Studies shows that lack of short-chain fatty acids is connected to type 2 diabetes. Dietary fibers can help produce short-chain fatty acids that nourish gut lining cells. Fiber can also reduce inflammation and help control appetite.
Legumes are also considered a low-glycemic index food. This means after consuming legumes, the blood sugar levels increase slowly.
A recent study shows that people who ate legumes less than 0.5 servings per week, had a 33% lower risk in type 2 diabetes as compared to people who ate legumes 1 serving per week.