A Randomized Study of Legume Consumption During Weight Loss: Effects on Food Cravings

To examine the associations of weight loss and dietary composition with food cravings, we studied n=42 adults (BMI 25–35 kg/m 2 ) who completed a 6‐wk study. Subjects were assigned to consume either LOW (1 Tbsp), medium (MED, 0.5 c), or HIGH legumes (1.8 c (women) and 2.7 c (men)) diet 6 d/wk while reducing energy intake (EI) by 30%. ~50% of EI was provided and contained the requisite amount of legumes, while the remainder of EI was self‐selected. All groups lost weight (p=0.023), with MED losing more than LOW (p=0.032) but not HIGH (p=0.12) (meanΔ±SEM: MED: −3.8±0.5 kg (n=16); HIGH: −2.3±0.6 kg (n=13); LOW: 1.8±0.5 kg (n=13). At baseline, 76% of subjects had food cravings (Hill et al questionnaire, 1991) over the past 3 months, averaging 11.1±1.7 times/mo. The change in the frequency of the strongest food craving differed among groups, decreasing by 5.3±3.9 and 0.7±1.0/mo in LOW and MED, respectively, and increasing by 2.5±2.5/mo in HIGH (p=0.069). The BMI decrease was significantly associated with the decrease in the frequency of the strongest food craving after controlling for legume group, baseline BMI and baseline strongest craving frequency the (p=0.049). All groups consumed the most craved food significantly less often at wk 6 compared to wk 0 (Δ= −15±7% of the time; p=0.013), but acting on cravings was not related to weight loss. Food craving frequency can change with weight loss and changes in dietary composition. [Funding: Pulse Canada PIP]