Beans, as a Source of Dietary Fiber, Increase Cholecystokinin and Apolipoprotein B48 Response to Test Meals in Men

Abstract

Dry beans lower plasma cholesterol, an effect that has been associated with both the fiber and the protein content of beans. The objective of this study was to determine the acute hormone and lipid responses to a test meal that contained dry beans as a source of dietary fiber. A crossover design was employed in which men consumed the test meal and a control meal in random order. Both meals contained egg, bread, jelly, orange juice, milk and margarine. The high fiber meal contained white beans, whereas the low fiber (control) meal contained rice and dry milk. The men maintained their normal dietary pattern and fasted overnight before the study days. After a fasting blood sample was drawn, the men consumed the test meal and blood samples were collected over the next 6 h. Blood samples were analyzed for cholecystokinin (CCK), insulin and glucose. Plasma was separated into lipoprotein fractions and the triglyceride, cholesterol, apolipoprotein (apo) B100 and B48 content of triglyceride-rich lipoproteins determined. Insulin and glucose responses did not differ significantly between test meals; however, the CCK response was twice as high after the bean-containing meal than after the low fiber meal (P = 0.03). The increase in apo B48 concentration was significantly higher after the bean meal than after the low fiber meal (P < 0.05). Adding beans to a meal to increase fiber content prolongs the postprandial presence of intestinally derived lipoproteins and augments the CCK response to the meal.

Effects of Solid versus Liquid Meal-replacement Products of Similar Energy Content on Hunger, Satiety, and Appetite-regulating Hormones in Older Adults

“…The fact that reduced post-prandial ghrelin was observed lends support for a strong role for the properties of solid foods. CCK responds to dietary protein [13] and fiber [24]. Specifically, Bourdon et al found that CCK was twice as high following the consumption of a high fiber meal compared to a low-fiber meal [24].…”

Palatability and glucose, insulin and satiety responses of chickpea flour and extruded chickpea flour bread eaten as part of a breakfast

“…Previous studies have indicated the highly satiating effect of legumes (Anderson et al, 1999;Bourdon et al, 2001), therefore, further studies specifically investigating the satiating effect of chickpea-containing products are warranted. Such studies should employ higher incorporation rates of chickpea ingredients, larger numbers of subjects and more sensitive food intake measures (such as closely monitored food boxes supplied by researchers).…”

Effect of Resistant Starch as Dietary Fiber Substitute on Cookies Quality Evaluation

“…Dietary fiber is described as the material that has the ability to be resistant to digestion and absorption in the human small intestine along with absolute or segmental fermentation (Camire et al, 2001;Tabung et al, 2012). It has been illustrated that numerous researchers have offered more detailed information and showed that dietary fiber as an important functional food is capable of absorbing some of the human bodies' harmful substances, strengthening the immune systems and helping prevent some diseases such as high blood pressure and heart disease & Clydesdale (Behall et al, 2006;Bourdon et al, 2001;Pandolf & Clydesdale, 1992). Simultaneously, it has been confirmed adding a certain amount of dietary fiber into daily food products is secure and beneficial in recent years.…”