Whole and Fractionated Yellow Peas Fail to Elicit Changes in Body Composition in Hypercholesterolemic Men and Woman.

Few well-controlled clinical studies have evaluated the health benefits and potential uses for pulses as a nutraceutical. Some evidence in animal models suggests that pulse consumption elicits a change in body composition. The purpose of this study was to evaluate the efficacy of pulse and pulse fractions to elicit a change in body fat in humans while keeping body weight constant. Hypercholesterolemic volunteers (N=17) were enrolled to participate in a triple crossover study. Subjects were randomized to receive 50 g/d white wheat flour (WWF), 11 g/d pea hull flour (PHF) or 50 g/d whole pea flour (WPF) for three 28-day phases, separated by 28-day washout periods. During the study periods, participants consumed a fixed diet under partial supervision, individually tailored to their caloric requirement. Dual X-ray absorptiometry was used to determine end-point and percent changes in lean (LBM) and fat (FBM) tissue between day 1 and 29 of each treatment phase. Neither whole nor fractionated pea flours elicit any change in body composition compared to control (LBM: WWF 48.18 ± 1.73 kg, PHF 49.70 ± 1.73 kg, WPF 49.79 ± 1.73 kg; FBM: WWF 33.64 ± 1.68 kg, PHF 33.91 ± 1.67 kg, WPF 33.28 ± 1.67 kg) (p>0.05). The present study suggests that previously reported effects of pulses on body composition are unlikely due to a direct phytochemical effect on cellular metabolism, rather due to reduced caloric intake. Funded by Pulse Canada. [ABSTRACT FROM AUTHOR]