Lentils as a functional food to improve glucose tolerance and decrease cardiovascular disease risk in hypercholesterolemia overweight individuals

  • Lentils

Lead Investigator(s)

Dr. Carla Taylor

Lead Investigator(s) Institution

St. Boniface Hospital Research Centre


To examine the effect of lentils on glucose tolerance, biomarkers of insulin sensitivity, and risk for cardiovascular disease, vascular function, and to examime tolerability, enjoyment, and side effects of the test foods in overweight or obese individuals with elevated LDL-cholesterol.


Consumption of lentils over a period of 12 weeks had no significant effect on either 2-hour post-prandial glucose or LDL-cholesterol levels and other serum lipids.

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SPG Contribution


Project Status


Duration/Timeline of Project (Year to Year)

2013 - 2014


Agriculture and Agri-Food Canada