The Effects of Legume Consumption on Markers of Glycaemic Control in Individuals with and without Diabetes Mellitus: A Systematic Literature Review of Randomised Controlled Trials

Abstract

Legumes are a rich source of dietary fibre, plant protein, and low-Glycaemic Index (GI) carbohydrate. Evidence suggests a positive effect on glycaemic control following a single meal; however, the effects of habitual consumption are less clear. This review aimed to investigate whether medium-to-long-term legume consumption had an effect on markers of glycaemic control in individuals with diabetes mellitus, without diabetes mellitus, or with prediabetes. As per the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) protocol, the online databases MEDLINE, Embase, CENTRAL, and CINAHL were searched from inception through to 31 March 2020. Randomised controlled trials (RCTs) ≥6 weeks in duration, reporting ≥1 of the following: fasting blood glucose (FBG), fasting blood insulin (FBI), glycosylated haemoglobin (HbA1c), homeostatic model assessment-insulin resistance (HOMA-IR), or 2-h postprandial glucose (2-h PPG), were deemed eligible. The overall quality of evidence was determined using the Grading of Recommendations Assessment, Development, and Evaluation (GRADE) assessment. A total of 18 RCTs were included, of which, 5 focused on individuals with diabetes mellitus, 12 on individuals without diabetes mellitus, and one on individuals with prediabetes. Only studies of those with type 2 diabetes mellitus (n = 5) reported significant effects for legume interventions, three of which consistently reported reductions in FBG, two reported reductions in HbA1c, one reported a reduction in FBI, and another a reduction in 2-h PPG (p < 0.05); however, the overall quality of evidence was very low. The findings of this review support the dietary inclusion of legumes; however, the need for further high-quality RCTs to be conducted is also highlighted, particularly among individuals with prediabetes, gestational diabetes mellitus and type 1 diabetes mellitus.

Adherence to a Plant-Based Diet and Consumption of Specific Plant Foods—Associations with 3-Year Weight-Loss Maintenance and Cardiometabolic Risk Factors: A Secondary Analysis of the PREVIEW Intervention Study

“…Many previous randomized controlled trials (RCTs) and observational studies have explored the association of a vegetarian or a PBD with weight loss (WL) [8] or weight gain [6] or BMI [5]. Some prospective cohort studies have explored the association of PBDs with risk of CVDs [10], whereas previous evidence on PBDs and cardiometabolic risk factors was mainly based on cross-sectional studies and small-scale, short-or mediumterm RCTs [11][12][13][14][15][16][17]. Long-term data on adherence to a PBD and weight regain and cardiometabolic risk factors during weight-loss maintenance (WLM), particularly after dietinduced rapid WL, are largely lacking.…”

The Changing Landscape of Legume Products Available in Australian Supermarkets

“…Legumes, such as chickpeas ( Cicer arietinum ), beans ( Phaseolus vulgaris ), peas ( Pisum sativum ), lentils ( Lens culinaris ) and dried pulses, are an excellent dietary source of plant protein, dietary fibre and minerals [ 1 ]. Regular consumption of legumes contributes to improved dietary quality and nutrient density [ 2 ], with regular intake associated with improved markers of metabolic health, weight management, reduced risk of coronary heart disease (CHD) and reduced risk of all-cause mortality [ 3 , 4 , 5 , 6 , 7 ]. Due to their nutritious and ecologically sustainable qualities, the Food and Agriculture Organisation of the United Nations (FAO) have recognised legumes as a key pillar in addressing the sustainability of agricultural and food systems as well as food security [ 1 ].…”

Pulse-Cereal Blend Extrusion for Improving the Antioxidant Properties of a Gluten-Free Flour

“…is native to Western Asia and North America; it is one of the earliest domesticated crops and part of the human diet since ancient times. The nutritional characteristics of lentils have been associated with cholesterol- and lipid-lowering effects in humans, along with reducing the incidence of colon cancer and type-2 diabetes [ 15 , 16 ]. Moreover, the consumption has been associated to improved blood pressure [ 17 ], anti-inflammatory properties [ 18 ], and even a satiety effect [ 19 ].…”