Food Intake and Satiety Following a Serving of Pulses in Young Men: Effect of Processing, Recipe, and Pulse Variety

Wong, Christina L.; Mollard, Rebecca C.; Zafar, Tasleem A.; Luhovyy, Bohdan L.; Anderson, G. Harvey

doi:10.1080/07315724.2009.10719786

Cited by 57 publications

(50 citation statements)

References 33 publications

(56 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This reduction in the AUC of blood glucose concentration after the chickpea treatment calculated was 29 and 36% in Experiment 1 and 2, respectively, compared to bread treatment. These results are supported by others who found reduction in blood glucose response and in AUC after consumption of chickpeas compared to white bread in healthy (Zafar et al 2011;Wong et al 2009;Mollard et al 2011Mollard et al , 2012aHall et al 2005;Keogh et al 2011); or diabetic subjects (Jenkins et al 2012;Sievenpiper et al 2009). However, when fed as chickpea flour or extruded flour supplemented to white bread, no difference was observed for the glycemic effect or subjective appetite compared to the white bread ).…”

Section: Blood Glucosesupporting

confidence: 80%

“…These pizzas were chosen for their uniformity of crust and filling ensuring uniformity of energy intake. They were prepared and served as described in our earlier studies (Wong et al 2009). Briefly, the pizzas were cut into four pieces and served in consecutive trays within 6-7 min of each other.…”

Section: Food Intakementioning

confidence: 99%

“…Canned navy beans fed to young men suppressed EI more than a glucose control drink when administered in a volume of 50 g available carbohydrate, yet they failed to decrease EI when compared to white bread as a control consumed in an either 50 g available carbohydrate or isocaloric amount (Wong et al 2009). Chickpea flour supplemented white wheat bread failed to suppress EI or reduce glycemic effect when consumed at a portion of 50 g available carbohydrate , but not when pulses were eaten ad libitum 4 h before the test meal (Mollard et al 2012a, b).…”

Section: Introductionmentioning

confidence: 99%

“…However, it is important to note that this practice may not hold when legumes are assessed on satiety and EI, because legumes are consumed as cooked food holding a lot of liquid that when given in equal portion of 50 g available carbohydrates are bulkier compared to control such as bread that holds less moisture. For example, canned beans in 50 g available carbohydrate portion weighed 350-450 g whereas white bread weighed around 110 g per 3-4 slices (Wong et al 2009). The recommended pulses consumption is a 3/4th cup that weighs around 150 g (Guenther et al 2013) but administering the required amount of cooked beans to achieve 50 g of available carbohydrate muddles their effect on satiety and EI, especially if the interval between preload and test meal is short.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

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

Zafar

Kabir

2016

J Food Sci Technol

View full text Add to dashboard Cite

The current study was designed to explore the beneficial properties of chickpeas consumption on suppressing appetite, excessive blood glucose excursions, and energy intake (EI) from a subsequent meal. Two caloric preloaded foods, chickpeas, and white bread were compared to water control, fed to healthy female subjects at equal energy density, volume, and available carbohydrate content in two experiments spanning over 60 and 120 min. Blood glucose was measured by a portable glucometer and satiety by using a visual analogue scale questionnaire at baseline and every 15 up to 60 min in both experiments and then every 30 until 120 min in Experiment 2 after the preloads ingestion. A test meal was served at the end of both experiments to calculate EI and percent energy compensation (%EC). The results suggest a reduction of 29-36% in blood glucose concentration, and 83-98% EC after the chickpeas in Experiments 1 and 2 respectively compared to white bread. The average appetite showed a positive association with EI. We conclude that the consumption of chickpeas is beneficial on glycemic control and may help in body weight management through suppressing appetite and energy intake.

show abstract

Section: Blood Glucosesupporting

confidence: 80%

Section: Food Intakementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

Zafar

Kabir

2016

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…However, earlier studies had shown either no or inverse association (Wong et al 2009) between energy density and satiety. In a rodent study, rats consumed more food from diets with high amylose resistant starch compared to rats fed the control diet without increase in body weight ).…”

Section: Blood Glucose Responsementioning

confidence: 93%

Organoleptic and glycemic properties of chickpea-wheat composite breads

et al. 2013

View full text Add to dashboard Cite

Prevalence of obesity and type-2-diabetes requires dietary manipulation. It was hypothesized that wheat-legumecomposite breads will reduce the spike of blood glucose and increase satiety. Four pan bread samples were prepared: White bread (WB) as standard, Whole-wheat bread (WWB), WWB supplemented with chickpea flour at 25 % (25%ChB) and 35 % (35%ChB) levels. These breads were tested in healthy female subjects for acceptability and for effect on appetite, blood glucose, and physical discomfort in digestion. The breads were rated >5.6 on a 9-point hedonic scale with WB significantly higher than all other breads. No difference in area under the curve (AUC) for appetite was found, but blood glucose AUC was reduced as follows: 35%ChB < WB and WWB, WB >25%ChB = WWB or 35%ChB. We conclude that addition of chickpea flour at 35 % to whole wheat produces a bread that is acceptable to eat, causing no physical discomfort and lowers the glycemic response.

show abstract

Nutritional significance, value‐added applications, and consumer perceptions of food legumes: A review

2023

View full text Add to dashboard Cite

Legume crops are widely grown worldwide and a primary source of proteins across many least developed countries. These food crops are inherently produced in environmentally sustainable manner and are also an economical source of plant‐based proteins versus animal‐based proteins. The nutrient composition of legumes is very rich, that is, high content of protein, fiber, and bioactive compounds and relatively lower carbohydrates than cereal crops. Although food legumes are a staple in more than 70 countries mostly in Asian, African, and South American regions, the per capita consumption in the Western countries continues to be low in spite of legumes' demonstrated health benefits. However, emerging consumer trends and preferences toward heathy foods, animal protein alternatives, and environmental concerns can enhance the consumption of legume‐based foods. The functional attributes of legume ingredients (e.g., thickening, water‐holding index, gelation, emulsification, and foaming capacity) make legumes suitable for replacing proteins from other sources. The development and marketing of legume‐based ingredients for use in various value‐added food applications have been increasing. The value‐added use of pulse protein isolates and concentrates is expanding fast with substantial use as meat extenders/replacers and meat analogs, milk substitutes, and gluten‐free applications. To increase the utilization of legumes, including legume‐based foods, it is important to focus on research and development efforts that promote “easy‐to‐cook”/prepare foods for consumers, who often avoid legumes due to long cooking times. Addressing this aspect of convenience is particularly critical in developed countries due to the busy lifestyles of consumers and potentially increase legume consumption.

show abstract

Food Intake and Satiety Following a Serving of Pulses in Young Men: Effect of Processing, Recipe, and Pulse Variety

Cited by 57 publications

References 33 publications

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

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

Organoleptic and glycemic properties of chickpea-wheat composite breads

Nutritional significance, value‐added applications, and consumer perceptions of food legumes: A review

Contact Info

Product

Resources

About