SUBSCRIBE

Breaking News on Supplements, Health & Nutrition - Europe US edition | APAC edition

News > Research

Read more breaking news

 

 

Legume consumption helps glycemic control and lowers heart risk: Study

By Nathan Gray , 26-Oct-2012

Higher consumption of legumes may help to improve glycemic control and reduce the risk of heart disease, according to new research.

The randomised controlled trial – published in JAMA’s Archives of Internal Medicine – backed the use of legumes to help lower the glycemic index (GI) of foods, adding that increasing legume consumption by at least 1 cup per day improved both glycemic control and reduced calculated coronary heart disease (CHD) risk scores.

“Legumes, including beans, chickpeas, and lentils, are among the lowest glycemic index (GI) foods and have been recommended in national diabetes mellitus (DM) guidelines,” explain the researchers – led by Dr David Jenkins from the University of Toronto, Canada.  “Yet, to our knowledge, they have never been used specifically to lower the GI of the diet.”

As a result, the team decided to study how a low GI diet, with a legume focus affected the health of people with diabetes.

Study details

The 121 participants were randomised to receive either a low-GI legume diet that encouraged patients to increase eating legumes, or to increase insoluble fibre by eating whole wheat products for three months.

Jenkins and his colleagues found that the legume focused diet resulted in a better glycemic control and greater reductions in the estimated risk of heart disease than the fibre focused diet.

The team revealed that the legume-focused diet reduced hemoglobin A1c (HbA1c) – a measure of glycemic control – by -0.5% and the high wheat fibre diet reduced HbA1c values by -0.3%, while the reduction in heart disease risk on the legume diet was -0.8%,.

"In conclusion, legume consumption of approximately 190 g per day (1 cup) seems to contribute usefully to a low-GI diet and reduce CHD risk through a reduction in blood pressure," write the authors.

Jenkinks said support for the use of legumes in food products should be supported in both ‘traditional bean-eating communities’ and the Western diet – “even if the effect on glycemia is relatively small, given the magnitude of the problem and the need for acceptable dietary options, especially those options that may also have a BP and cardiovascular advantage."

Source: Archives of Internal Medicine
Published online ahead of print, doi: 10.1001/2013.jamainternmed.70
“Effect of Legumes as Part of a Low Glycemic Index Diet on Glycemic Control and Cardiovascular Risk Factors in Type 2 Diabetes Mellitus. A Randomized Controlled Trial”
Authors: David J. A. Jenkins, Cyril W. C. Kendall, Livia S. A. Augustin, Sandra Mitchell, Sandhya Sahye-Pudaruth, Sonia Blanco Mejia, et al

Related products

Live Supplier Webinars

Polyphenols tipped to become the way to innovate in Sports Nutrition
Fytexia
Alpha & Omega in Sports Nutrition – Using Omega 3’s and A-GPC to improve performance and recovery.
KD Pharma
Orally bioavailable standardized botanical derivatives in sport nutrition: special focus on recovery in post-intense physical activities
Indena
Collagen in motion: move freely and keep your injuries in check
Leading manufacturer of gelatine and collagen peptides
Life’s too short for slow proteins. Whey proteins hydrolysates: Fast delivery for enhanced performance
Arla Foods Ingredients
What it Takes to Compete and Win in Today’s Sports Nutrition Market
Capsugel
Sports Nutrition Snapshot: Key regional drivers and delivery format innovations
William Reed Business Media
Gutsy performance: How can microbiome modulation help athletes and weekend warriors
William Reed Business Media
Pushing the boundaries: Where’s the line between ‘cutting edge nutrition’ and doping
William Reed Business Media

On demand Supplier Webinars

High-amylose maize starch may reduce the risk of type 2 diabetes: what does this qualified health claim mean?
Ingredion
Balancing Innovation and Risk in Sports Nutrition Ingredients
NSF-International
Explaining bio-hacking: is there a marketing opportunity for food companies?
William Reed Business Media
Personalized Nutrition – how an industry can take part in shaping the future of Nutrition
BASF Nutrition & Health
Find out Nutritional and ingredient lifecycle solutions and strategies!
Roquette
Is the time rIpe for I-nutrition?
William Reed Business Media
The Advantage of Outsourcing Fermentation-based Manufacturing Processes
Evonik Health Care
All supplier webinars