Repeated exposure to sugary, fatty, and salty foods often enhances their appeal. However, it is unknown if exposure influences learned palatability of foods typically promoted as part of a healthy diet. We tested whether the palatability of pulse containing foods provided during a weight loss intervention which were particularly high in fiber and low in energy density would increase with repeated exposure. At weeks 0, 3, and 6, participants (n = 42; body mass index (BMI) 31.2 ± 4.3 kg/m2) were given a test battery of 28 foods, approximately half which had been provided as part of the intervention, while the remaining half were not foods provided as part of the intervention. In addition, about half of each of the foods (provided as part or not provided as part of the intervention) contained pulses. Participants rated the taste, appearance, odor, and texture pleasantness of each food, and an overall flavor pleasantness score was calculated as the mean of these four scores. Linear mixed model analyses showed an exposure type by week interaction effect for taste, texture and overall flavor pleasantness indicating statistically significant increases in ratings of provided foods in taste and texture from weeks 0 to 3 and 0 to 6, and overall flavor from weeks 0 to 6. Repeated exposure to these foods, whether they contained pulses or not, resulted in a ~4% increase in pleasantness ratings. The long-term clinical relevance of this small increase requires further study.

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“Integrative eating” is a new concept that reflects cross‐cultural food and nutrition related guidelines, beliefs, and rituals about optimal eating from Western and Eastern cultures and is measured by the Personal Eating Style Questionnaire (PES‐Q). The PES‐Q scores 7 dimensions of integrative eating, including sensory‐spiritual nourishment, eating atmosphere, and task‐snacking. In a study of >1000 subjects, a higher PES‐Q score (reflecting more integrated eating) was associated with a lower self‐reported BMI and a lower frequency of overeating (Scherwitz and Kesten, 2005). We examined PES‐Q scores in relation to scores from the Eating Inventory, dietary intake from 3 multiple‐pass 24‐h recalls and percentage body fat (%BF) measured by air displacement plethysmography in 17 healthy, non‐smoking adults (aged 18–49 y; BMI 20.0–33.8 kg/m2). Results showed that controlling for confounders, more total integrated eating was associated with less overall dietary disinhibition (p=0.003), and in another model, less habitual disinhibition (p=0.001) and external hunger (p=0.05), and more flexible restraint (p=0.048). A higher %BF was associated with greater situational disinhibition (p=0.014) and lower sensory‐spiritual nourishment (p=0.067) and fast food‐fresh food (p=0.077) scores. Finally, some PES‐Q dimensions predicted dietary energy density, sodium density, and alcohol intake (p=0.05–0.06). Evaluation of integrative eating may improve our understanding of behavioral contributors to obesity.

Weight loss attempts often fail. Legumes are high in satiety factors and may aid weight loss, but PFs may also influence weight loss and vice‐versa. In a 6wk study, subjects (n= 42; BMI 25–35 kg/m2) were randomized to consume LOW (1T), medium (MED; 0.5c) or HIGH (1.8–2.7c) legumes 6d/wk while reducing energy intake (EI) by 30%. ~50% of the target EI was provided and the remainder was self‐selected. All groups lost weight (2.7±2.3kg; p=0.023), with MED losing more than LOW (p=0.032) but not HIGH (p=0.12). PFs changed over time in all groups: dietary disinhibition, its two subscales (situational susceptibility, uncontrolled eating) and hunger decreased, whereas self‐efficacy, dietary restraint and several restraint subscales (strategic dieting, avoiding fattening foods (AFF), flexible control, rigorous control) increased (p≤0.005). There were significant group by time interaction effects on external hunger (p=0.046) and habitual disinhibition (p=0.003); external hunger increased more in MED compared to LOW (p=0.015) and habitual disinhibition increased more in MED compared to HIGH (p=0.063). Predictors of greater weight loss were a more mindful eating style at baseline (p=0.023) and a decrease in AFF score (p=0.051), independent of baseline AFF, baseline weight and legume treatment. These data suggest that PFs may have helped explain differences in weight loss among legume groups. [Funding: Pulse Canada PIP]

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