The Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, 196 Innovation Drive, Winnipeg, MB, Canada.
Br J Nutr. 2011 Jan;105(1):110-7. doi: 10.1017/S0007114510003156.
The objective of the present study was to compare whole pea flour (WPF) to fractionated pea flour (FPF; hulls only) for their ability to reduce risk factors associated with CVD and diabetes in overweight hypercholesterolaemic individuals. Using a cross-over design, twenty-three hypercholesterolaemic overweight men and women received two-treatment muffins/d containing WPF, FPF or white wheat flour (WF) for 28 d, followed by 28 d washout periods. Daily doses of WPF and FPF complied with the United States Department of Agriculture's recommended level of intake of half a cup of pulses/d (approximately 50 g/d). Dietary energy requirements were calculated for each study subject, and volunteers were only permitted to eat food supplied by the study personnel. Fasting insulin, body composition, urinary enterolactone levels, postprandial glucose response, as well as fasting lipid and glucose concentrations, were assessed at the beginning and at the end of each treatment. Insulin concentrations for WPF (37·8 (SEM 3·4) pmol/ml, P = 0·021) and FPF (40·5 (SEM 3·4) pmol/ml, P = 0·037) were lower compared with WF (50·7 (SEM 3·4) pmol/ml). Insulin homeostasis modelling assessment showed that consumption of WPF and FPF decreased (P < 0·05) estimates of insulin resistance (IR) compared with WF. Android:gynoid fat ratios in women participants were lower (P = 0·027) in the WPF (1·01 (sem 0·01) group compared with the WF group (1·06 (SEM 0·01). Urinary enterolactone levels tended to be higher (P = 0·087) in WPF compared with WF. Neither treatment altered circulating fasting lipids or glucose concentrations. In conclusion, under a controlled diet paradigm, a daily consumption of whole and fractionated yellow pea flours at doses equivalent to half a cup of yellow peas/d reduced IR, while WPF reduced android adiposity in women.
本研究旨在比较全豌豆粉（WPF）和分级豌豆粉（FPF；仅壳）在降低超重高脂血症个体心血管疾病和糖尿病相关风险因素方面的能力。采用交叉设计，23 名超重高脂血症男女接受了含有 WPF、FPF 或白小麦粉（WF）的两种处理松饼/天，共 28 天，随后进行 28 天的洗脱期。WPF 和 FPF 的每日剂量符合美国农业部推荐的半杯豆类/天（约 50g/d）的摄入量。为每个研究对象计算了膳食能量需求，志愿者只能吃研究人员提供的食物。在每个治疗开始和结束时，评估空腹胰岛素、身体成分、尿肠内酯水平、餐后血糖反应以及空腹血脂和血糖浓度。与 WF（50.7（SEM 3.4）pmol/ml）相比，WPF（37.8（SEM 3.4）pmol/ml，P=0.021）和 FPF（40.5（SEM 3.4）pmol/ml，P=0.037）的胰岛素浓度较低。胰岛素稳态模型评估显示，与 WF 相比，WPF 和 FPF 的消耗降低了（P<0.05）胰岛素抵抗（IR）的估计值。女性参与者的安卓体脂比在 WPF 组（1.01（SEM 0.01））中低于 WF 组（1.06（SEM 0.01），P=0.027）。尿肠内酯水平在 WPF 中趋于更高（P=0.087）与 WF 相比。两种处理均未改变循环空腹血脂或血糖浓度。总之，在控制饮食范式下，每天摄入相当于半杯黄豌豆/d 的全豌豆和分级豌豆粉可降低 IR，而 WPF 可降低女性的安卓体脂。
