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Legume consumption is inversely associated with type 2 diabetes incidence in adults: a prospective assessment from the PREDIMED study.
Generous intake of legumes, such as beans, peas, chickpeas, and lentils may help guard against type 2 diabetes.
This study evaluated the correlation between the consumption of legumes and the likelihood of developing type 2 diabetes. Researchers collated and analyzed data on the legume consumption rate and type 2 diabetes hazard ratio of 3349 participants with high risk of cardiovascular diseases.
The team of researchers observed that regular ingestion of large servings (3.34 servings per week) of legumes, such as beans, peas, lentils, and chickpeas cut down the risk of developing type 2 diabetes by 35%. Lentils were found to exert the strongest diabetes-protective effect among all the legumes studied. The findings of this study support the growing body of evidence that diets rich in legumes may protect individuals against type 2 diabetes.
Research Summary Information
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2017
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Nerea Becerra-Tomás, RD, Andrés Díaz-López, PhD, Núria Rosique-Esteban, RD, Emilio Ros, PhD, Pilar Buil-Cosiales, PhD, Dolores Corella, PhD, Ramon Estruch, PhD,
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Human Nutrition Unit, University Hospital of Sant Joan de Reus, Department of Biochemistry and Biotechnology, Faculty of Medicine and Health Sciences, Institut d'Investigació Sanitària Pere Virgili (IISPV), Rovira i Virgili University, Reus, Spain Centro de Investigación Biomédica en Red Fisiopatologia de la Obesidad y la Nutrición (CIBEROBN), Institute of Health Carlos III, Madrid, Spain Lipid Clinic, Endocrinology and Nutrition Service, IDIBAPS, Hospital Clinic, University of Barcelona, Barcelona, Spain Atención Primaria, Servicio Navarro de Salud-Osasunbidea, 31010 Navarra, Spain and IdiSNA, Navarra Institute for Health Research Department of Preventive Medicine, University of Valencia, Valencia, Spain Department of Internal Medicine, August Pi i Sunyer Institute of Biomedical Research (IDIBAPS), Hospital Clinic, University of Barcelona, Barcelona, Spain Cardiovascular Risk and Nutrition Research Group, Institut Hospital del Mar d'Investigacions Mèdiques, Barcelona Biomedical Research Park, Barcelona, Spain Department of Clinical Sciences, University of Las Palmas de Gran Canaria, Las Palmas, Spain Department of Cardiology, University Hospital Araba, Vitoria, Spain Department of Nutrition, Food Science and Gastronomy, School of Pharmacy and Food Science, INSA-University of Barcelona, Barcelona, Spain Institute of Health Sciences, University of Balearic Islands and Son Espases Hospital, Palma de Mallorca, Spain Department of Family Medicine. Distrito Sanitario Atención Primaria Sevilla, Centro de Salud San Pablo, Sevilla, Spain
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No, Free full text of study was not found.
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No. Source of funding disclosure not found
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No. Potential conflicts disclosure not found
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