 PMCID: PMC4234399 DOI: 10.1186/1471-230x-14-69] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/26/2014] [Accepted: 04/03/2014] [Indexed: 12/17/2022] Open
Abstract
BACKGROUND Fibre intake among North Americans is currently less than half the recommended amount. Consumers are interested in food products that could promote weight loss and improve health. Consequently, evaluation of unique fibre sources with potential gut-mediated benefits for metabolic health warrants investigation. Our objective is to assess the effects of yellow pea fibre supplementation on weight loss and gut microbiota in an overweight and obese adult population. METHODS/DESIGN In a double blind, placebo controlled, parallel group study, overweight and obese (BMI = 25-38) adults will be randomized to either a 15 g/d yellow pea fibre supplemented group or isocaloric placebo group for 12 weeks (n = 30/group). The primary outcome measure is a change in body fat from baseline to 12 weeks. Secondary outcomes include glucose tolerance, appetite regulation, serum lipids and inflammatory markers. Anthropometric data (height, weight, BMI, and waist circumference) and food intake (by 3-day weighed food records) will be measured at baseline and every 4 weeks thereafter. Subjective ratings of appetite will be recorded by participants at home on a weekly basis using validated visual analogue scales. At week 0 and at the end of the study (week 12), an ad libitum lunch buffet protocol for objective food intake measures and dual-energy X-ray absorptiometry (DXA) scan for body composition will be completed. Participants will be instructed not to change their exercise habits during the 12 week study. Glucose and insulin will be measured during an oral glucose tolerance test at weeks 0 and 12. Levels of lipids and CRP will be measured and inflammatory markers (adiponectin, leptin, TNF-α, IL-6 and IL-8) in the serum will be quantified using Milliplex kits. Mechanisms related to changes in gut microbiota, serum and fecal water metabolomics will be assessed. DISCUSSION Globally the development of functional foods and functional food ingredients are critically needed to curb the rise in metabolic disease. This project will assess the potential of yellow pea fibre to improve weight control via gut-mediated changes in metabolic health in overweight and obese adults. TRIAL REGISTRATION ClinicalTrials.gov (NCT01719900) Registered October 23, 2012.
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Affiliation(s)
- Jennifer E Lambert
- Faculty of Kinesiology, University of Calgary, 2500 University Dr. NW, Calgary, AB T2N 1N4, Canada
| | - Jill A Parnell
- Physical Education and Recreation Studies, Mount Royal University, 4825 Mount Royal Gate SW, Calgary, AB T3E 6K6, Canada
| | - Jay Han
- Food Processing Development Centre, Alberta Agriculture and Rural Development, 6309 – 45 Street, Leduc, AB T9E 7C5, Canada
| | - Troy Sturzenegger
- Food Processing Development Centre, Alberta Agriculture and Rural Development, 6309 – 45 Street, Leduc, AB T9E 7C5, Canada
| | - Heather A Paul
- Department of Biochemistry and Molecular Biology, University of Calgary, 3330 Hospital Drive NW, Calgary, AB T2N 4 N1, Canada
| | - Hans J Vogel
- Department of Biochemistry and Molecular Biology, University of Calgary, 3330 Hospital Drive NW, Calgary, AB T2N 4 N1, Canada
- Bio-NMR Centre, Department of Biological Sciences, University of Calgary, 2500 University Dr. NW, Calgary, AB T2N 1N4, Canada
| | - Raylene A Reimer
- Faculty of Kinesiology, University of Calgary, 2500 University Dr. NW, Calgary, AB T2N 1N4, Canada
- Department of Biochemistry and Molecular Biology, University of Calgary, 3330 Hospital Drive NW, Calgary, AB T2N 4 N1, Canada
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Zafar TA, Al-Hassawi F, Al-Khulaifi F, Al-Rayyes G, Waslien C, Huffman FG. Organoleptic and glycemic properties of chickpea-wheat composite breads. Journal of Food Science and Technology 2013; 52:2256-63. [PMID: 25829607 DOI: 10.1007/s13197-013-1192-7] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/23/2013] [Accepted: 10/03/2013] [Indexed: 12/13/2022]
Abstract
Prevalence of obesity and type-2-diabetes requires dietary manipulation. It was hypothesized that wheat-legume-composite breads will reduce the spike of blood glucose and increase satiety. Four pan bread samples were prepared: White bread (WB) as standard, Whole-wheat bread (WWB), WWB supplemented with chickpea flour at 25 % (25%ChB) and 35 % (35%ChB) levels. These breads were tested in healthy female subjects for acceptability and for effect on appetite, blood glucose, and physical discomfort in digestion. The breads were rated >5.6 on a 9-point hedonic scale with WB significantly higher than all other breads. No difference in area under the curve (AUC) for appetite was found, but blood glucose AUC was reduced as follows: 35%ChB < WB and WWB, WB >25%ChB = WWB or 35%ChB. We conclude that addition of chickpea flour at 35 % to whole wheat produces a bread that is acceptable to eat, causing no physical discomfort and lowers the glycemic response.
