Chili consumption may reduce gestational diabetes risk

A new study from the University at Buffalo suggests that eating chili during pregnancy may help lower the risk of gestational diabetes. This research looked at how beans, often used in chili, could benefit pregnant women. The study published in the journal Nutrients is notable because gestational diabetes rates are increasing. In the U.S., the prevalence rose from 6% in 2016 to 8.3% in 2021. Gestational diabetes can harm both mother and child and may lead to type 2 diabetes later in life for the mother. Beans are recognized for being nutritious and affordable. They contain protein, fiber, and complex carbohydrates. Previous studies have shown that a bean-rich diet can improve blood sugar levels. However, this study specifically looked at chili, bean soup, and dried beans. It found that eating chili once a month linked to a lower risk of gestational diabetes. The researchers discovered that women who ate chili had a 3.5% risk of developing gestational diabetes. In contrast, those who did not eat chili had a 7.4% risk. The exact reasons for chili's benefits remain unclear, but compounds like capsaicin and certain phenolic compounds in beans may play a role in improving blood sugar control. The study included 1,397 pregnant women and involved data analysis from a national cohort study. Researchers caution that the findings should be interpreted with care and must be confirmed with larger and more diverse groups. They suggest that pregnant women, especially those at risk for gestational diabetes, consider moderate chili consumption as part of a balanced diet, along with medical recommendations like screening and exercise.