Dietary pulses, satiety and food intake: A systematic review and meta‐analysis of acute feeding trials

Abstract

Objective: To assess the effect of dietary pulses (beans, peas, chickpeas, lentils) on acute satiety and second meal intake, a systematic review and meta-analysis was conducted. Methods: MEDLINE, EMBASE, CINAHL, and the Cochrane Registry (through May 6, 2013) were searched for acute controlled trials examining the effect of dietary pulses on postprandial satiety or second meal intake compared with isocaloric controls. Two independent reviewers extracted data and assessed methodological quality and risk of bias. Data were pooled by generic inverse variance random effects models and expressed as ratio of means (RoMs) for satiety and mean differences (MDs) for second meal food intake, with 95% confidence intervals (95% CIs). Heterogeneity was assessed (Q statistic) and quantified (I 2 statistic). Protocol registration: clinicaltrials.gov identifier, NCT01605422. Results: Nine trials met the eligibility criteria. Dietary pulses produced a 31% greater satiety incremental area under the curve (IAUC) (RoM 5 1.31, 95% CI: 1.09 to 1.58, P 5 0.004; Phet 5 0.96; I 2 5 0%) without affecting second meal intake (MD 5 219.94, 95% CI: 275-35, P 5 0.48; Phet 5 0.01; I 2 5 63%). Our data are limited by the small sample sizes, narrow participant characteristics and significant unexplained heterogeneity among the available trials. Conclusions: Pooled analyses show that dietary pulses contribute to acute satiety but not second meal intake.

Effects of dietary pulse consumption on body weight: a systematic review and meta-analysis of randomized controlled trials

“…One mechanism may have been the satiating properties of dietary pulses (11,47,48). A recent systematic review and meta-analysis that evaluated 9 trials in 129 participants revealed a 31% increase in subjective satiety after a meal that contained dietary pulses compared with after a control meal, which was determined to be clinically meaningful (5). Dietary pulses may contribute to these satiety effects because of several physiologic properties, such as being high in fiber and protein and low in the GI.…”

“…4 Energy from carbohydrate:fat:protein intended for the intervention. 5 Negative energy balance refers to studies in which both dietary pulse and comparator arms were calorically restricted (i.e., weight-loss diets). Neutral energy balance refers to studies in which both dietary pulse and comparator arms had caloric intakes intended to meet their total energy needs (i.e., weight-maintaining diets).…”

“…Although the role of fiber and protein on weight control has previously been summarized and supported, the specific role of dietary pulses is uncertain. In addition, there has been evidence that dietary pulses increase satiety during meals; however, it is unclear whether this acute benefit translates into longer-term weight loss (5). Experimental trials have reported varying effects of dietary pulses on body weight (6)(7)(8)(9)(10)(11), and few observational studies have assessed the association between dietary pulse consumption and weight (11).…”

Chickpeas suppress postprandial blood glucose concentration, and appetite and reduce energy intake at the next meal

“…Chickpeas, fed at 50 g available carbohydrates, compared to glucose drink as a control, had suppressed EI in healthy men at 120 min, but not when it was compared to white bread (Wong et al 2009); or when fed in bread as chickpea flour or extruded chickpea flour supplemented at 50 g available carbohydrate . Also, there was no effect of pulses reported by the meta-analysis of acute feeding studies on the suppression of EI (Li et al 2014).…”

“…Although, a meta-analysis study of acute research trials calculated a 31% increase in satiety AUC following legume consumption; nevertheless, this did not show any effect on the EI from the second meal (Li et al 2014). In fact, a range of factors can implicate the appetite responses and thus the subsequent food ingestion; for example, energy density, nutritional composition, the total volume of the preload, available carbohydrate and the inter-meal interval.…”