The Effects of Consuming Smoothies Containing Faba Bean Ingredients on Post‐prandial Glycemia in Healthy Young Men
Authors: Mollard Rebecca C , Fabek Hrvoje , Anderson G. Harvey , Lagorse Camille , Wang Haizhou , Jones Peter J 
Published: November 2023

The food industry has shown interest in incorporating pulse ingredients into commercially available products so that consumers can more easily obtain the health benefits of pulses. Ready‐to‐drink beverages are a product type of interest; however the impact of incorporating pulse flours with different macronutrient content into beverages on glycemic response is unknown. Beverages often lead to high glycemic responses, but whether pulse flours can be used in beverage products to control glycemia requires investigation. The objective of this study was to test the effects of different faba bean (FB) flours in smoothies on the post‐prandial blood glucose before and after a later meal. In a repeated‐measures crossover trial, adult males (n=15) randomly consumed a 300 kcal smoothie containing: (1) 32 g corn maltodextrin (control), (2) 32 g whole FB flour (FB whole flour), (3) 33 g high starch FB flour (FB starch), (4) 32 g protein concentrate made from FB flour (FB protein concentrate), and (5) 32 g protein isolate made from FB flour (FB protein isolate). FB flours and maltodextrin contributed 40% of calories in smoothies. Blood glucose incremental area under the curve (iAUC) from 0–120 min (pre‐meal), 120–200 min (post‐meal) and 0–200 min (total) was calculated. For pre‐meal blood glucose, time (p<0.0001), treatment (p<0.0001) and time‐by‐treatment effects (p<0.0001) were observed, whereas there was only a time (p<0.0001) and time‐by‐treatment interaction (p=0.0003), but no treatment (p=0.08) effect on post‐meal blood glucose. At 15 min, blood glucose was lower (p<0.05) following FB protein concentrate smoothie compared to control. At 30 min, blood glucose was lower (p<0.05) after FB protein concentrate and FB protein isolate compared to FB whole flour, FB starch and control smoothies. The blood glucose response following FB whole flour smoothie was also lower (p<0.05) compared to control at 30 min. At 45 min, blood glucose was lower (p<0.05) after all FB smoothies compared to control and after FB protein isolate, and FB protein concentrate compared to FB starch smoothie. At 60 min, blood glucose was lower (p<0.05) after FB whole flour, FB protein concentrate, and FB protein isolate smoothies compared to control. At 90 min, blood glucose was lower (p<0.05) after all FB smoothies compared to control. At 170 min, blood glucose was lower (p<0.05) after FB protein isolate compared to FB starch smoothie. An effect of treatment on both pre‐meal (p<0.0001), post‐meal (p=0.007) and total (p=0.003) iAUC were observed. All FB flours led to lower (p<0.05) pre‐pizza blood glucose iAUC compared with control. However, post‐meal blood glucose iAUC was lower (p<0.05) following FB protein concentrate compared to FB starch smoothie. Total blood glucose iAUC was lower (p<0.05) following FB protein concentrate, and FB protein isolate smoothies compared to control. These data suggest that FB flours, particularly protein concentrate and isolate, can be used in smoothies designed for improved post‐prandial glycemic control.

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