Can pulses play a role in improving cardiometabolic health? Evidence from systematic reviews and meta‐analyses

Viguiliouk, Effie; Mejía, Sonia Blanco; Kendall, Cyril W.C.; Sievenpiper, John L.

doi:10.1111/nyas.13312

Cited by 82 publications

(82 citation statements)

References 113 publications

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“…Studies have shown that regular consumption of pulses provides multiple health benefits and is associated with reduced cardiometabolic risk factors (22,29), and these findings are supported by a recent study summarizing systematic reviews and meta-analyses (39). Despite these findings, however, the consumption of pulses in developed countries remains low, with 20 and 8% of the population regularly consuming pulses in Canada and the United States, respectively (20,28).…”

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confidence: 50%

The Effect of Navy Bean Flour Particle Size on Carbohydrate Digestion Rate Measured in Vitro

et al. 2017

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The consumption of navy beans (Phaseolus vulgaris L.) is associated with reduced cardiometabolic risk factors such as improved blood glucose control. Navy bean flours retain the nutritional benefits of navy beans, which are high in protein and fiber and low in fat and sugar. However, the particle size of navy bean flours can vary depending on the milling technology used. The purpose of this study was to investigate the carbohydrate digestion rate of navy bean flours with various particle sizes. Five samples each of raw and baked flours with the following volume-weighted mean particle sizes were studied by in vitro digestion using the Englyst method: coarse (1,101.6 µm), regular (630.7 µm), fine (301.7 µm), very fine (144 µm), and superfine (26.8 µm). An increase in the particle size of dry-milled navy bean flours was associated with a reduced in vitro carbohydrate digestion rate that was partially retained after baking and could be explained by the higher resistant starch and insoluble nonstarch polysaccharide contents and lower available carbohydrate content compared with flours with smaller particle sizes. The results of this study provide information that can be used in the development of functional foods for blood glucose control using navy bean flours.

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confidence: 50%

The Effect of Navy Bean Flour Particle Size on Carbohydrate Digestion Rate Measured in Vitro

et al. 2017

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“…Pulse consumption has been associated with positive health outcomes across multiple populations (Viguiliouk, Blanco Mejia, Kendall, & Sievenpiper, 2017). Consumption of chickpeas, which are commonly available pulses worldwide, has been proposed to be beneficial in the managing of multiple chronic diseases such as cardiovascular diseases and obesity (Gupta et al, 2017;Padhi & Ramdath, 2017).…”

Section: Introductionmentioning

confidence: 99%

Enzymatic Production, Bioactivity, and Bitterness of Chickpea (Cicer arietinum) Peptides

Hernandez

Mejía

2019

Comp Rev Food Sci Food Safe

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Chickpeas are inexpensive, protein rich (approximately 20% dry mass) pulses available worldwide whose consumption has been correlated with positive health outcomes. Dietary peptides are important molecules derived from dietary proteins, but a comprehensive analysis of the peptides that can be produced from chickpea proteins is missing in the literature. This review provides information from the past 20 years on the enzymatic production of peptides from chickpea proteins, the reported bioactivities of chickpea protein hydrolysates and peptides, and the potential bitterness of chickpea peptides in food products. Chickpea peptides have been enzymatically produced with pepsin, trypsin, chymotrypsin, alcalase, flavorzyme, and papain either alone or in combination, but the sequences of many of the peptides in chickpea protein hydrolysates remain unknown. In addition, a theoretical hydrolysis of chickpea legumin by stem bromelain and ficin was performed by the authors to highlight the potential use of these enzymes to produce bioactive chickpea peptides. Antioxidant activity, hypocholesterolemic, and angiotensin 1‐converting enzyme inhibition are the most studied bioactivities of chickpea protein hydrolysates and peptides, but anticarcinogenic, antimicrobial, and anti‐inflammatory effects have also been reported for chickpea protein hydrolysates and peptides. Chickpea bioactive peptides are not currently commercialized, but their bitterness could be a major impediment to their incorporation in food products. Use of flavorzyme in the production of chickpea protein hydrolysates has been proposed to decrease their bitterness. Future research should focus on the optimization of chickpea bioactive peptide enzymatic production, studying the bioactivity of chickpea peptides in humans, and systematically analyzing chickpea peptide bitterness.

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“…Meta-analyses investigating the effects of nut consumption reported reductions in TC, LDL-C, TAG, diastolic blood pressure, FG and glycosylated Hb (both in T2D patients) (86)(87)(88) , but no effects on body weight, HDL-C, SBP and C-reactive protein (87,89,90) . Focusing on legumes, one meta-analysis of ten RCT indicated that interventions to increase the intake of legumes were associated with decreased TC and LDL-C levels compared with a control group (91) , others reported reductions in C-reactive protein, SBP and FG (92,93) , but no effects on body weight (92) . Evidence from meta-analyses of intervention trials showed that higher consumption of sugar-sweetened beverages (SSB) leads to a considerable increase in body weight (94,95) .…”

Section: Meta-analyses Of Randomised Controlled Trialsmentioning

confidence: 99%

Generating the evidence for risk reduction: a contribution to the future of food-based dietary guidelines

et al. 2018

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A major advantage of analyses on the food group level is that the results are better interpretable compared with nutrients or complex dietary patterns. Such results are also easier to transfer into recommendations on primary prevention of non-communicable diseases. As a consequence, food-based dietary guidelines (FBDG) are now the preferred approach to guide the population regarding their dietary habits. However, such guidelines should be based on a high grade of evidence as requested in many other areas of public health practice. The most straightforward approach to generate evidence is meta-analysing published data based on a careful definition of the research question. Explicit definitions of study questions should include participants, interventions/exposure, comparisons, outcomes and study design. Such type of meta-analyses should not only focus on categorical comparisons, but also on linear and non-linear dose-response associations. Risk of bias of the individual studies of the meta-analysis should be assessed, rated and the overall credibility of the results scored (e.g. using NutriGrade). Tools such as a measurement tool to assess systematic reviews or ROBIS are available to evaluate the methodological quality/risk of bias of meta-analyses. To further evaluate the complete picture of evidence, we propose conducting network meta-analyses (NMA) of intervention trials, mostly on intermediate disease markers. To rank food groups according to their impact, disability-adjusted life years can be used for the various clinical outcomes and the overall results can be compared across the food groups. For future FBDG, we recommend to implement evidence from pairwise and NMA and to quantify the health impact of diet-disease relationships.

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Can pulses play a role in improving cardiometabolic health? Evidence from systematic reviews and meta‐analyses

Cited by 82 publications

References 113 publications

The Effect of Navy Bean Flour Particle Size on Carbohydrate Digestion Rate Measured in Vitro

The Effect of Navy Bean Flour Particle Size on Carbohydrate Digestion Rate Measured in Vitro

Enzymatic Production, Bioactivity, and Bitterness of Chickpea (Cicer arietinum) Peptides

Generating the evidence for risk reduction: a contribution to the future of food-based dietary guidelines

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