The role of chickpeas in glycemic control Original paper

In this meta-analysis of randomized controlled trials, the blood glucose response was lower after eating chickpeas than after eating wheat, potatoes, or pasta with sauce.

This Study Summary was published on February 8, 2024.

Quick Summary

In this meta-analysis of randomized controlled trials, the blood glucose response was lower after eating chickpeas than after eating wheat, potatoes, or pasta with sauce.

What was studied?

The effect of chickpeas on the levels of blood glucose measured as incremental area under the curve (iAUC).

Who was studied?

A total of 101 men and women without known health conditions.

How was it studied?

A meta-analysis of 6 randomized controlled trials was performed. The trials were conducted in Canada (3 trials), the United Kingdom (2 trials), and Australia (1 trial). The trials compared chickpea flour bread to white wheat bread, blended chickpeas to blended pasta with sauce, blended chickpeas to blended white wheat bread, mashed chickpeas to mashed potato, whole chickpeas to mashed potato, and cellular chickpea powder to wheat flour.

What were the results?

The iAUC for blood glucose was lower after eating chickpeas than after eating wheat (3 trials), potatoes (2 trials), or pasta with sauce (2 trials).

The risk of bias was low in 3 trials and unclear in 3 trials.

This Study Summary was published on February 8, 2024.