Yellow Pea Flours Good for Diabetics

WINNIPEG, CanadaUnder a controlled diet paradigm, a daily consumption of whole and fractionated yellow pea flours at doses equivalent to half a cup of yellow peas/d reduced insulin resistance, while whole pea flour reduced android adiposity in women (Br J Nutr. 2010 Sep 1:1-8). Researchers compared whole pea flour (WPF) to fractionated pea flour (FPF; hulls only) for their ability to reduce risk factors associated with cardiovascular disease (CVD) and diabetes in overweight hypercholesterolaemic individuals. Using a cross-over design, 23 hypercholesterolaemic overweight men and women received two-treatment muffins/d containing WPF, FPF or white-wheat flour (WF) for 28 days, followed by 28-day washout periods. Daily doses of WPF and FPF complied with the United States Department of Agriculture's recommended level of intake of half a cup of pulses/d (approximately 50 g/d). Dietary energy requirements were calculated for each study subject, and volunteers were only permitted to eat food supplied by the study personnel. Fasting insulin, body composition, urinary enterolactone levels, postprandial glucose response, as well as fasting lipid and glucose concentrations, were assessed at the beginning and at the end of each treatment.

Insulin concentrations for WPF and FPF were lower compared with WF. Insulin homeostasis modeling assessment showed consumption of WPF and FPF decreased (P<0.05) estimates of insulin resistance compared with WF. Android:gynoid fat ratios in women participants were lower (P=0.027) in the WPF group compared with the WF group. Urinary enterolactone levels tended to be higher (P=0.087) in WPF compared with WF. Neither treatment altered circulating fasting lipids or glucose concentrations.