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Beans Improve Satiety to an Effect that Is Not Significantly Different from Beef in Older Adults: A Randomized, Crossover Trial
豆类在老年人中提高饱腹感，其效果与牛肉没有显着差异：一项随机交叉试验

Megan J Fluit, Brooke F Adams, Zachary J Ribau, Alison M Duncan *
梅根·弗鲁特、布鲁克·亚当斯、扎卡里·里鲍、艾莉森·邓肯 *Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
圭尔夫大学人类健康与营养科学系，圭尔夫，圭尔夫，加拿大

Abstract  抽象

Background: Beans are a candidate food for increasing satiety due to their protein and dietary fiber content. Beef is a common animal protein that can increase satiety due to its protein content, which is higher than beans but does not contain dietary fiber. Dietary guidance encourages higher intake of plant-based protein foods and warrants satiety studies that compare plant and animal protein foods, which could particularly benefit the rapidly growing population segment of older adults. Objectives: To compare the effects of 2 bean varieties and beef consumed within a breakfast tortilla on satiety, food intake, and 24 − h 24 − h 24-h24-\mathrm{h} energy intake in older adults. Methods: Older adults [ n = 35 n = 35 n=35n=35, age 72.4 ± 6.66 y , BMI ( in kg / m 2 ) 25.1 ± 3.25 72.4 ± 6.66 y , BMI in kg / m 2 25.1 ± 3.25 72.4+-6.66y,BMI(inkg//m^(2))25.1+-3.2572.4 \pm 6.66 \mathrm{y}, \mathrm{BMI}\left(\mathrm{in} \mathrm{kg} / \mathrm{m}^{2}\right) 25.1 \pm 3.25 ] consumed 3 breakfast tortilla test meals containing 1 serving of black beans ( 135 g ), red kidney beans ( 135 g ), or beef ( 80 g ) in a randomized, crossover design. Participants rated their appetite sensations on periodic visual analogue scales, food intake was measured at an ad libitum pizza lunch meal, and 24 − h 24 − h 24-h24-\mathrm{h} energy intake was measured using weighed food records. Appetite sensation area under the curves (AUCs) were compared between treatments using repeatedmeasures analysis of covariance, and food intake and 24-h energy intake were compared using repeated-measures analysis of variance. Results: Fullness and satisfaction were significantly increased, while hunger, desire to eat, and prospective food consumption were significantly decreased, following consumption of the black bean, red kidney bean, and beef test meals. Appetite sensation AUCs, ad libitum pizza intake, and 24 -h energy intake did not significantly differ between the test meals. Conclusions: These results demonstrate that beans improve satiety to an extent that is not significantly different from beef in older adults, thereby supporting the role of beans as a nutrient-dense source of protein and dietary fiber as part of a satisfying meal for older adults. This trial was registered at clinicaltrials.gov as NCT05499819.
背景：豆类因其蛋白质和膳食纤维含量而成为增加饱腹感的候选食物。牛肉是一种常见的动物蛋白，由于其蛋白质含量高于豆类，但不含膳食纤维，可以增加饱腹感。饮食指导鼓励增加植物蛋白食物的摄入量，并保证对植物蛋白和动物蛋白食物进行比较的饱腹感研究，这可能特别有利于快速增长的老年人口群体。目的：比较早餐玉米饼中食用的 2 种豆类和牛肉对老年人饱腹感、食物摄入量和 24 − h 24 − h 24-h24-\mathrm{h} 能量摄入的影响。方法：老年人 [ n = 35 n = 35 n=35n=35 ， 年龄 72.4 ± 6.66 y , BMI ( in kg / m 2 ) 25.1 ± 3.25 72.4 ± 6.66 y , BMI in kg / m 2 25.1 ± 3.25 72.4+-6.66y,BMI(inkg//m^(2))25.1+-3.2572.4 \pm 6.66 \mathrm{y}, \mathrm{BMI}\left(\mathrm{in} \mathrm{kg} / \mathrm{m}^{2}\right) 25.1 \pm 3.25 ] 在随机交叉设计中食用了 3 份早餐玉米饼测试餐，其中含有 1 份黑豆（135 克）、红芸豆（135 克）或牛肉（80 克）。参与者在周期性视觉模拟量表上对他们的食欲感觉进行评分，在随意吃披萨午餐时测量食物摄入量，并 24 − h 24 − h 24-h24-\mathrm{h} 使用称重食物记录测量能量摄入量。使用协方差重复测量分析比较治疗之间的食欲感觉曲线下面积 （AUC），使用重复测量方差分析比较食物摄入量和 24 小时能量摄入量。结果：食用黑豆、红芸豆和牛肉测试餐后，饱腹感和满意度显着增加，而饥饿感、进食欲望和预期食物消耗量显着降低。食欲感 AUC、随意披萨摄入量和 24 小时能量摄入量在测试膳食之间没有显着差异。 结论：这些结果表明，豆类在与老年人牛肉的程度上没有显着差异，从而支持豆类作为蛋白质和膳食纤维营养丰富的来源的作用，作为老年人令人满意的膳食的一部分。该试验在 clinicaltrials.gov 注册为 NCT05499819。

