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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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dc.contributor.advisor Duncan, Alison M.
dc.contributor.advisor Ramdath, D. Dan
dc.contributor.author MacPherson, Brittany. A
dc.date.accessioned 2018-07-17T15:45:53Z
dc.date.available 2018-07-17T15:45:53Z
dc.date.copyright 2018-07
dc.date.created 2018-07-10
dc.date.issued 2018-07-17
dc.identifier.uri http://hdl.handle.net/10214/13896
dc.description.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. en_US
dc.description.sponsorship Saskatchewan Pulse Growers and Agriculture and Agri-food Canada en_US
dc.language.iso en en_US
dc.subject lentils en_US
dc.subject starchy controls en_US
dc.subject postprandial en_US
dc.subject blood glucose en_US
dc.subject plasma insulin en_US
dc.subject half-cup en_US
dc.subject quarter-cup en_US
dc.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. en_US
dc.type Thesis en_US
dc.degree.programme Human Health and Nutritional Sciences en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Human Health and Nutritional Sciences en_US


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