Lentils
Lentil is a type of edible pulse that is mainly produced in Canada, the U.S., Turkey, Australia, and India. Similar to other pulses, lentils are rich in protein and fiber, and low in fat. They are also high in folic acid (vitamin B9), manganese, iron, and phosphorus.
Lentils is most often used forGut Health.
Last Updated:October 13, 2024
What was studied?
The effects of lentil-based meals, compared to poultry-based meals, on cardiometabolic risk factors.
The primary outcome was the change in the postprandial (postmeal) triglyceride level. The secondary outcomes included anthropometrics (weight, BMI, waist circumference, visceral fat, body fat), fasting blood lipids (LDL-C, HDL-C, total cholesterol, and triglycerides), fasting glucose and insulin, HOMA-IR, HbA1c, postprandial glucose and insulin area under the curve, biomarkers of inflammation (TNF-alpha, interferon-gamma, interleukin 6, and interleukin 10), appetite, and gastrointestinal symptoms.
Background
Pulses are a type of legume that includes beans, chickpeas, and lentils but excludes soybeans, green peas, and peanuts. Pulses are typically high in fiber and somewhat high in protein, both factors with potential benefits on blood sugar. Additionally, observational evidence suggests that consumption of pulses is inversely associated with type 2 diabetes. What do clinical trials say about the effects of pulses on glycemic control?