Scientists used a specially designed flour to create a bread that satisfies you for longer and lowers blood sugar levels.
This new flour is based on legumes such as chickpeas, lentils and legumes. Beans are already known to help maintain a healthy weight and reduce the risk of heart disease, but their effectiveness is highly dependent on the integrity of the plant ingredients.
In conventional flour production, this fibrous structure advantage is attributed to the milling process.
“At a time when increasing dietary fiber intake is encouraged, this study suggests that food with intact cell walls may be used in simulations of satiety hormones to delay starch digestion, improve blood sugar levels, and create a feeling of satiety.
It highlights the importance of the physical form of the fiber,” says biochemist Peter Ellis of King’s College London, UK.
After making flour and baking bread, the researchers tested 20 healthy people eating white bread made with 0%, 30%, and 60% chickpea flour. . I added sugar free jam for flavor.
As a result, those who ate the chickpea bread felt more full. Blood tests suggested that it stimulated the secretion of hormones that make you feel full.
Using 30% chickpea flour lowered blood sugar levels by up to 40%, and using 60% showed similar reductions compared to regular flour. Researchers say this is because starch takes longer to break down in the body.
Baratz Baika, an intestinal physiologist at King’s College London, said: “We were impressed with the results in healthy people, so we wondered if this cellular chickpea flour bread could help control weight and diabetes. We would like to confirm this in a large dietary intervention trial in people with these conditions.”
In the published study, the researchers said such advances are expected because it is difficult to get people to change their eating habits to prevent or address potential problems such as obesity and diabetes. are doing.
Staple foods like bread could be designed to be healthier without requiring any effort on our part. In general, eating less processed foods has been shown to be a shortcut to a longer, healthier life.
This study is the first to show that the use of legume-based whole grains in bread can have such beneficial effects. However, there is still much work to be done. The same approach could be applied to other types of food.
“It has long been known that the structure of a food has a significant impact on its nutritional value,” says bioscientist Catherine Edwards of the Quadrum Institute, UK.
“This study is a promising example of how a novel ingredient structure can be engineered to improve the metabolic effects and satiety of everyday foods.”
“We hope our findings will spur interest from food manufacturers looking to improve the health reliability of their products.”
Leave a Reply