Recently Published Research
Abstracts of Recently Published Research on Dry Beans and Health
The Bean Institute has compiled published studies on the relationship between dry beans and human health. Abstracts for this research are presented below.
Jump to: Dry Beans and Weight Management, Satiety, Glucose Control, and/or Diabetes, Dry Beans and Cancer, Cardiovascular Disease, General Nutrition
Recent studies on Dry Beans and Weight Management, Satiety, Glucose Control, and/or Diabetes
Bean Consumption and Visceral Fat Accumulation
Hairston KG, Vitolins MZ, Norris JM, Anderson AM, Hanley AJ, Wagenknecht LE. Lifestyle Factors and 5-Year Abdominal Fat Accumulation in a Minority Cohort: The IRAS Family Study. Obesity (Silver Spring). 2011.
The objective of this study was to examine whether lifestyle factors were associated with 5-year change in abdominal fat measured by computed tomography (CT) in the Insulin Resistance and Atherosclerosis (IRAS) Family Study. We obtained abdominal CT scans at baseline and at 5 years, from African Americans (AA) (N = 339) and Hispanic Americans (N = 775), aged 18-81 years. Visceral (VAT) and subcutaneous (SAT) adipose tissue was measured at the L4/L5 vertebral level. Physical activity was documented by self-report of vigorous activity and a 1-year recall instrument. Dietary intake was assessed at follow-up using a semi-quantitative food frequency questionnaire referencing the previous year. Generalized linear models, accounting for family structure, were used to assess the associations between percent change in fat accumulation and smoking, physical activity, total calories, polyunsaturated, monounsaturated, protein, and saturated fat intake, percent of calories from sweets, and soluble and insoluble fiber. Soluble fiber intake and participation in vigorous activity were inversely related to change in VAT, independent of change in BMI. For each 10 g increase in soluble fiber, rate of VAT accumulation decreased by 3.7% (P = 0.01). Soluble fiber was not associated with change in SAT (0.2%, P = 0.82). Moderately active participants had a 7.4% decrease in rate of VAT accumulation and a 3.6% decrease in rate of SAT accumulation versus less active participants (P = 0.003 and P = 0.01, respectively). Total energy expenditure was also inversely associated with accumulation of VAT. Soluble fiber intake and increased physical activity were related to decreased VAT accumulation over 5 years.
Conclusion: In this Hispanic and African American population, there was a statistically significant inverse relationship between the consumption of soluble fiber and visceral adipose tissue.
Bean Consumption and the Metabolic Syndrome
Hosseinpour-Niazi S, Mirmiran P, Sohrab G, Hosseini-Esfahani F, Azizi F. Inverse association between fruit, legume, and cereal fiber and the risk of metabolic syndrome: Tehran Lipid and Glucose Study. Diabetes Res Clin Pract. 2011.
AIMS: To evaluate the association between total dietary fiber and its types and sources with the risk of MetS. METHODS: This population-based cross-sectional study was conducted on a representative sample of 2457 adults (1327 male and 1130 female), aged 19-84 years. Dietary intake was assessed using a validated semiquantitative food-frequency questionnaire. Anthropometrics, blood pressure, and fasting blood glucose and lipids were measured according to standard protocols. The MetS was defined according to definition by Adult Treatment Panel III. RESULTS: Multivariate-adjusted odds ratio of MetS between highest and lowest quartiles was 0.53 (95% CI: 0.39-0.74; P for trend <0.05) for total dietary fiber, 0.60 (0.43-0.84; P for trend <0.05) for soluble fiber, and 0.51 (0.35-0.72; P for trend <0.05) for insoluble fiber. Among sources of dietary fiber, fruit fiber (OR: 0.51; 95% CI: 0.37-0.72), cereal fiber (0.74; 0.57-0.97), and legume fiber (0.73; 0.53-0.99) were inversely associated with the risk of MetS, after adjustment for confounding factors. Intake of vegetable fiber and nut fiber were unrelated to the risk of MetS. CONCLUSIONS: Total dietary fiber, soluble- and insoluble fiber, fruit fiber, cereal fiber and legume fiber were associated with a protective effect for the presence of MetS among this Tehranian population.
