Two recent studies illustrate the importance of a healthy diet in preventing Gestational diabetes which is often referred to as pregnancy-related diabetes. In March of 2018, the journal Diabetes Research and Clinical Practice reported eating legumes or beans before becoming pregnant, was linked with a reduced risk of developing the condition.

Scientists at the Institute for Health Sciences Research in Tehran, Iran, compared 1,026 pregnant women from 18 to 45 years of age. The type and quantities of foods the women ate were recorded at 6 or fewer weeks after conception …

  • a total of 6.9 percent of the women developed Gestational diabetes.
  • those women eating at least 3.3 servings of legumes per week had a 62 percent lower risk of developing diabetes during their pregnancy than those women who did not eat legumes.
  • eating starchy vegetables such as potatoes did not lower the risk.

From the above results, the researchers concluded pregnant women 18 to 45 years of age reduced their risk of developing Gestational diabetes if they included legumes in their eating plan.

In 2017 the Journal of Diabetes Research reported on an earlier study on diet and Gestational diabetes. Investigators at Shahid Beheshti University of Medical Sciences in Tehran and several other research facilities in Iran included 388 pregnant women. All the women were given a questionnaire on their food intake. Women eating a Western-type diet were almost twice as likely to develop diabetes during their pregnancy as the women who ate a more healthy diet. The Western-type diet was high in …

  • sugar,
  • jams,
  • mayonnaise,
  • soft drinks,
  • salty snacks,
  • solid fats,
  • high-fat dairy products,
  • potatoes,
  • organ meat,
  • eggs,
  • red meat,
  • tea,
  • coffee, and
  • processed foods.

The more healthy diet was high in …

  • liquid oils,
  • legumes,
  • nuts and seeds,
  • fruits, fresh and dried,
  • refined grains, and
  • other healthy foods.

The investigators concluded the Western diet was linked with an increased risk of developing Gestational diabetes.

In science one important test of research, authenticity is repeated results. The fact legears appear in both studies is reassuring. Some nutrients provided by legumes include …

  • protein,
  • fiber,
  • folate (Vitamin B6)
  • iron,
  • calcium
  • Vitamin A,
  • Vitamin C,
  • Vitamin B1,
  • Vitamin B3, and
  • Vitamin B5.

Legumes are a tasty way to ensure an eating plan is nutritious. A search of the internet reveals several recipes for …

  • black bean burgers,
  • black bean and corn relish,

and many more. There are also several recipes for hummus which is made of chickpeas. Legumes can be added to vegetable soup and chickpeas can be added to stir-fry dishes.