A new study said that a type of pea known as “super peas” wrinkled, may help control blood sugar levels and reduce the risk of developing type 2 diabetes.
British researchers found that curly peas prevented high blood sugar. Incorporating curly peas into meals, whether whole or ground in pea flour, can help treat type 2 diabetes by preventing these mutations.
Curly peas contain higher amounts of “resistant starch” than regular peas. Resistant starch takes longer to break down compared to normal starch, and ends up fermentation in the large intestine, rather than being digested in the small intestine. According to Russia Today.
“Despite national campaigns to encourage healthy eating, diagnostic rates for type 2 diabetes continue to rise. An alternative dietary strategy to maintain normal blood sugar levels in the population is to improve the composition of common foods,” said Katrina Petropolo, study author at Imperial College London. Consumption.There is a lot of evidence that diets rich in a type of carbohydrate, called resistant starch, have a positive effect on controlling blood glucose levels, thus reducing exposure to type 2 diabetes.
Depending on the source, the starch grains can be the size of a dust particle. They are carbohydrates that the body breaks down to release sugar, but resistant starch degrades more slowly.
This means that the sugar produced by resistant starches is released more slowly into the bloodstream, which leads to a more stable increase in blood sugar rather than a rise in it.
The large amount of resistant starch is due to the way the starch is formed in the cell, and the fact that the cells themselves are more resistant to digestion.
In this study, the researchers used “super-wrinkled” peas with a natural gene variant.
This variant produces more resistant starch, but has a lower total carbohydrate content.
Lead author, Professor Gary Frost, of Imperial, said: “Super peas contain a natural variant of the gene, which means they contain a high content of resistant starch.”
These carbohydrates are not completely digested in the upper parts of the digestive system, and are available for fermentation by bacteria in the colon.
And when bacteria ferment the starch, they produce compounds called short-chain fatty acids.
These compounds, in turn, help to enhance the function of the cells that produce insulin, which helps control blood sugar.
In experiments, the team gave healthy volunteers a mixed meal containing 50 grams of crumpled peas, and in a series of control experiments they gave them regular “soft” peas.
Working with the University of Glasgow, researchers have also added a trace molecule to peas, so they can track how they are absorbed and digested by the human digestive system.
They repeated the experiments with flour made with either curly peas or regular peas.
To further investigate the effect of long-term consumption, they recruited 25 volunteers and asked them to eat chickpea and fresh peas for four weeks.
They found that compared to eating soft peas, the wrinkled peas prevented “sugar spikes,” either when consumed whole or in a combined flour form, in a mixed meal.
Flour from “super peas” can be used in processed foods, which are commonly consumed which, if eaten long term, can prevent sugar spikes.
Other tests, using simulations of the human intestine, showed that the way peas are prepared and cooked affects how quickly they are digested.
“This study showed us that by preparing these peas in specific ways, we can reduce blood sugar spikes and open new possibilities for making healthy foods using controlled food processing techniques,” said study author Professor Pete Wilde, from the Quadram Institute in Norfolk.
The researchers also showed that there are significant benefits to the gut microbes – the communities of microorganisms in the digestive system – due to the fermentation process that occurs there.
The researchers are now planning to conduct more experiments on volunteers with type 2 diabetes.
Exploring the genetic background of commonly eaten legumes, such as beans, lentils and chickpeas, could have the same positive effects as peas.
Other research focuses on mutation reproduction in staple crops, such as rice and wheat.
Professor Claire Dumone, at the John Innes Center in Norfolk, said: “It is likely that the policy is that food should contain a certain amount of resistant starch to deal with type 2 diabetes and other metabolic diseases.”
Professor Tom Sanders, at Kings College London, who was not involved in the study, stressed that obesity and lack of physical activity are the main causes of preventable type 2 diabetes.
“In conclusion, adding curly peas or pea flour to other foods is unlikely to have any effect on diabetes risk,” he said.
Moreover, this study used more peas that are likely to be consumed on a regular basis.
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