Whole-grain pasta reduces appetite and meal-induced thermogenesis acutely: a pilot study
Cioffi I, Santarpia L, Vaccaro A, Iacone R, Labruna G, Marra M, Contaldo F, Kristensen M, Pasanisi F
Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme · 6 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Controlled clinical trial (indexed by PubMed)
- Studied in
- People
- Main outcome
- Health markers and function
- Intake measured by
- Food provided by researchers
Who paid for it
- Funding
- Funding not disclosed
Publication
- Published
- 2015-11-16 · Appl Physiol Nutr Metab · vol. 41 · issue 3 · pp. 277–283
- Publisher
- NRC Research Press
- Cited
- 9 citations · more than 75% of similar papers · 0.9× the field average
- References
- 40 works
- Access
- Open access (repository copy)
- Research areas
- Diet and metabolism studies · Nutritional Studies and Diet · Obesity, Physical Activity, Diet
- Keywords
- Postprandial, Appetite, Medicine, Meal, Thermogenesis, Crossover study, Overweight, Internal medicine, Endocrinology, Insulin, Obesity
- MeSH
- humans, insulin, blood glucose, triglycerides, diet, pilot projects, cross-over studies, satiation, energy intake, nutritive value, thermogenesis, appetite regulation, postprandial period, time factors, dietary fiber, food, fortified, adult, aged, middle aged, female, male, ghrelin, cooking, lunch, biomarkers, whole grains
9 authors
From IT, DK
- Iolanda CioffiFederico II University Hospital
- Lidia SantarpiaFederico II University Hospital
- Andrea VaccaroFederico II University Hospital
- Roberto IaconeFederico II University Hospital
- Giuseppe LabrunaSDN Istituto di Ricerca Diagnostica e Nucleare; CEINGE Biotecnologie Avanzate Franco Salvatore (Italy); Istituti di Ricovero e Cura a Carattere Scientifico
- Maurizio MarraFederico II University Hospital
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.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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