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Affiliation(s)
- Tasleem A Zafar
- Department of Food Science and Nutrition, College for Women, Adaliya, Kuwait University, P. O. Box 5969, 13060 Safat, Kuwait
| | - Fatima Al-Hassawi
- Department of Food Science and Nutrition, College for Women, Adaliya, Kuwait University, P. O. Box 5969, 13060 Safat, Kuwait
| | - Fatima Al-Khulaifi
- Department of Food Science and Nutrition, College for Women, Adaliya, Kuwait University, P. O. Box 5969, 13060 Safat, Kuwait
| | - Ghanima Al-Rayyes
- Department of Food Science and Nutrition, College for Women, Adaliya, Kuwait University, P. O. Box 5969, 13060 Safat, Kuwait
| | | | - Fatma G Huffman
- Department of Dietetics and Nutrition, Florida International University, University Park, FL USA
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Nunez MF, Mollard RC, Luhovyy BL, Wong CL, Anderson GH. Acute sodium ingestion has no effect on short-term food and water intake, subjective appetite, thirst, or glycemic response in healthy young men. Appl Physiol Nutr Metab 2013; 38:746-52. [DOI: 10.1139/apnm-2012-0342] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Maria Fernanda Nunez
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, 150 College Street, Toronto, ON M5S 3E2, Canada
| | - Rebecca C. Mollard
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, 150 College Street, Toronto, ON M5S 3E2, Canada
| | - Bohdan L. Luhovyy
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, 150 College Street, Toronto, ON M5S 3E2, Canada
| | - Christina L. Wong
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, 150 College Street, Toronto, ON M5S 3E2, Canada
| | - G. Harvey Anderson
- Department of Physiology, Faculty of Medicine, University of Toronto, 150 College Street, Toronto, ON M5S 3E2, Canada
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Nilsson A, Johansson E, Ekström L, Björck I. Effects of a brown beans evening meal on metabolic risk markers and appetite regulating hormones at a subsequent standardized breakfast: a randomized cross-over study. PLoS One 2013; 8:e59985. [PMID: 23577078 PMCID: PMC3618511 DOI: 10.1371/journal.pone.0059985] [Citation(s) in RCA: 87] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2012] [Accepted: 02/20/2013] [Indexed: 12/12/2022] Open
Abstract
BACKGROUND Dietary prevention strategies are increasingly recognized as essential to combat the current epidemic of obesity and related metabolic disorders. The purpose of the present study was to evaluate the potential prebiotic effects of indigestible carbohydrates in Swedish brown beans (Phaseolus vulgaris var. nanus) in relation to cardiometabolic risk markers and appetite regulating hormones. METHODS Brown beans, or white wheat bread (WWB, reference product) were provided as evening meals to 16 healthy young adults in a randomised crossover design. Glucose, insulin, appetite regulatory hormones, GLP-1, GLP-2, appetite sensations, and markers of inflammation were measured at a following standardised breakfast, that is at 11 to 14 h post the evening meals. Additionally, colonic fermentation activity was estimated from measurement of plasma short chain fatty acids (SCFA, including also branched chain fatty acids) and breath hydrogen (H2) excretion. RESULTS An evening meal of brown beans, in comparison with WWB, lowered blood glucose (-15%, p<0.01)- and insulin (-16%, p<0.05) responses, increased satiety hormones (PYY 51%, p<0.001), suppressed hunger hormones (ghrelin -14%, p<0.05), and hunger sensations (-15%, p = 0.05), increased GLP-2 concentrations (8.4%, p<0.05) and suppressed inflammatory markers (IL-6 -35%, and IL-18 -8.3%, p<0.05) at a subsequent standardised breakfast. Breath H2 (141%, p<0.01), propionate (16%, p<0.05), and isobutyrate (18%, P<0.001) were significantly increased after brown beans compared to after WWB, indicating a higher colonic fermentative activity after brown beans. CONCLUSIONS An evening meal with brown beans beneficially affected important measures of cardiometabolic risk and appetite regulatory hormones, within a time frame of 11-14 h, in comparison to a WWB evening meal. Concentrations of plasma SCFA and H2 were increased, indicating involvement of colonic fermentation. Indigestible colonic substrates from brown beans may provide a preventive tool in relation to obesity and the metabolic syndrome. TRIAL REGISTRATION ClinicalTrials.gov NCT01706042.
