Trial reportNutrients2020
Palatable Noodles as a Functional Staple Food Made Exclusively from Yellow Peas Suppressed Rapid Postprandial Glucose Increase.
Trial report in Nutrients, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers, 3 of them syntheses that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
15 citing papers in PubMed, 3 syntheses or guidelines pooled it.
- Acute Effects of Non-Oil-Seed Pulses on Parameters of Cardiometabolic Health: A Systematic Review of Human Intervention Studies.Nutrition reviews · 2026Pooled it
- Pooled it
- Pulse consumption improves indices of glycemic control in adults with and without type 2 diabetes: a systematic review and meta-analysis of acute and long-term randomized controlled trials.European journal of nutrition · 2022Pooled it
- Yellow pea-based pasta's impacts on the salt intake, glycemic parameters and oxidative stress in healthy individuals: a randomized clinical trial.Scientific reports · 2024Trial
- Nutritional and Functional Attributes of Legumes: A Review of Processing Methods and Their Impacts.Journal of food science · 2026Review
- Protocol of a Series ofCurrent developments in nutrition · 2025Article
- Study on flavor characterization, bitter perception quantification and abatement measures of Tartary buckwheat noodles.Food chemistry: X · 2025Article
- Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze-Thaw Cycles.Foods (Basel, Switzerland) · 2024Article
- Effect of short-term consumption of yellow peas as noodles on the intestinal environment: A single-armed pre-post comparative pilot study.Food science & nutrition · 2023Article
- Yellow Pea Pasta Enhances the Saltiness and Suppression of Postprandial Blood Glucose Elevation.Nutrients · 2023Article
- Effective Use of Plant Proteins for the Development of "New" Foods.Foods (Basel, Switzerland) · 2022Review
- Acute Effects of Split Pea-Enriched White Pan Bread on Postprandial Glycemic and Satiety Responses in Healthy Volunteers-A Randomized Crossover Trial.Foods (Basel, Switzerland) · 2022Article
- A Study on Legume-Based Noodles as Staple Food for Office Workers.Frontiers in nutrition · 2022Article
- Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review.Foods (Basel, Switzerland) · 2021Review
- A glycaemic index compendium of non-western foods.Nutrition & diabetes · 2021Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Legumes are low-carbohydrate food and are abundant in dietary fiber. In order to provide a functional staple food that does not cause a rapid increase in postprandial blood glucose levels, four kinds of legumes were focused on as ingredients. Noodles made from dehulled yellow pea, unshelled yellow pea, chickpea, and lentil were prepared and evaluated as functional staple foods for controlling blood glucose via an in vitro digestion method. We also measured breaking stress and breaking strain using a creep meter, as well as sensory tests on a 9-point hedonic scale. The noodles made from yellow pea had high values for both breaking stress and breaking strain, and was highly regarded in the sensory tests. Therefore, the noodles made from yellow pea on postprandial glucose and insulin response were measured in a randomized double-blind study (
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Registered trials
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