The acute effect of commercially available pulse powders on postprandial glycaemic response in healthy young men

G. Harvey Anderson, Yudan Liu, Christopher E. Smith, Ting Ting Liu, Maria Fernanda Nunez, Rebecca C. Mollard, Bohdan L. Luhovyy

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

42 Citas (Scopus)

Resumen

Whole pulses (beans, peas, chickpeas and lentils) elicit low postprandial blood glucose (BG) responses in adults; however, their consumption in North America is low. One potential strategy to increase the dietary intake of pulses is the utilisation of commercial pulse powders in food products; however, it is unclear whether they retain the biological benefits observed with whole pulses. Therefore, the present study examined the effects of commercially prepared pulse powders on BG response before and after a subsequent meal in healthy young men. Overall, three randomised, within-subject experiments were conducted. In each experiment, participants received whole, pureéd and powdered pulses (navy beans in Expt 1; lentils in Expt 2; chickpeas in Expt 3) and whole-wheat flour as the control. All treatments were controlled for available carbohydrate content. A fixed-energy pizza meal (50·2 kJ/kg body weight) was provided at 120 min. BG concentration was measured before (0-120 min) and after (140-200 min) the pizza meal. BG concentration peaked at 30 min in all experiments, and pulse forms did not predict their effect on BG response. Compared with the whole-wheat flour control, navy bean treatments lowered peak BG concentrations (Expt 1, P< 0·05), but not the mean BG concentration over 120 min. The mean BG concentration was lower for all lentil (Expt 2, P= 0·008) and chickpea (Expt 3, P= 0·002) treatments over 120 min. Processing pulses to powdered form does not eliminate the benefits of whole pulses on BG response, lending support to the use of pulse powders as value-added food ingredients to moderate postprandial glycaemic response.

Idioma originalEnglish
Páginas (desde-hasta)1966-1973
Número de páginas8
PublicaciónBritish Journal of Nutrition
Volumen112
N.º12
DOI
EstadoPublished - dic. 28 2014
Publicado de forma externa

Nota bibliográfica

Publisher Copyright:
© 2014 The Authors.

ASJC Scopus Subject Areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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