Food Type and Lentil Variety Affect Satiety Responses but Not Food Intake in Healthy Adults When Lentils Are Substituted for Commonly Consumed Carbohydrates

Abstract

Background Lentils have potential to increase satiety and may contribute to a body weight management strategy; however, the effects on satiety of replacing common food ingredients with lentils within food products remain largely unknown. Objective The aim of this study was to determine the effects of replacing wheat and rice with 2 lentil varieties within muffins and chilies on satiety, test-meal food intake, and 24-h energy intake. Methods Healthy adults consumed muffins or chilies in which wheat or rice was substituted with green (61.8 g) or red (54 g) lentils in 2 randomized crossover studies (muffin study: n = 24, mean ± SE age: 25.4 ± 0.9 y, BMI (in kg/m2): 23.2 ± 0.5; chili study: n = 24, age: 25.7 ± 1.0 y, BMI: 23.2 ± 0.5), with ≥1-wk washout periods between study visits and studies. Subjective appetite sensations measured over 180 min were summarized with total area under the curve (AUC), food intake was measured at an ad libitum test meal, and 24-h energy intake was measured using weighed food records. Treatment effects were compared within each study using repeated-measures ANCOVA (subjective appetite sensations) and ANOVA (food intake, 24-h energy intake). Results Green, but not red, lentil chili significantly increased fullness AUC (17.5%, P = 0.02) and decreased desire to eat AUC (20.1%, P = 0.02) and prospective food consumption AUC (16.7%, P = 0.04) compared with rice chili, with no significant differences between chili treatments for test-meal food intake or 24-h energy intake. Muffin treatments did not significantly differ for any outcomes. Conclusions Replacing rice with green, but not red lentils within chili increases satiety but does not decrease food intake, whereas replacing wheat with lentils within muffins does not increase satiety or decrease food intake in healthy adults. Further study of the role of lentil replacement in food products in body weight management is warranted. This trial was registered at clinicaltrials.gov as NCT03128684.

El consumo de las leguminosas y su efecto sobre la prevalencia del síndrome metabólico

“…Los polifenoles (PF) o compuestos fenólicos (CF), son moléculas naturales del metabolismo secundario de las plantas, que derivan de la vía del ácido shikímico (ruta metabólica de aminoácidos) y de los fenilpropanoides 38 . En forma de tetrámero y pentámeros con una mayor acción hidrolizante u oxidativa, que permite unirse a diferentes compuestos (proteínas, hormonas, enzimas, azúcares y toxinas) para tener acciones biológicas benéficas como son las antiinflamatorias 39 .Para el caso de las leguminosas, estas presentan 1.61 mg equivalentes de ácido clorogénico por gramo de muestra de fenoles totales y para taninos 1.36 mg equivalentes de catequina por gramo de muestra 40 .…”