Conclusions: Among more than 2,000 male and female adults, the intake of total dietary fiber, total soluble fiber, and fiber from beans was inversely associated with risk of having the metabolic syndrome.
Bean Consumption and Cardiovascular Disease
Mattei J, Hu FB, Campos H. A higher ratio of beans to white rice is associated with lower cardiometabolic risk factors in Costa Rican adults. Am J Clin Nutr. 2011; 94: 869-76.
BACKGROUND: A high intake of white rice is associated with the metabolic syndrome and type 2 diabetes. Costa Ricans follow a staple dietary pattern that includes white rice and beans, yet the combined role of these foods on cardiometabolic risk factors has not been studied. OBJECTIVE: We aimed to determine the association between intake of white rice and beans and the metabolic syndrome and its components in Costa Rican adults (n = 1879) without diabetes. DESIGN: Multivariate-adjusted means were calculated for components of the metabolic syndrome by daily servings of white rice and beans (<1, 1, or >1) and by the ratio of beans to white rice. The OR for the metabolic syndrome was calculated by substituting one serving of beans for one serving of white rice. RESULTS: An increase in daily servings of white rice was positively associated with systolic blood pressure (BP), triglycerides, and fasting glucose and inversely associated with HDL cholesterol (P-trend <0.01 for all). An increase in servings of beans was inversely associated with diastolic BP (P = 0.049). Significant trends for higher HDL cholesterol and lower BP and triglycerides were observed for 1:3, 1:2, 1:1, and 2:1 ratios of beans to white rice. Substituting one serving of beans for one serving of white rice was associated with a 35% (95% CI: 15%, 50%) lower risk of the metabolic syndrome. CONCLUSION: Increasing the ratio of beans to white rice, or limiting the intake of white rice by substituting beans, may lower cardiometabolic risk factors.
Conclusions: Among this Costa Rican population, as the ratio of beans to rice increased HDL-cholesterol increased and diastolic blood pressure decreased.
Three New Studies Support the Benefits of Beans for Preventing the Metabolic Syndrome
One in every four Americans is affected by a group of risk factors called metabolic syndrome, which raises their risk for heart disease, stroke, and type 2 diabetes. The risk factors that contribute to metabolic syndrome are high blood pressure, elevated fasting blood glucose, large waist circumference, low levels of the good HDL-cholesterol, and high blood levels of triglycerides.
The accumulation of fat just beneath the abdominal muscles, called visceral adipose tissue, or VAT, is increasingly recognized as a risk factor for the metabolic syndrome. Even apparently lean people can have a significant accumulation of VAT, which increases their risk for cardiovascular disease and diabetes. And obese individuals who have relatively little VAT can actually have a low risk for these diseases.
Researchers with the Insulin Resistance and Atherosclerosis (IRAS) Family Study examined the effects of lifestyle factors on abdominal fat in 339 African Americans and 775 Hispanic Americans aged 18-81 years over a five-year period. (1). They assessed physical activity and dietary intake, and measured abdominal fat using CT scans. The results showed that the greater the intake of soluble fiber, found in beans, oats, barley, and citrus fruits, and the greater the physical active, the less abdominal fat people had regardless of their overall body weight. More specifically, for every 10 grams of soluble fiber consumed, the rate of VAT accumulation decreased by 3.7 percent. Those subjects who engaged in moderate physical activity had a 7.4 percent decrease in the rate of VAT accumulation. The researchers concluded that consuming more soluble fiber, and engaging in exercise could slow the accumulation of abdominal fat over time.
