The acute effect of commercially available pulse powders on postprandial glycaemic response in healthy young men
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; howev...
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| Veröffentlicht in: | British journal of nutrition 2014-12, Vol.112 (12), p.1966-1973 |
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| container_end_page | 1973 |
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| container_issue | 12 |
| container_start_page | 1966 |
| container_title | British journal of nutrition |
| container_volume | 112 |
| creator | Anderson, G. Harvey Liu, Yudan Smith, Christopher E. Liu, Ting Ting Nunez, Maria Fernanda Mollard, Rebecca C. Luhovyy, Bohdan L. |
| description | 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, puréed 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 |
| doi_str_mv | 10.1017/S0007114514003031 |
| format | Article |
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Harvey ; Liu, Yudan ; Smith, Christopher E. ; Liu, Ting Ting ; Nunez, Maria Fernanda ; Mollard, Rebecca C. ; Luhovyy, Bohdan L.</creator><creatorcontrib>Anderson, G. Harvey ; Liu, Yudan ; Smith, Christopher E. ; Liu, Ting Ting ; Nunez, Maria Fernanda ; Mollard, Rebecca C. ; Luhovyy, Bohdan L.</creatorcontrib><description>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, puréed 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.</description><identifier>ISSN: 0007-1145</identifier><identifier>EISSN: 1475-2662</identifier><identifier>DOI: 10.1017/S0007114514003031</identifier><identifier>PMID: 25327223</identifier><identifier>CODEN: BJNUAV</identifier><language>eng</language><publisher>Cambridge, UK: Cambridge University Press</publisher><subject>Adult ; Biological and medical sciences ; Blood Glucose - metabolism ; Body weight ; Cicer ; Diabetes ; Diet ; Dietary Carbohydrates - metabolism ; Dietary supplements ; Energy Intake ; Fabaceae ; Feeding. Feeding behavior ; Food Handling - methods ; Fundamental and applied biological sciences. Psychology ; Glycemic Index ; Human and Clinical Nutrition ; Humans ; Legumes ; Lens Plant ; Male ; Meals ; Nutrition research ; Obesity ; Pisum sativum ; Postprandial Period ; Powders ; Reference Values ; Seeds ; Vertebrates: anatomy and physiology, studies on body, several organs or systems ; Wheat ; Young Adult</subject><ispartof>British journal of nutrition, 2014-12, Vol.112 (12), p.1966-1973</ispartof><rights>Copyright © The Authors 2014</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c446t-c5581d595bf2434cff764308538603756d2b30c38e81340525e8b5ba7df3fd533</citedby><cites>FETCH-LOGICAL-c446t-c5581d595bf2434cff764308538603756d2b30c38e81340525e8b5ba7df3fd533</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.cambridge.org/core/product/identifier/S0007114514003031/type/journal_article$$EHTML$$P50$$Gcambridge$$H</linktohtml><link.rule.ids>164,314,776,780,27903,27904,55606</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=29070241$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25327223$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Anderson, G. Harvey</creatorcontrib><creatorcontrib>Liu, Yudan</creatorcontrib><creatorcontrib>Smith, Christopher E.</creatorcontrib><creatorcontrib>Liu, Ting Ting</creatorcontrib><creatorcontrib>Nunez, Maria Fernanda</creatorcontrib><creatorcontrib>Mollard, Rebecca C.</creatorcontrib><creatorcontrib>Luhovyy, Bohdan L.</creatorcontrib><title>The acute effect of commercially available pulse powders on postprandial glycaemic response in healthy young men</title><title>British journal of nutrition</title><addtitle>Br J Nutr</addtitle><description>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, puréed 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.