Pulse consumption, satiety, and weight management. The acute effect of commercially available pulse powders on postprandial glycaemic response in healthy young men. Effect of legumes as part of a low glycemic index diet on glycemic control and cardiovascular risk factors in type 2 diabetes mellitus: a randomized controlled trial. First and second meal effects of pulses on blood glucose, appetite, and food intake at a later meal. Rate of digestion of foods and postprandial glycaemia in normal and diabetic subjects. The Effect of Increasing Consumption of Pulses and Wholegrains in Obese People: A Randomized Controlled Trial Legume consumption is inversely associated with type 2 diabetes incidence in adults: A prospective assessment from the PREDIMED study. Effect of wheat bran on glycemic control and risk factors for cardiovascular disease in type 2 diabetes. Slow release dietary carbohydrate improves second meal tolerance. Effects of a Controlled Diet Supplemented with Chickpeas on Serum Lipids, Glucose Tolerance, Satiety and Bowel Function Dietary fiber and the glycemic index: a background paper for the Nordic Nutrition Recommendations 2012 Consumption of Whole Grain and Legume Powder Reduces Insulin Demand, Lipid Peroxidation, and Plasma Homocysteine Concentrations in Patients With Coronary Artery Disease: Randomized Controlled Clinical Trial The medium-term effect of natural or extractive dietary fibres on plasma amino acids and lipids in type 1 diabetics. A Low Glycemic Index Staple Diet Reduces Postprandial Glucose Values in Asian Women With Gestational Diabetes Mellitus Does adding fibre to a low energy, high carbohydrate, low fat diet confer any benefit to the management of newly diagnosed overweight type II diabetics? Acute effects of pea protein and hull fibre alone and combined on blood glucose, appetite, and food intake in healthy young men--a randomized crossover trial. Postprandial lipid, glucose, insulin, and cholecystokinin responses in men fed barley pasta enriched with beta-glucan.
The prevalence of obesity has reached epidemic proportions , making finding effective solutions to reduce obesity a public health priority . One part of the solution could be for individuals to increase consumption of nonoilseed pulses ( dry beans , peas , chickpeas , and lentils ) , because they have nutritional attributes thought to benefit weight control , including slowly digestible carbohydrates , high fiber and protein contents , and moderate energy density . Observational studies consistently show an inverse relationship between pulse consumption and BMI or risk for obesity , but many do not control for potentially confounding dietary and other lifestyle factors . Short-term ( ≤1 d ) experimental studies using meals controlled for energy , but not those controlled for available carbohydrate , show that pulse consumption increases satiety over 2 - 4 h , suggesting that at least part of the effect of pulses on satiety is mediated by available carbohydrate amount or composition . R and omized controlled trials generally support a beneficial effect  of pulses on weight loss when pulse consumption is coupled with energy restriction , but not without energy restriction . However , few r and omized trials have been conducted and most were short term ( 3 - 8 wk for whole pulses and 4 - 12 wk for pulse extracts ) . Overall , there is some indication of a beneficial effect of pulses on short-term satiety and weight loss during intentional energy restriction , but more studies are needed in this area , particularly those that are longer term ( ≥1 y ) , investigate the optimal amount of pulses to consume for weight control , and include behavioral elements to help overcome barriers to pulse consumption Whole pulses ( beans , peas , chickpeas and lentils ) elicit low postpr and ial blood glucose ( BG ) responses in adults ; however , their consumption in North America is low . One potential strategy to increase the dietary intake of pulses is the utilisation of commercial pulse powders in food products ; however , it is unclear whether they retain the biological benefits observed with whole pulses . Therefore , the present study examined the effects of commercially prepared pulse powders on BG response before and after a subsequent meal in healthy young men . Overall , three r and omised , within-subject experiments were conducted . In each experiment , participants received whole , puréed and powdered pulses ( navy beans in Expt 1 ; lentils in Expt 2 ; chickpeas in Expt 3 ) and whole-wheat flour as the control . All treatments were controlled for available carbohydrate content . A fixed-energy pizza meal ( 50·2 kJ/kg body weight ) was provided at 120 min . BG concentration was measured before ( 0 - 120 min ) and after ( 140 - 200 min ) the pizza meal . BG concentration