title: The acute effect of commercially available pulse powders on postprandial glycaemic response in healthy young men.
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.
authors.affiliation: Department of Nutritional Sciences, Faculty of Medicine,University of Toronto,150 College Street,Toronto,ON,CanadaM5S 3E2.
authors.forename: G Harvey
authors.initials: GH
authors.lastname: Anderson
authors.affiliation: Department of Nutritional Sciences, Faculty of Medicine,University of Toronto,150 College Street,Toronto,ON,CanadaM5S 3E2.
authors.forename: Yudan
authors.initials: Y
authors.lastname: Liu
authors.affiliation: Department of Nutritional Sciences, Faculty of Medicine,University of Toronto,150 College Street,Toronto,ON,CanadaM5S 3E2.
authors.forename: Christopher E
authors.initials: CE
authors.lastname: Smith
authors.affiliation: Department of Nutritional Sciences, Faculty of Medicine,University of Toronto,150 College Street,Toronto,ON,CanadaM5S 3E2.
authors.forename: Ting Ting
authors.initials: TT
authors.lastname: Liu
authors.affiliation: Department of Nutritional Sciences, Faculty of Medicine,University of Toronto,150 College Street,Toronto,ON,CanadaM5S 3E2.
authors.forename: Maria Fernanda
authors.initials: MF
authors.lastname: Nunez
authors.affiliation: Department of Nutritional Sciences, Faculty of Medicine,University of Toronto,150 College Street,Toronto,ON,CanadaM5S 3E2.
authors.forename: Rebecca C
authors.initials: RC
authors.lastname: Mollard
authors.affiliation: Department of Applied Human Nutrition,Mount Saint Vincent University,Halifax,Nova Scotia,CanadaB3M 2J6.
authors.forename: Bohdan L
authors.initials: BL
authors.lastname: Luhovyy
mesh_terms: D000328:Adult; D001786:Blood Glucose / Q000378:metabolism*; D029863:Cicer; D004032:Diet; D004040:Dietary Carbohydrates / Q000378:metabolism*; D002149:Energy Intake; D007887:Fabaceae; D005511:Food Handling / Q000379:methods*; D038321:Glycemic Index; D006801:Humans; D027806:Lens Plant; D008297:Male; D062407:Meals; D018532:Pisum sativum; D019518:Postprandial Period; D011208:Powders; D012016:Reference Values; D012639:Seeds; D055815:Young Adult
chemical_list: D001786:Blood Glucose; D004040:Dietary Carbohydrates; D011208:Powders