Could a little spice in your diet prevent gestational diabetes?

Could a little spice in your diet prevent gestational diabetes?

Could a simple dietary improvement help prevent gestational diabetes? A new study finds that occasional chili consumption during pregnancy is associated with a lower risk - while other beans have no clear effect. Discover why spice could be a surprising ally for maternal health.

In a study recently published in the journalNutrientsResearchers at the State University of New York at Buffalo examined the association between bean consumption by pregnant women in the United States and their risk of developing gestational diabetes mellitus (GDM) by developing data on dietary intake, GDM status and demographic health factors using data on dietary intake, GDM status and health data factors.

Their results show that although total bean consumption is low, chili consumption once a month was associated with a significantly lower risk of developing GDM (3.5% vs. 7.4%; or 0.37, 95% CI 0.17–0.79; p = 0.011). However, further research is needed with a larger and more diverse population and more precise nutritional measures.

background

While chili showed an association with a lower risk of gestational diabetes, dried beans and bean soup had no significant effect, even among women who ate them more frequently.

GDM is high blood sugar during pregnancy due to either insulin resistance or inadequate insulin production. Between 2016 and 2020, cases in the US increased from 6.0% to 7.8%, driven by risk factors including a family history of type 2 diabetes, old age, obesity, unhealthy diet, Hispanic ethnicity and lifestyle changes due to events such as Covid-19 lockdowns.

Untreated GDM can lead to complications such as cesarean section, neonatal hypoglycemia and premature birth. Women with GDM are 7.43 times more likely to develop type 2 diabetes in their lifetime.

The typical U.S. diet is high in unhealthy fats and sugars but low in fiber, fruits, and vegetables. Beans are nutrient-dense foods that contain protein, fiber, and beneficial compounds that can improve blood sugar control.

Experts recommend consuming 1.5 cups of pulses (beans, lentils, peas) per week, but pregnant women in the study averaged just 0.57 cups/week - 38% of the recommended intake. In comparison, the general US population consumes 1.05 cups per week. Bean consumption also varies by race, region, socioeconomic factors, and cultural preferences.

Studies have shown that beans help with satiety, weight management and blood sugar regulation. Their high fiber and resistance starch content can reduce blood sugar spikes after meals.

Some studies suggest that diets high in legumes, including the Mediterranean diet, reduce the risk of GDM. While studies link beans to a lower risk of diabetes, their specific effects on GDM remain unclear.

About the study

The study adjusted for key factors such as mothers' age, income, education and smoking, but the association between chili and reduced diabetes risk remained strong.

This study analyzed data from 1,397 pregnant women who participated in Infant Study II conducted between 2005 and 2007. Participants were selected based on complete data on bean consumption and GDM status. To improve the accuracy of the data, researchers excluded participants who reported implausibly low or calorie intake (<671 or >6,264 kcal/day). Demographic, nutritional, and maternal health data were collected via mailed questionnaires and telephone interviews.

Dietary intake was assessed using a food history questionnaire. Women reported their consumption of dried beans, chili, and bean soup, with frequencies converted to weekly values. Portion sizes were also recorded and total weekly intake was calculated.

GDM status was self-reported in the third trimester through an antenatal questionnaire. Previous research supports the validity of self-reported GDM. Potential confounding factors were considered, including age, income, education, employment, diet quality, and smoking.

Statistical analysis included descriptive methods, analysis of variance, chi-square tests, and logistic regression to examine the association between maternal bean consumption and GDM risk. Logistic regression was used because it can adjust for multiple confounding factors and provide interpretable results.

Results

The participants included were on average 28.8 years old. Most were non-Hispanic white (83.8%), had attended college (78.8%), and were employed (64.3%). About 41.1% received additional nutritional services, and 89.3% did not smoke during pregnancy.

Pregnant women consumed an average of 0.31 cups/week of dried beans, 0.16 cups/week of chili, and 0.10 cups/week of bean soup - about 38% of the recommended 1.5 cups. Dried bean consumption was highest among Hispanic mothers (0.65 cups/week) and in the East South Central region (0.44 cups/week). Other factors such as education, employment, income and smoking status did not significantly influence bean consumption.

Chili consumption varied significantly by race, education, household size, income, supplemental nutritional status, and region. Non-Hispanic black mothers consumed the most (0.33 cups/week), while those with higher income and education consumed less. Regional differences also influenced chili intake.

Older age and smoking during pregnancy during pregnancy were significant risk factors for GDM. Mothers with GDM were on average 2.6 years older and smoking increased the risk of GDM (11.4% in smokers vs. 6.3% in nonsmokers).

Moderate chili consumption (once a month) was associated with a lower risk of GDM, but higher consumption levels showed no significant effect. Some researchers suggest this may be due to dietary factors such as additional red meat, although this was not directly measured in the study. One possible mechanism for chili's effect is capsaicin, a bioactive compound found in chili peppers that has been linked to metabolic benefits in other studies. However, further research is needed to confirm this potential role in GDM prevention. Dry and bean soup consumption had no clear association with GDM.

Conclusions

While overall bean consumption was low, chili consumption once a month was associated with a lower risk of GDM. However, no significant association was found with dried beans or bean soup.

The study shows limitations due to self-reported dietary data and the need for more detailed dietary measures. Future research should include randomized trials and more diverse populations to better understand dietary influences on GDM. The authors also suggest studying how chili preparation methods, including vegetarian chili, might influence the results.

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