Postprandial Blood Glucose and Insulin Response in Healthy Adults When Lentils Replace High-Glycemic Index Food Ingredients in Muffins, Chilies and Soups.

OBJECTIVES

This study aimed to assess postprandial blood glucose response (PBGR), relative glycemic response (RGR) and insulin response when 25 g available carbohydrates (AC) is replaced with cooked lentils in the formulation of muffins, chilies and soups.

METHODS

In randomized, crossover studies, healthy adults consumed foods containing 25 g AC from green lentils, red lentils or a control (wheat muffin, = 24; rice chili, = 24; potato soup, = 20). Blood collected at fasting and at 15, 30, 45, 60, 90 and 120 min was analyzed to derive the incremental area under the response curve (iAUC) for glucose, insulin, RGR and maximum concentration (C). Treatment effects were assessed with repeated measures ANOVA.

RESULTS

A replacement of 25 g AC with green lentils significantly decreased glucose iAUC compared to chili and soup ( < 0.0001), but not muffin ( = 0.07) controls, while also eliciting a significantly lower insulin iAUC for all three foods (muffin = 0.03; chili = 0.0002; soup < 0.0001). Red lentil foods significantly decreased glucose iAUC (muffin = 0.02; chili < 0.0001; soup < 0.0001) compared to controls, with a significantly lower insulin iAUC for chili and soup ( < 0.0001) but not muffins ( = 0.09). The RGR for muffins, chilies and soups was 88, 58 and 61%, respectively, for green lentils, and 84, 48 and 49%, respectively, for red lentils.

CONCLUSIONS

PBGR, insulin and RGR are decreased when lentils are incorporated into food products, providing credible evidence to promote carbohydrate replacement with lentil-based foods.