Research

Lentil Articles

Alexander, R., Khaja, A., Debiec, N., et al. (2024). Health-promoting benefits of lentils: Anti-inflammatory and anti-microbial effects. Current Research in Physiology, 7, 100124. https://doi.org/10.1016/j.crphys.2024.100124

This review outlines the broad health-promoting benefits of lentils, particularly highlighting their anti-inflammatory, antioxidative, and antimicrobial properties. Additionally, the authors emphasize how the rich protein, fiber, and mineral content found in lentils can aid in chronic disease management and overall nutritional wellness.

Chamberlin, M. L., Wilson, S. M. G., Gaston, M. E., Kuo, W.-Y., & Miles, M. P. (2024). Twelve Weeks of Daily Lentil Consumption Improves Fasting Cholesterol and Postprandial Glucose and Inflammatory Responses—A Randomized Clinical Trial. Nutrients, 16(3), 419. https://doi.org/10.3390/nu16030419

This randomized clinical trial investigated the metabolic impact of twelve weeks of daily green lentil (what we use!) consumption in adults with increased waist circumferences. The researchers found that regular lentil intake significantly lowered fasting cholesterol, postprandial glucose, and inflammatory markers without increasing gastrointestinal distress.

Chamoun, D., Duncan, A. M., Lukus, P. K., et al. (2024). Postprandial Blood Glucose and Insulin Response in Healthy Adults When Lentils Replace High-Glycemic Index Food Ingredients in Muffins, Chilies and Soups. Nutrients, 16(16), 2669. https://doi.org/10.3390/nu16162669

This study evaluated the blood glucose and insulin responses of healthy adults when cooked lentils replaced high-glycemic carbohydrates in common foods like muffins, chilies, and soups. The findings demonstrated that substituting just 25 grams of available carbohydrates (about 1 of our bags!) with either red or green lentils significantly reduced postprandial blood glucose and insulin levels.

Clarke, S. T., Sarfaraz, S., Qi, X., et al. (2022). A Review of the Relationship between Lentil Serving and Acute Postprandial Blood Glucose Response: Effects of Dietary Fibre, Protein and Carbohydrates. Nutrients, 14(4), 849. https://doi.org/10.3390/nu14040849

This comprehensive review examines the consistent ability of lentils to lower acute postprandial blood glucose and insulin responses compared to typical starchy control foods. The authors also explore the underlying mechanisms driving these benefits, specifically analyzing the contributing effects of dietary fiber, protein, and carbohydrates.

Wilson, S. M. G., Peterson, E. J., Gaston, M. E., Kuo, W.-Y., & Miles, M. P. (2022). Eight weeks of lentil consumption attenuates insulin resistance progression without increased gastrointestinal symptom severity: A randomized clinical trial. Nutrition Research, 106, 12–23. https://doi.org/10.1016/j.nutres.2022.08.002

This eight-week randomized clinical trial evaluated whether substituting meat-based meals with varying doses of cooked green lentils could improve glycemic control in metabolically at-risk adults. The results revealed that regular lentil consumption attenuated the progression of hepatic insulin resistance in a dose-dependent manner (so eat more Always Lentils!), all while maintaining low gastrointestinal symptom severity.