Scientists may have found a whole food with a potential effect on the management of type 2 diabetes, some studies suggested.
Type 2 Diabetes is a chronic medical condition characterized by insufficient insulin entering the bloodstream to neutralize the levels of glucose.
Type 2 Diabetes is caused either by cells in the pancreas dying off or receptor sites clogged up by fat and cholesterol.
In some cases, diabetes can also be caused by allergic reactions of cells in the immune system.
The exact causes of type 2 diabetes are unknown as researchers do not know why? people with same
health condition, some are susceptible to early onset of type 2 diabetes, while others do not.
However, some researchers suggested there are some major risk factors such as genetics and lifestyle associated with the early onset of insulin resistance.
Epidemiological studies also suggested that conditions such as being overweight, obesity, physical inactivity, family history, race, age, and high blood pressure are some prevalent risk factors for type 2 diabetes, especially, in women with polycystic ovary syndrome and previous gestational diabetes.
According to the World Health Organization, the number of people with diabetes has risen from 108 million in 1980 to 422 million in 2014.
The global prevalence of diabetes among adults over 18 years of age has risen from 4.7% in 1980 to 8.5% in 2014.
Diabetes prevalence has been rising more rapidly in middle- and low-income countries.
Sadly, untreated or improperly managed diabetes are leading cause of kidney failure, lower-limb amputations, and adult-onset blindness.
Dried peas are a small but nutritionally mighty member of the legume family, genus Pisum belongings to the family Fabaceae.
Fried peas are also healthy sources of protein, fiber, vitamins, and minerals that are good for everyone's diet.
To understand more of a low-glycemic response versus a high-glycemic response breakfast meal on postprandial serum glucose, insulin, and free fatty acid (FFA) responses after consumption of a standardized mid-day meal in adult individuals with Type 2 diabetes mellitus (DM), researchers launched a randomized crossover intervention using control and test meals was conducted over a 3-week-period following an overnight fast of 8-10 h.
Patients included in the study were given either Breakfast (A), a high glycemic load breakfast meal consisting of farina (kJ 1833; carbohydrate (CHO) 78 g and psyllium soluble fiber 0 g), or breakfast (B) a low-glycemic load breakfast meal consists of a fiber-loop cereal (kJ 1515; CHO 62 g and psyllium soluble fiber 6.6 g) randomly.
Forty-five Type 2 DM subjects included in the study have completed the requirements. By observation of post-breakfast analyses experiment, researchers found that
* Breakfast B had significantly lower area under the curve (AUC) values for plasma glucose and insulin compared to Breakfast A (P<0.05).
* Post-lunch analyses indicated similar glucose responses for the two breakfast types.
* Insulin AUC values for Breakfast B were significantly lower than Breakfast A (P<0.05) (95% confidence level).
These result suggested that psyllium soluble fiber have a strong effect to reduce fasting glucose compared to a meal without. However, intake of psyllium soluble fiber showed insignificant improvement postprandially in the glycemic, insulinemic, and FFA responses after the consumption of the lunch meal.
Dr. Clark CA, the lead researcher also indicated, "These data revealed no residual postprandial effect of the psyllium soluble fiber breakfast meal beyond the second meal consumed".
Additionally, in a study to evaluate the glycemic and insulinemic effects of dried peas compared to potatoes researchers at the University of Göttingen conducted a study, using 3 different meals based on dried peas, potatoes, or both in patients with type 2 diabetes undergoing dietary treatment.
The tested meals were prepared according to local recipes and consumed at weekly intervals in random order at lunchtime, containing comparable amounts of carbohydrates, fat, protein, and water. The carbohydrate source of the meals differed and was supplied from either dried peas (meal 1), potatoes (meal 3), or a combination thereof (meal 2). Peripheral and venous blood was sampled over 180 min.
In the final report, researchers wrote,
* The increases in postprandial plasma glucose and insulin concentrations were delayed and significantly smaller after the peameal than after the potato meal.
* The areas under the glucose curve were 164, 257, and 381 mmol x 180 min/L for meals 1, 2, and 3, respectively (P < 0.01).
* The areas under the insulin curve were 13.8, 15.4, and 31.2 nmol x 180 min/L, respectively.
These results further reaffirm the effect of dried peas in delay and lower postprandial plasma glucose and insulin concentrations compared to potatoes.
Interestingly, researchers also strongly suggested, "..... carbohydrates in dried peas may be largely disregarded in carbohydrate counting and that type 2 diabetic patients should probably increase their consumption of low-glycemic, high-fiber foods at the expense of high-glycemic, low-fiber foods".
Taken together, dried peas may be considered a functional food for diabetes management by reducing postprandial plasma glucose and insulin concentrations in patients with type 2 diabetes.
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Author Biography
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.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as the international journal Pharma and Bioscience, ISSN 0975-6299
References
(1) Effects of breakfast meal composition on second meal metabolic responses in adults with Type 2 diabetes mellitus by Clark CA, Gardiner J, McBurney MI, Anderson S, Weatherspoon LJ, Henry DN, Hord NG. (PubMed)
(2) Comparison of the effects of dried peas with those of potatoes in mixed meals on postprandial glucose and insulin concentrations in patients with type 2 diabetes by Schäfer G, Schenk U, Ritzel U, Ramadori G, Leonhardt U.(PubMed)
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