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Affiliation(s)
- Anne Nilsson
- Division of Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Sweden.
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Zafar TA, Waslien C, AlRaefaei A, Alrashidi N, AlMahmoud E. Whey protein sweetened beverages reduce glycemic and appetite responses and food intake in young females. Nutr Res 2013; 33:303-10. [PMID: 23602248 DOI: 10.1016/j.nutres.2013.01.008] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2012] [Revised: 12/24/2012] [Accepted: 01/29/2013] [Indexed: 12/15/2022]
Abstract
We hypothesized that whey protein (WP) will reduce the blood glucose spike, increase satiety, and reduce subsequent energy intake. The objective of the current study was to investigate WP-glucose mixed drinks relative to glucose or WP alone on glycemic response, appetite and energy intake (EI). In Experiment 1 sweetened beverages of 300-mL solution were given to 12 normal-weight females once a week after an overnight fast at 50 g or 75 g glucose, 25 g WP or 25 g WP with 50 g glucose. In Experiment 2 similar beverages were given to 15 normal-weight and 15 overweight females at 25 g glucose, 25 g WP alone or with 25 g glucose. Blood glucose and appetite were measured simultaneously at 0, 15, 30, 45, 60, 90, 120, 150 and 180 minutes in Experiment 1 and at the same time points but up to 120 minutes in Experiment 2. EI was calculated from a meal served at 180 minutes in Experiment 1. The blood glucose spike and hypoglycemia were reduced after WP and WP supplemented glucose in both normal-weight and overweight subjects resulting in smaller incremental area under the curves compared to the pure glucose (P < .05). EI was reduced after both WP drinks with or without glucose (P < .05). Changes in appetite and blood glucose at 180 minutes and blood glucose area under the curves were associated with EI. In conclusion, WP sweetened beverages attenuated blood glucose and appetite in both normal-weight and overweight females and reduced EI in normal-weight females at a 25 g level.
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Affiliation(s)
- Tasleem A Zafar
- Department of Family Sciences, College for Women, Kuwait University, Safat 13060, Kuwait.
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Rebello CJ, Liu AG, Greenway FL, Dhurandhar NV. Dietary strategies to increase satiety. ADVANCES IN FOOD AND NUTRITION RESEARCH 2013; 69:105-82. [PMID: 23522796 DOI: 10.1016/b978-0-12-410540-9.00003-x] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Obesity has a multifactorial etiology. Although obesity is widespread and associated with serious health hazards, its effective prevention and treatment have been challenging. Among the currently available treatment approaches, lifestyle modification to induce a negative energy balance holds a particularly larger appeal due to its wider reach and relative safety. However, long-term compliance with dietary modifications to reduce energy intake is not effective for the majority. The role of many individual nutrients, foods, and food groups in inducing satiety has been extensively studied. Based on this evidence, we have developed sample weight-loss meal plans that include multiple satiating foods, which may collectively augment the satiating properties of a meal. Compared to a typical American diet, these meal plans are considerably lower in energy density and probably more satiating. A diet that exploits the satiating properties of multiple foods may help increase long-term dietary compliance and consequentially enhance weight loss.
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Affiliation(s)
- Candida J Rebello
- Pennington Biomedical Research Center, Louisiana State University System, Baton Rouge, LA, USA
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Abstract
Maintenance of normal blood glucose levels is important for avoiding chronic diseases such as type 2 diabetes, cardiovascular problems, and obesity. Type 2 diabetes is one of the major health problems affecting the world population and this condition can be exacerbated by poor diet, low physical activity, and genetic abnormalities. Food plays an important role in the management of blood glucose and associated complications in diabetes. This is attributed to the ability of food-based ingredients to modulate blood glucose without causing any adverse health consequences. This chapter focuses on four important food groups such as cereals, legumes, fruits, and spices that have active ingredients such as soluble dietary fiber, polyphenols, and antinutrients with the ability to reduce glycemic and insulin response in humans. Other food ingredients such as simple sugars, sugar alcohols, and some proteins are also discussed in moderation.
