Pea and Lentil Flours Increase Postprandial Glycemic Response in Adults with Type 2 Diabetes and Metabolic Syndrome

Pea and Lentil Flours Increase Postprandial Glycemic Response in Adults with Type 2 Diabetes and Metabolic Syndrome

Pea and lentil flours are added to baked foods, pastas, and snacks to improve nutritional quality and functionality compared to products made solely with refined wheat flour. However, the effect of whole pulses versus their serving size equivalent of flour on blood glucose has not been investigated...

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Bibliographic Details
Main Authors: Donna M. Winham, Mariel Camacho-Arriola, Abigail A. Glick, Clifford A. Hall, Mack C. Shelley
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
legumes
pulses
plant-based foods
glucose
gluten free
satiety
Online Access:https://www.mdpi.com/2304-8158/14/11/1933
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