Legumes Associated with Lower Risk of Diabetes

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31 Mar 2017 --- Individuals with a higher consumption of legumes have up to a 35% lower risk of developing type 2 diabetes than those with a lower consumption. That’s according to a new study from URV's Human Nutrition Unit in collaboration with other research groups in the PREDIMED.

The researchers evaluated the association between the consumption of the different sub-types of non-soy legumes and the risk of type 2 diabetes among inpiduals at high cardiovascular risk.

They also evaluated the effect of replacing other protein- and carbohydrate-rich foods with legumes on the development of the disease. 

Researchers analyzed 3349 participants at high risk of cardiovascular disease but without type 2 diabetes at the beginning of the PREDIMED study. 

After 4 years of follow-up, the results revealed that compared to inpiduals with a lower consumption of total legumes -- lentils, chickpeas, beans and peas- (12.73 grams/day, approximately equivalent to 1.5 servings per week of 60g of raw legumes), inpiduals with a higher consumption (28.75 grams/day, equivalent to 3,35 servings/week) had a 35% lower risk of developing type 2 diabetes. 

Of the different subtypes of legume, lentils in particular were associated with a lower risk of type 2 diabetes. 

Those participants who had a higher consumption of lentils during the follow-up (nearly 1 serving/week) compare to those inpiduals with a lower consumption (less than half a serving per week), had a 33% lower risk of developing the disease.

The researchers also found that the effect of replacing half a serving/day of foods rich in protein or carbohydrates, including eggs, bread, rice and baked potato, for half a serving/day of legumes was also associated with a lower risk of type 2 diabetes incidence.

Legumes are a food group rich in B vitamins, and contain different beneficial minerals (calcium, potassium and magnesium) and sizeable amounts of fiber and are regarded as a low-glycemic index food, which means that blood glucose levels increase only slowly after consumption. 

In fact, the Food and Agriculture Organization of the United Nations (FAO) declared 2016 as the international year of legumes to raise people's awareness of their nutritional benefits. 

However, although they’re known to offer protection against type 2 diabetes (which is a significant health problem worldwide affecting more than 400 million adults in 2015), until now, there has been little research to confirm this association. 

The researchers highlight the importance of consuming legumes to prevent chronic diseases such as diabetes, but state that further research must be conducted in other populations to confirm these results.

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