The Legume Grains: When Tradition Goes Hand in Hand with Nutrition

Vasconcelos, Marta W.; Gomes, Ana Maria

doi:10.1007/978-1-4899-7648-2_13

Cited by 3 publications

(2 citation statements)

References 72 publications

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“…Legumes are also rich sources of starch, fibre, antioxidant compounds, vitamins and minerals 3 . For these reasons, consumption of legumes is associated with cardiovascular and gastrointestinal health, prevention of obesity and diabetes among others benefits 4 . The role of legumes in a healthy diet is such that the World Health Organisation recommends legume intake weekly 5 .…”

Section: Introductionmentioning

confidence: 99%

Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation withPleurotus ostreatus

et al. 2020

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Section: Introductionmentioning

confidence: 99%

Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation withPleurotus ostreatus

et al. 2020

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“…Besides the high‐protein content, legumes are low in fat and saturated fat, high in fibre and convey several vitamins (e.g., B complex vitamins) and minerals (e.g., iron), as well as numerous bioactive compounds (e.g., phenolic acids) that may be health‐promoting (Singh et al., 2017). Indeed, for centuries the health and environmental advantages of legumes have been empirically appreciated by mankind (Gomes & Vasconcelos, 2014) and legumes have long featured in official food guides of several countries around the world (Hughes et al., 2022). Also, scientific evidence has been growing surrounding the potential health benefits of legume‐rich diets.…”

Section: Introductionmentioning

confidence: 99%

Impact of a daily legume‐based meal on blood and anthropometric parameters in a group of omnivorous adults: A pilot study

Ferreira,

Vasconcelos,

Gil

et al. 2024

Nutrition Bulletin

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This pilot study aimed to assess the impact of substituting a traditional lunch for a vegetarian legume‐based meal on blood and anthropometric parameters in a group of omnivorous adults. A one‐group comparison, quasi‐experimental dietary intervention was designed. A vegetarian legume‐based meal was offered for 8 consecutive weeks (weekdays) to non‐vegetarian individuals (n = 26), (28 years [P25 = 20.0, P75 = 35.5]; 21.9 kg/m2 [P25 = 21.3, P75 = 24.8]). Sociodemographic data, health status and lifestyle‐related information were recorded. Three‐day food records were used to collect food intake at baseline and at the end of the intervention. Anthropometric parameters were recorded and fasting blood analyses were performed following standard procedures. Wilcoxon signed‐rank test was used for statistical comparisons. A p‐value <0.05 was considered statistically significant. Participants showed a median intake of 79.8 g of cooked legumes per meal, meaning 13 (50.0%) subjects met the Portuguese daily legume intake recommendations during the intervention days. There were no statistically significant differences in anthropometric parameters. Transferrin concentration increased after 8 weeks (+12.5 mg/dL; p = 0.001). Total cholesterol concentration reduced after 8 weeks (−6 mg/dL; p = 0.041), as well as low‐density lipoprotein (LDL) cholesterol (−7 mg/dL; p = 0.003). Triglycerides (+9 mg/dL; p = 0.046), fasting glucose (+2 mg/dL; p = 0.037) and HbA1c (+0.1 mg/dL; p = 0.010) concentration increased after the 2‐month legume‐based trial. Results suggest a cholesterol‐lowering potential of legume‐rich diets. However, unfavourable results regarding the impact on glucose metabolism‐related biomarkers and triglyceride levels were observed. The study's limitations in design and sample size emphasise the importance of conducting further research with larger cohorts to attain more conclusive findings.

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Comparison of the Nutritional Characteristics of Plant-Based Alternative Meat Products and Processed Animal Meat Products Sold Korea

Jeong¹,

Kim²,

Lee³

et al. 2023

JKFN

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This study was performed to analyze the nutritional components of plant-based and equivalent meat-based products sold in Korea and to characterize the components of plant-based meat products. As regards general nutritional components, plant-based products contained 58% more carbohydrates and 20% less fat than equivalent animal-based products. Furthermore, cholesterol was not detected in any plant-based product. Calories and protein contents were similar in the two product types. However, plant-based products contained 46% less saturated fatty acid and 75% more poly-unsaturated fatty acid. High levels of linoleic and linolenic acid were confirmed to be quality indicators, and notably, the saturated fatty acid contents of some plant-based products containing palm or coconut oil were greater than those of animal-based products. Total essential amino acid levels were similar, phenylalanine levels were 34% higher, and methionine and histidine levels were 34∼38% lower in plant-based products. Regarding mineral contents, calcium, iron, potassium, and magnesium levels in plant-based products were 33% to 242% higher than in animal-based products, but zinc contents were 57% lower. It is hoped that the nutritional information provided will improve plant-based product quality.

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The Legume Grains: When Tradition Goes Hand in Hand with Nutrition

Cited by 3 publications

References 72 publications

Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation withPleurotus ostreatus

Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation withPleurotus ostreatus

Impact of a daily legume‐based meal on blood and anthropometric parameters in a group of omnivorous adults: A pilot study

Comparison of the Nutritional Characteristics of Plant-Based Alternative Meat Products and Processed Animal Meat Products Sold Korea

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