• Lentils
• lentils
• Health
• Agriculture and Agri-Food Canada

Objective

To compare the glycemic response elicited by either ½ cup or ¼ cup servings of twp market varieties of lentil to that elicited by similar amounts of mashed potato, macaroni, rice, and corn. To advance understanding of the mechanism by which lentil reduces post prandial blood glucose through structure-function studies.

Outcome

o The results showed that green and red lentils can effectively reduce post-prandial blood glucose in a ½ cup serving size compared to commonly consumed starch meals, and green lentils can do so in a smaller ¼ cup serving size. o These results provide information required by both Health Canada and European Food Standards Agency (EFSA) to support a lentil health claim for reduced glycemic response.

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