Substitution of red meat with legumes in the therapeutic lifestyle change diet based on dietary advice improves cardiometabolic risk factors in overweight type 2 diabetes patients: a cross-over randomized clinical trial

Hosseinpour-Niazi, Somayeh; Mirmiran, Parvin; Hedayati, Mehdi; Azizi, Fereidoun

doi:10.1038/ejcn.2014.228

Cited by 73 publications

(93 citation statements)

References 29 publications

(41 reference statements)

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“…Two of these trials compared diet high in carbohydrates and DF to a diet high in mono unsaturated fatty acid diet [25,26], two compared a diet high in DF to a diet low in DF [27,28], three compared a diet high in cereal DF to a diet low in cereal DF [29][30][31], one compared a diet high in legumes to a diet low in legumes [32,33], and one compared a diet high in legumes to a diet high in cereal DF [32]. Most trials reported effects of DF on body weight, glycated haemoglobin, total cholesterol and other plasma lipids, plasma glucose and inflammatory markers.…”

Section: Randomized Controlled Trial Designmentioning

confidence: 99%

“…Two of these studies reported results on DF intake [18,33,34] and one study reported results for whole-grain, cereal DF and germ intake [12]. The most important results are discussed here, an overview of all studies can be found in Table 2.…”

Section: Prospective Cohorts Designmentioning

confidence: 99%

“…In the general population, a positive association between high DF intake and blood pressure reduction is well established [44,45]. In T2D, only three RCTs measured the effect of DF on blood pressure [30,32,33]. Jenkins et al found a significant reduction of both systolic blood pressure and diastolic blood pressure in the low-glycaemic index legume diet group compared to a high wheat fibre diet group.…”

Section: Cvd Risk Factorsmentioning

confidence: 99%

“…For T1D, only two RCTs reported effects of high-DF diet, which both had different results. High DF foods, particularly those rich in soluble DF (fruits, vegetables, and legumes) improved plasma glucose and glycated haemoglobin levels in a trial by Giacco et al [33] Anderson et al reported a slight reduction in glycated haemoglobin and fasting plasma glucose levels, but this was not significant [36]. A high intake of both carbohydrate and DF might have obscured the individual effects of DF only.…”

Section: Journal Of Clinical Nutrition and Dieteticsmentioning

confidence: 99%

“…In several trials, high DF diets could lower triglycerides, fasting plasma total, LDL and VLDL cholesterol, but a high DF intake was required for these effects [27,29]. In T1D, trials reported small or no effects on plasma lipids, which, however, where very low, as T1D have plasma lipid concentrations similar to the general population [33,35].…”

Section: Plasma Lipidsmentioning

confidence: 99%

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Dietary Fibre and Cardiovascular Risk in Diabetes Mellitus

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Soedamah‐Muthu²

2016

J Clin Nutr Diet

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Patients with type 1 and 2 diabetes have a higher risk of cardiovascular disease compared to non-diabetic populations. Improved dietary quality is essential to control risk factors and can prevent or delay cardiovascular disease in diabetic patients. Higher dietary fibre intake was inversely associated with cardiovascular disease in several general population studies. However, in diabetes mellitus, and especially type 1 diabetes, little information is available. A literature study was performed to summarize the available evidence for a possible relationship between fibre consumption from natural foods and the risk of developing cardiovascular disease in people with type 2 and type 1 diabetes. In November and December 2014, PubMed was searched for relevant articles. The full texts of 15 articles were reviewed. Prospective cohort studies reported an inverse association between dietary fibre intake and all-cause and cardiovascular disease mortality risk in both diabetes types. Randomized controlled trials were inconsistent. For type 2 diabetes, dietary fibre intake was related to lower plasma glucose and plasma lipid levels. In terms of foods, mainly legume and cereal fibre, vegetables and fruits were found to beneficially influence cardiovascular risk in patients with type 2 diabetes. For type 1 diabetes, no foods were investigated, but dietary fibre had some beneficial effects on cardiovascular risk factors from limited trials. To lower CVD risk in people with type 1 diabetes in the future, the potential of raising fibre in the diet should be further explored.

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Section: Randomized Controlled Trial Designmentioning

confidence: 99%

Section: Prospective Cohorts Designmentioning

confidence: 99%

Section: Cvd Risk Factorsmentioning

confidence: 99%

Section: Journal Of Clinical Nutrition and Dieteticsmentioning

confidence: 99%

Section: Plasma Lipidsmentioning

confidence: 99%

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Dietary Fibre and Cardiovascular Risk in Diabetes Mellitus

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Soedamah‐Muthu²

2016

J Clin Nutr Diet

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Lupin protein isolate improves insulin sensitivity and steatohepatitis in vivo and modulates the expression of the Fasn, Gys2, and Gsk3b genes

Soto-Luna

García-López

Vargas-Guerrero

et al. 2021

Food Science & Nutrition

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Insulin resistance (IR) is a condition related to metabolic alterations such as hyperglycemia and hypertriglyceridemia and is the first of multiple hits that determine the progression of nonalcoholic fatty liver disease (NAFLD) to nonalcoholic steatohepatitis (NASH; Reaven, 1995). Moreover, the clinical features of NAFLD are similar to those present in metabolic disorders, such as obesity, inflammation, IR, and type 2 diabetes (T2D; Liu et al., 2016;Samuel et al., 2004).Current therapeutic strategies for IR management initially focus

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Nutritional Composition, Bioactive Compounds, Food Applications, and Health Benefits of Pigeon Pea (Cajanus cajan L. Millsp.): A Review

Haji,

Teka,

Yirga Bereka

et al. 2024

Legume Science

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Pigeon pea is one of the most multipurpose grain legumes in the tropical and subtropical world. It is highly resilient to climate change due to drought tolerance. It ranks sixth following common beans, chickpeas, field peas, cowpeas, and lentils globally. Pigeon pea is an excellent source of high‐quality protein, essential amino acids, and minerals. Furthermore, pigeon pea is endowed with valuable water‐soluble vitamins such as thiamin, ascorbic acid, riboflavin, and niacin. With low levels of saturated fat and sodium and being cholesterol free, pigeon peas emerge as a nutritious dietary choice. Pigeon peas are rich sources of bioactive compounds with various potential health properties, including anti‐inflammatory, antibacterial, antioxidant, anticarcinogenic, and antidiabetic effects. Pigeon peas can be consumed in diverse forms, including whole seeds, split seeds (known as dhal), vegetables using green seeds, and fresh pods. Moreover, pigeon peas find application in a variety of food products, including bread, pasta, noodles, snacks, and biscuits. Despite their nutritional and medicinal properties, pigeon peas remain among the least utilized legumes globally. This review paper aims to provide up‐to‐date information on the nutritional compositions, bioactive compounds, food applications, and health benefits of pigeon peas.

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Substitution of red meat with legumes in the therapeutic lifestyle change diet based on dietary advice improves cardiometabolic risk factors in overweight type 2 diabetes patients: a cross-over randomized clinical trial

Cited by 73 publications

References 29 publications

Dietary Fibre and Cardiovascular Risk in Diabetes Mellitus

Dietary Fibre and Cardiovascular Risk in Diabetes Mellitus

Lupin protein isolate improves insulin sensitivity and steatohepatitis in vivo and modulates the expression of the Fasn, Gys2, and Gsk3b genes

Nutritional Composition, Bioactive Compounds, Food Applications, and Health Benefits of Pigeon Pea (Cajanus cajan L. Millsp.): A Review

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