Keywords: appetite sensations, beans, beef, satiety, older adults
关键词：食欲、豆类、牛肉、饱腹感、老年人

Introduction  介绍

Overweight and obesity rates are of concern, with worldwide statistics indicating that 43 % 43 % 43%43 \% of the adult population were overweight and 16% were obese in 2022 [1]. Rates are higher in North America, with 2018-2019 statistics indicating that 60% of Canadian adults 18-79 y [2] and 74% of Americans ≥ 20 ≥ 20 >= 20\geq 20 y were overweight or obese [3]. This prevalence is of concern since obesity is associated with an increased risk of many chronic diseases [1,4-7], negatively impacts psychosocial factors, including quality of life and social stigma, and poses an economic burden from healthcare costs and reduced workplace productivity [6]. This evidence indicates a strong negative impact of overweight and obesity on health and society and emphasizes
超重和肥胖率令人担忧，全球统计数据显示， 43 % 43 % 43%43 \% 2022 年成年人口超重，16%肥胖[1]。北美的发病率较高，2018-2019 年的统计数据显示，60% 的 18-79 岁加拿大成年人 [2] 和 74% 的美国人 ≥ 20 ≥ 20 >= 20\geq 20 超重或肥胖 [3]。肥胖与许多慢性疾病的风险增加有关[1,4-7]，对社会心理因素（包括生活质量和社会耻辱）产生负面影响，并造成医疗费用和工作场所生产力下降的经济负担[6]。这一证据表明超重和肥胖对健康和社会有强烈的负面影响，并强调
the need for feasible strategies to prevent weight gain and improve body weight management.
需要采取可行的策略来防止体重增加和改善体重管理。
Obesity rates in older adults are also of concern, with North American statistics indicating that in 2018, 42.8 % 42.8 % 42.8%42.8 \% of adults ≥ 60 ≥ 60 >= 60\geq 60 y were obese in the United States [8], and 28.1 % 28.1 % 28.1%28.1 \% of adults ≥ 65 ≥ 65 >= 65\geq 65 y were obese in Canada [9]. These rates are of particular concern since the proportion of older adults is increasing [10], and increased age is a risk factor for many obesity-related chronic diseases and functional impairments [11,12]. Prevention of overweight and obesity is also warranted by evidence from a meta-analysis supporting an association between obesity and functional decline in older adults [13]. In addition to obesity risk, increased age presents physiological and social challenges to achieving adequate nutrition [14], as evidenced by Canadian
老年人的肥胖率也令人担忧，北美统计数据显示，2018 年， 42.8 % 42.8 % 42.8%42.8 \% 美国的成年人 ≥ 60 ≥ 60 >= 60\geq 60 y 肥胖[8]， 28.1 % 28.1 % 28.1%28.1 \% 加拿大的成年人 ≥ 65 ≥ 65 >= 65\geq 65 y 肥胖[9]。这些比率尤其值得关注，因为老年人的比例正在增加[10]，而年龄增加是许多肥胖相关慢性疾病和功能障碍的危险因素[11,12]。一项 meta 分析的证据支持肥胖与老年人功能下降之间存在关联，这也证明了超重和肥胖的预防[13]。除了肥胖风险外，年龄增长还给实现充足营养带来了生理和社会挑战 [14]，加拿大证明了这一点
data that identified a risk of nutrient deficiency in 34 % 34 % 34%34 \% of adults > 65 > 65 > 65>65 y [15]. These considerations collectively warrant a focus on nutrient-dense approaches to prevent overweight and obesity in older adults.
确定成人 Y 型 > 65 > 65 > 65>65 营养缺乏 34 % 34 % 34%34 \% 风险的数据[15]。这些考虑因素共同保证了对营养丰富的方法的关注，以防止老年人超重和肥胖。
Satiety enhancement is a proposed strategy to reduce risk of overweight and obesity [16] and is defined as the feelings of increased fullness and decreased hunger that prevent subsequent food intake after a meal [17]. Satiety can be measured using subjective evaluation of appetite sensations and objective measures of ad libitum food intake and 24-h energy intake [17-19]. Foods that promote satiety and decrease hunger may help individuals achieve energy balance through a delay of subsequent mealtimes [16,17], reduced energy intake at meals [16,20], smaller meal sizes, fewer temptations for opportunistic eating [16], and decreased impulsive eating behavior [21,22]. Satiety-promoting strategies may also improve adherence to healthy eating and body weight-management efforts by inducing intuitive feelings of fullness between meals [16,22]. This approach has advantages over restrictive weight loss dieting, which can present multiple challenges to weight loss [23] and has been associated with eating disorders [24] and poor diet quality [25]. Consequently, research that advances the understanding of the satiety potential of various foods, especially nutrient-dense foods, is an important contribution to effective body weight management to reduce risk of being overweight and obese.
