Intake of dried peas fiber daily and regularly may reduce the risk of metabolic syndrome, some institute studies suggested.
Metabolic syndrome is a biochemical and physiological factor associated with the risk of cardiovascular disease and type 2 diabetes.
The dried pea is a small but nutritionally mighty member of the legume family, genus Pisum belongings to the family Fabaceae with a healthy source of proteins, fibers, vitamins, and minerals.
In the study to investigate the effects of frequent consumption (five cups/week over 8 weeks) of pulses (yellow peas, chickpeas, navy beans, and lentils), compared with counseling to reduce energy intake by 2093 kJ/d (500 kcal/d), on risk factors of the MetSyn of in 2 groups (nineteen and twenty-one subjects, respectively) of overweight or obese (mean BMI 32·8 kg/m2) adults, researchers after adjusting to many confounders after 8 weeks of experiment suggested that
1. Pulse group expressed an HDL and C-peptide increased by 4·5 and 12·3 %, respectively compared to a decrease by 0·8 and 7·6 %, respectively, in the energy-restricted group.
2. Insulin AUC decreased in both females and males on the energy-restricted diet by 24·2 and 4·8 %, respectively, and on the pulse diet, it decreased by 13·9 % in females and 27·3 % in males respectively.
Based on the result interpretation, Dr. Mollard RC, the lead author said," Frequent consumption of pulses in an ad libitum diet reduced risk factors of the MetSyn".
C-peptide is a substance produced by the beta cells in the pancreas with the function to connects insulin's A-chain to its B-chain in the insulin molecule.
Insulin AUC is the area under the curve in a 2 dimension coordinate used to measure the insulin concentration in blood insulin vs. time.
Unfortunately, the method used to calculate AUC may affect the interpretation of whether or not an intervention was effective, according to some researchers.
In support of the above study, the Fahan University of Medical Sciences conducted a cross-sectional study of 425 subjects 35 to 55 y of age, using a food-frequency questionnaire. including in the report of blood pressure, waist circumference, glucose, triacylglycerols, and high-density lipoprotein cholesterol to measure the risk of the metabolic syndrome defined based on Adult Treatment Panel III guidelines, after examining the returned questionnaire, researchers found that daily intake of these groups of the population can be classified into 5 patterns, namely,
1. A Western pattern (high in sweets, butter, soda, mayonnaise, sugar, cookies, the tail of a lamb, hydrogenated fat, and eggs)
2. A prudent pattern (high in fish, peas, honey, nuts, juice, dry fruits, vegetable oil, liver and organic meat, and coconuts and low in hydrogenated fat and non-leafy vegetables)
3. A vegetarian pattern (high in potatoes, legumes, fruits rich in vitamin C, rice, green leafy vegetables, and fruits rich in vitamin A),
4. A high-fat dairy pattern (high in high-fat yogurt and high-fat milk and low in low-fat yogurt, peas, and bread),
5. A chicken and plant pattern (high in chicken, fruits rich in vitamin A, green leafy vegetables, and mayonnaise and low in beef, liver, and organic meat)
And in comparison to all 5 groups
1. The western pattern was associated with greater odds of having increased triacylglycerol and blood pressure
2. The prudent pattern was positively associated with a prevalence of low high-density lipoprotein cholesterol levels
3. The vegetarian dietary pattern was inversely associated with a risk of an abnormal fasting blood glucose level
Adult Treatment Panel III guideline is used as a classification of LDL, Total, and HDL Cholesterol (mg/dL).
Dr. Amini M, the lead author emphasized, " Major dietary patterns were significantly associated with the risk of metabolic syndrome".
In other words, there is no specific diet pattern that can be considered a daily diet in reducing the risk of metabolic syndrome. A mix of ingredients of the above diet selectively may be necessary for people who are at higher risk of such syndrome
Interestingly, in the study to develop baked and extruded functional foods from Metabolic Syndrome (MS) specifically designed ingredient mixes with optimum amino acid makeup using key food ingredients with functional properties such as whole cereals, legumes, skimmed milk powder, along with flaxseeds and fenugreek seeds, researchers after taking into account of other confounders suggested that six ingredient mixes from above of bread and four ingredient mixes each of extruded snack and noodles showed a specifically designed for MS patients who had significantly (p ≤ 0.05) higher lysine, crude protein, ash and fiber and low carbohydrates in compare control whole wheat flour products, hence appropriate for MS patients.
Taken together, dried peas and bean fibers may be used conjunction in with a vegetarian diet to provide a strong impact in ameliorated risk and treatment of the metabolic syndrome.
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Author Biography
Kyle J. Norton(Scholar, Master of Nutrients), 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, healthblogs, 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 Bio Science, ISSN 0975-6299.
Sources
(1) Regular consumption of pulses for 8 weeks reduces metabolic syndrome risk factors in overweight and obese adults by Mollard RC1, Luhovyy BL, Panahi S, Nunez M, Hanley A, Anderson GH.(PubMed)
(2) Development of baked and extruded functional foods from metabolic syndrome specific ingredient mix by Miglani N1, Bains K1, Kaur H1.(PubMed)
(3) Relationship between major dietary patterns and metabolic syndrome among individuals with impaired glucose tolerance.
Amini M1, Esmaillzadeh A, Shafaeizadeh S, Behrooz J, Zare M.
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