The consumption of legumes, especially lentils, exerts a protective action for the risk of developing type 2 diabetes, according to the results of the Predimed study (prevention with Mediterranean diet) after more than four years of follow -up to 3,349 people with high cardiovascular risk
In addition, in the study, which has been published this month in the Clinical Nutrition magazine, the replacement of a half ration per day of eggs, pasta, rice and potato boiled by half a ration per day of legumes has also been associated with a lower risk.
In order to increase knowledge in this area, scientists from the Biomedical Research Center in Red-Physiopathology of Obesity and Nutrition (CIBEROBN) and the Human Nutrition Unit of the University Rovira I Virgili, with the collaboration of other groupsof research of the Predimed study, they have evaluated the association between the consumption of legumes, its different subtypes and the risk of developing diabetes in 3,349 individuals who have high cardiovascular risk, but not diabetes 2.
After four years of monitoring, the results have revealed that, compared to individuals who consume legumes - fence, chickpeas, beans and peas - in less quantity (12,73 grams/day, which is equivalent to approximately 1.5 portions toThe 60 g week in raw), the participants who consumed them to a greater extent (28.75 grams/day, which is equivalent to 3.35 portions per week), had 35 % of less risk of developing type 2 diabetes.
The lentils, the most effective legumes
Of the legumes consumed, lentils are the most associated with that lower risk of developing diabetes.The study reveals that individuals with a greater lentil intake during follow -up (approximately 1 ration/week), compared to individuals who consumed them in smaller quantity (less than half a week), had 33% of lower riskto develop the disease.
The authors of the study highlight the importance of consumption of legumes for the prevention of chronic diseases, including diabetes, but claim that more studies with other populations are needed to confirm these results.
According to cyberbn, legumes constitute a group of foods rich in group B vitamins, contain different health -beneficial minerals (calcium, potassium and magnesium), large amounts of fiber, and are considered a food with low glucemic index soThey give rise to a slower increase in blood glucose levels after intake.
