The objective of this study is to compare the glycemic and insulinemic response elicited by ½ cup servings of 6 beans to those elicited by ½ cup servings of mashed potato, macaroni, rice and corn.
In order for a food to be able to claim a reduced glycemic response, it must be shown that a typical serving of the food elicits a significantly lower blood glucose responses compared to a serving of an appropriate control food. While many studies have examined the GI of beans, few studies have compared the glycemic impact of a typical serving of beans to a typical serving of other starchy foods. Therefore, there are insufficient data to allow for a claim that beans have a low glycemic response. In addition, in order to make a claim of a reduced glycemic response, regulatory agencies also require that the insulinemic response to a food is not disproportionately increased.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
NONE
Enrollment
18
1/2 cup of freshly boiled beans will be eaten by participants on separate study visits
1/2 cup serving of one of 4 starchy foods will be eaten by participants on different study visit
Glycemic Index Laboratories, Inc
Toronto, Ontario, Canada
Glycemic Response
post prandial blood glucose response
Time frame: 120 minutes
Insulin Response
post prandial blood insulin response
Time frame: 120 minutes
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