</description><subject>Adult</subject><subject>Biological and medical sciences</subject><subject>Blood Glucose - metabolism</subject><subject>Body weight</subject><subject>Cicer</subject><subject>Diabetes</subject><subject>Diet</subject><subject>Dietary Carbohydrates - metabolism</subject><subject>Dietary supplements</subject><subject>Energy Intake</subject><subject>Fabaceae</subject><subject>Feeding. Feeding behavior</subject><subject>Food Handling - methods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Glycemic Index</subject><subject>Human and Clinical Nutrition</subject><subject>Humans</subject><subject>Legumes</subject><subject>Lens Plant</subject><subject>Male</subject><subject>Meals</subject><subject>Nutrition research</subject><subject>Obesity</subject><subject>Pisum sativum</subject><subject>Postprandial Period</subject><subject>Powders</subject><subject>Reference Values</subject><subject>Seeds</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><subject>Wheat</subject><subject>Young Adult</subject><issn>0007-1145</issn><issn>1475-2662</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>8G5</sourceid><sourceid>BENPR</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNp1kU1v1DAQhi0EokvLD-gFWUJIXAK2x46TY1XRglSJA-UcOc54N5UTBztplX-Pt91CRcVlPjTPvDOaIeSUs0-ccf35B2NMcy4Vl4wBA_6CbLjUqhBlKV6Szb5c7OtH5E1KNzmtOKtfkyOhQGghYEOm6x1SY5cZKTqHdqbBURuGAaPtjfcrNbem96b1SKfFp2zDXYcx0TDmMM1TNGOXSbr1qzU49JZGTFMYM9qPdIfGz7uVrmEZt3TA8YS8cibrvD34Y_Lz4sv1-dfi6vvlt_Ozq8JKWc6FVarinapV64QEaZ3TpQRWKahKBlqVnWiBWaiw4iCZEgqrVrVGdw5cpwCOyccH3SmGXwumuRn6ZNF7M2JYUsNLUdcl1Epn9P0_6E1Y4pi3u6ck1OKe4g-UjSGliK6ZYj-YuDacNft3NM_ekXveHZSXdsDuT8fj_TPw4QCYZI13-Zi2T3-5mmkm5F4IDsPN0Ma-2-KTHf87_jcff6CA</recordid><startdate>20141228</startdate><enddate>20141228</enddate><creator>Anderson, G. 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Psychology</topic><topic>Glycemic Index</topic><topic>Human and Clinical Nutrition</topic><topic>Humans</topic><topic>Legumes</topic><topic>Lens Plant</topic><topic>Male</topic><topic>Meals</topic><topic>Nutrition research</topic><topic>Obesity</topic><topic>Pisum sativum</topic><topic>Postprandial Period</topic><topic>Powders</topic><topic>Reference Values</topic><topic>Seeds</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><topic>Wheat</topic><topic>Young Adult</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Anderson, G. 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Harvey</au><au>Liu, Yudan</au><au>Smith, Christopher E.</au><au>Liu, Ting Ting</au><au>Nunez, Maria Fernanda</au><au>Mollard, Rebecca C.</au><au>Luhovyy, Bohdan L.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The acute effect of commercially available pulse powders on postprandial glycaemic response in healthy young men</atitle><jtitle>British journal of nutrition</jtitle><addtitle>Br J Nutr</addtitle><date>2014-12-28</date><risdate>2014</risdate><volume>112</volume><issue>12</issue><spage>1966</spage><epage>1973</epage><pages>1966-1973</pages><issn>0007-1145</issn><eissn>1475-2662</eissn><coden>BJNUAV</coden><abstract>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, puréed 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.</abstract><cop>Cambridge, UK</cop><pub>Cambridge University Press</pub><pmid>25327223</pmid><doi>10.1017/S0007114514003031</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Adult Biological and medical sciences Blood Glucose - metabolism Body weight Cicer Diabetes Diet Dietary Carbohydrates - metabolism Dietary supplements Energy Intake Fabaceae Feeding. Feeding behavior Food Handling - methods Fundamental and applied biological sciences. Psychology Glycemic Index Human and Clinical Nutrition Humans Legumes Lens Plant Male Meals Nutrition research Obesity Pisum sativum Postprandial Period Powders Reference Values Seeds Vertebrates: anatomy and physiology, studies on body, several organs or systems Wheat Young Adult |
| title | The acute effect of commercially available pulse powders on postprandial glycaemic response in healthy young men |
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