Department of Human Health & Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada.
Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada.
J Nutr. 2019 Jul 1;149(7):1180-1188. doi: 10.1093/jn/nxz050.
Lentils have potential to increase satiety and may contribute to a body weight management strategy; however, the effects on satiety of replacing common food ingredients with lentils within food products remain largely unknown.
The aim of this study was to determine the effects of replacing wheat and rice with 2 lentil varieties within muffins and chilies on satiety, test-meal food intake, and 24-h energy intake.
Healthy adults consumed muffins or chilies in which wheat or rice was substituted with green (61.8 g) or red (54 g) lentils in 2 randomized crossover studies (muffin study: n = 24, mean ± SE age: 25.4 ± 0.9 y, BMI (in kg/m2): 23.2 ± 0.5; chili study: n = 24, age: 25.7 ± 1.0 y, BMI: 23.2 ± 0.5), with ≥1-wk washout periods between study visits and studies. Subjective appetite sensations measured over 180 min were summarized with total area under the curve (AUC), food intake was measured at an ad libitum test meal, and 24-h energy intake was measured using weighed food records. Treatment effects were compared within each study using repeated-measures ANCOVA (subjective appetite sensations) and ANOVA (food intake, 24-h energy intake).
Green, but not red, lentil chili significantly increased fullness AUC (17.5%, P = 0.02) and decreased desire to eat AUC (20.1%, P = 0.02) and prospective food consumption AUC (16.7%, P = 0.04) compared with rice chili, with no significant differences between chili treatments for test-meal food intake or 24-h energy intake. Muffin treatments did not significantly differ for any outcomes.
Replacing rice with green, but not red lentils within chili increases satiety but does not decrease food intake, whereas replacing wheat with lentils within muffins does not increase satiety or decrease food intake in healthy adults. Further study of the role of lentil replacement in food products in body weight management is warranted. This trial was registered at clinicaltrials.gov as NCT03128684.
扁豆具有增加饱腹感的潜力，可能有助于体重管理策略；然而，在食品产品中用扁豆替代常见食物成分对饱腹感的影响在很大程度上仍然未知。
本研究旨在确定在松饼和辣椒中用 2 种不同的扁豆品种（分别为绿豆和红豆）替代小麦和大米对饱腹感、测试餐食物摄入量和 24 小时能量摄入量的影响。
在 2 项随机交叉研究中（松饼研究：n=24，平均±标准误年龄：25.4±0.9 y，BMI（kg/m2）：23.2±0.5；辣椒研究：n=24，年龄：25.7±1.0 y，BMI：23.2±0.5），健康成年人食用松饼或辣椒，其中小麦或大米被绿豆（61.8 g）或红豆（54 g）替代。在每个研究中，研究之间有≥1 周的洗脱期。在 180 分钟内测量的主观食欲感觉被总结为总曲线下面积（AUC），在自由进食测试餐时测量食物摄入量，使用称重食物记录测量 24 小时能量摄入量。使用重复测量方差分析（主观食欲感觉）和方差分析（食物摄入量、24 小时能量摄入量）在每个研究中比较处理效果。
与红豆辣椒相比，绿豆辣椒显著增加了饱腹感 AUC（17.5%，P=0.02）和降低了食欲 AUC（20.1%，P=0.02）和预期食物消耗 AUC（16.7%，P=0.04），但辣椒处理之间的测试餐食物摄入量或 24 小时能量摄入量没有显著差异。松饼处理在任何结果上都没有显著差异。
在辣椒中用绿豆替代大米会增加饱腹感，但不会减少食物摄入量，而在用松饼替代小麦时，在健康成年人中不会增加饱腹感或减少食物摄入量。进一步研究扁豆替代食品在体重管理中的作用是必要的。该试验在 clinicaltrials.gov 上注册为 NCT03128684。
