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Glycemic and Insulinemic Impact of Selected Canadian Beans

2016-09-20 20:38:21 | BioPortfolio

Summary

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.

Description

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 Design

Allocation: Randomized, Endpoint Classification: Efficacy Study, Intervention Model: Crossover Assignment, Masking: Open Label, Primary Purpose: Basic Science

Conditions

Impaired Glucose Tolerance

Intervention

Bean Type, Starchy Foods

Location

Glycemic Index Laboratories, Inc
Toronto
Ontario
Canada
M5C 2N8

Status

Completed

Source

Guelph Food Research Centre

Results (where available)

View Results

Links

Published on BioPortfolio: 2016-09-20T20:38:21-0400

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Food
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism ...


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