Abstract
Legumes, such as black beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.), have a low glycemic index, and may reduce the glycemic load of meals in which they are included. Although the low glycemic response of beans consumed alone has been documented, few studies have examined the glycemic response to traditional food combinations such as black beans and rice or chickpeas and rice. This randomized cross-over study examined the glycemic and insulinemic impact of 50 grams of available carbohydrate from three test meals: plain white rice (control), black beans with rice, and chickpeas with rice among healthy adult women (n = 12, 18–65 years). Treatments were consumed on different mornings, a minimum of 7 days apart. Blood samples were collected at time 0 (fasting), and at 30, 60, 90, and 120 min postprandial, and were subsequently analyzed for glucose and insulin concentrations. Glucose response based on the incremental area under the curve showed a significant difference by treatment (p = 0.027). Changes in blood glucose concentrations were significantly different for the black bean meal and the chickpea meal in comparison to rice alone at 60 min (p = 0.026 and p = 0.024), 90 min (p = 0.001 and p = 0.012) and 120 min post prandial (p = 0.024; black bean meal). Findings indicate that combinations of black beans and chickpeas with white rice improve glycemic response, providing evidence that has promising implications for dietary guidance to reduce postprandial glucose and related health risks through traditional food patterns.
Highlights
Legumes and other pulses have been a staple food for millennia in a majority of cultures, and often define a region’s cuisine [1]
Legume consumption is connected to a vast number of health benefits, including increased satiety, lengthened longevity, improved body weight, and the prevention and treatment of chronic conditions like metabolic syndrome, type 2 diabetes, and coronary heart disease (CHD) [2,3,4,5,6,7,8]
Cross-over trial indicate that a half cup of whole black beans and chickpeas in combination with white rice reduced glycemic response among adult women without diagnosed diabetes compared to the rice-only control
Summary
Legumes and other pulses (dried peas, lentils) have been a staple food for millennia in a majority of cultures, and often define a region’s cuisine [1]. Two of the most frequently consumed dry grain pulses are black beans (Phaseolus vulgaris L.) and chickpeas or garbanzo beans (Cicer arietinum L.). Black beans and chickpeas are commonly consumed in many regions around the world, including. Latin America, and the Middle East [1]. These legumes, and others, are frequently eaten as part of a meal with high carbohydrate foods such as rice, tortillas, or potatoes. Black beans and chickpeas with rice are part of classic cultural dishes like feijoada in Brazil and chole biryani in India [1]. Soluble fiber contributes to an increase in self-reported satiety and a reduced rate of both gastric emptying
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