Could Eating Chili During Pregnancy Help Lower the Risk of Gestational Diabetes? UB Study Says It’s Possible

Beans are widely known for their nutritional benefits, providing lean protein, fiber, and complex carbohydrates at an affordable price. Now, a study from the University at Buffalo suggests that consuming beans in chili during pregnancy may help reduce the risk of gestational diabetes.

The study, published last week in the journal Nutrients, found that pregnant women who ate chili once per month had a 3.5% risk of developing gestational diabetes, compared to 7.4% for expectant mothers who never ate chili.

While UB researchers caution that the study was relatively small and needs to be replicated in larger cohorts, they highlight the importance of the findings, given the increasing prevalence of gestational diabetes. According to the Centers for Disease Control and Prevention (CDC), the condition affected 8.3% of pregnancies in the U.S. in 2021, up from 6% in 2016.

Gestational diabetes, which is first diagnosed during pregnancy, can negatively impact both mother and baby if left untreated. While it typically resolves after childbirth, it increases the mother's risk of developing Type 2 diabetes later in life. Risk factors include pre-pregnancy obesity, excessive weight gain during pregnancy, advanced maternal age, poor diet, lack of physical activity, and even COVID-19.

Beans and Blood Sugar Control UB researchers were particularly interested in the role of beans in gestational diabetes. Prior studies have shown that diets rich in beans and other legumes can improve blood sugar control and lower the risk of developing Type 2 diabetes, likely due to their high fiber content and other beneficial compounds. However, few studies have examined their impact on gestational diabetes, especially in the context of a typical American diet.

“Our research aimed to study the roles of bean consumption in gestational diabetes, including chili, dried beans, and bean soup,” said Xiaozhong Wen, MD, PhD, the study’s first author and an associate professor of pediatrics in the Division of Behavioral Medicine at UB’s Jacobs School of Medicine and Biomedical Sciences. “Interestingly, only chili consumption was statistically significantly associated with the risk of gestational diabetes.”

The researchers are still investigating why chili, specifically, was associated with a lower risk of gestational diabetes. One possibility is the presence of capsaicin, the compound that gives chili peppers their heat, and phenolic compounds found in dark beans, which are commonly used in chili.

“Both human and animal studies have shown that capsaicin and phenolic compounds may improve blood sugar control by slowing glucose absorption and increasing insulin secretion and/or insulin sensitivity,” Wen explained.

Study Details and Future Research The study analyzed data from 1,397 pregnant women as part of a secondary data analysis within the Infant Feeding Practices Study II, a U.S. national cohort study conducted by the Food and Drug Administration in collaboration with the CDC. Participants were enrolled in late pregnancy and followed through 12 months postpartum.

Wen emphasized that the research f indings should be interpreted with caution due to the observational nature of the study, potential recall bias, and the need for more detailed dietary intake data. He noted that larger studies with more diverse populations and randomized controlled trials are necessary to confirm the results.

Should Pregnant Individuals Add Chili to Their Diets?

While more research is needed, Wen suggests that moderate chili consumption could be included as part of a balanced diet for those at risk of gestational diabetes, alongside clinical recommendations such as early screening, diagnosis, exercise, and medication as needed.

The study’s co-principal investigator, Todd C. Rideout, PhD, is an associate professor of exercise and nutrition sciences in UB’s School of Public Health and Health Professions. Additional UB co-authors include Fatima Makama, Ryan Buzby, Jeremy Nguyen, Rose Durnell, Iyobosa Ekhator, and Daren Chan.

The research was funded by the U.S. Department of Agriculture.