Black Bean Pasta Meals Significantly Reduce Glycemic Response More Than Control in Young Adults

Abstract

Abstract Objectives Determine the effect of three 100% black bean pastas made with standard (Knife Mill) and novel flour milling techniques (sonic wave) on postprandial glycemic response in healthy normoglycemic adults in comparison to whole black beans and a white bread control. Methods Heat treated black beans (Zenith) were milled into flour using a commercial knife mill or a sonic wave mill. The latter generated bean flours with low (cyclone), and medium (combined) protein concentrations from which pastas of 100% black beans were made commercially. Fifteen adults (6 men, 9 women, mean age 23.4 ±2.7 y; nonsmokers; BMI <30) were recruited for a randomized 5 × 5 cross-over trial. The test meals were white bread control (no sauce), whole black beans and 3 black bean pastas served with a standard amount of spaghetti sauce to net 50 grams of available carbohydrate (CHO). The test meals were similar in macronutrient content except for protein and fiber (knife mill protein 19.5, fat 6.3, fiber 22; combined 20.5, 7.5, 22.4; cyclone 13.7, 6.1, 19.5; whole beans 20.9; 5.4, 28.2). Fasted participants consumed a test meal within 7–10 minutes. Venous blood draws were taken at 30, 60, 90, 150, and 180 minutes post meal start. Glucose was analyzed by a professional laboratory (Quest Diagnostics, Chicago, IL). Results Net glucose response based on the incremental area under the curve (iAUC) for 0–180 minutes was significantly different by treatment for all four test meals in comparison to the white bread control (P = 0.002). For the 0–60 iAUC increment, participants showed a lower response to whole black beans than white bread (P = .000), knife mill (P = .024), combination (P = .024), or cyclone (P = .014) pastas. The 0–120 iAUC period showed significantly higher net glucose for the white bread than the 4 bean treatments. Black beans were significantly different from the knife mill (P = .033) and cyclone pasta formulations (P = .049). Conclusions Black bean pastas improve glycemic response regardless of milling type in relation to a control food providing evidence that has promising implications for dietary guidance to reduce postprandial glucose and related health risks through processed food consumption. Funding Sources Research was supported by the USDA Pulse Crop Health Initiative.