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Regular consumption of pulses for 8 weeks reduces metabolic syndrome risk factors in overweight and obese adults. Br J Nutr 2012; 108 Suppl 1:S111-22. [DOI: 10.1017/s0007114512000712] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Pulses are low in energy density, supporting their inclusion in the diet for the management of risk factors of the metabolic syndrome (MetSyn). The aim of the present study was to describe the effects of frequent consumption (five cups/week over 8 weeks) of pulses (yellow peas, chickpeas, navy beans and lentils), compared with counselling to reduce energy intake by 2093 kJ/d (500 kcal/d), on risk factors of the MetSyn in two groups (nineteen and twenty-one subjects, respectively) of overweight or obese (mean BMI 32·8 kg/m2) adults. Body weight, waist circumference, blood pressure, fasting blood parameters and 24 h food intakes were measured at weeks 1, 4 and 8. Blood glucose, insulin, C-peptide, glucagon-like peptide-1 (GLP-1) and ghrelin were measured after a 75 g oral glucose load at weeks 1 and 8. At week 8, both groups reported reductions in energy intake, waist circumference, systolic blood pressure, glycosylated Hb (HbA1c) and glucose AUC and homeostasis model of insulin resistance (HOMA-IR) following the glucose load (P < 0·05). However, HDL, fasting C-peptide and insulin AUC responses were dependent on diet (P < 0·05). HDL and C-peptide increased by 4·5 and 12·3 %, respectively, in the pulse group, but decreased by 0·8 and 7·6 %, respectively, in the energy-restricted group. Insulin AUC decreased in both females and males on the energy-restricted diet by 24·2 and 4·8 %, respectively, but on the pulse diet it decreased by 13·9 % in females and increased by 27·3 % in males (P < 0·05). In conclusion, frequent consumption of pulses in an ad libitum diet reduced risk factors of the MetSyn and these effects were equivalent, and in some instances stronger, than counselling for dietary energy reduction.
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Pulse grain consumption and obesity: effects on energy expenditure, substrate oxidation, body composition, fat deposition and satiety. Br J Nutr 2012; 108 Suppl 1:S46-51. [DOI: 10.1017/s0007114512000773] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Pulses have been identified as important components of a healthy diet. Assessment of pulse grains' nutritional composition alongside data from available preclinical and clinical trials suggests that pulses can modulate biological processes that lead to obesity. Components of pulse grains, including pulse-derived fibre and resistant starch, have been shown to alter energy expenditure, substrate trafficking and fat oxidation as well as visceral adipose deposition. Although mechanistic studies are scarce, studies have indicated that fibres found in pulses can have an impact on the expression of genes that modulate metabolism. Arginine and glutamine may produce thermogenic effects as major components of pulse grain proteins. Finally, evidence suggests that pulse-derived fibres, trypsin inhibitors and lectins may reduce food intake by inducing satiety via facilitating and prolonging cholecystokinin secretion. Nonetheless, the aforementioned data remain controversial and associations between dietary pulse grains and energy intake require further study. Given the available evidence, it can be concluded that pulses could be useful as functional foods and food ingredients that combat obesity.
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Smith CE, Mollard RC, Luhovyy BL, Anderson GH. The effect of yellow pea protein and fibre on short-term food intake, subjective appetite and glycaemic response in healthy young men. Br J Nutr 2012; 108 Suppl 1:S74-80. [PMID: 22916818 DOI: 10.1017/s0007114512000700] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Pulses are low-glycaemic foods rich in protein (20-25 %), resistant starch and fibre that suppress appetite and glycaemia. The objective of the present study was to elucidate the component(s) of yellow peas responsible for these benefits and assess their efficacy as value-added food ingredients. We investigated the effects of 10 or 20 g of isolated yellow pea protein (P10 and P20) or fibre (F10 and F20) on food intake (FI) at an ad libitum pizza meal served at 30 min (Expt 1, n 19) or 120 min (Expt 2, n 20) and blood glucose (BG) and appetite in young, healthy males (20-30 years). In Expt 1, P20 led to lower FI than control (4937 (sem 502) v. 5632 (sem 464) kJ (1180 (sem 120) v. 1346 (sem 111) kcal)) and all other treatments (P < 0·01) and lower cumulative FI (pizza meal kcal+treatment kcal; CFI) compared to F10 (5460 (sem 498) v. 6084 (sem 452) kJ (1305 (sem 119) v. 1454 (sem 108) kcal); P = 0·033). Both protein treatments suppressed mean pre-meal (0-30 min) BG compared to control (P < 0·05), whereas only P20 suppressed mean post-meal (50-120 min) BG (P < 0·01). There was no effect of treatment on pre-meal or post-meal appetite. In Expt 2, there was no effect of treatment on FI, CFI, or pre- or post-meal BG or appetite. In conclusion, protein is the component responsible for the short-term effects of yellow peas in the regulation of glycaemia and FI, but its second-meal effects disappear by 2 h post-consumption.
