Acute effects of pea protein and hull fibre alone and combined on blood glucose, appetite, and food intake in healthy young men--a randomized crossover trial.
- 2014-12
- Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme 39(12)
- Rebecca C Mollard
- Bohdan L Luhovyy
- Christopher Smith
- G Harvey Anderson
- PubMed: 25302637
- DOI: 10.1139/apnm-2014-0170
Study Design
- Type
- Randomized Controlled Trial (RCT)
- Sample size
- n = 15
- Population
- 15 men
- Methods
- repeated-measures crossover trial, random consumption of pea hull fibre (7 g), pea protein (10 g), pea protein plus hull fibre, yellow peas (406 g), or control with tomato sauce and noodles
Whether pulse components can be used as value-added ingredients in foods formulated for blood glucose (BG) and food intake (FI) control requires investigation. The objective of this study was to examine of the effects of pea components on FI at an ad libitum meal, as well as appetite and BG responses before and after the meal. In a repeated-measures crossover trial, men (n = 15) randomly consumed (i) pea hull fibre (7 g), (ii) pea protein (10 g), (iii) pea protein (10 g) plus hull fibre (7 g), (iv) yellow peas (406 g), and (v) control. Pea hull fibre and protein were served with tomato sauce and noodles, while yellow peas were served with tomato sauce. Control was noodles and tomato sauce. FI was measured at a pizza meal (135 min). Appetite and BG were measured pre-pizza (0-135 min) and post-pizza (155-215 min). Protein plus fibre and yellow peas led to lower pre-pizza BG area under the curve compared with fibre and control. At 30 min, BG was lower after protein plus fibre and yellow peas compared with fibre and control, whereas at 45 and 75 min, protein plus fibre and yellow peas led to lower BG compared with fibre (p < 0.05). Following the pizza meal (155 min), yellow peas led to lower BG compared with fibre (p < 0.05). No differences were observed in FI or appetite. This trial supports the use of pea components as value-added ingredients in foods designed to improve glycemic control.
Research Insights
No differences were observed in FI or appetite.
- Effect
- Neutral
- Effect size
- Small
- Dose
- 10 g
Protein plus fibre and yellow peas led to lower pre-pizza BG area under the curve compared with fibre and control. At 30 min, BG was lower after protein plus fibre and yellow peas compared with fibre and control, whereas at 45 and 75 min, protein plus fibre and yellow peas led to lower BG compared with fibre (p < 0.05).
- Effect
- Beneficial
- Effect size
- Small
- Dose
- 10 g
No differences were observed in FI or appetite.
- Effect
- Neutral
- Effect size
- Small
- Dose
- 10 g