title: Whole-grain pasta reduces appetite and meal-induced thermogenesis acutely: a pilot study.
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.
authors: a Internal Medicine and Clinical Nutrition Unit, Federico II University Hospital, 80131 Naples, Italy.
authors: Iolanda
authors: I
authors: Cioffi
authors: a Internal Medicine and Clinical Nutrition Unit, Federico II University Hospital, 80131 Naples, Italy.
authors: Lidia
authors: L
authors: Santarpia
authors: a Internal Medicine and Clinical Nutrition Unit, Federico II University Hospital, 80131 Naples, Italy.
authors: Andrea
authors: A
authors: Vaccaro
authors: a Internal Medicine and Clinical Nutrition Unit, Federico II University Hospital, 80131 Naples, Italy.
authors: Roberto
authors: R
authors: Iacone
authors: b IRCCS SDN, 80143 Naples, Italy; CEINGE-Biotecnologie Avanzate, 80145 Naples, Italy.
authors: Giuseppe
authors: G
authors: Labruna
authors: a Internal Medicine and Clinical Nutrition Unit, Federico II University Hospital, 80131 Naples, Italy.
authors: Maurizio
authors: M
authors: Marra
authors: a Internal Medicine and Clinical Nutrition Unit, Federico II University Hospital, 80131 Naples, Italy.|c Interuniversity Center for Obesity and Eating disorders (CISRO), Department of Clinical Medicine and Surgery, Federico II University Hospital, 80131 Naples, Italy.
authors: Franco
authors: F
authors: Contaldo
authors: d Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, DK-1958 Frederiksberg C, Copenhagen, Denmark.
authors: Mette
authors: M
authors: Kristensen
authors: a Internal Medicine and Clinical Nutrition Unit, Federico II University Hospital, 80131 Naples, Italy.|c Interuniversity Center for Obesity and Eating disorders (CISRO), Department of Clinical Medicine and Surgery, Federico II University Hospital, 80131 Naples, Italy.
authors: Fabrizio
authors: F
authors: Pasanisi
mesh_terms: D000328:Adult; D000368:Aged; D001069:Appetite Regulation; D015415:Biomarkers / Q000097:blood; D001786:Blood Glucose / Q000378:metabolism; D003296:Cooking; D018592:Cross-Over Studies; D004032:Diet; D004043:Dietary Fiber; D002149:Energy Intake; D005260:Female; D005527:Food, Fortified; D054439:Ghrelin / Q000097:blood; D006801:Humans; D007328:Insulin / Q000097:blood; D062409:Lunch; D008297:Male; D008875:Middle Aged; D009753:Nutritive Value; D010865:Pilot Projects; D019518:Postprandial Period; D012527:Satiation; D022722:Thermogenesis; D013997:Time Factors; D014280:Triglycerides / Q000097:blood; D000067348:Whole Grains
chemical_list: D015415:Biomarkers; D001786:Blood Glucose; D004043:Dietary Fiber; C515349:GHRL protein, human; D054439:Ghrelin; D007328:Insulin; D014280:Triglycerides
keywords: fullness; glucose metabolism; legumes; légumineuses; meal-induced thermogenesis; métabolisme du glucose; plénitude; pâtes à base de grains entiers; thermogenèse d’origine alimentaire; whole-grain pasta