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Health News Archive 616 - Diabetes
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Eating Pistachios Reduces the Impact of
Carbohydrates on Blood Sugar Levels
Pistachios, when eaten with some common
high-carbohydrate foods, may actually slow the absorption of carbohydrates
into the body, resulting in a lower than expected blood sugar level
according to a study conducted by the University of Toronto and funded by
a grant from the California Pistachio Commission.
“Heart disease remains the leading cause of death among both men and women
and another 20 million people are living with diabetes each year – so
these findings are very exciting and relevant,” said Dr. Cyril Kendall,
lead researcher of the study and a professor in the University of
Toronto's Department of Nutritional Sciences. “We know that controlling
blood glucose levels is important for preventing and controlling diabetes
and recent data indicate that it is also important in preventing heart
disease. Controlling postmeal fluctuations in glucose appears to be
particularly important. Pistachios have been shown to decrease risk
factors for heart disease, however little has been known about the
specific effects of pistachios on blood glucose until now. Our preliminary
findings demonstrate that suppressing the glycemic (blood sugar) response
of high carbohydrate foods may be part of the mechanism by which
pistachios contribute to cardiovascular health and to the prevention and
control of diabetes. More research is definitely warranted.”
“Glycemic Response of Pistachios – A Dose Response Study and Effect of
Pistachios Consumed with Different Common Carbohydrate Foods on
Postprandial Glycemia was presented May 2007 to more than 10,000 scientists
at the Experimental Biology Conference in Washington, DC. The study is the
first of its kind to examine the effects of pistachios and glucose levels
in combination with carbohydrates. The research was led by University of
Toronto’s Dr. Cyril Kendall and Dr. David Jenkins - researchers well known
for their studies of the glycemic index which measures how rapidly sugars
from foods are absorbed into the blood stream. Certain carbohydrates
elevate blood sugar levels more quickly than other foods – like pistachios
– that contain higher levels of protein, fiber and monounsaturated fat. In
general, foods that do not quickly raise blood sugar are often considered
healthier than their more processed counterparts.
Drs. Jenkins and Kendall and their research colleagues studied 10 healthy
individuals who participated in a number of acute dietary studies over the
course of two months. After an overnight fast, participants were given a
one-, two- or three-ounce serving of pistachios alone or served with a
slice of white bread and blood sugar levels were measured over a two-hour
period. The findings suggest that consumption of pistachios with a
carbohydrate-rich meal significantly lowered the d blood glucose response.
As consumption of pistachios increased, the blood sugar lowering response
was enhanced. In addition, when pistachios were consumed alone, the rise
in blood glucose was minimal.
The researchers also monitored the effect of pistachios consumed with
different common carbohydrate foods on postprandial glycemia, or blood
sugar levels after eating. The addition of pistachios to a number of other
commonly consumed carbohydrate-rich foods – such as mashed potatoes, pasta
and rice – also resulted in significant reductions in the blood sugar
response, compared to when these foods were eaten alone.
In July 2003, the U.S. Food and Drug Administration (FDA) approved a
much-awaited qualified health claim for nuts and heart disease prevention.
The claim states, "Scientific evidence suggests but does not prove that
eating 1.5 ounces per day of most nuts, such as pistachios, as part of a
diet low in saturated fat and cholesterol may reduce the risk of heart
disease." According to the California Pistachio Commission, the University
of Toronto’s research findings are important for individuals who are
living a heart-healthy lifestyle and those that monitor their blood sugar
levels.
“Most people with diabetes have other risk factors – such as high blood
pressure and cholesterol that increase one's risk for heart disease and
stroke. When combined with diabetes, these risk factors can add up to
serious health problems,” explains Constance Geiger, PhD, RD, and
consultant to the California Pistachio Commission. “Recent research has
suggested that pistachios are a heart-healthy, high-protein snack. Now
people have yet another reason to grab a handful – they may blunt the
blood sugar response of meals and may be beneficial for assisting with
long-term blood glucose control.”
Press Release May 1, 2007 California Pistachio Commission and the
University of Toronto
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