饱腹感增强是一种降低超重和肥胖风险的策略[16]，定义为饱腹感增加和饥饿感减少，从而阻止饭后后续食物摄入[17]。饱腹感可以通过对食欲感觉的主观评估和随意食物摄入量和24小时能量摄入量的客观测量来衡量[17-19]。促进饱腹感和减少饥饿感的食物可能有助于个体通过延迟随后的进餐时间[16,17]、减少进餐时的能量摄入[16,20]、减少进餐量、减少机会性进食的诱惑[16]和减少冲动进食行为[21,22]。促进饱腹感的策略还可以通过在两餐之间诱导直觉饱腹感来提高对健康饮食和体重管理工作的依从性[16,22]。与限制性减肥节食相比，这种方法具有优势，限制性减肥会给减肥带来多重挑战[23]，并且与饮食失调[24]和饮食质量差[25]有关。因此，促进对各种食物（尤其是营养丰富的食物）的饱腹感潜力的理解的研究对有效体重管理以降低超重和肥胖风险做出了重要贡献。
Beans are a candidate food for satiety promotion due to their constituent protein and dietary fiber [26]. Protein has been widely studied for its role in satiety and body weight management, with evidence showing it may increase energy expenditure through diet-induced thermogenesis [27-30], increase gluconeogenesis [27-30], increase satiety hormones [27-31], alter amino acid concentrations and profile [27-31], and improve satiety when included in test meals [30-33]. Dietary fiber has also been studied for its role in satiety and body weight management, with evidence showing it can add bulk to foods [34-36], promote gastric retention and distention [34-38], prolong digestive transit time to slow nutrient absorption [34-38], increase fecal energy loss [37], increase satiety hormones [35,37,38] and ferment to produce short-chain fatty acids [34,36].
豆类因其蛋白质和膳食纤维的组成成分而成为促进饱腹感的候选食物[26]。蛋白质在饱腹感和体重管理中的作用已被广泛研究，有证据表明，蛋白质可能通过饮食诱导的产热增加能量消耗[27-30]，增加糖异生[27-30]，增加饱腹感激素[27-31]，改变氨基酸浓度和特征[27-31]，并在包含在测试餐中提高饱腹感[30-33]。膳食纤维在饱腹感和体重管理方面的作用也得到了研究，有证据表明它可以增加食物的体积[34-36]，促进胃潴留和膨胀[34-38]，延长消化运输时间以减缓营养吸收[34-38]，增加粪便能量损失[37]，增加饱腹感激素[35,37,38]，并发酵产生短链脂肪酸[34\u201236]。
Beans have been studied for their satiety potential, with evidence showing they are able to increase satiety [39,40], decrease prospective food intake [40], delay the return of hunger [41], and decrease the desire to consume more food [41]. Beans were also included in a meta-analysis of 9 studies that found a 31 % 31 % 31%31 \% increase in satiety from acute consumption of pulses [42]. Most of these studies included young, healthy adults, and the increasing prevalence of older adults [10] with increased obesity risk [12] justifies the need for satiety studies in older adults. In addition, since these studies mostly examined other pulses in comparison with simple carbohydrates, studies are needed that focus on beans and include comparators such as animal-based protein foods.
人们已经研究了豆类的饱腹感潜力，有证据表明它们能够增加饱腹感[39,40]，减少预期食物摄入量[40]，延缓饥饿感的恢复[41]，并降低摄入更多食物的欲望[41]。一项纳入了一项纳入 9 项研究的 meta 分析，发现急性食用豆类可 31 % 31 % 31%31 \% 增加饱腹感[42]。这些研究大多纳入了年轻、健康的成年人，肥胖风险增加的老年人[10]患病率不断上升[12]，证明有必要对老年人进行饱腹感研究。此外，由于这些研究主要检查了其他豆类与简单碳水化合物的比较，因此需要研究重点关注豆类并包括动物性蛋白质食品等比较对象。
Beans can be compared with animal protein foods for satiety effects to support dietary guidance that promotes the intake of both plant and animal protein foods [19,43]. Studies that have compared plant protein foods to animal protein foods support their ability to improve satiety to a similar [44-46] or greater [47] extent than animal protein foods, although studies are
豆类可以与动物蛋白食物进行比较，以促进植物蛋白和动物蛋白食物的摄入[19,43]。将植物蛋白食品与动物蛋白食品进行比较的研究支持它们改善饱腹感的能力与动物蛋白食品相似 [44-46] 或更大 [47]，尽管研究
limited, and only 1 study has focused on beans [44]. This narrow scope of literature warrants more satiety studies that focus on beans, especially in older adults who are a growing segment of the population [10] and have an elevated risk of chronic diseases and functional impairments that are exacerbated by obesity [11, 12]. Therefore, the current study was designed to compare the effects of black beans, red kidney beans, and extra-lean ground beef on satiety-related measures in older adults.
研究有限，只有1项研究关注豆类[44]。这种狭窄的文献范围需要更多关注豆类的饱腹感研究，特别是在老年人中，他们是人口中越来越多的人[10]，并且慢性疾病和功能障碍的风险升高，而肥胖会加剧[11,12]。因此，本研究旨在比较黑豆、红芸豆和超瘦碎牛肉对老年人饱腹感相关指标的影响。

