Effects of lupin-enriched foods on body composition and cardiovascular disease risk factors: a 12-month randomized controlled weight loss trial

Abstract

Background: Regular consumption of diets with increased protein or fibre intakes may benefit body weight and composition and cardiovascular disease risk factors. Lupin flour is a novel food ingredient high in protein and fibre. Objective: To investigate the effects of a lupin-enriched diet, during and following energy restriction, on body weight and composition and cardiovascular disease risk factors in overweight individuals. Design: Participants (n ¼ 131) were recruited to a 12-month parallel-design trial. They were randomly assigned to consume lupin-enriched foods or matching high-carbohydrate control foods. All participants underwent 3 months of weight loss, 1 month of weight stabilization and 8 months of weight maintenance. Body weight and composition and cardiovascular disease risk factors were assessed at baseline, 4 and 12 months. Results: Lupin, relative to control, did not significantly influence (mean difference (95% CI)) weight loss at 4 months (0.1 kg (À1.2, 1.4)) and 12 months (À0.6 kg (À2.0, 0.8)), maintenance of weight loss from 4 to 12 months (À0.7 kg (À1.83, 0.48)) or measures of body fat and fat-free mass. Relative to control, 24-h ambulatory systolic (À1.3 mm Hg (À2.4, À0.3), P ¼ 0.016) and diastolic (À1.0 mm Hg (À1.9, À0.2), P ¼ 0.021) blood pressures were lower at 12 months but not at 4 months; fasting insulin concentrations and homeostasis model assessment (HOMA) scores were significantly lower at 4 months (À1.2 mU l -1 (À1.3, À1.1), P ¼ 0.004 and À0.6 units (À1.0, À0.19), P ¼ 0.004) and 12 months (À1.3 mU l -1 (À1.4, À1.1), Po0.001 and À0.7 units (À1.1, À0.24), P ¼ 0.002). Conclusions: A diet higher in protein and fibre derived from lupin-enriched foods does not enhance weight loss or improve the maintenance of weight loss. However, such a diet may provide cardiovascular health benefits in terms of insulin sensitivity and blood pressure.

Effect of dietary pulse intake on established therapeutic lipid targets for cardiovascular risk reduction: a systematic review and meta-analysis of randomized controlled trials

“…The effect between the intervention and the control diets did not differ significantly (mean difference −0.09 mmol/L, 95% CI −0.19 to 0.00 mmol/L); however, inter-study heterogeneity was very high (I 2 = 98%). Sensitivity analy- Zhang et al 32 ses showed that the pooled effect size became significant when any of the 6 trials that favoured the effect of the control diet 6,8,22,23,26,38 was removed. The use of a correlation coefficient of 0.25 did not alter conclusions, but a correlation coefficient of 0.75 resulted in a significant reduction in non-HDL cholesterol favouring the dietary pulse intervention.…”

The health benefits of sweet lupin seed flours and isolated proteins

“…The others are blind studies on model foods containing whole kernel flour: lupin bread in the former (Hodgson, Lee, Puddey, Sipsas, Ackland, Beilin, et al, 2010) and a portfolio of different lupin foods in the latter (Belski, Mori, Puddey, Sipsas, Woodman, Ackland, et al, 2011). Both studies, involving only subjects with normal or borderline initial cholesterol levels, were essentially inactive on cholesterol.…”

“…Moreover, two long-term randomized controlled studies showed that the consumption of foods supplemented with narrow-leaf lupin flour produced small but statistically significant decreases in blood pressure versus the control foods (Belski, et al, 2011;Ya P. Lee, Mori, Puddey, Sipsas, Ackland, Beilin, et al, 2009). Overweight and obese subjects (88) consumed white wheat bread (control group) or a lupin flour-enriched bread (treated group) for 16 weeks.…”

“…At the end of this period, the pressure differences in the treatment group versus the control group were -3.0 mmHg in SBP, -0.6 mmHg in DBP, and -3.5 mmHg in pulse pressure (Ya P. Lee, et al, 2009). The effect of lupinenriched foods (bread, biscuits and pasta) was evaluated in a double-blind trial during 12 months (Tables 3) (Belski, et al, 2011). Normotensive participants (n = 131) were randomly assigned to consume lupin-enriched foods or high carbohydrate control foods.…”

Narrow‐leafed lupin (Lupinus angustifolius L.) β‐conglutin proteins modulate the insulin signaling pathway as potential type 2 diabetes treatment and inflammatory‐related disease amelioration

“…Narrow-leaf Lupin is currently under widespread cultivation in Europe [2], but most commonly found in Mediterranean countries. NLL is getting more and more recognition as a potential human healthy food with specific nutritional attributes [3] associated with high protein and dietary fibre content [4]. Additionally it has potential healthy pharmaceutical attributes since it plays a role similar to the hypoglycaemic drug metformin which is used for the treatment of type 2 diabetes (T2D), particularly in overweight and obese people [5].…”