peaked at 30 min in all experiments , and pulse forms did not predict their effect on BG response . Compared with the whole-wheat flour control , navy bean treatments lowered peak BG concentrations ( Expt 1 , P < 0.05 ) , but not the mean BG concentration over 120 min . The mean BG concentration was lower for all lentil ( Expt 2 , P= 0.008 ) and chickpea ( Expt 3 , P= 0.002 ) treatments over 120 min . Processing pulses to powdered form does not eliminate the benefits of whole pulses on BG response , lending support to the use of pulse powders as value-added food ingredients to moderate postpr and ial glycaemic response BACKGROUND Legumes , including beans , chickpeas , and lentils , are among the lowest glycemic index ( GI ) foods and have been recommended in national diabetes mellitus ( DM ) guidelines . Yet , to our knowledge , they have never been used specifically to lower the GI of the diet . We have therefore undertaken a study of low-GI foods in type 2 DM with a focus on legumes in the intervention . METHODS A total of 121 participants with type 2 DM were r and omized to either a low-GI legume diet that encouraged participants to increase legume intake by at least 1 cup per day , or to increase insoluble fiber by consumption of whole wheat products , for 3 months . The primary outcome was change in hemoglobin A1c ( HbA1c ) values with calculated coronary heart disease ( CHD ) risk score as a secondary outcome . RESULTS The low-GI legume diet reduced HbA1c values by -0.5 % ( 95 % CI , -0.6 % to -0.4 % ) and the high wheat fiber diet reduced HbA1c values by -0.3 % ( 95 % CI , -0.4 % to -0.2 % ) . The relative reduction in HbA1c values after the low-GI legume diet was greater than after the high wheat fiber diet by -0.2 % ( 95 % CI , -0.3 % to -0.1 % ; P < .001 ) . The respective CHD risk reduction on the low-GI legume diet was -0.8 % ( 95 % CI , -1.4 % to -0.3 % ; P = .003 ) , largely owing to a greater relative reduction in systolic blood pressure on the low-GI legume diet compared with the high wheat fiber diet ( -4.5 mm Hg ; 95 % CI , -7.0 to -2.1 mm Hg ; P < .001 ) . CONCLUSION Incorporation of legumes as part of a low-GI diet improved both glycemic control and reduced calculated CHD risk score in type 2 DM Pulses are low-glycemic appetite-suppressing foods , but it is not known whether these properties persist after being consumed as part of a meal and after a second meal . The objective of this study was to determine the effects of a fixed-size pulse meal on appetite and blood glucose ( BG ) before and after an ad libitum test meal ( pizza ) and on food intake ( FI ) at the test meal . Males ( n = 25 ; 21.3 ± 0.5 years ; 21.6 ± 0.3 kg·m(-2 ) ) r and omly consumed 4 isocaloric meals : chickpea ; lentil ; yellow split pea ; and macaroni and cheese ( control ) . Commercially available canned pulses provided 250 kcal , and were consumed with macaroni and tomato sauce . FI was measured at a pizza meal 260 min after consumption of the isocaloric meal . BG and appetite were measured from 0 to 340 min . The lentil and yellow pea , but not chickpea , treatments led to lower appetite ratings during the 260 min prepizza meal period , and less FI at the pizza meal , compared with macaroni and cheese ( p < 0.05 ) . All pulse treatments lowered BG immediately following consumption ( at 20 min ) ( p < 0.05 ) , but there was no effect of treatment on prepizza meal BG AUC ( p = 0.07 ) . Immediately after the pizza meal , BG was lower following the chickpea and lentil treatments , but not the yellow pea treatment ( p < 0.05 ) . Postpizza meal BG AUC was lower following the chickpea and lentil treatments than in the yellow pea treatment ( p < 0.05 ) . The beneficial effects of consuming a pulse meal on appetite , FI at a later meal , and the BG response to a later meal are dependent on pulse type Carbohydrate portions ( 2 g ) of lentils , soya beans , and wholemeal bread were incubated for three hours with human digestive juices and the effect of digestibility on blood glucose examined . Lentils and soya beans released only 39 % and 8 % respectively of the sugars and oligosaccharides liberated from bread . In healthy volunteers 50 g carbohydrate portions of cooked lentils and soya beans raised blood glucose concentrations by only 42 % ( p < 0.001 ) and 14 % ( p < 0.001 ) of the bread value . There was a similar response in diabetics . These results suggest that rate of digestion might be a important factor determining the rise in blood glucose concentration after a meal and that supplementing chemical analysis with in-vitro and in-vivo food testing might permit identification of especially useful foods for diabetics Background : Wholegrain intake is inversely related to weight gain over time , but little information is available on the role of pulses in