Methods  方法

Study design and approvals
研究设计和批准

This study (NCT05499819) used a randomized, crossover design in which participants completed 3 study visits separated by ≥ 1 ≥ 1 >= 1\geq 1-wk washout periods. Data collection occurred at the Human Nutraceutical Research Unit (HNRU) at the University of Guelph, and the study was reviewed and approved by the University of Guelph research ethics board (REB 22-03-028).
这项研究 （NCT05499819） 使用随机交叉设计，其中参与者完成了 3 次研究访问，间隔为 ≥ 1 ≥ 1 >= 1\geq 1 -wk 清除期。数据收集在圭尔夫大学人类营养保健品研究中心 （HNRU） 进行，该研究得到了圭尔夫大学研究伦理委员会 （REB 22-03-028） 的审查和批准。

Participant recruitment and screening
参与者招募和筛选

Participants were recruited from older adult communities in Guelph, Ontario, Canada, and surrounding areas using posters, newspapers and website advertisements, and social media. Participants were included if they were males or females ≥ 60 ≥ 60 >= 60\geq 60 y old, community-dwelling, and had a BMI between 18.5 and 30 kg / 30 kg / 30kg//30 \mathrm{~kg} / m 2 m 2 m^(2)\mathrm{m}^{2}. Exclusion criteria included a diagnosed digestive-related condition (i.e., Celiac disease, constipation, diverticulitis, gastritis, gastroesophageal reflux disease, gluten intolerance, hemorrhoids, inflammatory bowel disease, irritable bowel syndrome, lactose intolerance), a diagnosed cognitive-related condition (i.e., Alzheimer’s disease, amnesia, dementia, generalized anxiety disorder, major depressive disorder, Parkinson’s disease, schizophrenia, traumatic brain injury), any other medical condition that did not have stable ( ≥ 3 mo ≥ 3 mo >= 3mo\geq 3 \mathrm{mo} ) management, unstable ( < 3 mo < 3 mo < 3mo<3 \mathrm{mo} ) use of medications or natural health products, a medical or surgical event requiring hospitalization (within 3 mo ), not vaccinated for COVID-19 ( ≥ 2 ≥ 2 >= 2\geq 2 doses), use of tobacco, cannabis, or vape, recent (within 3 mo ) or intended significant ( > 4 kg > 4 kg > 4kg>4 \mathrm{~kg} ) weight loss or gain, frequent breakfast skipping ( ≥ 4 d / wk ≥ 4 d / wk >= 4d//wk\geq 4 \mathrm{~d} / \mathrm{wk} ), pulse consumption > 4 > 4 > 4>4 servings/wk ( 1 serving = 3 / 4 = 3 / 4 =3//4=3 / 4 cup or 135 g ), vegan diet, alcohol consumption > 14 > 14 > 14>14 drinks/wk or > 4 > 4 > 4>4 drinks/ sitting ( 1 drink = 14 g = 14 g =14g=14 \mathrm{~g} ethanol), anaphylactic food allergy, dislike of study foods (beans, ground beef, shredded cheddar cheese, white tortillas, frozen cheese pizza), three-factor eating questionnaire scale scores > 11 > 11 > 11>11 for cognitive restraint, > 9 > 9 > 9>9 for disinhibition, or > 8 > 8 > 8>8 for hunger [48], and overnight shift workers.
参与者是从加拿大安大略省圭尔夫及周边地区的老年人社区使用海报、报纸和网站广告以及社交媒体招募的。如果参与者是男性或女性 ≥ 60 ≥ 60 >= 60\geq 60 ，居住在社区，并且 BMI 在 18.5 到 30 kg / 30 kg / 30kg//30 \mathrm{~kg} / m 2 m 2 m^(2)\mathrm{m}^{2} .排除标准包括诊断出的消化相关疾病（即乳糜泻、便秘、憩室炎、胃炎、胃食管反流病、麸质不耐症、痔疮、炎症性肠病、肠易激综合征、乳糖不耐症）、诊断出的认知相关疾病（即阿尔茨海默病、健忘症、痴呆症、广泛性焦虑症、重度抑郁症、帕金森病、精神分裂症、创伤性脑损伤）、任何其他医疗没有稳定 （ ≥ 3 mo ≥ 3 mo >= 3mo\geq 3 \mathrm{mo} ） 管理、不稳定 （ < 3 mo < 3 mo < 3mo<3 \mathrm{mo} ） 使用药物或天然保健品、需要住院治疗（3 个月内）、未接种 COVID-19 疫苗（ ≥ 2 ≥ 2 >= 2\geq 2 剂量）、使用烟草、大麻或电子烟，最近（3 个月内）或预期显着 （ > 4 kg > 4 kg > 4kg>4 \mathrm{~kg} ） 体重减轻或增加，经常不吃早餐 （ ≥ 4 d / wk ≥ 4 d / wk >= 4d//wk\geq 4 \mathrm{~d} / \mathrm{wk} ），脉冲消耗 > 4 > 4 > 4>4 量/周（ 1 份 = 3 / 4 = 3 / 4 =3//4=3 / 4 ） 杯子或 135 克）、纯素饮食、每周饮酒 > 14 > 14 > 14>14 或 > 4 > 4 > 4>4 坐着饮酒（1 杯 = 14 g = 14 g =14g=14 \mathrm{~g} 乙醇）、过敏性食物过敏、不喜欢研究食物（豆类、碎牛肉、切达干酪丝、白玉米饼、冷冻奶酪披萨）、认知克制、 > 9 > 9 > 9>9 去抑制或 > 8 > 8 > 8>8 饥饿 > 11 > 11 > 11>11 的三因素饮食问卷量表得分 [48] 和夜班工人。
Participants were screened using an initial brief telephone questionnaire (screening-1) followed by an in-person screening visit (screening-2) at the HNRU. Screening-2 involved measurement of body weight and height, completion of a detailed eligibility questionnaire, completion of the three-factor eating questionnaire, and a presentation that reviewed the study details. Eligible and interested participants completed a study orientation where they were provided with a study handbook, had all their questions answered, and provided written consent before starting the study. A sample size of 35 participants was determined in accordance with the satiety methodology guidance literature [49].
使用最初的简短电话问卷（筛选 1）对参与者进行筛选，然后在 HNRU 进行面对面筛选访问（筛选 2）。筛选 2 包括体重和身高的测量、完成详细的资格问卷、完成三因素饮食问卷以及审查研究细节的演示。符合条件且感兴趣的参与者完成了研究指导，他们获得了一本学习手册，回答了所有问题，并在开始研究之前提供了书面同意。根据饱腹感方法指导文献确定了 35 名受试者的样本量[49]。

