Research

Hormonal

Consumption of whole yellow pea flour or fractionated pea flour (hulls) reduces postprandial glucose and insulin responses and improves insulin resistance (HOMA-IR) compared to wheat flour controls.

To improve insulin sensitivity and manage blood sugar, substitute some wheat flour with whole yellow pea flour or pea hull fiber in your baking and cooking. Studies show that replacing wheat with pea flour (providing ~50g of carbs from the pea source) significantly lowers post-meal insulin and glucose spikes compared to wheat flour. This is particularly beneficial for those who are overweight or have high cholesterol.

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Marinangeli & Jones(42) compared the use of whole pea flour (WPF) and fractionated pea flour (FPF; pea hulls) on insulin resistance. WPF and FPF reduced fasting insulin levels by 13.5 and 9.8 %, respectively, compared with baseline. Homeostatic model assessment of insulin resistance (HOMA-IR)... revealed that insulin resistance was reduced by 25 % in both the WPF and the FPF groups compared with the control group receiving white wheat flour.
Wendy J. Dahl et al. · British Journal Of Nutrition · 2012

Why this rating

Supported by randomized controlled trials (Marinangeli et al., 2009; Marinangeli & Jones, 2011) with clear outcome measures, though sample sizes are small (n=22-23).

Source

Review of the health benefits of peas (<i>Pisum sativum</i>L.)

Wendy J. Dahl et al. · British Journal Of Nutrition · 2012

DOI 10.1017/s0007114512000852

narrative_reviewCited 421×
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DOI resolved against Crossref · corpus check 2026-06-10

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