(P25-011-25) Processed Versus Whole: Assessing the Impact of Pinto Bean Forms on Satiety and Food Intake in Healthy Adults: A Randomized Controlled Trial

Objectives: The influence of eating whole beans on appetite is known, but little evidence exists on how processing of pulses into food products influences appetite. The objective of this study was to test the impact of consuming a meal containing whole bean or bean flour on satiety and subsequent food intake.

Methods: Subjective satiety and subsequent food intake were assessed in 20 healthy weight adults (age = 19-63 y; BMI = 22-30 kg/m²) on 3 occasions after consuming a test meal containing either 100 g whole pinto beans or pinto bean flour, or a control meal. Test meals were matched for energy (~408 kcals) and macronutrient composition (62% carbohydrates, 13% protein, 25% fat). Study visits were separated by at least 1 week and menstruating females were studied during the luteal phase (Days 15–20). Subjective satiety was assessed using computerized visual analogue scales immediately before and at 30, 60, 90, 120, 180, 240, and 300 minutes after consuming the test meals and summarized by calculating the area under the curve (AUC) using the trapezoid rule. An ad libitum lunch was provided 300 minutes after consuming the test meal and weights recorded to determine amount consumed. Data were analyzed with mixed models in SAS and significance was set at p < 0.04.

Results: There was a main effect of meal type on the AUC for feelings of hunger (p = 0.001) and prospective food consumption (p = 0.006). Hunger AUC was lower in response to the whole bean (p = 0.01) and bean flour (p < 0.001) compared to the control meal with no significant difference observed between the whole bean and bean flour meals. Prospective food consumption AUC was lower in response to the bean flour meal (p = 0.002). There was no significant effect of meal type on the AUC for feelings of fullness or how satisfied the participant felt. Meal type did not significantly affect the amount of food eaten at the ad libitum lunch; however, there was a main effect of sex (p = 0.026) with males eating more than females.

Conclusions: These preliminary results show that consuming a meal containing pinto bean flour has a similar effect on measures of appetite as consuming a meal containing whole beans. The inclusion of pulse-flour food products may provide a convenient, appealing, and palatable way to integrate pulses into the diet and meet dietary recommendations.

Funding Sources: USDA ARS #3062-10700-001-000D