Effect of Legumes as Part of a Low Glycemic Index Diet on Glycemic Control and Cardiovascular Risk Factors in Type 2 Diabetes Mellitus

TLDR: In this article, a low-GI legume diet reduced HbA1c values by 0.5% (95% CI, �0.4% to 0.2%).

Abstract: 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. Trial Registration: clinicaltrials.gov Identifier: NCT01063361