Responses to legumes in NIDDM subjects: lower plasma glucose and higher insulin levels

Abstract

The blood glucose and corresponding insulin responses to five different isocaloric-300 K. cals.-legume preparation 'adai' were assessed in nine NIDDM subjects and nine normal controls and the values were compared with that of 75 gm-300 K. cal of glucose. The preparation contained 40.3 to 41.2 gms of carbohydrate, 12.9 to 14.7 gms of proteins, 9 gms of fat and 8.8 to 9.3 gms of dietary fibre. The glycaemic responses of legumes in controls were 0.85 Bengal gram (BG), 0.83 black gram (BL.G), 0.84 green gram (G.G.), 0.79 red gram (R.G.) and 0.84 lentil (L) and the corresponding values in diabetics were 0.67 (B.G.), 0.66 (BL.G.), 0.73 (G.G.), 0.70 (R.G.) and 0.72 (L) respectively. Thus it was seen that the legumes produced low glycaemic responses in normal controls and lower values in diabetic patients. There was no statistical difference, however, between different legumes in the controls and diabetic subjects. In normal controls, the legumes produced lower plasma insulin responses compared to glucose. The delta I and delta I/delta G values for all the legumes were lower than that produced by glucose in control subjects. On the other hand in the NIDDMs the delta I values in response to legumes were comparable to that produced by glucose. The delta I/delta G ratios gave higher values when compared to that given by glucose. Thus the study indicates that the legume preparations are useful in the management of diabetes on account of the lower glycaemic and higher insulin responses produced. The factors responsible for these changes need to be evaluated in greater detail.