Soy and legumes reduce risk of type 2 diabetes

Tue, 08 Jan 2008
A fresh study in the American Journal of Clinical Nutrition indicates that eating large amounts of soy and legumes could reduce the risk of developing type 2 diabetes .

The study was conducted by experts at Vanderbilt University and the Shanghai Cancer Institute and indicates that those who ate the highest amount of legumes were 38 per cent less likely to develop type 2 diabetes than those that ate the lowest amount.

Those people that ate the highest level of soybeans were found to have a 47 per cent less risk of developing type 2 diabetes . Legumes have long been rumoured to offer protection against type 2 diabetes development, and this most recent study proves the association . The research was conducted amongst just under 65,000 women.

The relationship between diet and diabetes is clear, with those diabetics managing their weight with appropriate levels of exercise experiencing lower levels of complications, and pre-diabetics that eat a healthy diet facing lower likelihood of developing a full-blown version of the disease.
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