Research appearing in the American Journal of Clinical Nutrition (January 2008, Volume 87, Number 1, Pages 162-167) looked at the dietary habits of 64,000 women over a period of nearly five years, and correlated their diets to the development of type-2 diabetes. There was an inverse relationship between the consumption of legumes and the development of type-2diabetes. Using food intake questionnaires, the researchers found that those who consumed a lot of legumes had a 38% reduction in the risk of developing type-2 diabetes. Consumption of soybeans (not soy milk or soy protein), in particular, was associated with a 47% reduction in risk.
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