Satiety Effects of Lentils in a Calorie Matched Fruit Smoothie

Jennifer Erickson, Joanne L Slavin

Research output: Contribution to journalArticlepeer-review

4 Scopus citations


The food environment is changing, with consumers being more health conscious and concerned about the wholesomeness of their food than ever before. Consumers are looking for nutritious whole food alternatives to fill their plates and stomachs. Pulse grains, rich in both protein and fiber, may be the ideal candidate to promote satiety at meals. In a crossover feeding study, participants consumed calorie-matched fruit smoothies prepared with either an ice cream base or pureed red lentils. Self-reported satiety, blood glucose response, and ad libitum food intake at a secondary meal were all measured along with breath hydrogen and methane and gastrointestinal tolerance. While there was no significant difference in satiety response or energy intake at the secondary meal, the nutrient profile of the lentil smoothie was improved with increased protein and fiber and dramatically lower fat content. Blood glucose response was not statistically different between the 2 treatments. Both smoothies were generally well tolerated; however, there was a slightly elevated AUC for perceived gastrointestinal tolerance over 24 h in the lentil smoothie. No difference in breath hydrogen or methane response was seen between treatments. The substitution of lentils into a meal is not likely to improve satiety; however lentils are a good source of fiber and protein and can greatly improve nutritional content of the meal.

Original languageEnglish (US)
Pages (from-to)H2866-H2871
JournalJournal of food science
Issue number11
StatePublished - Nov 1 2016

Bibliographical note

Publisher Copyright:
© 2016 Institute of Food Technologists®


  • fiber
  • lentils
  • protein
  • pulse grains
  • satiety


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