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 citas
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Cómo se estudió
- Diseño
- Ensayo clínico controlado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2015-11-16 · Appl Physiol Nutr Metab · vol. 41 · número 3 · págs. 277–283
- Editorial
- NRC Research Press
- Citado
- 9 citas · más que el 75% de estudios similares · 0.9× el promedio de su campo
- Referencias
- 40 trabajos
- Acceso
- Acceso abierto (copia en repositorio)
- Áreas de investigación
- Diet and metabolism studies · Nutritional Studies and Diet · Obesity, Physical Activity, Diet
- Palabras clave
- 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 autores
- Iolanda Cioffi🇮🇹Federico II University Hospital
- Lidia Santarpia🇮🇹Federico II University Hospital
- Andrea Vaccaro🇮🇹Federico II University Hospital
- Roberto Iacone🇮🇹Federico II University Hospital
- Giuseppe Labruna🇮🇹SDN Istituto di Ricerca Diagnostica e Nucleare; CEINGE Biotecnologie Avanzate Franco Salvatore (Italy); Istituti di Ricovero e Cura a Carattere Scientifico
- Maurizio Marra🇮🇹Federico II University Hospital
- Franco Contaldo🇮🇹Federico II University Hospital
- Mette Kristensen🇩🇰University of Copenhagen; Copenhagen Business School
- Fabrizio Pasanisi🇮🇹Federico II University Hospital
Resumen
El texto original del estudio, en el idioma en que se publicó.
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.
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