Chickpea supplementation in an Australian diet affects food choice, satiety and bowel health
Chickpea supplementation in an Australian diet affects food choice, satiety and bowel health
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DOI：
10.1016/j.appet.2009.11.012
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发表时间：
2010-04-01
期刊：
影响因子：
5.4
通讯作者：
Ball, Madeleine J.
中科院分区：
文献类型：
--
作者：
Murty, Catherine M.;Pittaway, Jane K.;Ball, Madeleine J.
该研究旨在检查食物消费，饱腹感和感知肠道健康的变化，同时食用富含鹰嘴豆的饮食，以及参与者对饮食变化的感受。42名参与者完成了一项有序的交叉研究，食用他们的习惯饮食4周，鹰嘴豆补充（平均104 g/天）饮食12周，他们的习惯饮食再持续4周。对称重的饮食记录进行了定量分析，以了解8个食物组中食物消费量的变化。使用锚定视觉模拟量表半定量评估肠功能和饱足感的变化。焦点小组被用来定性探讨鹰嘴豆消费的可接受性和利益，和障碍，豆类消费为15名参与者。在鹰嘴豆补充阶段，所有食物组的食物摄入量均较低，特别是谷物食物组的食物（P = 0.01）。参与者在停止食用鹰嘴豆后倾向于吃更多的加工零食（高能量，低纤维）（P = 0.09），这一趋势得到了焦点小组讨论的支持。当参与者食用鹰嘴豆时，感知的饱腹感增加，感知的肠功能改善。健康益处、饮食种类的增加和豆类消费的饱足感是主要的感知益处，而不便和胃肠道不适阻碍了豆类消费。(C)2009爱思唯尔有限公司版权所有。
The study aimed to examine both changes in food consumption, satiation and perceived bowel health while consuming a diet rich in chickpeas, and participants, feelings about the dietary change. Forty-two participants completed an ordered crossover study, consuming their habitual diet for 4 weeks, a chickpea supplemented (average 104 g/day) diet for 12 weeks, and their habitual diet for another 4 weeks. Weighed dietary records were quantitatively analysed for changes in consumption of foods from within eight food groups. Perceived changes to bowel function and satiation were semi-quantitatively assessed using anchored visual analogue scales. Focus groups were used to qualitatively explore the acceptability of chickpea consumption and the benefits of, and barriers to, legume consumption for 15 participants. Intake of foods from all food groups was lower during the chickpea supplemented phase, particularly foods of the Cereal food group (P = 0.01). Participants tended to eat more processed snack foods (high energy, low fiber) after ceasing chickpea consumption (P = 0.09), a trend supported by focus group discussion. Perceived satiation increased while participants consumed chickpeas and perceived bowel function improved. Health benefits, increases in dietary variety and satiation with legume consumption were the main perceived benefits, while inconvenience and gastrointestinal upset discouraged legume consumption. (C) 2009 Elsevier Ltd. All rights reserved.