Beans Improve Satiety to an Effect that Is Not Significantly Different from Beef in Older Adults: A Randomized, Crossover Trial

IF 3.7 3区医学 Q2 NUTRITION & DIETETICS

Journal of Nutrition Pub Date : 2025-04-01 DOI:10.1016/j.tjnut.2025.02.008

Megan J Fluit, Brooke F Adams, Zachary J Ribau, Alison M Duncan

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引用次数: 0

Abstract

Background

Beans are a candidate food for increasing satiety due to their protein and dietary fiber content. Beef is a common animal protein that can increase satiety due to its protein content, which is higher than beans but does not contain dietary fiber. Dietary guidance encourages higher intake of plant-based protein foods and warrants satiety studies that compare plant and animal protein foods, which could particularly benefit the rapidly growing population segment of older adults.

Objectives

To compare the effects of 2 bean varieties and beef consumed within a breakfast tortilla on satiety, food intake, and 24-h energy intake in older adults.

Methods

Older adults [n = 35, age 72.4 ± 6.66 y, BMI (in kg/m²) 25.1 ± 3.25] consumed 3 breakfast tortilla test meals containing 1 serving of black beans (135 g), red kidney beans (135 g), or beef (80 g) in a randomized, crossover design. Participants rated their appetite sensations on periodic visual analogue scales, food intake was measured at an ad libitum pizza lunch meal, and 24-h energy intake was measured using weighed food records. Appetite sensation area under the curves (AUCs) were compared between treatments using repeated-measures analysis of covariance, and food intake and 24-h energy intake were compared using repeated-measures analysis of variance.

Results

Fullness and satisfaction were significantly increased, while hunger, desire to eat, and prospective food consumption were significantly decreased, following consumption of the black bean, red kidney bean, and beef test meals. Appetite sensation AUCs, ad libitum pizza intake, and 24-h energy intake did not significantly differ between the test meals.

Conclusions

These results demonstrate that beans improve satiety to an extent that is not significantly different from beef in older adults, thereby supporting the role of beans as a nutrient-dense source of protein and dietary fiber as part of a satisfying meal for older adults.

This trial was registered at clinicaltrials.gov as NCT05499819.

查看原文本刊更多论文

在老年人中，豆类提高饱腹感的效果与牛肉没有显著差异：一项随机交叉试验。

背景：豆类是增加饱腹感的候选食物，因为它们含有蛋白质和膳食纤维。牛肉是一种常见的动物蛋白，它的蛋白质含量比豆类高，可以增加饱腹感，但不含膳食纤维。膳食指南鼓励更多地摄入植物性蛋白食物，并保证对植物和动物蛋白食物进行比较的饱腹感研究，这对快速增长的老年人群体尤其有益。目的：比较两种豆类和牛肉在早餐玉米饼中对老年人饱腹感、食物摄入量和24小时能量摄入的影响。方法：在随机交叉设计中，老年人（n = 35，年龄72.4±6.66 y, BMI 25.1±3.25 kg/m2）食用3份早餐玉米饼试验餐，其中含有1份黑豆（135 g）、红芸豆（135 g）或超瘦牛肉（80 g）。参与者用周期性的视觉模拟量表来评估他们的食欲，在随意的披萨午餐中测量食物摄入量，用称重食物记录来测量24小时的能量摄入量。采用重复测量方差分析（ANCOVA）比较不同处理的曲线下食欲感觉面积（auc），采用重复测量方差分析（ANOVA）比较食物摄入量和24小时能量摄入量。结果：在食用黑豆、红芸豆和超精瘦牛肉粉测试餐后，饱腹感和满意度显著增加，而饥饿感、食欲和预期食物消费显著降低。食欲感觉auc、任意披萨摄入量和24小时能量摄入量在测试餐之间没有显著差异。结论：这些结果表明，豆类在一定程度上提高老年人的饱腹感，与牛肉没有显著差异，从而支持豆类作为营养丰富的蛋白质和膳食纤维来源的作用，作为老年人满意膳食的一部分。该试验在clinicaltrials.gov注册为NCT05499819。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Nutrition 医学-营养学

CiteScore

7.60

自引率

4.80%

发文量

260

审稿时长

39 days

期刊介绍： The Journal of Nutrition (JN/J Nutr) publishes peer-reviewed original research papers covering all aspects of experimental nutrition in humans and other animal species; special articles such as reviews and biographies of prominent nutrition scientists; and issues, opinions, and commentaries on controversial issues in nutrition. Supplements are frequently published to provide extended discussion of topics of special interest.