Diabetes is a chronic disease associated with insufficient insulin entering the bloodstream to regulate the glucose caused by either the cells in pancreas died-off or receptor sites clogged-up by fat and cholesterol.
Hyperglycemia is a condition of abnormally high levels of glucose in the bloodstream.
Glycemic response is a change in blood glucose after consuming a carbohydrate-containing food compared to Glycemic Index (GI) that ranks carbohydrate-containing foods according to their effect on blood glucose levels.
In other words, the glycemic response is the change of blood glucose after the intake of a food or meal.
Most people who are not prediabetes or diabetes have normal blood glucose and insulin levels that rise within the range after eating, then return to the fasting levels over a short period of time.
According to the epidemiological studies, by controlling the glycaemic response with the healthy range, the glycaemic response can reduce the risk of type 2 diabetes. Some researchers suggested including additional fibers into a meal or food can reduce the levels of glucose shortly after intake.
With an aim to find a potential compound for the improvement of postprandial glycaemic response, researchers examined the effect of dietary intake of pulses, including navy bean.
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Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it's news, the karate GB daily, etc.,.
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Some articles have been used as references in medical research, such as international journal Pharma and Bioscience, ISSN 0975-6299.
(1) The acute effect of commercially available pulse powders on postprandial glycaemic response in healthy young men by Anderson GH1, Liu Y1, Smith CE1, Liu TT1, Nunez MF1, Mollard RC1, Luhovyy BL. (PubMed)
(2) First and second meal effects of pulses on blood glucose, appetite, and food intake at a later meal by Mollard RC1, Wong CL, Luhovyy BL, Anderson GH. (PubMed)