Effect of Legumes as Part of a Low Glycemic Index Diet on Glycemic Control and Cardiovascular Risk Factors in Type 2 Diabetes Mellitus

Jenkins, David; Kendall, Cyril W.C.; Augustin, Livia S. A.; Mitchell, Sandra A.; Sahye-Pudaruth, Sandhya; Mejía, Sonia Blanco; Chiavaroli, Laura; Mirrahimi, Arash; Ireland, Christopher; Bashyam, Balachandran; Vidgen, Edward; Souza, Russell J. de; Sievenpiper, John L.; Coveney, Judy; Leiter, Lawrence A.; Josse, Robert G.

doi:10.1001/2013.jamainternmed.70

Cited by 317 publications

(310 citation statements)

References 43 publications

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“…This reduction in the AUC of blood glucose concentration after the chickpea treatment calculated was 29 and 36% in Experiment 1 and 2, respectively, compared to bread treatment. These results are supported by others who found reduction in blood glucose response and in AUC after consumption of chickpeas compared to white bread in healthy (Zafar et al 2011;Wong et al 2009;Mollard et al 2011Mollard et al , 2012aHall et al 2005;Keogh et al 2011); or diabetic subjects (Jenkins et al 2012;Sievenpiper et al 2009). However, when fed as chickpea flour or extruded flour supplemented to white bread, no difference was observed for the glycemic effect or subjective appetite compared to the white bread ).…”

Section: Blood Glucosesupporting

confidence: 75%

“…A reduction of 29-36% in the blood glucose concentration AUCs had occurred 0-60 and 0-120 min, respectively. An earlier research documented the consumption of one cup of beans by type-2 diabetics for three months had significantly decreased HbA1c level, a measure of the control of blood glucose concentration, by 0.5% (Jenkins et al 2012). The FDA recommendation of 0.3-0.6% reduction in HbA1c is a reasonable control of the blood glucose concentrations by diabetics (U. S. Department of Health and Human Services, 2008).…”

Section: Average Appetite and Associations Among The Outcomesmentioning

confidence: 99%

“…This might be the reason our results did not demonstrate the effect of treatment on the average change in appetite. Other researchers were able to claim successful weight loss by legumes consumption through appetite and glycemic control (Abete et al 2009;Crujeiras et al 2007, McCrory et al 2010Ball et al 2003;Jenkins et al 2012). It is thus proposed that weight loss, if achieved, through appetite control may have enduring results.…”

Section: Average Appetite and Associations Among The Outcomesmentioning

confidence: 99%

“…Health authorities such as Dietary Guidelines for Americans (USDA 2010) and Canada's Food Guide recommend consumption of legumes regularly to prevent the diet-induced risk of chronic diseases (Health Canada 2007). Many observational studies and controlled trials have associated legume's consumption with weight loss and reduced chronic diseases in populations (Bazzano et al 2001;Jenkins et al 2012;Abete et al 2009, Mollard et al 2012a. However, the role of legumes ingestion on food intake regulation needs further understanding.…”

Section: Introductionmentioning

confidence: 99%

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Chickpeas suppress postprandial blood glucose concentration, and appetite and reduce energy intake at the next meal

Zafar

Kabir

2016

J Food Sci Technol

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The current study was designed to explore the beneficial properties of chickpeas consumption on suppressing appetite, excessive blood glucose excursions, and energy intake (EI) from a subsequent meal. Two caloric preloaded foods, chickpeas, and white bread were compared to water control, fed to healthy female subjects at equal energy density, volume, and available carbohydrate content in two experiments spanning over 60 and 120 min. Blood glucose was measured by a portable glucometer and satiety by using a visual analogue scale questionnaire at baseline and every 15 up to 60 min in both experiments and then every 30 until 120 min in Experiment 2 after the preloads ingestion. A test meal was served at the end of both experiments to calculate EI and percent energy compensation (%EC). The results suggest a reduction of 29-36% in blood glucose concentration, and 83-98% EC after the chickpeas in Experiments 1 and 2 respectively compared to white bread. The average appetite showed a positive association with EI. We conclude that the consumption of chickpeas is beneficial on glycemic control and may help in body weight management through suppressing appetite and energy intake.

