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The effect of consuming cooked beans before a meal on post meal concentrations of gastrointestinal peptide hormones
Author(s) -
Griffith Lisa,
Tonstad Serena,
Malik Neal,
Paalani Michael,
Bahjri Khaled,
Haddad Ella
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.40.4
Subject(s) - meal , ghrelin , crossover study , peptide yy , food science , postprandial , area under the curve , chemistry , medicine , zoology , hormone , biology , insulin , neuropeptide , alternative medicine , receptor , pathology , neuropeptide y receptor , placebo
Background Cooked dry beans as a source of fiber and slow eating are factors linked to control of energy intake. We examined the effect of consuming 0.5 cups of beans 15 minutes before a meal on concentrations of gastrointestinal (GI) peptides. Methods A randomized crossover design was used to measure GI peptide responses to 2 test meals in 26 healthy obese adults. Subjects consumed a standardized breakfast meal on each test day followed by 1 of 2 test lunch meals: Control (C) a meal incorporating 0.5 cups of cooked beans, and an isocaloric Beans Before (BB) a meal in which 0.5 cups of beans were consumed 15 minutes before the meal. Blood samples were obtained prior to the meal and at 30, 60, 120, and 180 minutes following the consumption of the test meal and analyzed for unacylated ghrelin, acylated ghrelin, peptide YY, glucagon‐like peptide and oxyntomodulin by ELISA. The area under the curve (AUC; concentration*time) was evaluated using the trapezoidal method and compared using t‐tests. Results The AUC for acylated ghrelin was significantly lower for the BB meal compared to the C meal with a mean (95% CI) 4.20 pg/L*min (2.60, 5.80) versus 6.05 pg/L*min (3.53, 8.57) (P=0.003); and that for glucagon‐like peptide 181 pmol/L*min (78, 285) for the BB meal versus 201 (96, 305) (P=0.02) for the C meal. Conclusion The consumption of 0.5 cups of cooked beans before the meal acutely inhibited unacylated ghrelin and glucagon‐like peptide. Funded by the Lifestyle Centers of America.