Efeito do amendoim na resposta glicêmica, no apetite e na ingestão alimentar em mulheres obesas

• Autor(a) principal: Ribeiro, Daniela Neves
• Data de Publicação: 2010
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/2739
• topic: Amendoim; Resposta glicêmica; Apetite; Obesidade; Diabetes Mellitus; Peanut; Glycemic response; Appetite; Obesity; Diabetes mellitus; CNPQ::CIENCIAS DA SAUDE::NUTRICAO

The increase in the prevalence of diabetes mellitus has been attributed to the adoption of an inappropriate lifestyle, represented by poor eating habits and sedentary lifestyle. Nuts consumption has been suggested as a possible strategy for reducing the risk of developing diabetes and for control appetite. Given the above, the objective of this study was to evaluate the effect of peanut butter and whole peanuts on glycemic response, appetite and food intake in obese women. This is a randomized crossover study, which involved the participation of eight obese women. The participants consumed in three study sessions a breakfast consisting of cream of wheat containing whole peanuts (CWP), peanut butter (CPB) or without peanuts (CWAP). Biochemical parameters (glucose, insulin and free fatty acids) and subjective appetitive sensations were assessed 10 minutes before eating breakfast and at 15, 45, 60, 90, 120, 180, 240, 265, 295, 310, 340 , 370, 430 and 490 minutes after the consumption of that meal. Lunch consisting of bread, strawberry jam and water was served 240 min after breakfast. Participants were released to do their normal activities 490 minutes after breakfast consumption, and kept dietary records during the subsequent 24 hour and completed subjective appetitive sensations questionnaires hourly until they go to sleep. The palatability of preparations served in the study were evaluated. It was verified that the CWP looked worse compared to the CPB. Ingestion of CWP lead to a higher desire to eat salty foods than the CWAP, nine hours after eating breakfast, and in comparison to the CPB and CWAP, 10 hours after breakfast. The mean glucose levels and the concentrations of free fatty acids were not affected by study treatment. However, there was a higher insulin (p = 0.07) at 240 min after consumption of the CPB than the CWAP. The values for the area of the curve (AC) for the levels of free fatty acids and glucose were lower after CPB ingestion than after CWAP (p = 0.07) and CWP (p = 0.05). The area of the curve of insulin levels were higher after breakfast (p = 0.015) and lunch (p = 0.003) in response to the consumption of CPB compared to the other two test meals. The energy intake on the day that the volunteers consumed CPB was approximately 200 kcal lower (p = 0.86) compared to the habitual intake, CWP and CWAP. The habitual fat consumption was higher (p = 0.07) than the one observed on the days in which the three test meals were consumed. The results suggest that the consumption of peanut butter or whole peanuts does not affect appetite and food intake. However, these results suggest that peanut butter could result in beneficial effect on glycemic control in glucose intolerant individuals (pre-diabetics) that have impaired insulin secretion. If this effect is maintained after chronic consumption of peanut butter, without increasing adiposity, this strategy can help reduce the risk of developing diabetes mellitus.