Pea and Lentil Flours Increase Postprandial Glycemic Response in Adults with Type 2 Diabetes and Metabolic Syndrome.

Donna M Winham, Mariel Camacho-Arriola, Abigail A Glick, Clifford A Hall, Mack C Shelley

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from 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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Plant Tissue Structure and Degree of Milling as Determinants of Starch Digestibility and Postprandial Metabolic Responses to Cereal and Legume Products.Nutrients · 2026
Review

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Donna M WinhamDepartment of Food Science & Human Nutrition, Iowa State University, Ames, IA 50011, USA.ORCID 0000-0003-3924-2560

Mariel Camacho-ArriolaDepartment of Food Science & Human Nutrition, Iowa State University, Ames, IA 50011, USA.

Abigail A GlickDepartment of Food Science & Human Nutrition, Iowa State University, Ames, IA 50011, USA.

Clifford A HallDepartment of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA.ORCID 0000-0003-4924-3890

Mack C ShelleyDepartments of Political Science and Statistics, Iowa State University, Ames, IA 50011, USA.ORCID 0000-0002-0414-5843

Funding

United States Department of Agriculture 2022-51181-38323United States Department of Agriculture 3060-21650-001-00DUSA Dry Pea & Lentil Council 400-46-14-36-4002

6 · The paper itself

Abstract

Pea and lentil flours are added to baked foods, pastas, and snacks to improve nutritional quality and functionality compared to products made solely with refined wheat flour. However, the effect of whole pulses versus their serving size equivalent of flour on blood glucose has not been investigated in persons with altered glycemic response. Health claims for whole pulses are based on a ½ cup amount whereas commercial pulse flour servings are typically a smaller size. The glycemic responses of four treatment meals containing 50 g available carbohydrate as ½ cup whole pulse or the dry weight equivalent of pulse flour were compared with a control beverage (Glucola

Indexed as

carbohydratesflatulenceflourfunctional ingredientsglucosegluten freelegumesplant-based foodspulsessatiety

Identifiers

PMID40509460

DOI10.3390/foods14111933

PMCPMC12154248

What OpenQuestion holds

Textmetadata

LicenceCC BY

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.