Wrinkled pea may cut risk of type 2 diabetes

A type of wrinkled pea may help control blood sugar levels and could reduce the risk of type 2 diabetes, a study suggests.

Scientists say incorporating the “super peas” into foods, in the form of whole pea seeds or flour, may help tackle the global type 2 diabetes epidemic.

The research focused on a naturally-occurring type of pea which, unlike regular smooth peas, contains higher amounts of resistant st arch which takes longer for the body to break down.

According to the study, compared with eating smooth peas, wrinkled peas prevented sugar spikes, where blood sugar levels rise sharply after a meal.

The same effect was seen when consuming flour made from wrinkled peas as part of a meal.

Researchers suggest this could be important as frequent, large sugar spikes are thought to increase the risk of diabetes.

They add that flour from these peas could potentially be used in commonly consumed processed foods which, if eaten over the long term, could prevent these sugar spikes.

Dr Kater ina Petropou lou, first author of the research at Imperial College London, said: “There is much evidence that diets rich in a type of carbohydrate called resistant starch have a positive impact on controlling blood glucose levels and hence reduce susceptibility to type 2 diabetes.”

In the experiments, researchers at Imperial College, the John Innes Centre, Quadram Institute Bioscience and Glasgow University used larger, mature versions of the peas typically found in the freezer aisle in supermarkets.