weight control . Objective : To compare weight loss , metabolic outcomes , and nutrient intakes in obese people assigned to a  diet rich in pulses and wholegrains or a control diet . Methods : R and omized controlled study of 18 months with 113 volunteers ( body mass index [ BMI ] ≥ 28 kg/m2 ) . Diets were based on guidelines published by the National Heart Foundation of New Zeal and . The intervention group was advised to consume 2 serves of pulses and 4 serves of wholegrain foods per day as substitutions for more refined carbohydrates . Results : Fiber intakes were higher , intakes of several vitamins and minerals were better maintained , and dietary glycemic index was lower in the intervention compared with the control group . Mean ( st and ard error [ SE ] ) weight loss at 6 months was 6.0 ( 0.7 ) kg and 6.3 ( 0.6 ) kg in the control and intervention groups , respectively , and was not different between groups ( p > 0.05 ) . Blood pressure , triglycerides , and glycemic load were lowered in both groups compared with baseline . Waist circumference was decreased at 18 months in the intervention compared with the control group ( −2.8 cm ; 95 % confidence interval [ CI ] : −0.4 , −5.1 ) . Conclusions : Incorporation of pulses and wholegrain foods into a weight loss program result ed in a greater reduction in waist circumference compared with the group consuming a control diet , although no difference in weight loss was noted between groups . Retention of several nutrients was better with the pulse and wholegrain diet BACKGROUND & AIMS Legumes , a low-energy , nutrient-dense and low glycemic index food , have shown beneficial effects on glycemic control and adiposity . As such , legumes are widely recommended in diabetic diets , even though there is little evidence that their consumption protects against type 2 diabetes . Therefore the aim of the present study was to examine the associations between consumption of total legumes and specific subtypes , and type 2 diabetes risk . We also investigated the effect of theoretically substituting legumes for other protein- or carbohydrate-rich foods . METHODS Prospect i ve assessment of 3349 participants in the PREvención con DIeta MEDiterránea ( PREDIMED ) study without type 2 diabetes at baseline .  Dietary information was assessed at baseline and yearly during follow-up . We used Cox regression models to estimate hazard ratios ( HRs ) and 95 % confidence intervals ( 95 % CIs ) for type-2 diabetes incidence according to quartiles of cumulative average consumption of total legumes , lentils , chickpeas , dry beans and fresh peas . RESULTS During a median follow-up of 4.3 years , 266 new cases of type 2 diabetes occurred . Individuals in the highest quartile of total legume and lentil consumption had a lower risk of diabetes than those in the lowest quartile ( HR : 0.65 ; 95 % CI : 0.43 , 0.96 ; P-trend = 0.04 ; and HR : 0.67 ; 95 % CI : 0.46 - 0.98 ; P-trend = 0.05 , respectively ) . A borderline significant association was also observed for chickpeas consumption ( HR 0.68 ; 95 % CI : 0.46 , 1.00 ; P-trend = 0.06 ) . Substitutions of half a serving/day of legumes for similar servings of eggs , bread , rice or baked potato was associated with lower risk of diabetes incidence . CONCLUSIONS A frequent consumption of legumes , particularly lentils , in the context of a Mediterranean diet , may provide benefits on type 2 diabetes prevention in older adults at high cardiovascular risk . TRIAL REGISTRATION The trial is registered at http://www.controlled-trials.com ( IS RCT N35739639 ) . Registration date : 5th October 2005 OBJECTIVE Cohort studies indicate that cereal fiber reduces the risk of  diabetes and coronary heart disease ( CHD ) . Therefore , we assessed the effect of wheat bran on glycemic control and CHD risk factors in type 2 diabetes . RESEARCH DESIGN AND METHODS A total of 23 subjects with type 2 diabetes ( 16 men and 7 postmenopausal women ) completed two 3-month phases of a r and omized crossover study . In the test phase , bread and breakfast cereals were provided as products high in cereal fiber ( 19 g/day additional cereal fiber ) . In the control phase , supplements were low in fiber ( 4 g/day additional cereal fiber ) . RESULTS Between the test and control treatments , no differences were seen in body weight , fasting blood glucose , HbA(1c ) , serum lipids , apolipoproteins , blood pressure , serum uric acid , clotting factors , homocysteine , C-reactive protein , magnesium , calcium , iron , or ferritin . LDL oxidation in the test phase was higher than that seen in the control phase ( 12.1 + /- 5.4 % , P < 0.034 ) . Of the subjects originally recruited , more dropped out of the study for health and food preference reasons from the control phase ( 16 subjects ) than the test phase ( 11 subjects ) . CONCLUSIONS High-fiber cereal foods did not improve conventional markers of glycemic control or risk factors for CHD in type 2 diabetes over 3 months . Possibly longer studies are required to demonstrate the benefits of cereal fiber . Alternatively , cereal fiber in the diet may be a marker for another component of whole grains that imparts health advantages or a healthy lifestyle Breakfasts of lentils or wholemeal bread of identical carbohydrate content were taken by seven healthy volunteers . The lentils produced a significant 71 % ( p less than 0.001 ) reduction in the blood glucose area and flattened the plasma insulin and gastric inhibitory polypeptide responses by comparison with the bread . In addition , the lentil breakfast was followed by a significantly flatter blood glucose response to the st and ard bread lunch which followed 4 h later ( by 38 % , p less than 0.01 ) . The blood glucose pattern was mimicked by feeding the bread breakfast slowly over the 4 h before lunch . Giving a bread breakfast containing a quarter of the carbohydrate reduced the breakfast glucose profile but result ed in a significantly impaired blood glucose response to lunch ( 168 % of control , p less than 0.01 ) . These results , together with breath hydrogen studies , performed on a separate group of four volunteers , indicate that the flattened response to lentils is not due to carbohydrate malabsorption . Slow release or " lente " carbohydrate foods such as lentils may form a useful part of the diets of those with impaired carbohydrate tolerance Objective : To compare the effect of a diet supplemented with chickpeas to a wheat-based diet of similar fibre content on serum lipids , glucose tolerance , satiety and bowel function . A third , lower-fibre wheat diet provided further information on dietary fibre quantity and bowel function and satiety . Method : Twenty-seven free-living adults followed two r and omized , crossover dietary interventions each of five weeks duration . The chickpea diet included canned drained chickpeas , bread and shortbread biscuits containing 30 % chickpea flour . The wheat diet included high-fibre wheat breakfast cereals and wholemeal bread . The diets were isoenergetic to the participants ’ usual diet , matched for macronutrient content and controlled for dietary fibre . Following on from the second r and omised intervention , a sub-group of 18 participants underwent a third , isoenergetic lower-fibre wheat diet that included low-fibre breakfast cereals and bread . Results : Repeated measures ANOVA revealed reductions in serum TC of 0.25 mmol/L ( p < 0.01 ) and LDL-C of 0.20 mmol/L ( p = 0.02 ) following the chickpea diet compared to the wheat . An unintended significant increase in PUFA and corresponding decrease in MUFA consumption occurred during the chickpea diet and statistical adjustment for this reduced but did not eliminate the effect on serum lipids . There was no significant difference in glucose tolerance . Perceived general bowel health improved significantly during the chickpea diet although there was considerable individual variation . Some participants reported greater satiety during the chickpea diet . Conclusions : The small but significant decrease in serum TC and LDL-C during the chickpea diet compared to the equivalent fibre wheat diet was partly due to unintentional changes in macronutrient intake occurring because of chickpea ingestion . If dietary energy and macronutrients were not controlled , chickpea consumption might result in greater benefits via influence on these factors The aim of this study is to review recent data on dietary fiber ( DF ) and the glycemic index ( GI ) , with special focus on studies from the Nordic countries regarding cardiometabolic risk factors , type 2 diabetes , cardiovascular disease , cancer , and total mortality . In this study , recent guidelines and scientific background papers or up date s on older reports on DF and GI published between 2000 and 2011 from the US , EU , WHO , and the World Cancer Research Fund were review ed , as well as prospect i ve cohort and intervention studies carried out in the Nordic countries . All of the reports support the role for fiber-rich foods and DF as an important part of a healthy diet . All of the five identified Nordic papers found protective associations between high intake of DF and health outcomes ; lower risk of cardiovascular disease , type 2 diabetes , colorectal and breast cancer . None of the reports and few of the Nordic papers found clear evidence for the GI in prevention of risk factors or diseases in healthy population s , although association was found in sub-groups , e.g. overweight and obese individuals and suggestive for prevention of type 2 diabetes . It was concluded that DF is associated with decreased risk of different