In a second study, Iranian researchers studied the relationship between dietary fiber and risk of metabolic syndrome in 2457 adults aged 19 to 84 years. (2) Subjects with the highest fiber intakes, which averaged 50 grams per day, were only half as likely to have the metabolic syndrome as those whose average fiber intake was 25 grams per day. However, only fiber from beans, fruit and grains was protective, not from vegetables or nuts
Costa Rican researchers looked specifically at the effect of bean intake, and the ratio of beans to rice in the diet, on risk of metabolic syndrome in 1879 adults. (3). Previous research has shown that a high intake of white rice is associated with the metabolic syndrome and type 2 diabetes. In this study, increased intake of white rice was associated with higher blood pressure, triglycerides, and fasting glucose and lower levels of protective HDL cholesterol. In contrast, increased bean consumption was associated with lower diastolic blood pressure. As the ratio of rice to beans increased, subjects were more likely to have lower HDL cholesterol and higher blood pressure and triglycerides. Substituting one serving of beans for one serving of white rice was associated with a 35% lower risk of the metabolic syndrome.
Taken together, these findings suggest that incorporating beans into diets can lower the risk for the metabolic syndrome and heart disease.
Synergistic Effects of Food Interaction
Wang S, Meckling KA, Marcone MF, Kakuda Y, Tsao R. Synergistic, additive, and antagonistic effects of food mixtures on total antioxidant capacities. J. Agric. Food Chem. 2011, 59, 960-8.
Different foods possess different bioactive compounds with varied antioxidant capacities. When foods are consumed together, the total antioxidant capacity of food mixtures may be modified via synergistic, additive, or antagonistic interactions among these components, which may in turn alter their physiological impacts. The main objective of this study was to investigate these interactions and identify any synergistic combinations. Eleven foods from three categories, including fruits (raspberry, blackberry, and apple), vegetables (broccoli, tomato, mushroom, and purple cauliflower), and legumes (soybean, adzuki bean, red kidney bean, and black bean) were combined in pairs. Four assays (total phenolic content, ferric reducing antioxidant power, 2,2-diphenyl-1-picrylhydrazyl, radical scavenging capacity, and oxygen radical absorbance capacity) were used to evaluate the antioxidant capacities of individual foods and their combinations. The results indicated that within the same food category, 13, 68, and 21% of the combinations produced synergistic, additive, and antagonistic interactions, respectively, while the combinations produced 21, 54, and 25% synergistic, additive, and antagonistic effects, respectively, across food categories. Combining specific foods across categories (e.g., fruit and legume) was more likely to result in synergistic antioxidant capacity than combinations within a food group. Combining raspberry and adzuki bean extracts demonstrated synergistic interactions in all four chemical-based assays. Compositional changes did not seem to have occurred in the mixture. Results in this study suggest the importance of strategically selecting foods or diets to maximum synergisms as well as to minimum antagonisms in antioxidant activity.
CONCLUSION: The results show that legumes are antioxidant-rich and that when combined with other non-legume-rich antioxidant foods can produce synergistic effects.
For Dietitians and Consumers
Damage to cells caused by oxidation plays a role in the development of chronic diseases including cardiovascular disease, diabetes, and cancer. The human body has its own sophisticated antioxidant defense systems that reduce the effects of oxidation, but foods also contain antioxidants that can counter damaging effects.
Antioxidants in foods have varying capacities and consuming different foods at the same time can affect the total antioxidant capacity (TAC) of a meal through synergistic, additive or antagonistic effects. In this study, foods from three categories—fruits, vegetables, and legumes—were combined in pairs. Researchers used standard laboratory assays to evaluate the antioxidant capacity of the individual foods and the pairs of foods.
They found that combining foods across categories—such as a fruit and a legume—was more likely to result in synergistic effects, resulting in a greater TAC, compared to combining foods within a category. Of the individual foods, legumes had the highest antioxidant capacity in certain assays. The results highlight the importance of eating a variety of healthy plant foods from different groups and of including legumes in menus.
Legume Inflammation Feeding Experiment Study
Zhang Z, Lanza E, Ross AC, Albert PS, Colburn NH, Rovine MJ, Bagshaw D, Ulbrecht JS, Hartman TJ. A high-legume low-glycemic index diet reduces fasting plasma leptin in middle-aged insulin-resistant and -sensitive men. Eur J Clin Nutr. 2011.
