Clinical Trials & Allergenicity
Lupin kernel flour (LKF) is rich in protein (~45% by weight) and fibre (~30%) and contains negligible carbohydrate. It can be incorporated into food products including bread at up to 40% wheat flour replacement with no change in product acceptability. In the proposed studies, we will investigate the effect of regular consumption of LKF enriched foods.
Allergenicity to lupin in the population is believed to be similar to other legumes, but solid data is unavailable. Food companies require more knowledge to develop appropriate risk management strategies before commercialising lupin food products, therefore this project will;
Study:
- Effects of regular consumption of lupin kernel flour-enriched foods on body weight, body composition and risk factors for heart disease.
- Effects of regular consumption of lupin kernel flour-enriched foods on the long-term maintenance of weight loss in overweight individuals.
- Comparison of the acute effects of lupin kernel flour constituents on satiety, energy intake and biochemistry.
- The population incidence of lupin allergy.
Principal Investigators:
- Dr Jonathan Hodgson - University of Western Australia
- Dr Trevor Mori - University of Western Australia
- Prof Ian Puddey - The University of Western Australia
- Prof Susan Prescott - The University of Western Australia
