- Type 2 diabetes is a chronic disorder influenced by diet and other lifestyle factors.
- People with diabetes can work with nutritionists and other specialists to develop eating plans that are diverse and nutritious.
- One food that nutritionists may ask people with diabetes to initially steer clear of or reduce is carbohydrate-rich foods such as potatoes.
- However, data from a recent study found that low-energy diets based on beans and potatoes may be effective in helping to reduce insulin resistance and promote weight loss.
Diet is an essential component of health, especially for people with diabetes or who are at increased risk of developing diabetes. Researchers are constantly examining how food choices can affect people in this demographic.
a recent to study published in the Medicinal Food Magazine explores how potato and bean diets can help people who are insulin resistant.
The researchers found that participants who ate a diet rich in beans and potatoes experienced weight loss and reduced insulin resistance.
It is important to note that the study received funding from the Alliance for Potato Research and Education.
Type 2 diabetes (T2D) is a chronic condition in which the body does not respond normally to insulin. Insulin is a critical component that allows cells in the body to use glucose for energy.
People at risk of diabetes and people with type 2 diabetes can follow eating plans that help them control their diabetes and improve their physical well-being. Each person will have slightly different needs, but organizations like the Centers for Disease Control and Prevention (CDC) offer some general recommendations.
For example, some people with type 2 diabetes need to limit carbohydrates and increase their intake of non-starchy vegetables. Starchy vegetables like beans and potatoes do contain carbohydrates, but that doesn’t mean people with diabetes or insulin resistance should cut them out completely.
registered dietitian nutritionist Yelena Wheelerwho did not participate in the study, explained to MNT:
“Potatoes and beans are not innate ‘bad foods’ when it comes to glucose control. However, the preparations of these foods can determine how beneficial or detrimental these foods may be for glucose control.”
“Also, not all potatoes are the same. Baked sweet potatoes and yams with their skin on can, in fact, be excellent additions to a well-balanced diet by providing their high fiber content,” he said.
“Fiber content contributes to satiety and blood sugar control. This, in turn, can diminish a person with [type 2 diabetes] insulin dependence and therefore may also improve weight maintenance and even weight loss,” Wheeler explained.
This particular study was a randomized trial of feeding equivalence. It included 36 adult participants with insulin resistance.
The researchers compared two diets – one rich in potatoes and the other in legumes (beans and peas) – and the impact of the diets on blood glucose control. Participants followed one of two controlled diets for eight weeks with regular follow-ups.
christian moreyregistered dietitian and clinical dietitian with the Diabetes and Nutrition Education program at Mercy Medical Center in Baltimore, who was also not involved in the study, noted that MNT:
“An interesting detail that they mentioned in the study was that they cooked and cooled the potatoes before serving them to the participants. This process may make some of the starch contained in the potato slower to digest than before, and this may improve insulin sensitivity and glucose tolerance when such foods are eaten.”
“It’s also important to note that they consumed other foods, such as protein foods, with the potatoes, which may also improve glycemic response,” he added.
Overall, the researchers found that participants on both diets did not see a significant drop in blood glucose levels. However, both groups experienced weight loss and a reduction in insulin resistance.
amy kimberlainregistered dietitian nutritionist and spokesperson for the Academy of Nutrition and Dietetics Media, who was not involved in the study, said MNT:
“This study helped demonstrate that the use of foods that reduce the energy density of the diet will not only allow for an enhanced insulinemic response, but will also help promote weight loss.”
“In addition, this study helps continue the conversation that we can improve different risk factors in people by making changes to our diets (eating patterns) and continuing to eat foods we enjoy.”
—Amy Kimberlain
The study had several limitations. First, it included a small sample size, so future studies can work to include more participants. Most of the participants were women, suggesting that more diverse follow-up may also be necessary.
The study also lasted only eight weeks, so more long-term studies are required to look at long-term results.
The researchers noted that differences between the participants’ baseline Body Mass Index (BMI) and fasting insulin levels ultimately affected the study results. There were also some difficulties in completing the study due to the COVID-19 pandemic.
Kimberlain also noted that the researchers had tight control over food preparation, but translating this into real-life practice might be more difficult.
“These meals were prepared for people in a metabolic kitchen, which means the ability to confirm what people were eating (calories/content/etc.) was there. And while this is a study and they used it to have the ability to confirm intake, to check and/or see if this is effective long term with people, it would be important for people to be able to do this on themselves (after receiving instructions on how to prepare the sample meals they received),” he said.
Overall, the study shows that food preparation and choice are essential components of diabetes management. More research is warranted to confirm how starchy vegetables such as beans and potatoes can contribute to healthy diets for people at risk of type 2 diabetes.
