The acute effects of a pulse-containing meal on glycaemic responses and measures of satiety and satiation within and at a later meal

Abstract

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...

Acute effects of pea protein and hull fibre alone and combined on blood glucose, appetite, and food intake in healthy young men – a randomized crossover trial

“…The exclusion criteria were the same as previously reported (Akhavan et al 2007;Samra et al 2007;Wong et al 2009;Mollard et al 2011Mollard et al , 2012Smith et al 2012). This study took place at the University of Toronto, Department of Nutritional Sciences, from December 2007 to December 2008, and was approved by the Human Participants Review Committee, Ethics Review Office, University of Toronto.…”

“…Capillary BG was measured by the Accu-Chek monitor (Accu-Chek Compact; Roche Diagnostics Canada, Laval, Que., Canada), as previously described (Akhavan and Anderson 2007;Samra and Anderson 2007;Wong et al 2009;Mollard et al 2011Mollard et al , 2012Smith et al 2012). Also, subjects completed a motivation-to-eat visual analogue scale (VAS) questionnaire to measure baseline subjective appetite (Flint et al 2000;Akhavan and Anderson 2007;Samra and Anderson 2007;Wong et al 2009;Mollard et al 2011Mollard et al , 2012Smith et al 2012). After baseline measurements, participants were presented with 1 of the randomly assigned treatments or control and were asked to consume it within 10 min.…”

“…When consumed within a mixed meal, pulses lower blood glucose (BG), appetite, and (or) food intake (FI) responses compared with a meal without pulses (Mollard et al 2011. In addition, pulses reduce the postprandial BG response following a later meal (Jenkins et al 1982;Mollard et al 2011Mollard et al , 2012.…”

A Review of the Impact of Whole Pulses on Glycemic Response

“…The slow movement of the thick solution delays the absorption of glucose in the body (3,23). The slowed movement also delays gastric emptying in the stomach, which contributes to increased satiety and reduced appetite (17)(18)(19)(20). Inclusion of soluble fiber in meals has been shown to reduce average blood glucose response by up to 44% in human subjects (15).…”

Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review

“…The high fiber content and low glycemic response of lentils have been looked as a means of increasing satiety, reducing food intake and thus controlling body weight [52]. Some observational studies have consistently showed an inverse relationship between pulses consumption and body mass index (BMI) or risk for obesity [53].…”