Obesity among Americans remains a serious problem. Despite all the published reports, the numbers have not declined. And, according to a recent report released by the Centers for Disease Control and Prevention (Prevalence of Obesity Among Adults and Youth: United States, 2011–2014, Number 219, November 2015), the numbers have actually edged up.
The New York Times in covering the CDC’s report noted that 38% of American adults in 2013 and 2014 were obese. This is up 35% from 2011 and 2012 figures. And, while this might not seem like a significant statistical difference, it does continue to highlight that obesity remains a growing problem. It also points to the fact the food and beverage industry needs to step up its efforts to find better solutions for controlling the amounts and kinds of foods being consumed.
To that end, individuals generally are much more focused on taking in fewer calories to lose weight than reducing calorie intake i.e. hunger management. Or simply put, when a meal is satisfying, we experience satiety.
Trends in Food Science & Technology, February 2015, published a paper by Lucy Chambers, Keri McCrickerd, Martin R. Yeomans entitled Optimizing Foods For Satiety. The premise of their findings was as follow:
“Foods that generate strong satiety sensations have obvious benefits for weight management. This review builds on the understanding that a food’s satiating power is dependent on the amount of protein, carbohydrate, fat, and fiber it contains by examining evidence that the consumer’s sensory and cognitive appraisal of the food is also important. It is concluded that numerous features of a food product can be manipulated to enhance the consumer’s experience of satiety but the combination of these features will ultimately determine its effect on appetite control. Taking this integrated approach to satiety will optimize the development of high satiety foods.”
Among the authors, conclusions were “foods high in protein and fiber are particularly effective at generating satiety, due to the breakdown and release of nutrients from these foods.”
And, food manufacturers seem to agree, as the marketplace has seen an increase in the number of enhanced satiety products that propose to be effective in curbing hunger. And, consumers seem to be responding. As a result, more food manufacturers are seeking alternative protein products in the development of alternative foods geared toward creating satiety.
One such alternative — pea protein isolate — represents an extremely viable protein source that has been proven to have a profound influence on the formulation of weight-conscious foods. Pisane®, for example, is a non-genetically modified (GMO) pea protein isolate that has one of the highest solubility levels of any vegetable protein, which is particularly well suited for weight control.
Why this particular pea protein isolate is so attractive in weight loss control is that it contains 88% to 90% protein and an 80% solubility level at neutral pH. Pisane is also highly digestible (98%), gluten-free, and exhibits low allergens.
Fibers and proteins need to have a reliable natural source. Because Pisane pea protein is derived from the yellow pea, via a gentle extraction process without the use of organic solvents, it can have a profound influence on the formulation of weight-conscious food and diets based on a low glycemic index (GI) and high protein intake.
Other benefits of pea proteins’ high levels of Lysine and Arginine amino acids; non-dairy and lactose-free.
While more than one-third of adults and 17% of youth in the US from 2011–2014 reported to be suffering from obesity is certainly alarming, it is consoling to see the food industry taking steps to tip the scale on this problem.