Study treatments and test meals
研究治疗和测试膳食

Study treatments included canned black beans (beans-BL), canned red kidney beans (beans-RK), and extra-lean ground beef that were incorporated into a breakfast tortilla bake test meal (Table 1). The beans-BL and beans-RK treatments were provided in the amount of 3 / 4 cup ( 135 g ) 3 / 4 cup ( 135 g ) 3//4cup(135g)3 / 4 \operatorname{cup}(135 \mathrm{~g}) to reflect Health Canada’s most recent 3 / 4 3 / 4 3//43 / 4 cup serving size for beans [50] and to be within the 1 / 2 − 1 1 / 2 − 1 1//2-11 / 2-1 cup servings of beans examined in the previous pulse satiety studies [42]. The beef treatment was provided in the cooked amount of 80 g ( 2 / 3 cup 2 / 3 cup 2//3cup2 / 3 \mathrm{cup} ) to reflect Health Canada’s most recent 75 g serving size for cooked, lean meat [50] and to be comparable to the estimated amounts of 80 − 85 g 80 − 85 g 80-85g80-85 \mathrm{~g} beef examined in previous satiety studies [44,45]. To comply with satiety research best practices, the test meals were designed to be appropriate for a breakfast meal [17] and were weight-matched using variable amounts of water ( 345 − 400 mL 345 − 400 mL 345-400mL345-400 \mathrm{~mL} ) served with the test meals [17, 51]. The inherent differences in the nutritional composition of the beans and beef resulted in the beans-BL and beans-RK test meals providing less protein ( 21.4 g ) and more dietary fiber ( 11.9 g ) ( 11.9 g ) (11.9g)(11.9 \mathrm{~g}) than the beef test meal ( 34.9 g and 1.7 g , respectively) (Table 1). The order of the study treatments was randomized using an online randomizer tool (https://www.randomizer.org), and neither researchers nor participants were blinded to the whole-food treatments.
研究治疗包括罐装黑豆（beans-BL）、罐装红芸豆（beans-RK）和超瘦碎牛肉，这些都被纳入早餐玉米饼烘烤测试餐中（表 1）。beans-BL 和 beans-RK 治疗的量 3 / 4 cup ( 135 g ) 3 / 4 cup ( 135 g ) 3//4cup(135g)3 / 4 \operatorname{cup}(135 \mathrm{~g}) 反映了加拿大卫生部最新的 3 / 4 3 / 4 3//43 / 4 豆类杯份量[50]，并且在之前的豆类饱腹感研究中检查的豆类杯份量范围内 1 / 2 − 1 1 / 2 − 1 1//2-11 / 2-1 [42]。牛肉处理的煮熟量为 80g（ 2 / 3 cup 2 / 3 cup 2//3cup2 / 3 \mathrm{cup} ），以反映加拿大卫生部最近对熟瘦肉的 75g 份量[50]，并与先前饱腹感研究中检查的 80 − 85 g 80 − 85 g 80-85g80-85 \mathrm{~g} 估计牛肉量相当[44,45]。为了符合饱腹感研究的最佳实践，测试餐被设计为适合早餐[17]，并使用可变量的水（ 345 − 400 mL 345 − 400 mL 345-400mL345-400 \mathrm{~mL} ）与测试餐一起食用[17,51]。豆类和牛肉营养成分的固有差异导致豆类-BL 和豆类-RK 测试餐比牛肉测试餐（分别为 34.9 克和 1.7 克）提供更少的蛋白质（21.4 克）和更多的膳食纤维 ( 11.9 g ) ( 11.9 g ) (11.9g)(11.9 \mathrm{~g}) （表 1）。使用在线随机化工具 （https://www.randomizer.org） 随机分配研究治疗的顺序，研究人员和参与者都没有对全食物治疗不知情。
Breakfast tortilla bake test meals were prepared the morning of the study visit. Bean treatments were mashed with a fork, and the beef was pan-fried and then placed on 1 side of the tortilla with shredded cheddar cheese on top. The tortilla was folded in half, baked at 375 ∘ F 375 ∘ F 375^(@)F375^{\circ} \mathrm{F} for 10 min , and served with optional mild salsa for dipping. Participants were served the test meal and water in a private sensory booth with instructions to consume within 15 min .
