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 …

Background & aims Legumes, a low-energy, nutrient-dense and low glycemic index food,
have shown beneficial effects on glycemic control and adiposity. As such, legumes are …

This review examines the evidence for the role of whole grain foods and legumes in the
aetiology and management of diabetes. MedLine and SilverPlatter ('Nutrition'and 'Food …

Background Legumes, including beans, chickpeas, and lentils, are among the lowest
glycemic index (GI) foods and have been recommended in national diabetes mellitus (DM) …

Backgrounds: There is growing evidence from both observational and intervention studies
that Whole Grain (WG) cereals exert beneficial effects on human health, especially on the …

Background Previous findings on the associations of legume and soy intake with the risk of
type 2 diabetes are conflicting. Objective We aimed to summarize the longitudinal …

Objectives This study aimed to systematically review the evidence for associations between
consumption of legumes and cardiovascular disease (CVD), type 2 diabetes (T2D) and their …

Background It is postulated that a diet high in legumes may be beneficial in preventing
diabetes. However, little empirical evidence on this association exists in developing …

Background: Observational studies have indicated beneficial effects of whole grain
consumption on human health. However, no evidence based on randomized controlled …

According to the rising prevalence of obesity and metabolic disorders leading to impaired
glucose metabolism, effective strategies to prevent and/or delay the onset of disease are of …