https://orcid.org/0000-0002-5662-1741
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Abstract
This study aimed to evaluate the short-term effect of a common bean baked snack (CBBS) and cooked bean consumption on energy intake, satiety, glycemic response, and palatability in subjects with normal weight (Study 1) and overweight (Study 2) and to determine the glycemic index of CBBS (Study 3). For studies 1 and 2, satiety and glycemic response were measured over 45 min after consuming CBBS, cooked beans or white bread preload, and energy intake at an ad libitum test meal was calculated. Energy intake remained similar after consuming the three preloads in both studies. Compared to white bread, CBBS consumption increased fullness by 52% in subjects with normal weight but not in those with overweight. The CBBS calculated glycemic index was considered low (42). Consumption of low glycemic index CBBS increased satiety in adults with a normal weight. Long-term trials assessing the effects on body weight management are necessary.
Author contributions
A.E. and L.M. designed research; A.E., M.E.H. and S.C.R.R. conducted research; A.E., S.C.R.R., E.A.R.L., N.M.H. and L.M. provided essential materials; A.E., M.E.H. and E.A.R.L. performed statistical analysis; A.E. and L.M. wrote the paper. L.M. had primary responsibility for the final content.
Disclosure statement
The authors report there are no competing interests to declare.
Data availability statement
Data described in the manuscript will be made available upon request pending approval by the corresponding author.