早餐玉米饼烘焙测试餐是在研究访问的早上准备的。豆类处理用叉子捣碎，将牛肉煎熟，然后放在玉米饼的一侧，上面放上切达干酪丝。将玉米饼对折，烘烤 375 ∘ F 375 ∘ F 375^(@)F375^{\circ} \mathrm{F} 10 分钟，并搭配可选的温和莎莎酱蘸酱。参与者在私人感官亭享用了测试餐和水，并附有在 15 分钟内食用的说明。
TABLE 1  表1
Recipe ingredients and nutritional composition for the black bean, red kidney bean, and extra-lean ground beef test meals.
黑豆、红芸豆和超瘦碎牛肉测试餐的食谱成分和营养成分。
Beans -BL  豆类-BL Beans -RK  豆类 -RK Beef  牛肉
Ingredients 1 1 ^(1){ }^{1}  成分 1 1 ^(1){ }^{1}
Beans-BL, drained and rinsed (g)
豆类-BL，沥干并冲洗（克）		 135
Beans-RK, drained and rinsed (g)
豆类-RK，沥干并冲洗（克）		 135
Extra-lean ground beef, pan-fried (g)
超瘦碎牛肉，煎（克）		 80
Dempster's original large (10") tortilla [ n ( g ) n ( g ) n(g)n(\mathrm{~g}) ]
Dempster 原创的大（10 英寸）玉米饼 [ n ( g ) n ( g ) n(g)n(\mathrm{~g}) ]		 1 (61) 1 (61) 1 (61)
blend (g)  混合 （g）
President's Choice mild salsa (g)
总统之选温和莎莎酱 （g）		 40 40 40
Water (g)  水（克） 345 345 400
Nutritional composition 2 2 ^(2){ }^{2}
营养成分 2 2 ^(2){ }^{2}
Weight (g)  重量（克） 601 601 601
Energy (kcal)  能量（千卡） 426 426 440
Protein (g)  蛋白质（克） 21.4 21.4 34.9
Fat (g)  脂肪 （g） 12.6 12.6 19.4
Carbohydrates (g)  碳水化合物（克） 59.0 59.0 30.6
Dietary fiber (g)  膳食纤维（克） 11.9 11.9 1.7
Beans -BL Beans -RK Beef Ingredients ^(1) Beans-BL, drained and rinsed (g) 135 Beans-RK, drained and rinsed (g) 135 Extra-lean ground beef, pan-fried (g) 80 Dempster's original large (10") tortilla [ n(g) ] 1 (61) 1 (61) 1 (61) blend (g) President's Choice mild salsa (g) 40 40 40 Water (g) 345 345 400 Nutritional composition ^(2) Weight (g) 601 601 601 Energy (kcal) 426 426 440 Protein (g) 21.4 21.4 34.9 Fat (g) 12.6 12.6 19.4 Carbohydrates (g) 59.0 59.0 30.6 Dietary fiber (g) 11.9 11.9 1.7| | Beans -BL | Beans -RK | Beef | | :--- | :--- | :--- | :--- | | Ingredients ${ }^{1}$ | | | | | Beans-BL, drained and rinsed (g) | 135 | | | | Beans-RK, drained and rinsed (g) | | 135 | | | Extra-lean ground beef, pan-fried (g) | | | 80 | | Dempster's original large (10") tortilla [ $n(\mathrm{~g})$ ] | 1 (61) | 1 (61) | 1 (61) | | blend (g) | | | | | President's Choice mild salsa (g) | 40 | 40 | 40 | | Water (g) | 345 | 345 | 400 | | Nutritional composition ${ }^{2}$ | | | | | Weight (g) | 601 | 601 | 601 | | Energy (kcal) | 426 | 426 | 440 | | Protein (g) | 21.4 | 21.4 | 34.9 | | Fat (g) | 12.6 | 12.6 | 19.4 | | Carbohydrates (g) | 59.0 | 59.0 | 30.6 | | Dietary fiber (g) | 11.9 | 11.9 | 1.7 |
Abbreviations: Beans-BL, canned black beans; Beans-RK, canned red kidney beans.
缩写：豆类-BL，黑豆罐头;Beans-RK，罐装红芸豆。
1 1 ^(1){ }^{1} Study treatments and test meal ingredients were sourced from the local grocer.
1 1 ^(1){ }^{1} 研究治疗和测试膳食成分来自当地杂货店。
2 2 ^(2){ }^{2} Nutrient information was obtained from the Canadian Nutrient File for all study treatments and test meal ingredients except the tortilla, which was obtained from the product packaging due to lack of data.
2 2 ^(2){ }^{2} 所有研究治疗和测试膳食成分的营养信息都是从加拿大营养档案中获得的，但玉米饼除外，由于缺乏数据，玉米饼是从产品包装中获得的。

