Lee Ya P, Mori Trevor A, Sipsas Sofia, Barden Anne, Puddey Ian B, Burke Valerie, Hall Ramon S, Hodgson Jonathan M
School of Medicine and Pharmacology, University of Western Australia, Perth, Australia.
Am J Clin Nutr. 2006 Nov;84(5):975-80. doi: 10.1093/ajcn/84.5.975.
Protein and fiber may be important determinants of satiety. Lupin kernel flour is a novel food ingredient that is rich in protein and fiber.
The objective was to investigate the effects of lupin kernel flour-enriched bread (LB) on satiety and energy intake in humans.
Two randomized controlled crossover trials were performed to compare the acute effects of LB with those of white bread (WB). In study 1, the subjects (n = 16) completed 4 treatments 1 wk apart: WB breakfast (as toast) and WB lunch (as sandwiches), WB breakfast and LB lunch, LB breakfast and WB lunch, and LB breakfast and LB lunch. Energy intake at all breakfast meals was matched (1655 kJ), and ad libitum energy intake at lunch, 3 h after breakfast, was measured. In study 2, the subjects (n = 17) completed 2 treatments 1 wk apart: WB breakfast and LB breakfast (each 1655 kJ). Blood samples were taken at baseline and at regular intervals for 3 h after breakfast.
In study 1, the LB breakfast resulted in significantly higher self-reported satiety (P < 0.001) and lower energy intake (kJ) at lunch (-488; 95% CI: -798, -178) than did the WB breakfast. The LB lunch resulted in a significantly lower within-meal energy intake (kJ) at lunch (-1028; 95% CI: -1338, -727) than did the WB lunch. In study 2, compared with the WB breakfast, the LB breakfast significantly altered the 3-h postmeal plasma ghrelin response (P = 0.04) and resulted in significantly lower mean 3-h plasma ghrelin concentrations (P = 0.009).
A novel food enriched in protein and fiber derived from lupin kernel flour significantly influences energy intake acutely.
蛋白质和纤维可能是饱腹感的重要决定因素。羽扇豆仁粉是一种富含蛋白质和纤维的新型食品成分。
研究富含羽扇豆仁粉的面包（LB）对人体饱腹感和能量摄入的影响。
进行了两项随机对照交叉试验，以比较LB与白面包（WB）的急性影响。在研究1中，受试者（n = 16）每隔1周完成4种处理：WB早餐（烤面包）和WB午餐（三明治）、WB早餐和LB午餐、LB早餐和WB午餐、LB早餐和LB午餐。所有早餐的能量摄入量匹配（1655千焦），并测量早餐后3小时午餐时的随意能量摄入量。在研究2中，受试者（n = 17）每隔1周完成2种处理：WB早餐和LB早餐（各1655千焦）。在基线和早餐后3小时定期采集血样。
在研究1中，与WB早餐相比，LB早餐导致午餐时自我报告的饱腹感显著更高（P < 0.001），能量摄入量更低（千焦）（-488；95%CI：-798，-178）。与WB午餐相比，LB午餐导致午餐时餐内能量摄入量显著更低（千焦）（-1028；95%CI：-1338，-727）。在研究2中，与WB早餐相比，LB早餐显著改变了餐后3小时血浆胃饥饿素反应（P = 0.04），并导致3小时血浆胃饥饿素平均浓度显著更低（P = 0.009）。
一种富含羽扇豆仁粉中蛋白质和纤维的新型食品对能量摄入有显著的急性影响。