chronic diseases and metabolic conditions . There is not enough evidence that choosing foods with low GI will decrease the risk of chronic diseases in the population overall . However , there is suggestive evidence that ranking food based on their GI might be of use for overweight and obese individuals . Issues regarding methodology , validity and practicality of the GI remain to be clarified Our objective was to evaluate whether isocaloric replacement of refined rice with whole grains and other plant products as a form of powder reduces coronary artery disease ( CAD ) risk factors , such as insulin dem and and lipid peroxidation in CAD patients . Seventy-six male patients with CAD were r and omly assigned to either a group ingesting a whole-grain meal daily or a control group for 16 weeks . In the whole-grain group , serum concentrations of glucose and insulin decreased by 24 % and 14 % , respectively , without altering body weight and energy intake , whereas daily intakes of fiber and vitamin E increased by 25 % and 41 % , respectively . Consumption of whole grains and legume powder in CAD patients without diabetes decreased fasting levels of glucose and insulin . The areas under the curve for insulin and glucose during the oral glucose tolerance test were also decreased . CAD patients with diabetes in the whole-grain group also showed reductions in fasting glucose and in the area under the curve for glucose . In the whole-grain group , plasma malondialdehyde and homocysteine and urinary 8-epi-prostagl and in F2&agr ; concentrations decreased by ≈28 % . Also , lipid-corrected concentrations of & agr;-carotene , retinol , tocopherols , and lycopene increased by 11 % to 40 % , and the percentage composition of n-6 fatty acids of serum phospholipid increased by 14 % in the whole-grain group . The replacement of refined rice with whole grain and legume powder as a source of carbohydrate in a meal showed significant beneficial effects on glucose , insulin , and homocysteine concentrations and lipid peroxidation in CAD patients . These effects are likely to substantially reduce the risk factors for CAD and diabetes We evaluated the effect of a diet rich in natural ( NF ) or extractive fibres ( guar gum ) on 12 male IDD ( insulin-dependent diabetes ) out- patients . The treatment lasted for 2 months . During the first month the patients were on an isocaloric diet containing 30 g of fibres and then they were r and omly subdivided into two groups . One group followed an isocaloric diet rich in fibres ( 70 g/day ) , the second group an isocaloric diet enriched by guar ( 9 g of guar added to 30 g of natural fibres/day ) . Reduced serum levels of HbA1c and several amino acids showed that metabolic control significantly improved under each dietary regimen Background A low glycemic index ( GI ) diet is beneficial for glucose control in patients with diabetes mellitus . This study aim ed to investigate the influence of a low-GI diet on postpr and ial glucose levels in women with gestational diabetes mellitus ( GDM ) . Methods Pregnant women with GDM were r and omized to receive a normal diabetic control diet or a low-GI staple diet for 5 days . A low-GI staple food was used to replace rice in lunch and dinner for the low-GI staple diet group , whereas the total energy and carbohydrate levels remained equal in both groups . Fasting and postpr and ial glucose levels were determined daily . Results A total of 140 pregnant women with GDM were included in the study , including 66 in the low-GI staple diet group and 74 in the normal diabetic diet control group . No differences existed in baseline characteristics between the 2 groups ( all P > 0.05 ) . After dietary intervention , glucose levels were significantly reduced in the low-GI staple diet group ( all P < 0.01 ) and the control group ( all P < 0.008 ) . Postintervention glucose values after breakfast , lunch , and dinner were significantly reduced in the treatment group compared with those in the control group ( all P < 0.05 ) . The percentage changes from baseline of all glucose values were significantly greater in the treatment group than in the control group ( all P < 0.05 ) . Conclusions A low-GI staple diet significantly reduces postpr and ial glucose levels in women with GDM The effect of supplementing a low energy ( roughly 5·0 MJ ) , high carbohydrate ( 180 g ) , low fat ( roughly 25 g ) diet with 10 - 15 g of either cereal fibre or guar gum was investigated in 24 newly diagnosed overweight non-insulin-dependent ( type II ) diabetics . The patients were divided into three treatment groups : one received a low fibre control diet throughout the study period of 20 weeks and the other received two supplements of cereal fibre and guar gum in a crossover manner . The nutrient content of the diets was kept constant