Data collection and analysis
资料收集与分析

All study visits occurred at the HNRU, where participants arrived in the morning following an overnight ( 10 − 12 h 10 − 12 h 10-12h10-12 \mathrm{~h} ) fast with no food or water; however, tooth brushing and consuming water with medications, if needed, were permitted. Participants were instructed to consume a consistent dinner meal the evening prior and to maintain their habitual lifestyle, including dietary and physical activity habits throughout the entire study. For 24 h before each study visit, they were instructed to avoid the consumption of pulses, beef, and alcohol, as well as over-the-counter medications and unusual physical activity. Fasting body weight was measured in duplicate to the nearest 0.1 kg using an electronic scale (Acculab Sartorius Group SVI-200F) after participants had removed their shoes and pocket contents.
所有研究访问均发生在 HNRU，参与者在禁食过夜 （ 10 − 12 h 10 − 12 h 10-12h10-12 \mathrm{~h} ） 后早上到达，没有食物或水;但是，如果需要，可以刷牙和喝水和服用药物。参与者被指示在前一天晚上吃一顿持续的晚餐，并在整个研究过程中保持他们的习惯生活方式，包括饮食和身体活动习惯。在每次研究访问前 24 小时内，他们被指示避免食用豆类、牛肉和酒精，以及非处方药和不寻常的体力活动。在参与者脱掉鞋子和口袋内容物后，使用电子秤（Acculab Sartorius Group SVI-200F）测量空腹体重一式两份，精确到 0.1 公斤。
Satiety was measured using a 1-page paper questionnaire that asked participants to rate their subjective appetite sensations of fullness, satisfaction, hunger, desire to eat, and prospective food consumption using a 100 mm visual analog scale (VAS), a validated and reproducible measure of subjective satiety assessment [49]. Participants were provided with a ruler and instructed to clearly mark a straight vertical line along the horizontal VAS. Satiety questionnaires were completed at baseline and 15 min after the start of the breakfast test meal consumption in a private sensory booth and then given again at 30 , 45 , 60 , 90 , 120 , 150 30 , 45 , 60 , 90 , 120 , 150 30,45,60,90,120,15030,45,60,90,120,150, and 180 min after the breakfast test meal consumption in a quiet room. During this time, participants could read, listen to music, or browse the internet but were asked to refrain from speaking or reading about food or the study proceedings on their own or with others.
饱腹感是使用一份 1 页纸质问卷测量的，该问卷要求参与者使用 100 mm 视觉模拟量表（VAS）对他们的主观食欲感进行饱腹感、满足感、饥饿感、进食欲望和预期食物消耗量进行评分，VAS 是主观饱腹感评估的一种经过验证和可重复的衡量标准[49]。为参与者提供了一把尺子，并指示沿着水平 VAS 清楚地标记一条垂直直线。在基线和早餐测试餐消费开始后 15 分钟在私人感官亭完成饱腹感问卷，然后在早餐测试餐消费开始后 30 , 45 , 60 , 90 , 120 , 150 30 , 45 , 60 , 90 , 120 , 150 30,45,60,90,120,15030,45,60,90,120,150 180 分钟在安静的房间内再次进行。在此期间，参与者可以阅读、听音乐或浏览互联网，但被要求不要自己或与他人谈论或阅读有关食物或研究过程的信息。
