Glycemic Response of Whole Beans and Bean Products

The 4 test treatments (yellow whole bean, yellow whole bean and alpha-galactosidase (AGS), yellow bean flour pasta, yellow bean flour pasta and AGS) will be administered in semi-randomized order once every four weeks. Participants will be randomized to whole beans or bean pasta, and within the meal group randomized again to receive the AGS treatment or not. Pulses will be served with a standardized amount of spaghetti sauce. The treatment intervention consisted of 16 gm of pasta sauce with either no AGS or 600 GALU of AGS.

The test participants were required to consume the entire test meal in 7-9 minutes while being observed. Venous blood samples were collected for blood glucose and insulin levels at time 0 (fasting) and at 30, 60, 90, 120, and 180 minutes post treatment (timing of the post-treatment draws started at time 0 [post-treatment], which is when the participant finishes consuming the treatment meal). Triglycerides were measured at time 0, 60, 120, 180 minutes post-treatment.

Blood samples were processed according to laboratory instructions and sent out for analysis by Quest Diagnostics. Breath hydrogen samples were collected at times 0 (fasting), 15, 30, 45, 60, 75, 90, 105, 120, 135, 150, 165, and 180 minutes post treatment. Samples were measured at the end of the 4-hour test period in sequential order on the same calibrated instrument.

Anthropometric measures of weight, height, waist circumference, and blood pressure were collected at screening and weight, waist circumference, and blood pressure will be collected at the start of each test day. Thirteen hours before testing, participants will consume a standardized frozen meal to reduce the potential variation in glycemic responses on test day due to varying pre-evening dietary intakes. This control meal was selected by each participant before the start of the study. Each participant was provided the same frozen meal every time, since the subjects serve as their own controls. The day before test day, participants completed a 24-hour food recall, satiety, and gastrointestinal questionnaires .

During each test day participants completed satiety questionnaires, sensory questionnaires, and a gastrointestinal questionnaire. Satiety questionnaires were completed every 45 minutes after the first bite. The sensory questionnaire was completed immediately following the entire test meal being eaten. The gastrointestinal questionnaire was completed the evening before the test day, at 165 minutes following the first bite of the test meal, the evening of testing, and the following evening.

Inclusion criteria

• BMI between 20-29.9 kg/m2
• Height range of 60-74"
• HbA1C between 4.9-5.7%
• Individuals who consumed breakfast on most days
• Women who were not pregnant or lactating
• Individuals who could walk and eat independently
• Individuals who were willing to eat beans and bean pasta
• Individuals who were willing to restrict moderate and vigorous exercise, caffeine, alcohol, or herbal teas for 24 hours prior to testing

Exclusion criteria

• Persons who smoke cigarettes, tobacco of other kinds or e-cigarettes
• Vegetarian/Vegan
• Uncontrolled health conditions and/or diagnosis of gastrointestinal disease
• Intake of any medications and/or dietary supplements affecting glucose levels
• Individuals with HbA1C level >5.9% at screening
• Individuals with an allergy to legumes, tomatoes, nus, wheat, or gluten
• Known latex allergy
• Known allergy to mold or alpha-galactosidase enzyme products
• Never had blood drawn before from arm
• Known difficulty with blood draws, e.g., feeling faint, or dizzy
• Individual who have had a recent weight gain or loss (>10% over 6 months)
• Persons who work altered shifts
• Abnormal score on the Three-Factor Eating Questionnaire
• Unwillingness or inability to follow study protocol