Eating legumes (beans, chickpeas or lentils) as part of a low-glycemic index diet appears to improve glycemic control and reduce estimated coronary heart disease risk in patients with type 2 diabetes, according to new research.
Following on from a report in the Digital Journal about women having a greater chance of a heart attack comes new research which looks at incidents of heart attacks amongst diabetics (or rather those with type 2 diabetes).
Previous studies have established that low glycemic index foods have been associated with improvement in glycemic control in patients with type 2 diabetes. New research, reported by Medical Daily, undertaken at the University of Toronto and St. Michael’s Hospital, Toronto, Canada, suggests that these types of foods help to reduce the possibility of heart attacks occurring.
Well-known legumes include alfalfa, clover, peas, beans, lentils, lupins, mesquite, carob, soy, and peanuts.
According to the research brief, the scientists conducted a randomized controlled trial of 121 patients with type 2 diabetes to test the effect of eating more legumes on glycemic control, blood lipid levels and blood pressure. The patients were divided into two groups, with one group consuming at least one cup (190 g) of legumes per day.
The conclusion of the study was that legume consumption seemed to contribute to a low-GI diet and reduce heart attack risk through a reduction in blood pressure.
The research was published in the Archives of Internal Medicine. The reference is:
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: A Randomized Controlled Trial. Archives of Internal Medicine, 2012