Zafar Tasleem A, Kabir Yearul
Department of Food Science and Nutrition, College of Life Sciences, Kuwait University, P.O. Box 5969, 13060 Safat, State of Kuwait Kuwait.
Department of Biochemistry and Molecular Biology, University of Dhaka, P.O. Box 2611, Dhaka, Bangladesh.
J Food Sci Technol. 2017 Mar;54(4):987-994. doi: 10.1007/s13197-016-2422-6. Epub 2016 Dec 8.
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.
本研究旨在探讨食用鹰嘴豆对抑制食欲、控制餐后血糖过度波动以及减少后续餐食能量摄入（EI）的有益作用。在两项实验中，将两种预先加载热量的食物——鹰嘴豆和白面包，与作为对照的水，以相等的能量密度、体积和可利用碳水化合物含量喂给健康女性受试者，实验时长分别为60分钟和120分钟。在两项实验中，于基线时以及摄入预加载食物后，最初60分钟内每隔15分钟、在实验2中直到120分钟每隔30分钟，使用便携式血糖仪测量血糖，并通过视觉模拟量表问卷评估饱腹感。在两项实验结束时提供一份测试餐，以计算EI和能量补偿百分比（%EC）。结果表明，与白面包相比，在实验1和实验2中，食用鹰嘴豆后血糖浓度分别降低了29% - 36%，%EC分别降低了83% - 98%。平均食欲与EI呈正相关。我们得出结论，食用鹰嘴豆有利于血糖控制，并且可能通过抑制食欲和能量摄入来帮助体重管理。
