| Popis: |
Pulses contain many positive nutritional attributes. Substantial research supports the notion that pulses are low glycemic. Consumption of low glycemic foods results in a lower blood glucose response compared to other foods with similar carbohydrate contents. Pulses have been tested in vivo when consumed alone, in a mixed meal, as flours, and as protein and fiber fractions. Despite the considerable amount of research conducted investigating the effects of pulse consumption on post-prandial glycemia, further research is needed to identify the specific mechanisms of action. To date, research suggests that the high amounts of protein and fiber in pulses contribute to the low glycemic response they exhibit. However, in addition to those related to protein and fiber, several other mechanisms have been proposed to explain the low glycemic nature of pulses, including effects on gastric emptying rates and anti-nutritional properties. In sum, consumption of pulses and foods containing pulse ingredients can contribute to improved post-prandial glycemic control. |
