Legume Diet Reduces Risk Of Heart Disease Among Diabetics

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.