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Effects of lupin-enriched foods on body composition and cardiovascular disease risk factors: a 12-month randomized controlled weight loss trial

International Journal of Obesity volume 35, pages 810–819 (2011)Cite this article

Subjects

Abstract

Background:

Regular consumption of diets with increased protein or fibre intakes may benefit body weight and composition and cardiovascular disease risk factors. Lupin flour is a novel food ingredient high in protein and fibre.

Objective:

To investigate the effects of a lupin-enriched diet, during and following energy restriction, on body weight and composition and cardiovascular disease risk factors in overweight individuals.

Design:

Participants (n=131) were recruited to a 12-month parallel-design trial. They were randomly assigned to consume lupin-enriched foods or matching high-carbohydrate control foods. All participants underwent 3 months of weight loss, 1 month of weight stabilization and 8 months of weight maintenance. Body weight and composition and cardiovascular disease risk factors were assessed at baseline, 4 and 12 months.

Results:

Lupin, relative to control, did not significantly influence (mean difference (95% CI)) weight loss at 4 months (0.1 kg (−1.2, 1.4)) and 12 months (−0.6 kg (−2.0, 0.8)), maintenance of weight loss from 4 to 12 months (−0.7 kg (−1.83, 0.48)) or measures of body fat and fat-free mass. Relative to control, 24-h ambulatory systolic (−1.3 mm Hg (−2.4, −0.3), P=0.016) and diastolic (−1.0 mm Hg (−1.9, −0.2), P=0.021) blood pressures were lower at 12 months but not at 4 months; fasting insulin concentrations and homeostasis model assessment (HOMA) scores were significantly lower at 4 months (−1.2 mU l–1 (−1.3, −1.1), P=0.004 and −0.6 units (−1.0, −0.19), P=0.004) and 12 months (−1.3 mU l–1 (−1.4, −1.1), P<0.001 and −0.7 units (−1.1, −0.24), P=0.002).

Conclusions:

A diet higher in protein and fibre derived from lupin-enriched foods does not enhance weight loss or improve the maintenance of weight loss. However, such a diet may provide cardiovascular health benefits in terms of insulin sensitivity and blood pressure.

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Acknowledgements

This study was funded by The Western Australian Government, Department of Industry and Resources. We thank Dr Kay Cox for her assistance with recommending appropriate physical activity assessment tools. We also thank Bodhi's Bakery, Fremantle, WA, for baking the bread and biscuits and Belmar Foods, Balcatta, WA, for manufacturing and providing the pasta.

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Authors and Affiliations

  1. School of Medicine and Pharmacology, University of Western Australia, Perth, Western Australia, Australia

    R Belski, T A Mori, I B Puddey, L J Beilin, E R Dove, N B Carlyon & J M Hodgson

  2. The WAIMR Centre for Food and Genomic Medicine, Perth, Western Australia, Australia

    R Belski, T A Mori, I B Puddey, L J Beilin, E R Dove, N B Carlyon, V Jayaseena & J M Hodgson

  3. Department of Agriculture and Food, Western Australia, Australia

    S Sipsas

  4. School of Medicine, Flinders University, Adelaide, South Australia, Australia

    R J Woodman

  5. School of Sport Science Exercise and Health, University of Western Australia, Perth, Western Australia, Australia

    T R Ackland

  6. School of Public Health, Curtin Health Innovation Research Centre, Curtin University, Perth, Western Australia, Australia

    V Jayaseena

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  1. R Belski
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Correspondence to R Belski.

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Belski, R., Mori, T., Puddey, I. et al. Effects of lupin-enriched foods on body composition and cardiovascular disease risk factors: a 12-month randomized controlled weight loss trial. Int J Obes 35, 810–819 (2011). https://doi.org/10.1038/ijo.2010.213

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