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Section: Blood Glucosesupporting

confidence: 75%

Section: Average Appetite and Associations Among The Outcomesmentioning

confidence: 99%

Section: Average Appetite and Associations Among The Outcomesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Chickpeas suppress postprandial blood glucose concentration, and appetite and reduce energy intake at the next meal

Zafar

Kabir

2016

J Food Sci Technol

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“…In India, diabetes prevalence is increasing in both rural (11,12) and urban (13)(14)(15)(16) populations, despite the consumption of traditional diets high in legumes including lentils, chickpeas, beans and peas (17) . Legumes have been shown to lower postprandial (18) as well as subsequent meal glycaemia (19) and evidence from randomized nutrition trials shows that dietary pulses reduce fasting blood glucose and insulin levels in healthy persons, as well as those with high cholesterol, type 2 diabetes and coronary artery disease (17,20) . A meta-analysis of forty-one randomized trials on dietary pulses found significantly reduced levels of fasting blood glucose (standardized mean difference (SMD) = −0·82; 95 % CI −1·36, −0·27) and insulin (SMD = −0·49; 95 % CI −0·93, −0·04) for pulses alone (eleven studies) as well as lower glycosylated protein levels in low-glycaemic-index and high-fibre diets (17) , although more recent studies are not as consistent (21) .…”

mentioning

confidence: 99%

Legume consumption and its association with fasting glucose, insulin resistance and type 2 diabetes in the Indian Migration Study

Dhillon

Bowen

Kinra

et al. 2016

Public Health Nutr.

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Objective: Legume consumption is associated with lower fasting glucose (FG) and insulin levels in nutrition trials and lower CVD mortality in large-scale epidemiological studies. In India, legumes are widely consumed in various preparations, yet no epidemiological study has evaluated the association of legumes with FG levels, insulin resistance and diabetes risk. The present study aimed to fill this gap. Design: Fasting blood samples, in-person interviews to obtain information on demographic/socio-economic factors, physical activity, alcohol and tobacco use, and anthropometric measurements were collected. Dietary intakes were assessed by an interviewer-administered, validated, semi-quantitative FFQ. Setting: Lucknow, Nagpur, Hyderabad and Bangalore, India. Subjects: Men and women (n 6367) aged 15-76 years -urban residents, urban migrants and their rural siblings. Results: In multivariate random-effects models adjusted for age, BMI, total energy intake, macronutrients, physical activity and rural/migration status, daily legume consumption was not associated with FG (P-for-trend = 0·78), insulin resistance (homeostasis model assessment score; P-for-trend = 0·73) or the prevalence of type 2 diabetes mellitus (P-for-trend = 0·41). Stratified analyses by vegetarian diet and migration status did not change the findings. Inverse associations between legumes and FG emerged for participants with lower BMI and higher carbohydrate, protein, fat and sugar intakes. Conclusions: Although legumes are essential in traditional Indian diets, as well as in prudent and Mediterranean diets in the West, we did not find an association between legumes and markers of glycaemic control, insulin resistance or diabetes, except for subgroups based on BMI and macronutrient intake. The ubiquitous presence and complexity of legume preparations in Indian diets may contribute to these findings. KeywordsLegumes Diabetes Glucose Insulin resistance Nutrition Epidemiology IndiaDiabetes affects 8·3 % of (382 million) people worldwide (1) , is the fourth most common cause of deaths from non-communicable disease globally (2) and, similarly, is the fourth most common non-communicable disease in India, with an estimated 62·4 million people with diabetes and 77·2 million people with pre-diabetes (3) . Poor diet is an important risk factor (ranked highest in disability-adjusted life years (4) ) for diabetes, as well as for non-communicable diseases, and includes high levels of salt, sugar, fat, processed and animal foods, and lower consumption of fruits and vegetables, whole grains and legumes (5,6) .

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Are Calcium Supplements Harmful to Cardiovascular Disease?

Larsson¹

2013

JAMA Intern Med

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Effect of Legumes as Part of a Low Glycemic Index Diet on Glycemic Control and Cardiovascular Risk Factors in Type 2 Diabetes Mellitus

Cited by 317 publications

References 43 publications

Chickpeas suppress postprandial blood glucose concentration, and appetite and reduce energy intake at the next meal

Chickpeas suppress postprandial blood glucose concentration, and appetite and reduce energy intake at the next meal

Legume consumption and its association with fasting glucose, insulin resistance and type 2 diabetes in the Indian Migration Study

Are Calcium Supplements Harmful to Cardiovascular Disease?

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