Non-soy legume consumption lowers cholesterol levels: A meta-analysis of randomized controlled trials

Abstract

Background and Aims-Studies evaluating the effect of legume consumption on cholesterol have focused on soybeans, however non-soy legumes, such as a variety of beans, peas, and some seeds, are commonly consumed in Western countries. We conducted a meta-analysis of randomized controlled trials evaluating the effects of non-soy legume consumption on blood lipids.

ESC/EAS Guidelines for the management of dyslipidaemias

“…In this respect, both the glycaemic index and the fibre content do not seem to play a relevant role. 178,179 The impact of fructose/sucrose intake on HDL-C does not seem different from that of other refined carbohydrates. 158,159 Moderate alcohol consumption is associated with increased HDL-C levels as compared with abstainers, with a dose-response relationship.…”

Nutritional Management of Disturbances in Lipoprotein Concentrations

“…The Dietary Guidelines for Americans suggest consuming 3 cups of legumes per week [18,169]. Legumes are a rich source of soluble dietary fiber and vegetable protein and have long been known to be hypercholesterolaemic foods [170,171 ].…”

“…Legumes are a rich source of soluble dietary fiber and vegetable protein and have long been known to be hypercholesterolaemic foods [170,171 ]. One-half cup of cooked beans or peas can provide a range of dietary fiber from 4.6 g in fava beans up to 9.6 g fiber in navy beans, with a half cup of chick peas providing 6.2 g of total fiber, and 1.3 grams soluble dietary fiber [169]. In a meta-analysis both total and LDL cholesterol decreased, while HDL cholesterol did not change significantly, when diets uses supplemented with non-soy legumes [169].…”

“…One-half cup of cooked beans or peas can provide a range of dietary fiber from 4.6 g in fava beans up to 9.6 g fiber in navy beans, with a half cup of chick peas providing 6.2 g of total fiber, and 1.3 grams soluble dietary fiber [169]. In a meta-analysis both total and LDL cholesterol decreased, while HDL cholesterol did not change significantly, when diets uses supplemented with non-soy legumes [169]. The hypocholesterolaemic property of legumes is associated with the water-soluble fibre.…”

“…Another hypercholesterolemic component of legume is phytochemicals, which has been shown to reduce blood cholesterol levels and is present in small to moderate amounts in many types of legumes, such as chickpeas [176]. Dietary modification strategies that target the reduction of risk factors for CVDs should include an increase in legume consumption in addition to other strategies which have been of proven benefit [169].…”