Mitigating risk factors (diabetes, obesity, hypertension) associated with COVID-19 complications through promotion of dietary consumption of pulses
Risk factors for increased complications due to COVID-19 include diabetes, hypertension, and obesity. Research from the team led by Dr. Philip Chilibeck at the University of Saskatchewan's College of Kinesiology shows that incorporating pulse-based meals (i.e. meals that include lentils, chickpeas, beans, and peas) is an effective way to lessen adverse blood sugar responses, and reduce blood pressure and body fat in clinical populations or during times of decreased activity (likely to be experienced now by people as they self-isolate during the COVID-19 pandemic).
Videos on how to cook pulses and recipes for delicious and healthy meals are part of the team's rapid response to help improve the health of Saskatchewan people during the pandemic and post-pandemic future.
This project was supported by SHRF's Research Connections: COVID-19 Rapid Response funding.
You can find recipes and resources on the Epic Health website.
Learn about the team behind the work.