The effects of raw kernel and peanut butter on glucose homeostasis in glucose‐intolerant obese women

Abstract

The study aimed to investigate whether unprocessed (raw kernel) or processed peanut (butter) exert different effects on glucose homeostasis. Fifteen glucose‐intolerant obese women, in a randomized crossover clinical study, received a breakfast containing 75 g available carbohydrate, 42.5 g raw peanut (RP), peanut butter (PB) or no peanut ‐ Control meal. Blood sampling was performed at −10, 15, 45, 60, 90, 120, 180, 240, 265, 295, 310, 340, 370, 430 and 490 minutes after the breakfast and after a lunch providing 75 g available carbohydrate at 240 min for the analysis of blood glucose, insulin, free fatty acids (FFA) and GLP‐1. Data were analyzed by ANOVA‐RM with the Bonferroni correction and ANOVA followed by Tukey test (p<0.05). The postprandial response (0–4h) of FFA and the glycemic response (4–8h) were lower in PB than the Control group. Higher insulin concentrations were observed 45 min after RP and at 120 and 370 min after PB, compared with the Control. Both peanut groups (RP and PB) had higher postprandial responses (0–8h) of GLP‐1 than the Control. The intake of 42.5 g peanut butter in the breakfast reduced the concentrations of FFA (0–4h) and postprandial glycemia (4–8h) even after the second meal intake. It is hypothesized that production of peanut butter disrupts cell walls, releasing the lipid content, which, in turn, reduces the gastric emptying time and thereby lower the glycemic response. Additionally, the intake of monounsaturated fatty acids provided by the peanuts may raise GLP‐1 secretion, improving insulin sensitivity and lowering blood glucose concentrations and the risk of type‐2 diabetes.Supported by Peanut Institute.