Pea and Lentil Flours Increase Postprandial Glycemic Response in Adults with Type 2 Diabetes and Metabolic Syndrome.

ABSTRACT: Pea and lentil flours are added to baked foods, pastas, and snacks to improve nutritional quality and functionality compared to products made solely with refined wheat flour. However, the effect of whole pulses versus their serving size equivalent of flour on blood glucose has not been investigated in persons with altered glycemic response. Health claims for whole pulses are based on a ½ cup amount whereas commercial pulse flour servings are typically a smaller size. The glycemic responses of four treatment meals containing 50 g available carbohydrate as ½ cup whole pulse or the dry weight equivalent of pulse flour were compared with a control beverage (Glucola^®). Eleven adults with type 2 diabetes mellitus (T2DM) and eight adults with metabolic syndrome (MetS) completed the stu

SUBMITTER: Winham DM 

PROVIDER: S-EPMC12154248 | biostudies-literature | 2025 May

REPOSITORIES: biostudies-literature