# Moderate Chili Consumption During Pregnancy Is Associated with a Low Risk of Gestational Diabetes (GDM)

## TL;DR

Eating chili moderately during pregnancy may lower the risk of gestational diabetes, while bean consumption is low and varies among different groups.

## Contribution

The study identifies a potential protective effect of moderate chili consumption against gestational diabetes in pregnant women.

## Key findings

- Pregnant women who consumed chili once per month had a 37% lower risk of GDM compared to non-consumers.
- Bean consumption was low overall, with significant variation based on socio-demographic factors.
- Dried bean and bean soup consumption showed no significant association with GDM risk.

## Abstract

Background/Objectives: We examined the association between bean consumption and the risk of gestational diabetes mellitus (GDM). Methods: We analyzed data from 1397 U.S. pregnant women from Infant Feeding Practices Study II. By using a Diet History Questionnaire, pregnant women were asked about the frequency of consumption and portion size of dried beans, chili, and bean soup over the previous month. They also reported the status of GDM. We used multivariable logistic regression models to examine associations between maternal bean consumption and the risk of GDM, adjusting for socio-demographic and pregnancy-related confounders. Results: Mean bean consumption was low among pregnant women: 0.31 cups/week of dried beans, 0.16 cups/week of chili, and 0.10 cups/week of bean soup. Dried bean consumption was relatively high in Hispanic mothers (mean, 0.65 cups/week) and mothers from the East South Central region (0.44). Chili consumption was relatively high in mothers who were Black (0.33), who did not attend college (0.18), who had a household size of 4+ (0.19), whose household income was <USD 25,000/year (0.20), who were WIC recipients (0.18), or who lived in the East South Central region (0.26). Pregnant women who consumed chili one time per month had a lower risk of GDM, compared with never consumers (3.5% vs. 7.4%; confounder-adjusted odds ratio or OR, 0.37 [95% confidence interval or CI, 0.17–0.79]; p = 0.011). However, there was no significant association between dried bean (6.6% for one time per week or more vs. 7.0% for never; confounder-adjusted OR, 0.82 [95% CI, 0.41–1.62]; p-value = 0.569) or bean soup (4.9% for two–three times per month or more vs. 6.6% for never; confounder-adjusted OR, 0.40 [95% CI, 0.05–3.08]; p-value = 0.382) consumption and GDM. Conclusions: Bean consumption during pregnancy is low and varies by socio-demographics in the U.S. A moderate frequency of chili consumption may offer some protection against GDM. Replication is needed in larger cohorts with more diverse populations, detailed measures of bean consumption, gold standards of GDM diagnosis, and experimental design. Research in this field can potentially inform dietary approaches to addressing GDM and related morbidities.