Consuming yellow pea fiber reduces voluntary energy intake and body fat in overweight/obese adults in a 12-week randomized controlled trial

Lambert, Jessica E.; Parnell, Jill A.; Tunnicliffe, Jasmine M.; Han, Jay; Sturzenegger, Troy; Reimer, Raylene A.

doi:10.1016/j.clnu.2015.12.016

Cited by 60 publications

(36 citation statements)

References 27 publications

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“…Eighteen randomized controlled trials (RCTs) (sample size > 50 cases) [16–33] published from 2007 to 2017 were included. Studies of herbal medicine interventions for obesity that had no obvious effects were excluded.…”

Section: Resultsmentioning

confidence: 99%

Herbal Medicine for the Treatment of Obesity: An Overview of Scientific Evidence from 2007 to 2017

Liu

Sun

Yao

et al. 2017

Evidence-Based Complementary and Alternative Medicine

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Obesity is a very common global health problem, and it is known to be linked to cardiovascular and cerebrovascular diseases. Western medical treatments for obesity have many drawbacks, including effects on monoamine neurotransmitters and the potential for drug abuse and dependency. The safety of these medications requires improvement. Herbal medicine has been used for treatment of disease for more than 2000 years, and it has proven efficacy. Many studies have confirmed that herbal medicine is effective in the treatment of obesity, but the mechanisms are not clear. This article will discuss the possible effects and mechanisms of herbal medicine treatments for obesity that have been reported in the past decade.

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Section: Resultsmentioning

confidence: 99%

Herbal Medicine for the Treatment of Obesity: An Overview of Scientific Evidence from 2007 to 2017

Liu

Sun

Yao

et al. 2017

Evidence-Based Complementary and Alternative Medicine

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“…The utilization of navy bean, pinto bean, green lentils, and yellow pea flours as a partial or total replacement to wheat flours to prepare cookies with high nutritional characteristics has been demonstrated (Zucco, Borsuk, & Arntfield, 2011). Consumption of yellow pea fiber (15 g/day) has been shown to reduce energy intake and body fat in overweight/obese adults (Lambert et al, 2017). Apart from pulse flours, pulse fractions have also been studied for its sensory properties and physiological effects.…”

Section: Introductionmentioning

confidence: 99%

Glucose release from lentil flours digested in vitro: The role of particle size

et al. 2019

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Background and objectives: Regular intake of pulses has been shown to offer numerous health benefits, including improved glycemic control. The objective of this study was to investigate the in vitro carbohydrate digestion rate of raw, baked, and moist-heat cooked lentil flours of varying particle sizes: coarse (710-1,190 μm), regular (355-710 μm), fine (180-355 μm), very fine (80-180 μm), and superfine (<80 μm) over 180 min using the Englyst method. Findings: There was an effect of particle size (p < .05), time (p < .05), and a particle size-by-time interaction (p < .05) on glucose release in raw, baked, and moist-heat cooked lentils flours digested in vitro over 180 min. The magnitude of glucose release was lower for the coarse compared to finer grinds (p < .05) in raw, baked, and moist-heat cooked samples and could be attributed to the lower starch damage, lower amounts of available carbohydrates, and higher amounts of resistant starch. Conclusions: The larger particle size of lentil flour is associated with reduced glucose release upon simulated gastrointestinal digestion which was partially retained after baking or moist-heat cooking. Significance and novelty: This is the first study demonstrating that lentil flours varying in their average particle sizes have distinct content of resistant and available carbohydrates that may predict their glycemic properties. K E Y W O R D Sglucose, in vitro digestion, lentil, lentil flour, particle size

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“…Like other pulses, yellow pea is a good and inexpensive source of protein, starch, fiber, vitamins, and minerals, low in fat, gluten‐free, and low allergenicity (Boye & Ma, ; Smith, Mollard, Luhovyy, & Anderson, ). Recent studies have linked the consumption of pulses alone or as part of a mixed‐macronutrient meal to health‐benefiting properties such as reduced risk of certain cancers (colon and cervical), diabetes, cardiovascular disease, celiac disease, hypertension, weight management, and reduction in low density lipoprotein cholesterol (Boye & Ma, ; Smith et al, ; Lambert et al, ). Pulses are also valued for their functional properties such as solubility, water and fat absorption capacity, foaming, gelation, and emulsification (Ma et al, ).…”

Section: Introductionmentioning

confidence: 99%

Composition, digestibility, and functional properties of yellow pea as affected by processing

Ribéreau

Aryee

Tanvier

et al. 2017

J Food Process Preserv

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The proximate composition, digestibility, and functional properties of micronized, pre‐germinated, and untreated yellow pea flours were investigated. The three flours had comparable proximate composition. Foaming capacity and solubility at pH 7 were lower in the treated flours compared with the untreated flours. Water holding capacity (WHC) and fat absorption capacity (FAC) were both improved in the micronized flour and only FAC in the pre‐germinated flour. The degree of hydrolysis of the flours pre‐hydrolyzed with bromelain, trypsin, or papain ranged between 8.89 and 19.80%. Pre‐hydrolysis resulted in partial reduction in the molecular weight (MW) of the proteins and extensive reduction after in vitro protein digestion. The hydrolysates had lower trypsin inhibitor and higher total phenol and phytic acid contents than the flours. Practical applications The use of yellow pea and other pulses is hampered by their low protein digestibility due to the presence of anti‐nutritional factors and protein complexation with carbohydrates. Milder processing techniques have become attractive alternative to overcome these attributes. The results from this study suggest that micronization, pre‐germination, and/or pre‐hydrolysis can be conveniently used to modify the nutritional and functional properties and bioactive potential of yellow pea flours. This could markedly influence value, diversify use, and competitiveness of yellow pea.

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Consuming yellow pea fiber reduces voluntary energy intake and body fat in overweight/obese adults in a 12-week randomized controlled trial

Cited by 60 publications

References 27 publications

Herbal Medicine for the Treatment of Obesity: An Overview of Scientific Evidence from 2007 to 2017

Herbal Medicine for the Treatment of Obesity: An Overview of Scientific Evidence from 2007 to 2017

Glucose release from lentil flours digested in vitro: The role of particle size

Composition, digestibility, and functional properties of yellow pea as affected by processing

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