Faba bean-enriched durum wheat semolina pasta: effects on glycemia, satiety and metabolic control

The nutritional benefits of pulse consumption are well-known; however, North Americans are low consumers. Incorporation of pulse flours varying in macronutrient content into familiar carbohydrate foods has been shown to reduce glycemia and increase satiety responses to high glycemic foods. The objec...

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Bibliographic Details
Published in:Applied physiology, nutrition, and metabolism nutrition, and metabolism, 2018-01, Vol.43 (4), p.S6
Main Authors: Chan, Catherine, Fabek, Hrvoje, Mollard, Rebecca, Jones, Peter, Anderson, Harvey
Format: Article
Language:English
Subjects:
Appetite
Beans
Consumption
Impact analysis
Metabolism
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Summary:The nutritional benefits of pulse consumption are well-known; however, North Americans are low consumers. Incorporation of pulse flours varying in macronutrient content into familiar carbohydrate foods has been shown to reduce glycemia and increase satiety responses to high glycemic foods. The objective was to investigate the effects of faba bean (FB) flours and fractions added to durum wheat semolina macaroni (DWS), the conventional low glycemic pasta (glycemic index 47), on postprandial blood glucose (BG), satiety and metabolic control. Five macaroni pastas were prepared and consumed with tomato sauce in isocaloric amounts: [1] control (100% DWS), and pasta containing 25% FB flours and fractions from [2] split bean flour (FBF), [3] high starch fraction at 55% starch (FBS), [4] protein concentrate fraction at 60% protein (FBPC), and [5] protein isolate fraction at 85% protein (FBPI). Using a randomized repeated measures design, their effects were tested in 28 male participants (age: 20–30, body mass index: 18.0–25.0). Subjective appetite and BG measures were collected in 15 min intervals after meal consumption, then every 30 min. Second meal food intake (FI) of ad libitum pizza consumed between 120–140 min was measured. An intravenous blood draw was collected at 0, 30, 60, 120, 140 and 200 min. Changes in insulin, glucagon-like peptide 1, C-peptide, ghrelin and peptide tyrosine were assessed. For mean BG, there was time and treatment effect (p
ISSN:1715-5312