Legumes, including beans, chickpeas,
and lentils, are among the lowest glycemic index (GI) foods and have
been recommended in national diabetes mellitus (DM) guidelines. Yet,
to our knowledge, they have never been used specifically to lower the
GI of the diet. We have therefore undertaken a study of low-GI foods
in type 2 DM with a focus on legumes in the intervention.
Methods:
A total of 121 participants with type 2
DM were randomized to either a low-GI legume diet that encouraged
participants to increase legume intake by at least 1 cup per day, or
to increase insoluble fiber by consumption of whole wheat products,
for 3 months. The primary outcome was change in hemoglobin A1c
(HbA1c) values with calculated coronary heart disease (CHD) risk
score as a secondary outcome.
Results:
The low-GI legume diet reduced HbA1c
values by −0.5% (95% CI, −0.6% to −0.4%) and the high wheat
fiber diet reduced HbA1c values by −0.3% (95% CI, −0.4% to
−0.2%). The relative reduction in HbA1c values after the low-GI
legume diet was greater than after the high wheat fiber diet by −0.2%
(95% CI, −0.3% to −0.1%; P < .001). The respective
CHD risk reduction on the low-GI legume diet was −0.8% (95% CI,
−1.4% to −0.3%; P = .003), largely owing to a greater
relative reduction in systolic blood pressure on the low-GI legume
diet compared with the high wheat fiber diet (−4.5 mm Hg; 95% CI,
−7.0 to −2.1 mm Hg; P < .001).
Conclusion:
Incorporation of legumes as part of a
low-GI diet improved both glycemic control and reduced calculated CHD
risk score in type 2 DM.
Arch Intern Med. 2012;():1-8.
doi:10.1001/2013.jamainternmed.70.
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