TOP TRENDING

According to scientists, a crumpled "super pea" can help control blood sugar levels


A type of pea known as the wrinkled "super pea" may help control blood sugar levels and reduce the risk of type 2 diabetes, according to a new study.

British researchers have found that the wrinkled peas prevent "sugar spikes", which cause blood sugar levels to rise sharply after a meal – which is believed to contribute to diabetes.

Including crumpled peas in meals, either whole or ground into a pea flour, can help fight the global type 2 diabetes epidemic by preventing these spikes.

Wrinkled peas contain higher amounts of "resistant starch" than regular smooth peas you would commonly find in the supermarket.

Resistant starch takes longer to break down in the body compared to normal starch and is fermented in the large intestine instead of being digested in the small intestine.

Scroll down for video

This picture shows wrinkled peas that are full of resistant starch, which can be beneficial in controlling blood sugar levels and reducing susceptibility to type 2 diabetes

WHAT IS CONSISTENT STRENGTH?

Resistant starch is a carbohydrate that resists digestion in the small intestine and ferments in the large intestine.

As the fibers ferment, they act as a prebiotic and feed the good bacteria in the gut.

There is more than one type of resistant starch and several can be present in a single food.

When starches are digested, they typically break down into glucose.

Because resistant starch is not digested in the small intestine, it does not increase glucose.

Gut health is improved because fermentation in the colon creates more good and fewer bad bacteria in the gut.

Healthy gut bacteria can improve blood sugar control.

Other benefits of resistant starch include increased bloating, the treatment and prevention of constipation, lower cholesterol, and a lower risk of colon cancer.

Resistant starch is fermented slowly, so that less gas is produced than with other fibers.

Source: Johns Hopkins

Type 2 diabetes is a common condition that causes blood sugar levels to get too high and is often linked to being overweight or inactive.

"Despite national campaigns to promote a healthy diet, the diagnosis rates for type 2 diabetes continue to rise," said study author Dr. Katerina Petropoulou from Imperial College London.

"An alternative nutritional strategy to maintain normal blood sugar levels in the population is to improve the composition of frequently consumed foods.

"There is a lot of evidence that diets high in a type of carbohydrate known as resistant starch can help control blood sugar levels and thus reduce susceptibility to type 2 diabetes."

Strength is a word of Germanic origin that refers to "strengthen" or "stiffen" and is a form of energy storage in plants.

A starch granule can be as large as a dust particle, depending on where it comes from, ranging from a single micrometer (or a millionth of a meter) to 100 micrometers.

Starch is a carbohydrate that the body breaks down to release sugar, but resistant starch breaks down more slowly.

This means that sugar from resistant starches is, in turn, released into the bloodstream more slowly, resulting in a more stable rise in blood sugar, rather than an increase.

A high amount of resistant starch is due to the way the starch is made in the cell and the fact that the cells themselves are more resistant to digestion.

For the study, the researchers used wrinkled "super" heirs with a naturally occurring genetic variant.

This variant produces a greater amount of resistant starch, but a lower total carbohydrate content.

"The super pea contains a naturally occurring variant gene, which means that it is rich in resistant starches," said lead study author Professor Gary Frost of Imperial.

"These starches are not completely digested in the upper part of the digestive tract and are available for fermentation by bacteria in the colon."

Starch granules seen here in the cells of a potato. A starch granule can be as large as dust particles, depending on its botanical origin

Starch granules seen here in the cells of a potato. A starch granule can be as large as dust particles, depending on its botanical origin

As the bacteria ferment the starch, they produce compounds called short chain fatty acids.

These compounds, in turn, aid the functioning of cells that produce insulin, which helps control blood sugar.

In experiments, the team gave healthy volunteers a mixed meal of 50 grams of wrinkled peas, and in a series of control experiments, they gave them "smooth" peas on a regular basis.

Working with the University of Glasgow, researchers also added a tracer molecule to the peas to help track how they were absorbed and digested by the human gastrointestinal tract.

They repeated the experiments with flour made from crumpled peas or control peas.

During a series of experiments, the team gave the volunteers a mixed meal of 50 grams of crumpled peas and, in a series of control experiments, regular "smooth" peas (pictured here).

During a series of experiments, the team gave the volunteers a mixed meal of 50 grams of crumpled peas and, in a series of control experiments, regular "smooth" peas (pictured here).

Type 1 and Type 2 diabetes

Diabetes is a lifelong condition in which a person's blood sugar levels get too high.

There are two main types of diabetes:

– – Type 1where the body's immune system attacks and destroys the cells that produce insulin.

– – Type 2where the body doesn't make enough insulin or the body's cells don't respond to insulin.

Type 2 diabetes is far more common than type 1.

In the UK, around 90% of all adults with type 2 diabetes have.

To further investigate the effects of long-term consumption, they recruited 25 volunteers and asked them to consume pea hummus and pea pulp (made from either wrinkled or control peas) for four weeks.

Compared to eating smooth peas, wrinkled peas prevented “sugar spikes” when consumed whole or in the form of flour in a mixed meal.

Flour made from their "super peas" could potentially be used in widely consumed processed foods that, if consumed long term, could prevent sugar spikes.

Further testing, using an imitation of the human gut, showed that the way the peas were cooked and cooked affected how quickly they were digested.

"This study showed us that by preparing these peas in certain ways, we could further lower blood sugar spikes and open up new opportunities for making healthier foods with controlled food processing techniques," said study author Professor Pete Wilde of the Quadram Institute in Norfolk.

The researchers also showed that gut microbiota – the communities of microorganisms in our digestive tract – had significant benefits because of the fermentation process that took place there.

The researchers are now planning further studies with volunteers with early-stage type 2 diabetes.

An extensive "pea breeding program" will also develop more "super peas" with the resistant starch.

Studying the genetic background of commonly consumed legumes like beans, lentils, and chickpeas could also have the same beneficial effects as peas.

Other research focuses on breeding the mutation to staple foods like rice and wheat.

"It could possibly be a policy that foods should contain a certain amount of resistant starch to help fight type 2 diabetes and other metabolic diseases," said Professor Claire Domoney of the John Innes Center in Norfolk.

Professor Tom Sanders of King & # 39; s College London, who was not involved in the study, stressed that obesity and lack of physical activity are the main preventable causes of type 2 diabetes.

"In conclusion, adding wrinkled peas or pea flour to other foods is unlikely to affect diabetes risk," he said.

"In addition, more peas were used in this study than are likely to be consumed regularly."

The study was published in the journal Nature Food.

In the UK, around 90 percent of adults with diabetes have type 2 diabetes

Diabetes is a lifelong condition in which a person's blood sugar levels get too high.

There are two main types of diabetes:

– – Type 1where the body's immune system attacks and destroys the cells that produce insulin.

– – Type 2where the body does not make enough insulin or the body cells do not respond to insulin.

Type 2 diabetes is far more common than type 1.

In the UK, around 90% of all adults with type 2 diabetes have.

Reducing the risk of type 2 diabetes can be achieved through a healthy diet, regular exercise, and a healthy weight.

The main symptoms of diabetes are feeling very thirsty, urinating more often (especially at night), feeling very tired, losing weight and losing muscle mass.

Source: NHS

(tagsToTranslate) dailymail (t) sciencetech