Comparison of metabolic effects of white beans processed into two different physical forms

• Published in: Diabetes care Vol. 9; no. 3; pp. 260 - 266
• Main Authors: Golay, A, Coulston, A.M, Hollenbeck, C.B, Kaiser, L.L, Wursch, P, Reaven, G.M
• Format: Journal Article
• Language: English
• Published: United States American Diabetes Association 01.05.1986
• Subjects: administration & dosage; Adult; beans; blood; blood glucose; Blood Glucose - metabolism; DIABETE; DIABETES; Diabetes Mellitus, Type 2; Diabetes Mellitus, Type 2 - blood; Diabetes Mellitus, Type 2 - diet therapy; diet; diet therapy; DIETA; Dietary Carbohydrates; Dietary Carbohydrates - administration & dosage; ESHARICOT COMMUN; Fabaceae; Fabaceae - ultrastructure; Female; Food Handling; Food Handling - methods; food processing; GLUCOSA; GLUCOSE; Humans; INSU; insulin; Insulin - blood; Male; metabolism; methods; Microscopy, Electron, Scanning; Middle Aged; Plants, Medicinal; REGIME ALIMENTAIRE; SANG; SANGRE; TECHNOLOGIE ALIMENTAIRE; TECNOLOGIA DE LOS ALIMENTOS; ultrastructure; z)FRIJOL (PHASEOLUS
• ISSN: 0149-5992; 1935-5548
• DOI: 10.2337/diacare.9.3.260

Previous preliminary studies showed that the relative amount of maltose released during in vitro digestion of starch from cooked beans processed by a new method that maintained cell integrity, was less than from beans prepared in the traditional manner in which the bean cells were ruptured. Based on this observation, the present study, comparing normal subjects with non-insulin-dependent diabetics, tested the hypothesis that foods processed by this new method might produce a lower plasma glucose response. Somewhat higher glucose and insulin responses were found in the diabetics from consuming beans in which the c1151ells had been ruptured.