Department of Nutritional Sciences, University of Toronto, 150 College Street, Toronto, Ontario, Canada.
J Am Coll Nutr. 2009 Oct;28(5):543-52. doi: 10.1080/07315724.2009.10719786.
Diets containing beans have been associated with a lower risk of obesity and overweight in several dietary surveys. These results suggest a benefit might be derived from beans and other pulses, possibly due to improved satiety or satiation and therefore lowering energy intake. Such a hypothesis has not been tested.
To investigate the effect of processing, recipe, and pulse variety on short-term food intake (FI), subjective appetite, and glycemic response after pulse consumption in healthy young men.
Three experiments were conducted. In a randomized repeated-measures design, young men aged 18-35 years with a body mass index of 20-25 kg/m(2) were fed the test treatments. In experiment 1 (n = 14), navy beans canned in Canada or in the United Kingdom were compared with homemade navy beans and 300 ml of glucose drink, each containing 50 g of available carbohydrate. In experiment 2 (n = 14), canned navy beans in tomato sauce, maple style, with pork and molasses, and homemade navy beans with pork and molasses were compared with white bread, each containing 50 g of available carbohydrate. In experiment 3 (n = 15), 4 equicaloric (300-kcal) treatments of pulses were compared with both a white bread and water control. Blood glucose and subjective appetite were measured from immediately before consumption of the treatment to 120 minutes later when FI from a pizza meal was measured.
All caloric treatments decreased subjective appetite. In no experiment did any pulse treatment lower FI at 120 minutes compared with white bread or result in lower cumulative FI (sum of calories from treatment and pizza meal) compared with either 50 g of available carbohydrate as a glucose drink (experiment 1) or from white bread (experiment 2) or compared with equal food energy from white bread (experiment 3). Glycemic response to navy beans was affected by recipe, but not processing, and as with the other pulses, it was lower than with white bread. An inverse relationship was observed between glycemic response and both subjective appetite and FI at 120 minutes in experiment 3 (r = -0.4, p = 0.001) but not in experiments 1 (r = 0.1, p = 0.62) and 2 (r = 0.2, p = 0.10).
The short-term effect of pulse consumption on subjective appetite and FI at a meal 120 minutes later and in cumulative food intake was determined primarily by energy content and was little influenced by composition, processing, recipe, or variety. Thus, the epidemiological associations between frequent pulse consumption and lower risk of obesity and overweight are not explained by short-term effect of pulses on satiety and FI.
几项饮食调查表明，食用豆类食物与肥胖和超重风险降低有关。这些结果表明，豆类和其他豆类可能会通过提高饱腹感或满足感从而降低能量摄入，因此对人体有益。但是，这一假说尚未得到验证。
研究加工、食谱和豆类品种对健康年轻男性食用豆类后短期食物摄入量（FI）、主观食欲和血糖反应的影响。
进行了三项实验。在一项随机重复测量设计中，将 BMI 在 20-25 kg/m2 之间的 18-35 岁年轻男性作为研究对象，给予测试处理。在实验 1（n=14）中，比较了加拿大或英国罐装海军豆与自制海军豆和 300 ml 葡萄糖饮料的效果，这三种食物均含有 50 g 可利用碳水化合物。在实验 2（n=14）中，比较了罐装番茄沙司海军豆、枫糖味海军豆、带猪肉和糖蜜海军豆与白面包的效果，这两种食物均含有 50 g 可利用碳水化合物。在实验 3（n=15）中，比较了 4 种等热量（300 卡路里）的豆类处理方法与白面包和水的控制效果。在食用处理食物后 120 分钟内测量血糖和主观食欲，然后测量食用比萨餐后的 FI。
所有热量处理均降低了主观食欲。在任何实验中，与白面包或 50 g 葡萄糖饮料相比（实验 1），任何豆类处理都没有降低 120 分钟时的 FI，也没有降低累计 FI（处理和比萨餐的总热量）（实验 2），与白面包相比，也没有降低与白面包相同的食物能量（实验 3）。海军豆的血糖反应受食谱影响，但不受加工方式影响，且与其他豆类一样，其血糖反应低于白面包。实验 3 中观察到血糖反应与 120 分钟时的主观食欲和 FI 呈负相关（r=-0.4，p=0.001），但在实验 1（r=0.1，p=0.62）和实验 2（r=0.2，p=0.10）中未观察到这种相关性。
豆类摄入对 120 分钟后进餐时的主观食欲和 FI 以及累计食物摄入量的短期影响主要由能量含量决定，而受组成、加工、食谱或品种的影响较小。因此，频繁食用豆类与肥胖和超重风险降低的流行病学关联不能用豆类对饱腹感和 FI 的短期影响来解释。
