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The Effects of Lentil-Containing Food Products on Satiety and Food Intake in Healthy Adults

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dc.contributor.advisor Duncan, Alison
dc.contributor.author Clark, Sandra
dc.date.accessioned 2018-09-04T17:35:18Z
dc.date.available 2018-09-04T17:35:18Z
dc.date.copyright 2018-08
dc.date.created 2018-08-16
dc.date.issued 2018-09-04
dc.identifier.uri http://hdl.handle.net/10214/14183
dc.description.abstract Lentils have potential to increase satiety due to their unique nutritional profile, which could support body weight management. Since lentil consumption is low in North America, replacing commonly consumed food ingredients with lentils within familiar food products is worth studying. Two randomized crossover studies were used to determine the effects of replacing wheat and rice with green or red lentils within muffins and chilies on satiety over a 180-minute period, food intake at an ad libitum pizza test meal, and 24-hour energy intake in healthy adults (n=24). Results showed no significant differences between muffin treatments; however, replacing rice with green, but not red lentils within the chili matrix significantly increased satiety. These data show that substituting white rice with green lentils within a food matrix such as chili may help to increase satiety but may not translate to a decrease in subsequent food intake. en_US
dc.description.sponsorship Agriculture and Agri-Food Canada-Pulse Canada’s Growing Forward 2 Program and the Pulse Science Cluster. en_US
dc.language.iso en en_US
dc.subject Lentils en_US
dc.subject Satiety en_US
dc.subject Pulses en_US
dc.subject Food Intake en_US
dc.subject Appetite en_US
dc.subject Body weight en_US
dc.title The Effects of Lentil-Containing Food Products on Satiety and Food Intake in Healthy Adults en_US
dc.type Thesis en_US
dc.degree.programme Human Health and Nutritional Sciences en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Human Health and Nutritional Sciences en_US
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