Legume consumption and CVD risk: a systematic review and meta-analysis

Abstract

Objective: The aim of the present study was to systematically review and perform a meta-analysis of prospective cohort studies exploring the association between dietary legume consumption and CVD risk, including CHD and stroke. Design: The PubMed and EMBASE databases were searched up to December 2015. A meta-analysis of the highest v. lowest (reference) category of dietary legume consumption was performed through random-effects models. Results: Fourteen studies conducted on eleven cohorts and accounting for a total of 367 000 individuals and 18 475 cases of CVD (7451 CHD and 6336 stroke cases) were considered for the analyses. Compared with lower legume consumption, the highest category of exposure was associated with a decreased risk of 10 % in both CVD and CHD (relative risk = 0·90; 95 % CI 0·84, 0·97) with no or little evidence of heterogeneity and no publication bias. Null results were found regarding legume consumption and stroke risk. No substantial confounding factors were evident in stratified analyses. Conclusions: Legume consumption was associated with lower risk of CVD. Legumes' intrinsic characteristics, because they are often part of an overall healthy diet, or because they are a substitute for unhealthy sources of protein may potentially explain the current findings.Keywords CVD Fibre Legumes Meta-analysis Mortality CVD represent the main causes of death globally, accounting for nearly one-third of all deaths worldwide (1) . Moreover, as life expectancy has improved in both developed and developing countries, the number of healthy years lost due to disability has been increasing consistently (2) . Within this scenario, primary prevention of CVD-related morbidity and mortality represents a major priority for public health strategies to reduce the burden of such conditions (3) . Lifestyle factors have been considered main targets to prevent CVD, because they are modifiable behaviours that could highly affect both the risk and the prognosis of the disease. A number of healthy dietary patterns have demonstrated beneficial effects in decreasing the burden of CVD-related risk factors and CVD incidence and mortality (4,5) . Scientific literature suggests that a diet rich in antioxidants (such as vitamins and polyphenols), fibre, n-3 fatty acids, MUFA and PUFA may decrease the risk of the aforementioned conditions (6,7) . Among the potential mechanisms of protection, the antioxidant and anti-inflammatory action of these compounds may mediate their effects (8,9) . From a nutritional point of view, legumes are a source of some of these nutrients and bioactive compounds as well as an excellent source of fibre and vegetable proteins (10,11) . Despite not being associated with decreased risk of CVD themselves, vegetable proteins may be a valuable alternative to animal proteins, which on the contrary are associated with saturated fats and possible adverse outcomes (12) . Meta-analyses of studies on legume consumption and cardiovascular health demonstrated no association with Public Health Nutrition: 20(2...

Food groups and risk of coronary heart disease, stroke and heart failure: A systematic review and dose-response meta-analysis of prospective studies

“…Results from previous analyses provide moderate evidence for a benefit on CHD (Afshin et al 2014;Lou et al 2016;Marventano et al 2017;Yan et al 2017). Legumes are good sources of fiber, protein, and some bioactive compounds such as phytosterols.…”

Increased Consumption of Virgin Olive Oil, Nuts, Legumes, Whole Grains, and Fish Promotes HDL Functions in Humans

“…The enhancement of PON1 activity after increasing the consumption of 25 g d –1 of legumes (≈2 servings per week; +11.7%) was similar to that achieved after incrementing the consumption of nuts to a portion per day (+12.2%). The richness in fiber and antioxidants of these food items may account for their cardiovascular benefits . To date, no association between legume consumption and HDL functionality has been reported.…”

“…The richness in fiber and antioxidants of these food items may account for their cardiovascular benefits. [10,11] To date, no association between legume consumption and HDL functionality has been reported. Finally, the effects of increasing fish consumption on HDL functions were more ambiguous in our work.…”

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

“…While the elevation of blood serum HDL levels have historically been seen as a positive health outcome, this might only apply to individuals without cardiovascular disease (März et al., ; Tietge, ). Consumption of legumes, such as chickpeas, has been associated with a lower incidence of cardiovascular disease (Afshin, Micha, Khatibzadeh, & Mozaffarian, ; Marventano et al., ). The most recent studies on the biological activity of chickpea protein hydrolysates and peptides have focused on the improvement to blood serum and liver cholesterol (Table ).…”