Individuals who consume lupin-enriched foods may significantly reduce their risk of heart disease and type 2 diabetes, according to a study published in the International Journal for Obesity
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Researchers at the University of Western Australia suggest consuming breads, biscuits and pasta made with flour containing 40% lupin beans instead of conventional wholemeal flour lowers blood pressure and increases insulin sensitivity. They said lupin, which is traditionally used for livestock feed, has a high-protein, high-fiber, low-carbohydrate composition and can easily be incorporated easily into typical food products.
The researchers followed 130 overweight but healthy people from Western Australians who were divided into two groups. One group was fed products made with lupin flour for 12 months; the second group was fed wholemeal goods. Participants were monitored for heart disease risk factors, including blood pressure and the level of fat, sugar and insulin in their blood. Both the groups lost similar amounts of weight; however, the lupin group exhibited larger improvements in several heart disease risk factors.
The researchers also noted lupin flour may benefit diabetics because non-diabetic individuals' sensitivity to insulin improved during the study.
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Researchers at the University of Western Australia suggest consuming breads, biscuits and pasta made with flour containing 40% lupin beans instead of conventional wholemeal flour lowers blood pressure and increases insulin sensitivity. They said lupin, which is traditionally used for livestock feed, has a high-protein, high-fiber, low-carbohydrate composition and can easily be incorporated easily into typical food products.
The researchers followed 130 overweight but healthy people from Western Australians who were divided into two groups. One group was fed products made with lupin flour for 12 months; the second group was fed wholemeal goods. Participants were monitored for heart disease risk factors, including blood pressure and the level of fat, sugar and insulin in their blood. Both the groups lost similar amounts of weight; however, the lupin group exhibited larger improvements in several heart disease risk factors.
The researchers also noted lupin flour may benefit diabetics because non-diabetic individuals' sensitivity to insulin improved during the study.
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