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Affiliation(s)
- Christopher E Smith
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, 150 College Street, Room 322, Toronto, ON, Canada M5S 3E2
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The acute effects of a pulse-containing meal on glycaemic responses and measures of satiety and satiation within and at a later meal. Br J Nutr 2011; 108:509-17. [PMID: 22054112 DOI: 10.1017/s0007114511005836] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Pulses are low glycaemic foods; however, their effect on satiation is unknown. The objective was to determine the effects of an ad libitum pulse meal on food intake (FI), appetite and blood glucose (BG) before and after a test meal (4 h later) and on FI at the test meal. Males (n 24, 22·8 kg/m2) received one of four treatments or control. The pulse treatments contained pasta and tomato sauce and 44 % of energy from: (1) chickpeas, (2) lentils, (3) navy beans or (4) yellow peas. The control was pasta and tomato sauce (pasta and sauce). FI (satiation) was measured at the treatment meal (0-20 min) and at an ad libitum pizza meal 4 h later. BG and appetite were measured from 0 to 340 min. At the treatment meal, lentils led to lower FI compared to chickpeas and pasta and sauce, whereas navy beans led to lower FI compared to chickpeas. Also, lentils led to lower cumulative FI compared to pasta and sauce. All pulses led to lower BG peak and cumulative area under the curve (AUC; 0-340 min); however, only chickpeas, lentils and navy beans reduced pre-pizza meal BG AUC (0-260 min) relative to pasta and sauce. Chickpeas led to lower post-pizza meal BG AUC (260-340 min) compared to navy beans and yellow peas. Consumption of pulses in a high-glycaemic meal contributes to earlier satiation, lower BG following the meal and after a later meal, but these effects are specific to pulse type and cannot be explained by their glycaemic properties alone.
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46
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Mollard RC, Wong CL, Luhovyy BL, Anderson GH. First and second meal effects of pulses on blood glucose, appetite, and food intake at a later meal. Appl Physiol Nutr Metab 2011; 36:634-42. [PMID: 21957874 DOI: 10.1139/h11-071] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2023]
Abstract
Pulses are low-glycemic appetite-suppressing foods, but it is not known whether these properties persist after being consumed as part of a meal and after a second meal. The objective of this study was to determine the effects of a fixed-size pulse meal on appetite and blood glucose (BG) before and after an ad libitum test meal (pizza) and on food intake (FI) at the test meal. Males (n = 25; 21.3 ± 0.5 years; 21.6 ± 0.3 kg·m(-2)) randomly consumed 4 isocaloric meals: chickpea; lentil; yellow split pea; and macaroni and cheese (control). Commercially available canned pulses provided 250 kcal, and were consumed with macaroni and tomato sauce. FI was measured at a pizza meal 260 min after consumption of the isocaloric meal. BG and appetite were measured from 0 to 340 min. The lentil and yellow pea, but not chickpea, treatments led to lower appetite ratings during the 260 min prepizza meal period, and less FI at the pizza meal, compared with macaroni and cheese (p < 0.05). All pulse treatments lowered BG immediately following consumption (at 20 min) (p < 0.05), but there was no effect of treatment on prepizza meal BG AUC (p = 0.07). Immediately after the pizza meal, BG was lower following the chickpea and lentil treatments, but not the yellow pea treatment (p < 0.05). Postpizza meal BG AUC was lower following the chickpea and lentil treatments than in the yellow pea treatment (p < 0.05). The beneficial effects of consuming a pulse meal on appetite, FI at a later meal, and the BG response to a later meal are dependent on pulse type.