Fasting leptin and ghrelin levels were measured in 36 insulin-sensitive (IS) and 28 insulin-resistant (IR) men who consumed a legume-enriched low-glycemic index (LG) diet or healthy American (HA) diet in a randomly ordered cross-over feeding study consisting of two 4-week periods. Weight remained stable over the entire study. Fasting plasma leptin was significantly reduced from pre-study levels by both the LG (18.8%, P<0.001) and HA (16.1%, P<0.001) diets, whereas fasting ghrelin did not change. By subgroup analysis according to prestudy insulin status, leptin was reduced in IR subjects after both the LG (17.1%, P<0.01) and the HA
(33.3%, P<0.001) diets, whereas IS subjects responded only after the LG diet (23.1%, P<0.01). Thus, a legume-rich LG index diet may be a beneficial strategy for reducing circulating leptin concentrations, even under conditions of weight maintenance. European Journal of Clinical Nutrition advance online publication, 5 January 2011; doi:10.1038/ejcn.2010.273.
CONCLUSION: Legumes have the potential to aid in weight loss by reducing circulating levels of leptin. Reducing leptin in these subjects reduces leptin resistance thereby allowing this hormone to more normally regulate appetite and energy expenditure.
For Dietitians and Consumers
The Legume Inflammation Feeding Experiment Study was designed to evaluate the effects of a legume-enriched low-glycemic index diet on biomarkers of inflammation and insulin resistance in men at high risk for colorectal cancer. An important secondary objective of the Legume Inflammation Feeding Experiment Study was to evaluate the effects of the dietary intervention on fasting plasma leptin and ghrelin. Leptin, a protein produced primarily by the adipose tissue, is thought to have a key role in weight maintenance. The peptide ghrelin is produced by the endocrine cells of the stomach and may stimulate food intake by increasing appetite and
gastrointestinal motility.
Subjects ate two different diets for four weeks each. One was a legume-enriched diet (1 ½ cups of cooked beans per 2,000 calories) and the other was a healthy American diet with a similar calorie content but not containing legumes. Calorie intake was adjusted by study dietitians in order to maintain participants’ body weights throughout the study.
While the diets had no effects on ghrelin concentrations, both diets resulted in reduced leptin levels. In men who were who responded to the hormone insulin in a normal way, only the legume-enriched diet was effective in lowering leptin levels. Reducing blood levels of leptin better allows this hormone to regulate food intake and energy expenditure. Thus, the results suggest that beans might have an important role in weight maintenance in people regardless of how they respond to insulin.
Beans Help with Weight Loss and Lower Chronic Disease Risk
Hermsdorff HH, Zulet MA, Abete I, Martinez JA. A legume-based hypocaloric diet reduces proinflammatory status and improves metabolic features in overweight/obese subjects. Eur J Nutr 2010
Abstract
BACKGROUND: The nutritional composition of the dietary intake could produce specific effects on metabolic variables and inflammatory marker concentrations. This study assessed the effects of two hypocaloric diets (legume-restricted- vs. legume-based diet) on metabolic and inflammatory changes, accompanying weight loss. METHODS: Thirty obese subjects (17 M/13F; BMI: 32.5 +/- 4.5 kg/m(2); 36 +/- 8 years) were randomly assigned to one of the following hypocaloric treatments (8 weeks): Calorie-restricted legume-free diet (Control: C-diet) or calorie-restricted legume-based diet (L-diet), prescribing 4 weekly different cooked-servings (160-235 g) of lentils, chickpeas, peas or beans. Body composition, blood pressure (BP), blood biochemical and inflammatory marker concentrations as well as dietary intake were measured at baseline and after the nutritional intervention. RESULTS: The L-diet achieved a greater body weight loss, when compared to the C-diet (-7.8 +/- 2.9% vs. -5.3 +/- 2.7%; p = 0.024). Total and LDL cholesterol levels and systolic BP were improved only when consuming the L-diet (p < 0.05). L-diet also resulted in a significant higher reduction in C-reactive protein (CRP) and complement C3 (C3) concentrations (p < 0.05), compared to baseline and C-diet values. Interestingly, the reduction in the concentrations of CRP and C3 remained significantly higher to L-diet group, after adjusting by weight loss (p < 0.05). In addition, the reduction (%) in CRP concentrations was positively associated with decreases (%) in systolic BP and total cholesterol concentration specifically in the L-diet group, independent from weight loss (p < 0.05). CONCLUSION: The consumption of legumes (4 servings/week) within a hypocaloric diet resulted in a specific reduction in proinflammatory markers, such as CRP and C3 and a clinically significant improvement of some metabolic features (lipid profile and BP) in overweight/ obese subjects, which were in some cases independent from weight loss.
