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Carbohydrate portions (2 g) of lentils, soya beans, and wholemeal bread were incubated for three hours with human digestive juices and the effect of digestibility on blood glucose examined. Lentils and soya beans released only 39% and 8% respectively of the sugars and oligosaccharides liberated from bread. In healthy volunteers 50 g carbohydrate portions of cooked lentils and soya beans raised blood glucose concentrations by only 42% (p < 0.001) and 14% (p < 0.001) of the bread value. There was a similar response in diabetics. These results suggest that rate of digestion might be a important factor determining the rise in blood glucose concentration after a meal and that supplementing chemical analysis with in-vitro and in-vivo food testing might permit identification of especially useful foods for diabetics.
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H Ghafari, and
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April 2006,
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D J Jenkins, and
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H Barker, and
M J Jenkins
March 2014,
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D J Jenkins, and
T M Wolever, and
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H Ghafari, and
A L Jenkins, and
H Barker, and
M J Jenkins
September 1968,
The Journal of clinical investigation,
D J Jenkins, and
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January 2009,
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D J Jenkins, and
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December 1991,
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Diabetes & metabolism,
D J Jenkins, and
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July 2018,
British journal of clinical pharmacology,
D J Jenkins, and
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October 2010,
Diabetic medicine : a journal of the British Diabetic Association,
D J Jenkins, and
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July 1983,
The New England journal of medicine,
D J Jenkins, and
T M Wolever, and
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H Ghafari, and
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M J Jenkins
November 1979,
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