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The Effect of Green and Red Lentils in Half and Quarter-cup Serving Sizes on Acute Postprandial Blood Glucose and Plasma Insulin Response Compared to Multiple Starchy Controls in Healthy Adults.

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Title: The Effect of Green and Red Lentils in Half and Quarter-cup Serving Sizes on Acute Postprandial Blood Glucose and Plasma Insulin Response Compared to Multiple Starchy Controls in Healthy Adults.
Author: MacPherson, Brittany. A
Department: Department of Human Health and Nutritional Sciences
Program: Human Health and Nutritional Sciences
Advisor: Duncan, Alison M.Ramdath, D. Dan
Abstract: Lentils can lower postprandial glycemic response but consumption is low and most studies have examined ½-1 cup serving sizes. This study examined the effects of lower serving sizes (½ and ¼ cup) of green and red lentils on postprandial glycemic response, compared to matched serving sizes of corn, macaroni, white potato, and white rice in two randomized crossover studies in 24 healthy adults. For both the half- and quarter-cup studies, reductions were found for glucose and insulin area under the curve, maximum concentration, and glucose and insulin at various time points for green and red lentils (which were not different from each other) compared to some of the starchy controls. These results show that green and red lentils can effectively reduce glycemic measures in half-cup and quarter-cup serving sizes compared to commonly consumed starchy foods, and provides evidence for consumption of lentils for type 2 diabetes prevention.
URI: http://hdl.handle.net/10214/13896
Date: 2018-07


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