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Appl Physiol Nutr Metab. 2016 Mar;41(3):277-83. doi: 10.1139/apnm-2015-0446. Epub 2015 Nov 16.

Whole-grain pasta reduces appetite and meal-induced thermogenesis acutely: a pilot study.

Author information

1
a Internal Medicine and Clinical Nutrition Unit, Federico II University Hospital, 80131 Naples, Italy.
2
b IRCCS SDN, 80143 Naples, Italy; CEINGE-Biotecnologie Avanzate, 80145 Naples, Italy.
3
c Interuniversity Center for Obesity and Eating disorders (CISRO), Department of Clinical Medicine and Surgery, Federico II University Hospital, 80131 Naples, Italy.
4
d Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, DK-1958 Frederiksberg C, Copenhagen, Denmark.

Abstract

In epidemiological studies, the intake of foods rich in dietary fiber is associated with a reduced risk of developing overweight and type 2 diabetes. This work aims to identify acute strategies to regulate appetite and improve glucose control by using different pasta meals. Hence, 4 different isocaloric lunch meals, consisting of (i) refined-grain pasta (RG+T), (ii) whole-grain pasta (WG+T), (iii) lemon juice-supplemented refined-grain pasta (LRG+T), and (iv) refined-grain pasta with legumes (RG+L), were administered to 8 healthy participants in a crossover design. On the test days, participants underwent baseline measurements, including appetite sensation, blood sample, and resting energy expenditure (EE), after which the test lunch was served. Subjective appetite was assessed and a blood sample was taken each hour for 240 min, and postprandial EE was measured for 3 h. In repeated-measures analysis of covariance (ANCOVA), postprandial fullness (p = 0.001) increased and hunger (p = 0.038) decreased. WG+T had a lower EE than did both LGR+T (p = 0.02) and RG+L (p < 0.001). Likewise, meal-induced thermogenesis was lower for WG+T compared with RG+L (58 ± 81 kJ vs 248 ± 188 kJ; p < 0.05). Plasma glucose (p = 0.001) was lower for RG+T, and triacylglycerols (p = 0.02) increased for LRG+T; however, insulin, C-peptide, and ghrelin were comparable in all other meals. In conclusion, our study indicates that acute consumption of whole-grain pasta may promote fullness and reduce hunger, lowering postprandial thermogenesis, and adding lemon juice to the pasta or legumes does not appear to affect appetite. However, none of pasta meal alterations improved the postprandial metabolic profile.

KEYWORDS:

fullness; glucose metabolism; legumes; légumineuses; meal-induced thermogenesis; métabolisme du glucose; plénitude; pâtes à base de grains entiers; thermogenèse d’origine alimentaire; whole-grain pasta

PMID:
26863235
DOI:
10.1139/apnm-2015-0446
[Indexed for MEDLINE]

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