Type 2 diabetes is important to global health problem impacting over 400 million adults in 2015, and although legumes have long been thought to provide protection against type 2 diabetes, there have been little research up to now to confirm this association.
They also looked at how substituting other carbohydrate-rich and protein-rich foods with legumes affected the development of the disease.
They analyzed 3349 individuals who had high cardiovascular disease risk but not having type 2 diabetes at the start of the study.
After 4 years, the outcomes showed that in comparison to people with a reduced consumption of total legumes – chickpeas, lentils, peas and beans – (12.73 grams/day, roughly equivalent to 1.5 servings each week of 60g of raw legumes), people with a greater consumption (28.75 grams a day, equal to 3,35 servings a week) had a 35% reduced risk of type 2 diabetes.
Lentils had a particularly strong link to reduced risk of type 2 diabetes out of the different legume subtypes.
Those individuals who had a greater consumption of lentils during the follow-up (nearly 1 serving a week) compared to those people with a lower consumption (under half a weekly serving), had a reduction of 33% in type 2 diabetes risk.
It was also discovered that substituting half a serving a day of foods rich in carbohydrates or protein, including baked potato, rice, bread, and eggs, for half a serving of legumes a day was linked to a reduction in the risk of type 2 diabetes incidence as well.
This shows that the consumption of legumes is important for preventing chronic diseases like diabetes.
CREDIT: AHEALTHBLOG
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