Effect of hummus on postprandial glucose and insulin responses in healthy individuals (1039.6)

Abstract

Background: Pulses and chick peas are some of the lowest glycemic index (GI) foods and in clinical studies have been shown to improve glycemic control in type 2 diabetes. Hummus, composed of chick peas, vegetable oil and tahini, has a healthy macronutrient profile and is a popular and commonly consumed product. However few studies have assessed the potential health benefits of hummus consumption. The aim of present study was to determine the glycemic index of hummus and to assess the dose response effect of hummus on the post‐prandial blood glucose and insulin responses when consumed alone or when combined with a high carbohydrate food.Methods: 10 healthy participants consumed breakfast study meals, in random order, on eleven occasions over a 6‐10wk period: Study Meals: Phase 1: 1‐3. White Bread (WB) Control (1) (25g available carbohydrate [avCHO]) 4. Hummus (1 serving [28g]) (2.7g avCHO) 5. Hummus (4 servings [112g]) (10.8g avCHO) 6. Hummus (9 servings [259g]) (25g avCHO) Phase 2: 7,8. WB Control (2) (50g av CHO) 9. Hummus (1 serving [28g]) plus WB (50g avCHO) 10. Hummus (2 servings [56g]) plus WB (50g avCHO) 11. Hummus (4 servings [112g]) plus WB (50g avCHO) Postprandial glucose and insulin was measured over a 2hr period for the determination of glycemic index (GI), glycemic load (GL) and insulin index (II).Results: To be presented.Grant Funding Source: Sabra Dipping Company