We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Legume Diet Reduces Risk Of Heart Disease Among Diabetics

October 22, 2012: 12:00 AM EST
People with type 2 diabetes can reduce their risk of coronary heart disease by eating more legumes as part of a low-glycemic index (GI) diet, a three-month clinical study by Canadian researchers has found. The study tested the effects of eating more legumes – beans, chickpeas or lentils – on 121 type 2 diabetes patients. Patients were assigned randomly to eat either a low-GI legume diet (one cup a day) or a diet with increased soluble fiber in the form of whole wheat products. The low-GI legume diet had a positive impact on glycemic control, blood lipid levels and blood pressure, all of which are risk factors for heart disease.
Jenkins DA et al., "Effect of Legumes as Part of a Low Glycemic Index Diet on Glycemic Control and Cardiovascular Risk Factors in Type 2 Diabetes Mellitus", Archives of Internal Medicine, October 22, 2012, © American Medical Association
Domains
HEALTH & WELLNESS
Body
Conditions
Food & Nutrition
Heart & Cardiovascular
Other Food & Nutrition
Diabetes
Geographies
Worldwide
North America
Canada
Categories
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.