Satiety questionnaire VAS responses were measured to the nearest 0.1 mm using a ruler. Responses over all time points were summarized with the calculation of total AUC, the primary outcome measure, using GraphPad Prism (GraphPad Software Inc). Overall appetite score AUC was calculated by adapting the formula by Gibbons et al. [52] to include satisfaction over a total of 5 scales: fullness + satisfaction + (100 - hunger) + (100 desire to eat) + (100 - prospective food consumption) / 5 .
饱腹感问卷 VAS 响应使用尺子测量到最接近的 0.1 毫米。使用 GraphPad Prism （GraphPad Software Inc） 通过计算总 AUC（主要结果指标）总结所有时间点的响应。总体食欲评分 AUC 是通过调整 Gibbons 等[52]的公式计算的，以包括总共 5 个量表的满意度：饱腹感+满意度+（100 - 饥饿）+（100 - 进食欲望）+（100 - 预期食物消耗）/5。
Palatability of the breakfast test meals was assessed immediately after consumption using a VAS that participants completed to rate their liking of taste, texture, and overall pleasantness. Palatability sensation VAS responses were measured to the nearest 0.1 mm using a ruler.
早餐测试餐的适口性在食用后立即使用参与者完成的 VAS 评估，以评估他们对味道、质地和整体愉悦度的喜好。使用尺子测量适口性 VAS 反应，精确到 0.1 毫米。
Food intake was measured at an ad libitum pizza and water lunch meal provided 180 min after the breakfast test meal. Participants sat in private sensory booths and were served a plate containing 220 g of irregularly sliced frozen Delissio thin crust 4cheese pizza (Nestlé) that was prepared in the HNRU metabolic kitchen oven according to the manufacturer’s instructions. Participants were instructed to consume as much pizza as they liked from the plate over a 6 -min period, after which a fresh plate of 220 g pizza was provided until the participant passed a “Comfortably full” card to the researcher. Plates were weighed to the nearest 0.01 g using an electronic scale (Denver instrument S 2002) before and after consumption to calculate the total amount of food consumed, which was converted to total energy intake using the nutrition information from the pizza package.
在早餐测试餐后 180 分钟随意提供比萨饼和水午餐时测量食物摄入量。参与者坐在私人感官亭里，端上一个盘子，里面装有 220 克不规则切片的冷冻 Delissio 薄皮 4cheese 披萨（雀巢），该披萨是根据制造商的说明在 HNRU 代谢厨房烤箱中制备的。参与者被指示在 6 分钟内从盘子里吃尽可能多的比萨饼，然后提供一盘 220 克比萨饼，直到参与者将一张“舒适饱满”的卡片递给研究人员。在食用前后使用电子秤（丹佛仪器 S 2002）将盘子称重至最接近的 0.01 克，以计算消耗的食物总量，并将其转换为总能量摄入量来自比萨饼包装。
Water was also provided to participants in the amount of 500 g g gg in a glass to drink with their pizza. Participants were instructed that they could request more water by passing a "More water
还向参与者提供了 500 杯 g g gg 装水，供他们与披萨一起饮用。参与者被指示，他们可以通过传递“更多水”来请求更多水
  1. Abbreviations: beans-BL, canned black beans; beans-RK, canned red kidney beans; HNRU, Human Nutraceutical Research Unit; VAS, visual analog scale.
    缩写：beans-BL，罐装黑豆;beans-RK，罐装红芸豆;HNRU，人类营养保健品研究单位;VAS，视觉模拟量表。