Comparison of Metabolic Effects of White Beans Processed Into Two Different Physical Forms

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Abstract
In the present study eight control subjects and eight patients with non-insulin-dependent diabetes mellitus (NIDDM) consumed single portions of processed beans equivalent to 50 g of carbohydrate. The beans were processed by different methods into two physical forms; one maintained the integrity of the bean cells (undamaged bean cells, UC) and the other ruptured the bean cells (damaged bean cells, DC). Incremental glucose response areas after ingestion of either UC or DC were not significantly different in control subjects, while incremental insulin response areas (49 ± 7 vs. 26 ± 4 μU · ml−1 · h−1P < .05) were significantly lower after eating UC-processed beans. In patients with NIDDM both incremental glucose (150 ± 14 vs. 73 ± 25 mg · dl−1 · h - 1 ,P < .001) and insulin (67 ± 16 vs. 46 ± 11 μU · ml−1 · h−1P < .05) response areas were significantly lower after UC administration. To test the effectiveness of the UC-processed bean when incorporated into mixed meals, nine patients with NIDDM consumed mixed meals containing either DC or UC on two separate mornings. The test meals represented a typical Mexican American use of pureed beans wrapped in a flour tortilla topped with melted cheese. Incremental glucose responses were significantly lower after the UC meal (171 ± 42 mg · dl−1 · h−1P < .05) when compared with the DC meal (212 ± 34 mg · dl−1 · h−1). Incremental insulin areas were also lower after the UC (91 ± 19 μU · ml−1 · h−1) when compared with the DC meal (120 ± 22 μU · ml−1 · h−1). Our study demonstrates that consumption of white beans prepared in a manner that maintains the integrity of the cells profoundly modified the ensuing plasma glucose and insulin response in patients with NIDDM as compared with white beans milled in a more conventional fashion. Moreover, the lower glucose and insulin response to UC beans occurred when the beans were consumed alone or in a mixed meal and suggests that the practice of processing carbohydrate-rich foods in a manner that leaves the food form intact may be of significant clinical importance.

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