The Effect of Whole Cooked Beans & Peas on Satiation, Satiety and Food Intake in Children

Crop Dry Bean, Pea
Start Date2015
End Date2017
Principal InvestigatorLuhovyy, Bohdan, Mount Saint Vincent University
MPSG Financial Support$15,800
Total Project Funding$15,800

Research Objectives

  1. To investigate the satiating properties of isocaloric treatments with cooked beans and peas on ad libitum food intake.
  2. To determine the effective satiating dose of cooked whole beans and peas
  3. To explore how the ingestion of satiating doses of beans and peas will affect the prospective short-term intake within subsequent meal in two hours
  4. To assess the effect of cooked whole beans and peas on subjective appetite
  5. To evaluate sensory characteristics including perceived pleasantness and gastrointestinal comfort level in response to ingested cooked and whole beans and peas.

Project Description

The common notion that children do not like pulses needs to be challenged. In our recent project supported by MPSG, we found that pureed beans and peas, added as 44% of energy to a mixed meal, are well tolerated by children and have acceptable level of palatability. Despite their higher energy density than pasta, the consumption of meals with added pureed beans and peas did not lead to the higher food intake. Therefore it is assumed that whole cooked beans and peas as less processed foods, will have even more pronounced satiating properties. School-age children (9-14 years old) will be recruited for trials to answer two important questions: (1) how much of cooked beans and peas is necessary to eat in order to reach the satiation (fullness); (2) whether the intake of cooked beans and peas will result in reduced intake of a subsequent meal provided two hours later. It is anticipated that cooked beans and peas will reduce subjective appetite and suppress short-term food intake in children. This study will elucidate how whole cooked beans and peas are tolerated by the children of this age group and how the children perceive the sensory characteristics (such as taste, flavor, texture and others) of cooked beans and peas.

Related Project – The effect of edible beans and peas on satiation, satiety and food intake in children (read more)