Eating lentils may help prevent type 2 diabetes


Eating lentils may help prevent type 2 diabetes

Research has associated consuming legumes several times a week, especially if it’s lentils, with a lower risk of type 2 diabetes, a disease which suffer more than 400 million people worldwide and which has been linked, among other things, with an inadequate power supply. These data have been presented in the study known PREDIMED (Prevencion con Dieta Mediterránea) and have been published in the journal Clinical Nutrition.

Legumes are a food low in blood sugar, so get that blood glucose levels increase more slowly

After four years of research that analyzed about 3,400 people with high cardiovascular risk has been observed that, specifically, participants who consumed vegetables frequently (3.35 servings a week) had a 35% less risk of developing type 2 diabetes versus those that ate fewer of this type of legume (1.5 servings per week).

Vegetables that were analyzed were lentils, beans, peas and chickpeas, being the first which showed more benefits for health. The investigation, which was led by Nerea Becerra-Tomás, researcher at the unit of human nutrition of the Universitat Rovira i Virgili (Tarragona), also stressed that, to reduce the likelihood of type 2 diabetes, it is advisable to replace average ration of foods high in protein or carbohydrates (rice, bread, or egg, for example) by average daily ration of pulses.

Pulses, the more protein-rich plant foods

Legumes are foods of vegetable origin that more protein present. In addition, they contain many vitamins group B and minerals such as calcium, potassium and magnesium, essential for health. They also provide large amounts of fiber, and are a food low in blood sugar, so get that blood glucose levels increase more slowly.

Despite the good results obtained, the researchers remind that still more studies in other populations, and not only to confirm the benefits of legumes in prevention of diabetes is concerned, but also to investigate the role of these foods in the prevention of other chronic diseases, something which could help increase consumption among the population that it is not exactly high. According to the Spanish Foundation of the heart (FEC), 65% of Spaniards barely takes vegetables three times a month, or even less.