Comparison of the effects of dried peas with those of potatoes in mixed meals on postprandial glucose and insulin concentrations in patients with type 2 diabetes

Postprandial plasma glucose levels were significantly lower after consuming a meal based on dried peas compared to one based on potatoes, with areas under the glucose curve measuring 164 ± 40 and 381 ± 40 mmol x 180 min/L, respectively.

• The pea meal led to delayed and smaller increases in plasma glucose levels compared to the potato meal.
• Postprandial plasma insulin concentrations also tended to be lower after the pea meal, with areas under the insulin curve of 13.8 ± 4.3 nmol x 180 min/L for peas versus 31.2 ± 6.9 nmol x 180 min/L for potatoes.
• The study indicates that carbohydrates from dried peas may be less impactful on blood glucose levels for type 2 diabetic patients.
• These results suggest that increasing low-glycemic, high-fiber food intake could be beneficial for managing carbohydrate intake.

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