throughout . Though patients taking the low fibre diet showed a smaller reduction in fasting plasma glucose concentrations over the first eight weeks than patients taking a high fibre diet , this difference was not evident at the end of 20 weeks ; reductions in weight and glycated haemoglobin values were similar for each dietary regimen throughout the trial . There was little evidence that supplementing a low energy , high carbohydrate diet with fibre confers any therapeutic benefit to type II diabetics and no evidence that taking fibre as viscous polysaccharides is any more beneficial to overweight diabetics than taking a similar fibre supplement as cereal . On the contrary , guar gum caused more abdominal discomfort and flatulence than the other diets Whether pulse components can be used as value-added ingredients in foods formulated for blood glucose ( BG ) and food intake ( FI ) control requires investigation . The objective of this study was to examine of the effects of pea components on FI at an ad libitum meal , as well as appetite and BG responses before and after the meal . In a repeated- measures crossover trial , men ( n = 15 ) r and omly consumed ( i ) pea hull fibre ( 7 g ) , ( ii ) pea protein ( 10 g ) , ( iii ) pea protein ( 10 g ) plus hull fibre ( 7 g ) , ( iv ) yellow peas ( 406 g ) , and ( v ) control . Pea hull fibre and protein were served with tomato sauce and noodles , while yellow peas were served with tomato sauce . Control was noodles and tomato sauce .  FI was measured at a pizza meal ( 135 min ) . Appetite and BG were measured pre-pizza ( 0 - 135 min ) and post-pizza ( 155 - 215 min ) . Protein plus fibre and yellow peas led to lower pre-pizza BG area under the curve compared with fibre and control . At 30 min , BG was lower after protein plus fibre and yellow peas compared with fibre and control , whereas at 45 and 75 min , protein plus fibre and yellow peas led to lower BG compared with fibre ( p < 0.05 ) . Following the pizza meal ( 155 min ) , yellow peas led to lower BG compared with fibre ( p < 0.05 ) . No differences were observed in FI or appetite . This trial supports the use of pea components as value-added ingredients in foods design ed to improve glycemic control BACKGROUND Fiber regulates the rate and site of lipid and carbohydrate digestion and absorption and thus can modify the alimentary responses to a meal . When fiber sources containing viscous polysaccharides are included in a meal , a slower rate of carbohydrate and lipid absorption will modify the alimentary hormone and lipid responses . OBJECTIVE We investigated in 11 healthy men the response of insulin , glucose , cholecystokinin , and lipid to 2 test meals containing beta-glucan . DESIGN One of the meals was high in fiber ( 15.7 g ) and the other meal was low in fiber ( 5.0 g ) . The low-fiber meal contained pasta made with wheat flour . The high-fiber meals contained pasta prepared by replacing 40 % of the wheat with 2 types of barley flour : barley naturally high in beta-glucan and the other a flour enriched in beta-glucan during processing . RESULTS Plasma glucose and insulin concentrations increased significantly after all meals but the insulin response was more blunted after the barley-containing meals . The test meals were low in fat ( 25 % of energy ) but elicited an increase in plasma triacylglycerol and cholecystokinin . Cholecystokinin remained elevated for a longer time after the barley-containing meals . After the low-fiber meal , plasma cholesterol concentrations did not change significantly ; however , 4 h after the barley-containing meals , the cholesterol concentration dropped below the fasting concentration and was significantly lower than that after the low-fiber meal . CONCLUSIONS Carbohydrate was more slowly absorbed from the 2 high-fiber meals . Consumption of the barley-containing meals appeared to stimulate reverse cholesterol transport , which may contribute to the cholesterol-lowering ability of barley
Conclusions /interpretationPooled analyses demonstrated that pulses , alone or in low-GI or high-fibre diets , improve markers of longer term glycaemic control in humans , with the extent of the improvements subject to significant inter- study heterogeneity .
Aims /hypothesisDietary non-oil-seed pulses ( chickpeas , beans , peas , lentils , etc . )
are a good source of slowly digestible carbohydrate , fibre and vegetable protein and a valuable means of lowering the glycaemic-index ( GI ) of the diet .
To assess the evidence that dietary pulses may benefit glycaemic control , we conducted a systematic review and meta- analysis of r and omised controlled experimental trials investigating the effect of pulses , alone or as part of low-GI or high-fibre diets , on markers of glycaemic control in people with and without diabetes .