Chili consumption reduces gestational diabetes risk in pregnancy

A new study suggests that eating chili pepper once a month during pregnancy may lower the risk of gestational diabetes. This finding comes from researchers at the State University of New York at Buffalo, who published their results in the journal Nutrients. The study examined the dietary habits of 1,397 pregnant women in the U.S. It found that those who ate chili had a lower incidence of gestational diabetes compared to those who didn't. Specifically, the risk was 3.5% for chili consumers versus 7.4% for non-consumers. However, consuming other types of beans and bean soup showed no significant impact on this condition. Gestational diabetes is a concern, as it occurs due to high blood sugar levels during pregnancy. If untreated, it can lead to complications for both the mother and baby. The prevalence of gestational diabetes in the U.S. has increased recently, highlighting the importance of finding preventive measures. Participants in the study averaged only 0.57 cups of beans per week, much lower than the recommended 1.5 cups. While beans are nutritious, their consumption varies by factors like race and region. The study noted that while beans help regulate blood sugar, their specific role in preventing gestational diabetes remains unclear. Experts recommend further research with larger, more diverse groups to explore the benefits of chili and its components, like capsaicin. Although the findings are promising, researchers caution against relying solely on dietary changes without comprehensive studies to support these claims.