Food Structure of Pulses and Satiety

Impact of Pulse Processing on Feelings of Appetite and Satiety

Diets containing (whole) pulses have been associated with the potential to increase satiety (and acute food intake). In vitro digestion studies of pulses have shown that (thermal) processing has the potential to modulate macronutrient digestion kinetics. Changes in food (micro)strucutral properties have been identified to retard nutrient release, with a possible effect on appetite sensations. Based on distinct in vitro digestion behaviour, two differently processed pulse meals were chosen to be investigated in humans with the aim to confirm in vitro findings and gain a mechanistic understanding of the influence of structural aspects of pulses on appetite sensations.

Inclusion Criteria:

• BMI (between 18 and 30 kg/m2)
• Healthy men
• Age between 18-45
• Regular breakfast eaters (≥ 4 times a week)
• No allergies

Exclusion Criteria:

• Chronic diseases (diabetes, cardiovascular diseases, or other metabolic diseases that could affect the study)
• Use of daily prescription medicine
• Use of dietary supplements that could affect appetite (used within the last month up to or during the study)
• Smoking or use of any nicotine product (used daily within the last three months up to or during the study)
• Over 10 h of strenuous physical activity per week
• Participation in other clinical studies (participation within the last month up to the study or during the study)
• Food allergies
• Weight change of more than ±3 kg from screening until the trial will be completed
• Inability to comply with the procedures required by the study (including an 8-10 h fast before the trial days).