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Whole and fractionated yellow pea flour consumption alters post‐ prandial glucose response and insulin parameters, but not lipids or glucose levels, in overweight or obese, hypercholesterolemic humans
Author(s) -
Marinangeli Christopher,
Jones Peter J.H.
Publication year - 2009
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.23.1_supplement.563.35
Subject(s) - insulin , overweight , food science , chemistry , crossover study , glucose uptake , endocrinology , medicine , obesity , alternative medicine , pathology , placebo
Yellow pea flour is a low fat, high fiber food; however, underlying mechanisms regarding health benefits of whole (WPF) and fractionated (FPF) yellow pea flours remain understudied. In a controlled feeding crossover study, 23 hypercholesterolemic, overweight and obese men and women received for 28 d two muffins/d containing WPF, FPF or white wheat flour (WF) as control. Treatments were separated by a 28 d washout. Two WPF muffins contained 50 g of whole yellow peas, with the amount of FPF in FPF treatments equaling the amount of pea‐derived fiber in WPF treatments. WPF and FPF consumption failed to affect fasting total cholesterol, LDL‐C, HDL‐C, and glucose. Subjects with a BMI between 25 and 34.9 receiving FPF tended ( p=0.075 ) to have reduced post‐prandial glucose responses compared to WF. Insulin levels for WPF (31.8 ±6.5 pmol/ml, p=0.02) and FPF (32.0±6.5 pmol/ml, p=0.026 ) were lower compared to WF (37.9±6.5 pmol/ml). Insulin homeostasis model‐assessment showed that consumption of WPF ( p=0.019 ) and FPF ( p=0.012 ) increased insulin sensitivity 20% compared to WF. Results suggest that at energy balance, WPF and FPF do not alter fasting lipid and glucose levels and exert minimal effects on post‐prandial glucose response in hypercholesterolemic men and woman with elevated BMIs. Conversely, 50 g/d WPF and FPF consumption improves fasting insulin levels and sensitivity and thus provide dietary health benefits. Supported by Pulse Innovation Project, Canada