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/m 2 ) 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.Key words: Whole pulses: Metabolic syndrome: Blood glucose: CholesterolThe metabolic syndrome (MetSyn) is a cluster of risk factors (characteristics) of chronic disease, including abdominal obesity, dyslipidaemia, hypertension and hyperglycaemia (1) . Individuals with the MetSyn are at a higher risk of developing type 2 diabetes and CVD (2 -5) . One of the main treatments for the MetSyn is lifestyle modification (diet and exercise) aimed at weight loss (6) . Energy restriction is the cornerstone of most weight-loss strategies (7) ; however, evidence suggests that the majority of individuals who lose weight regain it during subsequent months or years (8) . Thus, it is important to identify foods that can be easily incorporated into the diet and spontaneously lead to the attainment and maintenance of a healthy body weight and improved metabolic control.Bean consumption has been associated with lower body weight, waist circumference, risk of overweight or obesity and systolic blood pressure in epidemiological studies (9) . Whether the association of bean consumption (and possibly of other pulses) with healthier body weight and risk factors of the MetSyn is due to physiological effects of pulses or simply an indicator of a healthy lifestyle is uncertain.Pulses are the edible seeds of legumes or pod-bearing plant...
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...
The objective of this study was to determine the dose response effect of whole grain high-amylose maize (HAM) flour as a source of resistant starch (RS) on blood glucose, appetite and short-term food intake. In a repeated-measures crossover trial, healthy men (n = 30, 22.9 ± 0.6 y, BMI of 22.6 ± 0.3 kg/m(2)) were randomly assigned to consume 1 of 3 cookies once a week for 3 wk. Cookies were control (100% wheat flour), low-dose (63% wheat flour,37% HAM flour), and high-dose (33% wheat flour, 67% HAM flour) providing 53.5, 43.5, and 36.3 g of available carbohydrate, respectively. Ad libitum food intake was measured 120 min at a pizza meal, blood glucose and subjective appetite were measured after consumption of the cookie (0 to 120 min) and after the pizza meal (140 to 200 min). Blood glucose concentrations were lower at 30 and 45 min after high-dose treatment, and at 120 min after both high- and low-dose treatments compared to control (P < 0.05). Blood glucose AUC before the pizza meal (0 to 120 min) was 44% and 14% lower, and higher by 43% and 41% after the pizza meal (140 to 200 min) compared with control. Yet despite the higher response following the meal, cumulative AUC (0 to 200 min) was still 22% lower after the high-dose treatment (P < 0.05). All treatments equally suppressed subjective appetite and there was no effect on food intake. In conclusion, HAM flour as a source of RS and incorporated into a cookie was associated with better glycemic control in young men.
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, P¼ 0·008) and chickpea (Expt 3, P¼ 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.
Positive LN, PMCA histopathology, and PCI ≥20 are negative prognostic factors, while CC 0-1 is a positive survival predictor in PC from AC treated with CRS/HIPEC. However, in patients with PMCA and PCI ≥20 in whom CC 0-1 was a potential outcome should not be denied CRS/HIPEC.
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