The acute effects of a pulse-containing meal on glycaemic responses and measures of satiety and satiation within and at a later meal

Pulses are low glycaemic foods; however, their effect on satiation is unknown. The objective was to determine the effects of an ad libitum pulse meal on food intake (FI), appetite and blood glucose (BG) before and after a test meal (4?h later) and on FI at the test meal. Males (n 24, 22·8?kg/m2) received one of four treatments or control. The pulse treatments contained pasta and tomato sauce and 44?% of energy from: (1) chickpeas, (2) lentils, (3) navy beans or (4) yellow peas. The control was pasta and tomato sauce (pasta and sauce). FI (satiation) was measured at the treatment meal (0-20?min) and at an ad libitum pizza meal 4?h later. BG and appetite were measured from 0 to 340?min. At the treatment meal, lentils led to lower FI compared to chickpeas and pasta and sauce, whereas navy beans led to lower FI compared to chickpeas. Also, lentils led to lower cumulative FI compared to pasta and sauce. All pulses led to lower BG peak and cumulative area under the curve (AUC; 0-340?min); however, only chickpeas, lentils and navy beans reduced pre-pizza meal BG AUC (0-260?min) relative to pasta and sauce. Chickpeas led to lower post-pizza meal BG AUC (260-340?min) compared to navy beans and yellow peas. Consumption of pulses in a high-glycaemic meal contributes to earlier satiation, lower BG following the meal and after a later meal, but these effects are specific to pulse type and cannot be explained by their glycaemic properties alone.