Chronic intake of fractionated yellow pea flour reduces postprandial energy expenditure and carbohydrate oxidation.

Abstract

Effects of dietary fibers on human postprandial energetics remain undefined. The objective of the present study was to explore effects of whole yellow pea flour (WPF) and fractionated pea flour (FPF) on postprandial energy expenditure, substrate utilization, and hepatic triglyceride synthesis rate. Using a crossover-diet controlled design, 23 overweight men and women received muffins containing WPF, FPF, and white wheat flour (WF) for 28 days, followed by 28-day washout periods. Subjects received 50 g/day WPF and WF. Given that FPF is approximately 84% fiber, the amount of FPF administered to volunteers was equivalent to the amount of pea-derived fiber in the WPF treatment. Four weeks of FPF consumption reduced (P=.007) total postprandial energy expenditure (333.0±3.6 kcal/330 minutes) compared with WF (349.3±3.6 kcal/330 minutes). When values were normalized to the level of food energy consumed, FPF (4.6±0.3%) decreased (P=.018) the thermic effect of food (TEF) compared with WF (5.7±0.3%). Carbohydrate oxidation tended to be lower (P=.075) with FPF (44.7±2.1 g/330 minutes) versus WF (51.2±0.1.9 g/330 minutes). WPF had no effect on total energy expenditure, TEF, or carbohydrate oxidation. Only after 370 minutes was cumulative oxidation of [1-(13)C]palmitic acid higher (P=.045) in the WPF group (0.96±0.05%) compared with FPF (0.81±0.05%). Neither treatment had any effect on hepatic triglyceride synthesis rate. In conclusion, chronic ingestion of different fractions of yellow peas imposes distinctive effects on postprandial energy expenditure and substrate utilization.