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/m 2 ) 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. Key words: Pulses: Food intake: Blood glucose: SatiationPulses are the edible seeds of legumes or pod-bearing plants and include beans, chickpeas, yellow peas and lentils. Regular consumption of pulses (half cup per d) has been related to higher-quality diets, including higher intakes of fibre, protein, folate, Zn, Fe and Mg, and lower intakes of saturated fat and total fat (1) . Bean consumption is also associated in epidemiological studies with reduced body weight, waist circumference and risk of overweight and obesity (2) .Currently, the world is experiencing an obesity epidemic and a rapid increase in prevalence of chronic diseases such as type 2 diabetes. Overweight and obesity characteristically result when energy intake exceeds energy expenditure. One potential countermeasure to the current obesity epidemic is to identify and recommend foods that reduce energy intake by inducing satiation and increasing satiety. Satiation and satiety are complementary events related to the sensation of fullness, but differ in timing and outcome. Satiation is the termination of food intake (FI) during a meal due to fullness (3) . Thus, satiation can reduce hunger and limit energy intake at that meal (4) . Satiety is a postprandial sensation of fullness that can delay the onset and/or reduce energy intake of a second meal (4) . Consequently, identifying foods that are satiating (eat less at that meal) and prolong satiety (extend the time to the next meal and reduce FI at that next meal) would be beneficial in the prevention and treatment of obesity.Pulses are possible foods that coul...

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