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Effects of increasing dietary protein and fibre intake with lupin on body weight and composition and blood lipids in overweight men and women

International Journal of Obesity volume 34, pages 1086–1094 (2010)Cite this article

Subjects

Abstract

Background:

Lupin kernel flour (LKF) is a novel food ingredient that is high in protein and fibre. We have previously shown that partial substitution of refined wheat-derived carbohydrate in bread with protein and fibre from LKF can reduce appetite and energy intake acutely. In addition, several studies have suggested that lupin may reduce cholesterol concentrations and benefit glucose and insulin metabolism.

Aim:

The aim of this study was to investigate the effects on body weight and composition and blood lipids, glucose and insulin of an ad libitum LKF-enriched diet higher in dietary protein and fibre.

Subjects and methods:

A total of 88 overweight and obese men and women were recruited for a 16-week parallel-design randomized controlled trial. Participants replaced 15–20% of their usual daily energy intake with white bread (control) or LKF-enriched bread (lupin) in an ad libitum diet. Measurements of body weight and composition, and fasting blood biochemical measurements were performed at baseline and 16 weeks. The primary analysis included 74 participants (37 per group) who completed the intervention.

Results:

At baseline, mean (±s.d.) body mass index and total cholesterol were 30.6±3.5 kg m−2 and 5.37±0.94 mmol l−1, respectively. Estimated (mean between-group difference (95% confidence interval)) protein (13.7 (2.28, 25.0) g per day) and fibre (12.5 (8.79, 16.2) g per day) intakes were higher during the intervention with lupin than with control. For lupin relative to control, the net effects on body weight (−0.4 (−1.3, 0.6) kg), fat mass (−0.5 (−1.1, 0.2) kg) and percentage (−0.5 (−1.1, 0.1)%), plasma leptin (−1.66 (−4.91, 1.59) ng ml−1) and adiponectin (0.20 (−0.73, 1.13) mg l−1, as well as serum total cholesterol (−0.08 (−0.38, 0.22) mmol l−1), triglycerides (0.09 (−0.10, 0.21) mmol l−1), glucose (0.10 (−0.11, 0.30) mmol l−1) and insulin (0.40 (−1.20, 2.00) mU l−1) were not significant.

Conclusions:

This study does not support the proposal that an ad libitum diet enriched in LKF resulting in moderate changes in both protein and fibre intakes can benefit body weight and composition or fasting blood lipids, glucose and insulin concentrations in overweight men and women with mildly elevated total cholesterol concentrations.

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Acknowledgements

We thank Dr Valerie Burke for her assistance with statistical analysis of the data, Mrs Noelene Atkins for nursing assistance, Ms Clare Jurcyzk for dietetic assistance, as well as Mr John Noonan and Bodhis Bakery for help with development of bread formulations. This study was funded by The Western Australian Government, Department of Industry and Resources.

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Authors and Affiliations

  1. School of Medicine and Pharmacology, University of Western Australia, and the WAIMR Centre for Food and Genomic Medicine, Perth, Western Australia, Australia

    J M Hodgson, Y P Lee, I B Puddey, L J Beilin, R Belski & T A Mori

  2. Department of Agriculture and Food, South Perth, Western Australia, Australia

    S Sipsas

  3. School of Sport Science Exercise and Health, University of Western Australia, Crawley, Western Australia, Australia

    T R Ackland

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  1. J M Hodgson
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Correspondence to J M Hodgson.

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Hodgson, J., Lee, Y., Puddey, I. et al. Effects of increasing dietary protein and fibre intake with lupin on body weight and composition and blood lipids in overweight men and women. Int J Obes 34, 1086–1094 (2010). https://doi.org/10.1038/ijo.2010.26

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