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Impact of chickpea- and raw plantain-based gluten-free snacks on weight gain, serum lipid profile, and insulin resistance of rats fed with a high-fructose diet

Flores-Silva, Pamela C.; Tovar, Juscelino LU ; Reynoso-Camacho, Rosalia and Bello-Pérez, Luis A. (2017) In Cereal Chemistry 94(1). p.124-127
Abstract

Two gluten-free snacks containing chickpea, plantain, and maize flours at different concentrations were prepared. The impact of chickpea or plantain flour level on weight gain, insulin resistance, and serum lipid profile of rats fed a high-fructose diet was evaluated. A dose of 0.93 g/kg was used in the experiments to simulate the snack consumption level by humans (average content of a small package, which is twice the portion recommended by the U.S. Department of Agriculture). Compared with a high-fructose reference diet, consumption of both snacks decreased weight gain, fasting serum glucose, and triglycerides. The effect was more pronounced for snack B, with higher chickpea content. Consumption of these snacks may also have... (More)

Two gluten-free snacks containing chickpea, plantain, and maize flours at different concentrations were prepared. The impact of chickpea or plantain flour level on weight gain, insulin resistance, and serum lipid profile of rats fed a high-fructose diet was evaluated. A dose of 0.93 g/kg was used in the experiments to simulate the snack consumption level by humans (average content of a small package, which is twice the portion recommended by the U.S. Department of Agriculture). Compared with a high-fructose reference diet, consumption of both snacks decreased weight gain, fasting serum glucose, and triglycerides. The effect was more pronounced for snack B, with higher chickpea content. Consumption of these snacks may also have beneficial effects against obesity and cardiometabolic complications. Chickpea flour is a promising functional ingredient for the development of antiobesity foods.

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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Cereal Chemistry
volume
94
issue
1
pages
4 pages
publisher
American Association of Cereal Chemists
external identifiers
  • scopus:85014100094
ISSN
0009-0352
DOI
10.1094/CCHEM-03-16-0065-FI
language
English
LU publication?
yes
id
c48457d6-e090-42c6-821c-1ec64ef8aa94
date added to LUP
2017-03-15 13:48:07
date last changed
2017-03-15 13:48:07
@article{c48457d6-e090-42c6-821c-1ec64ef8aa94,
  abstract     = {<p>Two gluten-free snacks containing chickpea, plantain, and maize flours at different concentrations were prepared. The impact of chickpea or plantain flour level on weight gain, insulin resistance, and serum lipid profile of rats fed a high-fructose diet was evaluated. A dose of 0.93 g/kg was used in the experiments to simulate the snack consumption level by humans (average content of a small package, which is twice the portion recommended by the U.S. Department of Agriculture). Compared with a high-fructose reference diet, consumption of both snacks decreased weight gain, fasting serum glucose, and triglycerides. The effect was more pronounced for snack B, with higher chickpea content. Consumption of these snacks may also have beneficial effects against obesity and cardiometabolic complications. Chickpea flour is a promising functional ingredient for the development of antiobesity foods.</p>},
  author       = {Flores-Silva, Pamela C. and Tovar, Juscelino and Reynoso-Camacho, Rosalia and Bello-Pérez, Luis A.},
  issn         = {0009-0352},
  language     = {eng},
  month        = {01},
  number       = {1},
  pages        = {124--127},
  publisher    = {American Association of Cereal Chemists},
  series       = {Cereal Chemistry},
  title        = {Impact of chickpea- and raw plantain-based gluten-free snacks on weight gain, serum lipid profile, and insulin resistance of rats fed with a high-fructose diet},
  url          = {http://dx.doi.org/10.1094/CCHEM-03-16-0065-FI},
  volume       = {94},
  year         = {2017},
}