Effect of processing on blood glucose and insulin responses to starch in legumes

Tovar, Juscelino; Granfeldt, Yvonne; Björck, Inger

doi:10.1021/jf00022a024

Cited by 102 publications

(96 citation statements)

References 25 publications

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“…In contrast, pasta products (Granfeldt & Bjo Èrck, 1991) and certain rice display GI in the lower range (GI 45 ±70). The GI of legume products (Dilawari et al, 1981;Tovar et al, 1992) and intact cereal grains (Granfeldt et al, 1994;Jenkins et al, 1988b) have been found to be very low, and in fact among the lowest reported for starchy foods (GI 15± 65). In a few studies it has been demonstrated that the organic acids formed during fermentation of, for instance, vegetables (Torsdottir et al, 1992) and bread (Liljeberg et al, 1995) may signi®cantly improve the glucose tolerance to starch.…”

Section: Introductionmentioning

confidence: 97%

Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar

1998

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Objectives: The aim of the study was to evaluate the possible in¯uence of acetic acid (administered as vinegar) on the postprandial glucose and insulin responses, and the potential involvement of a modi®ed gastric emptying rate was studied by use of paracetamol as a marker. Design: The white bread reference meal as well as the corresponding meal supplemented with vinegar had the same content of starch, protein and fat. The meals were served in the morning after an over-night fast and in random order. Capillary blood samples for analysis of glucose, insulin and paracetamol were collected postprandially. Setting: The study was performed at the Department of Applied Nutrition and Food Chemistry, Lund University, Sweden. Subjects: Ten healthy volunteers, seven women and three men, aged 22± 51 y, with normal body mass indices were recruited. Results: The presence of acetic acid, given as vinegar, signi®cantly reduced the postprandial glucose (GI 64) and insulin responses (II 65) to a starchy meal. As judged from lowered paracetamol levels after the test meal with vinegar, the mechanism is probably a delayed gastric emptying rate. Conclusions: Fermented foods or food products with added organic acids should preferably be included in the diet in order to reduce glycaemia and insulin demand. Sponsorship: Cerealia Foundation for Research and Development (project no. 232).

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Section: Introductionmentioning

confidence: 97%

Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar

1998

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“…The glycaemic response of a starchy food is influenced by its rate of intestinal absorption, which in turn is influenced by its gross matrix structure (Granfeldt et al, 1991;Liljeberg et al, 1992;Tovar et al, 1992), the starch crystallinity (Granfeldt et al, 1995a(Granfeldt et al, , 2000(Granfeldt et al, , 1995b and food components such as certain organic acids (Liljeberg and Björck, 1998;Liljeberg et al, 1995) or viscous dietary fibre (Holm and Bjorck, 1992;Fairchild et al, 1996;Liljeberg et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

Muesli with 4 g oat β-glucans lowers glucose and insulin responses after a bread meal in healthy subjects

2007

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Objective: To evaluate the impact of an extruded muesli product based on b-glucan-rich oat bran on postprandial glycaemia and insulinaemia. Subject/Design: The study is divided in two series. Blood glucose and serum insulin responses were studied after subjects consuming test meals including a serving of muesli with 3 g (series 1) and 4 g (series 2) of b-glucans, respectively. The muesli was a component in a single serving packet with muesli and yoghurt. This was served together with white wheat bread in the morning after an overnight fast. The compositions were standardized to contain 50 g available carbohydrates. As a reference meal a serving packet without b-glucans was included. The study was performed at Applied Nutrition and Food Chemistry, Lund University, Sweden. Nineteen and thirteen healthy volunteers with normal body mass index were recruited for series 1 and 2, respectively. Results: Muesli with 3 g of b-glucans, included in a mixed bread meal, gave no significant differences in glycaemic response compared to a reference meal without muesli and b-glucans. In contrast, muesli with 4 g of b-glucans significantly (Po0.05) lowered the glucose and insulin responses compared to the reference meal. Conclusions: Muesli enriched with 4 g of b-glucans reduces postprandial glucose and insulin levels to a breakfast based on high glycaemic index products. A total of 4 g of b-glucans from oats seems to be a critical level for a significant decrease in glucose and insulin responses in healthy people.

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“…In the early 1980s, Jenkins et al (21) showed that grinding and drying cooked lentils influenced blood glucose response. Precooking red kidney bean flour also resulted in higher glycemia compared with boiled whole beans (37).…”

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confidence: 96%

The Effect of Navy Bean Flour Particle Size on Carbohydrate Digestion Rate Measured in Vitro

et al. 2017

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The consumption of navy beans (Phaseolus vulgaris L.) is associated with reduced cardiometabolic risk factors such as improved blood glucose control. Navy bean flours retain the nutritional benefits of navy beans, which are high in protein and fiber and low in fat and sugar. However, the particle size of navy bean flours can vary depending on the milling technology used. The purpose of this study was to investigate the carbohydrate digestion rate of navy bean flours with various particle sizes. Five samples each of raw and baked flours with the following volume-weighted mean particle sizes were studied by in vitro digestion using the Englyst method: coarse (1,101.6 µm), regular (630.7 µm), fine (301.7 µm), very fine (144 µm), and superfine (26.8 µm). An increase in the particle size of dry-milled navy bean flours was associated with a reduced in vitro carbohydrate digestion rate that was partially retained after baking and could be explained by the higher resistant starch and insoluble nonstarch polysaccharide contents and lower available carbohydrate content compared with flours with smaller particle sizes. The results of this study provide information that can be used in the development of functional foods for blood glucose control using navy bean flours.

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Effect of processing on blood glucose and insulin responses to starch in legumes

Cited by 102 publications

References 25 publications

Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar

Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar

Muesli with 4 g oat β-glucans lowers glucose and insulin responses after a bread meal in healthy subjects

The Effect of Navy Bean Flour Particle Size on Carbohydrate Digestion Rate Measured in Vitro

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