Campus Units

Food Science and Human Nutrition

Document Type

Article

Publication Version

Published Version

Publication Date

3-4-2020

Journal or Book Title

Food Science & Nutrition Technology

Volume

5

Issue

2

DOI

10.23880/fsnt-16000211

Abstract

Aims: Glucose control is essential to slow disease progression in people with type 2 diabetes mellitus (T2DM). The acute effects of dry bean consumption on glucose control are well established, but their long-term effects in daily diets are less known.

Methods: The effect of daily consumption of ½ cup pinto beans, compared to ½ cup green beans, on fasting glucose, postprandial glucose and hemoglobin A1c (HbA1c) in adults with T2DM was examined. After a 2-week wash-in period, 13 participants were randomized to two 12-week long treatments: pinto beans and green beans. Before and after each intervention period, a fasted venous blood sample for glucose and HbA1c analyses was drawn. On 28 non-consecutive days, including the washin, participants kept diet records and measured capillary glucose using a glucometer 1 hour after the meal during which the treatments were consumed.

Results: Eight participants completed both treatment periods. There were no statistically significant changes (p<0.05) in fasting glucose, HbA1c or average postprandial glucose values between the two interventions.

Conclusions: Pinto beans and green beans result in comparable glycemic control when incorporated into the normal diet of adults with T2DM even though pinto beans have more available carbohydrate per serving.

Comments

This article is published as Hutchins, A.M., Winham, D.M, Pinto Beans and Green Beans Result in Comparable Glycemic Control in Adults with Type 2 Diabetes: A Randomized Pilot Trial. Food Science & Nutrition Technology March 04, 2020 5(1); 000211. DOI: 10.23880/fsnt-16000211

Creative Commons License

Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.

Copyright Owner

The Author(s); Food Science & Nutrition Technology

Language

en

File Format

application/pdf

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