The Effect of Cooked Whole Navy Beans and Yellow Peas Added to a Mixed- Meal on Satiety and Short-Term Food Intake in Children

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Chiu, Teresa
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Mount Saint Vincent University
Epidemiological data indicate that the regular consumption of pulses is associated with improved body weight control. However, there are no reports regarding the effect of whole pulse consumption on short-term subjective appetite and food intake in children. The purpose of the study was to investigate how adding whole pulses will affect the satiety (feeling of fullness arising between meals), food intake (calories and nutrients consumed), in addition to how children perceive sensory characteristics of the mixed meal containing cooked rice with or without added whole pulses, providing 44% energy, in thirty-three children aged 12-14 years. Due to the variability of weight status, children were separated into lighter-to-normal weight group and heavier weight group. Children attended one screening, three weekend study sessions, one week apart, and consumed one of three randomized iso-caloric (300 kcal), 200 g treatments: 1) rice with added navy beans, 2) rice with added yellow split pea, and 3) rice (control). There was no effect of treatment on subsequent food intake at the test meal 120 min later in all participants, lighter-to-normal participants, or heavier participants. Analysis of subjective appetite measures showed a lower average appetite after the control compared to the navy bean treatment (P=0.04), and a lower hunger after the control compared to the navy bean treatment (P=0.03) in all participants. The intake of added pulses did not result in gastrointestinal discomfort. In conclusion, whole cooked pulses added to rice did not lead to a greater satiety or reduced short term food intake compared to the control; however, had acceptable palatability, were tolerable, without gastrointestinal discomfort, and improved the nutrient profile. This study presented an effective and practical approach to improving dietary intake of fiber, protein, and nutrients by incorporating pulses.
Whole pulse consumption, food intake, satiety