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Affiliation(s)
- Rebecca C Mollard
- Department of Nutritional Sciences, University of Toronto, Toronto, ON M5S 3E2, Canada
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Hess JR, Birkett AM, Thomas W, Slavin JL. Effects of short-chain fructooligosaccharides on satiety responses in healthy men and women. Appetite 2010; 56:128-34. [PMID: 21146572 DOI: 10.1016/j.appet.2010.12.005] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2010] [Revised: 12/01/2010] [Accepted: 12/02/2010] [Indexed: 01/17/2023]
Abstract
In view of a dramatic increase in the incidence of obesity, the present study examined the appetite effects of a functional fiber as a potential dietary intervention. Fiber may increase satiety. Satiety effects also may be linked to colonic fermentation. Short-chain fructooligosaccharide (scFOS) are fermentable fibers that can be added to foods to influence these actions. The primary objective of this study was to determine if scFOS affects satiety and hunger and has an additive effect on food intake. Using a double-blind crossover design, 20 healthy subjects were assigned to consume two separate doses of 0 g, 5 g, or 8 g of scFOS. The first dose was mixed into a hot cocoa beverage and served with a breakfast meal of a bagel and cream cheese. A beverage was used in the test meal due to the ease with which scFOS can be added to this medium. Satiety was assessed with visual analogue scales (VASs) at 0, 15, 30, 45, 60, 90, 120, 180, and 240 min. Ad libitum food intake was measured at a lunch meal provided at the test site at 240 min. Subjects then recorded their food intake over the remainder of the 24-h study day. The second dose of scFOS was consumed in the form of 3 solid, chocolate-flavored chews (51-67 total kcal) without additional food or drink, 2h prior to the subject's dinner meal. Breath hydrogen measures were collected prior to the breakfast test meal (0 min) and the ad libitum lunch (240 min). Gastrointestinal tolerance was evaluated over the course of the 24-h study day using VAS. All treatments were well tolerated. No differences in subjective satiety over the morning, or food intake at lunch, were found. Over the remainder of the day, the high dose of scFOS reduced food intake in women, but increased food intake in men, suggesting a gender difference in the longer-term response. Breath hydrogen, used as a marker of fermentation, increased in a dose-dependent manner. These results indicate that scFOS undergoes fermentation within 240 min; however, acceptable amounts of scFOS did not enhance acute satiety or hunger.
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Affiliation(s)
- Jennifer R Hess
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55108, USA
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McCrory MA, Hamaker BR, Lovejoy JC, Eichelsdoerfer PE. Pulse consumption, satiety, and weight management. Adv Nutr 2010; 1:17-30. [PMID: 22043448 PMCID: PMC3042778 DOI: 10.3945/an.110.1006] [Citation(s) in RCA: 140] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
The prevalence of obesity has reached epidemic proportions, making finding effective solutions to reduce obesity a public health priority. One part of the solution could be for individuals to increase consumption of nonoilseed pulses (dry beans, peas, chickpeas, and lentils), because they have nutritional attributes thought to benefit weight control, including slowly digestible carbohydrates, high fiber and protein contents, and moderate energy density. Observational studies consistently show an inverse relationship between pulse consumption and BMI or risk for obesity, but many do not control for potentially confounding dietary and other lifestyle factors. Short-term (≤1 d) experimental studies using meals controlled for energy, but not those controlled for available carbohydrate, show that pulse consumption increases satiety over 2-4 h, suggesting that at least part of the effect of pulses on satiety is mediated by available carbohydrate amount or composition. Randomized controlled trials generally support a beneficial effect of pulses on weight loss when pulse consumption is coupled with energy restriction, but not without energy restriction. However, few randomized trials have been conducted and most were short term (3-8 wk for whole pulses and 4-12 wk for pulse extracts). Overall, there is some indication of a beneficial effect of pulses on short-term satiety and weight loss during intentional energy restriction, but more studies are needed in this area, particularly those that are longer term (≥1 y), investigate the optimal amount of pulses to consume for weight control, and include behavioral elements to help overcome barriers to pulse consumption.
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Affiliation(s)
- Megan A. McCrory
- Department of Foods and Nutrition
- Department of Psychological Sciences
- Ingestive Behavior Research Center
| | - Bruce R. Hamaker
- Ingestive Behavior Research Center
- Whistler Center for Carbohydrate Research, and
- Department of Food Science, Purdue University, West Lafayette, IN 47907-2059
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