Satiety Effects of Lentils in a Calorie Matched Fruit Smoothie

Abstract

BackgroundThe food environment is changing, with consumers being more health conscious and concerned about the wholesomeness of their food than ever before. Consumers are looking for nutritious whole food alternatives to fill their stomachs. Pulse grains, rich in both protein and fiber, may be the ideal candidate to promote satiety at meals.MethodsIn a crossover feeding study, 39 healthy participants (19 females, 20 males) consumed calorie‐matched fruit smoothies prepared with either an ice cream base or pureed red lentils. Self‐reported satiety, blood glucose response, and ad libitum energy intake at a secondary pizza meal were measured along with breath hydrogen and methane, and gastrointestinal tolerance.ResultsThe nutrient profile of the lentil smoothie was improved with increased protein and fiber and considerably lower fat content compared to the control smoothie. The lentil smoothie contained 14% more carbohydrates than the control, but no difference in glycemic response was seen between smoothies, suggesting possibly improved glycemic control with the lentil treatment. Both smoothies were generally well tolerated; however, there was a slightly elevated AUC for perceived gastrointestinal tolerance over 24 hours following the consumption of the lentil smoothie. No difference in satiety ratings over three hours, energy intake at a secondary meal or breath hydrogen and methane response was seen between treatments.ConclusionThe lentil smoothie produced a similar satiety response compared to a control smoothie prepared with ice cream.Support or Funding InformationThis study was funded by the American Pulse Association.