Protein, Fibre and Blood Pressure: Potential Benefit of Legumes

Lee, Ya Ping; Puddey, Ian B.; Hodgson, Jonathan M.

doi:10.1111/j.1440-1681.2008.04899.x

Cited by 41 publications

(26 citation statements)

References 49 publications

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“…The potential benefi ts of legumes on blood pressure and cardiovascular risk factors due to their high soluble fi ber and protein content have also been noted by other investigators [43]. Dietary fi ber is likely to have a synergistic effect with foods rich in protein.…”

Section: Future Research Directionsmentioning

confidence: 81%

Effects of soluble dietary fiber on low-density lipoprotein cholesterol and coronary heart disease risk

Bazzano

2008

Curr Atheroscler Rep

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Strong epidemiologic and experimental data suggest that increasing dietary fiber may help to lower low-density lipoprotein cholesterol (LDL-C) and decrease the risk of coronary heart disease. Recent studies have highlighted the role of dietary fiber, particularly water-soluble varieties, in decreasing the risk of cardiovascular disease. Several types of soluble fiber, including psyllium, beta-glucan, pectin, and guar gum, have been shown to decrease LDL-C in well-controlled intervention studies, whereas the soluble fiber content of legumes and vegetables has also been shown to decrease LDL-C. Current investigations continue to explore this area in depth and examine potential synergies between dietary fiber and other phytochemicals that may lower cholesterol. These studies, along with recent analyses of ongoing prospective cohort studies, have provided new insights into the probable protective role of dietary fiber in the development of coronary heart disease and other cardiovascular diseases.

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Section: Future Research Directionsmentioning

confidence: 81%

Effects of soluble dietary fiber on low-density lipoprotein cholesterol and coronary heart disease risk

Bazzano

2008

Curr Atheroscler Rep

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“…There is evidence that this approach could also improve cardiovascular disease risk factors such as blood pressure 7 and blood lipids. 8,9 Lupin flour is a novel food ingredient derived from the endosperm of lupin.…”

Section: Introductionmentioning

confidence: 99%

Effects of lupin-enriched foods on body composition and cardiovascular disease risk factors: a 12-month randomized controlled weight loss trial

et al. 2010

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Background: Regular consumption of diets with increased protein or fibre intakes may benefit body weight and composition and cardiovascular disease risk factors. Lupin flour is a novel food ingredient high in protein and fibre. Objective: To investigate the effects of a lupin-enriched diet, during and following energy restriction, on body weight and composition and cardiovascular disease risk factors in overweight individuals. Design: Participants (n ¼ 131) were recruited to a 12-month parallel-design trial. They were randomly assigned to consume lupin-enriched foods or matching high-carbohydrate control foods. All participants underwent 3 months of weight loss, 1 month of weight stabilization and 8 months of weight maintenance. Body weight and composition and cardiovascular disease risk factors were assessed at baseline, 4 and 12 months. Results: Lupin, relative to control, did not significantly influence (mean difference (95% CI)) weight loss at 4 months (0.1 kg (À1.2, 1.4)) and 12 months (À0.6 kg (À2.0, 0.8)), maintenance of weight loss from 4 to 12 months (À0.7 kg (À1.83, 0.48)) or measures of body fat and fat-free mass. Relative to control, 24-h ambulatory systolic (À1.3 mm Hg (À2.4, À0.3), P ¼ 0.016) and diastolic (À1.0 mm Hg (À1.9, À0.2), P ¼ 0.021) blood pressures were lower at 12 months but not at 4 months; fasting insulin concentrations and homeostasis model assessment (HOMA) scores were significantly lower at 4 months (À1.2 mU l -1 (À1.3, À1.1), P ¼ 0.004 and À0.6 units (À1.0, À0.19), P ¼ 0.004) and 12 months (À1.3 mU l -1 (À1.4, À1.1), Po0.001 and À0.7 units (À1.1, À0.24), P ¼ 0.002). Conclusions: A diet higher in protein and fibre derived from lupin-enriched foods does not enhance weight loss or improve the maintenance of weight loss. However, such a diet may provide cardiovascular health benefits in terms of insulin sensitivity and blood pressure.

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“…Dietary starch is increasingly perceived as potentially detrimental to blood pressure. This is partly due to limited data from epidemiological studies [2] and randomized controlled trials [3,4].…”

Section: Dietary Starch and Blood Pressurementioning

confidence: 99%