Scientists at Quadram are starting human trials into pulse-enriched foods to increase our intake of fibre.
A daily menu will be provided to the study group of foods made with PulseONTM flour, made entirely of pulses, to achieve an increased dietary fibre intake.
More than 90 percent of adults in the UK don’t eat enough fibre, according to the National Diet and Nutrition Survey (NDNS). A low fibre diet can increase risk of heart disease, stroke, Type 2 diabetes and bowel cancer.
Dr Cathrina Edwards, group leader of the study, said: “Our plans are to undertake a human dietary intervention study to assess the effects of pulse-enriched convenience foods as a source of fibre to support gut and metabolic health.
“Pulses such as chickpeas, beans and lentils, are an excellent nutritious and affordable source of dietary fibre, but pulse intakes in the UK are typically low.
“Incorporating pulses into familiar everyday foods is a strategy that we believe can help to nudge some consumers towards higher fibre intakes, and if successful, could improve their gut function and lower their risk of developing heart disease or diabetes.”
It will be the first study to use PulseONTM, which was formed to support their whole-cell pulse flour. The flour ‘hides’ pulses to create bread, cakes and biscuits with a higher fibre intake yet no taste change.
The preliminary study is at Norwich Research Park aims to assess the acceptability to a pulse-enriched diet. It will look to discover the best variants of pulse flour to create the best fibre intake.
Dr Edwards said: “Dietary intervention studies like this one are complex and require a lot of preparation.
“The preliminary study will also help us to trial run some of our study procedures before we go on to implement the full study.”
The project is important for Dr Edwards. She said: “As a nutritional scientist, I am passionate about improving the nutritional quality of everyday foods to support health.
“Poor diets are a leading cause of ill-health, and many rely on pre-processed convenience foods for nutrition.
“Improving the nutritional quality of everyday foods without affecting the cost, taste or safety of the products, and ensuring these are accessible to all, is a formidable challenge, but one which can transform the health of the nation.”
Quadram Institute, where the study is taking place, work on innovation in gut health and food to prevent disease.
The UK national dietary guidelines recommend eating 30g of dietary fibre per day, but the average intake for adults is only 13 g of dietary fibre.
PulseONTM contains four times more fibre than white wheat flour – similar amounts to wholemeal wheat. It also contains two times more protein than wholemeal wheat, and can be an important source of sustainable protein.
Dr Edwards said: “This study is a step towards demonstrating what is possible when innovation, nutritional science and food manufacturing come together.
“I hope that the study will demonstrate that it is feasible to create healthier and appealing convenience foods from pulses, and that provision of those foods can make a meaningful difference to cardiometabolic and gut health.
“This study will also underpin much needed discussions about how to ensure nutritionally-improved pre-processed foods can be made to be commercially viable without passing the costs on to consumers.”
Image Credit: Anna Johnson
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