Black‐eye pea consumption reduces glycemic response to a high glycemic index meal

This study examined effects of pinto beans, black‐eye peas and navy beans consumed in two amounts, ½ and 1 cup, on glycemic response to a high glycemic index (GI) meal (calculated GI = 96) in insulin sensitive adults. In a randomized, crossover, placebo‐controlled design, 12 participants consumed each of the ½ cup test meals and 11 participants consumed each of the 1 cup test meals on different mornings, at least 7 days apart. Blood samples collected at time 0 (fasting), and 30, 60, 90, 120 minutes post‐meal were analyzed for glucose and insulin. Data was analyzed in two groups: ½ cup (n=12) and 1 cup (n=11) treatments. During ½ cup treatments, glucose response to the bagel and orange juice meal showed a significant difference by treatment (MANOVA, p=0.015). Paired t‐tests indicated the glucose response curve was significantly different at all 4 time points, 30 (p=0.000), 60(p=0.000), 90 (p=0.001), and 120 (p=0.007) for black‐eye peas, at 30 (p=0.001) and 60 (p=0.000) for navy beans and at 60 (p=0.002) for pinto beans. The glucose response curve was not significantly different for 1 cup treatments (MANOVA, p=0.331). No significant difference in insulin response curves, whole body insulin sensitivity or Homeostasis Model Assessment for either ½ cup or one cup meals was found. Black‐eye pea intake as part of a meal can reduce glycemic response to high glycemic index foods. Research support provided by the Beans for Health Alliance.