For dietitians and consumers
Obese people have higher levels of biological markers of inflammation. This low grade chronic inflammation may raise risk for atherosclerosis, diabetes, and hypertension. Weight loss can reduce inflammation and a new study shows that eating more beans may do so, too.
Spanish researchers placed two groups of subjects on low calorie diets. One group consumed no more than a serving of beans per week and the other group included four bean servings per week in their menus. (Average consumption in Spain is around two servings of legumes per week.)
At the end of eight weeks, people in both groups lost weight but weight loss was greater in the subjects who ate more beans. This group also had a bigger drop in some inflammatory markers. Even after the researchers controlled for the effects of weight loss on these markers, subjects who ate beans had less apparent inflammation.
A number of factors in legumes could help explain their benefits for weight loss and reducing inflammation, including their high fiber and magnesium content, and array of phytochemicals. The findings show that eating more beans can help overweight people lose weight and also protects against chronic disease in additional ways.
Bean-Fortified Spaghetti Has a High Protein Content and Low Glycemic Index
Gallegos-Infante JA, Bello-Perez LA, Rocha-Guzman NE, Gonzalez-Laredo RF, Avila-Ontiveros M. Effect of the addition of common bean (Phaseolus vulgaris L.) flour on the in vitro digestibility of starch and undigestible carbohydrates in spaghetti. J Food Sci 2010;75:H151-6.
Abstract
Spaghetti is considered to be a slowly digestible starch food, a feature ruled by the particular physical properties of the product. Several studies have been reported to increase nutritional value of spaghetti, using legumes. We have studied the addition of common bean flour on the starch in vitro digestibility. Spaghetti was prepared with semolina and different concentrations of common bean flour (0%, 15%, 30%, and 45%, w/w). Proximate analysis, optimal cooking time, and cooking loss were estimated in crude spaghetti. Total, available, and resistant starches, indigestible fractions, and in vitro starch hydrolysis kinetics were accomplished in cooked spaghetti. Pasta with 30% and 45% of common bean flour showed higher values of protein. Particularly, the lowest cooking time was observed for composite spaghetti with 45% of common bean flour. There was a significant increase in cooking loss when common bean flour in the composite was added. Composite spaghetti samples with increasing common bean flour showed decreasing values of total starch but an important increase in the resistant starch (RS) level and indigestible insoluble fraction values. Plain pasta made with semolina showed the highest enzymatic hydrolysis rate, which decreased when common bean flour was added to the spaghetti. Spaghetti with a higher level of common bean flour was more slowly available, which may have positive implications for human health.
For dietitians and consumers
Carbohydrates that are quickly digested and absorbed have a high glycemic index (GI), causing rapid spikes in blood glucose. Low GI foods release glucose more slowly and gradually into the blood. Diets based on low-GI foods are associated with a reduced risk for diabetes and other chronic diseases.
While fiber rich foods tend to have lower GIs, some refined products, such as spaghetti, also cause a relatively slow release of glucose into the blood. Since spaghetti is typically low in nutrients and especially protein, Mexican researchers created a more nutritious product by fortifying it with flour made from beans. Not only did the addition of beans boost the protein content of the spaghetti, but it also lowered its GI even further. (Like other protein-rich plant foods, beans typically have a low GI.) This research shows that spaghetti made from a combination of the usual semolina flour plus beans is a good way to increase protein intake and reduce the GI of diets.
Resistant Starch in Beans Could Improve Satiety
ABSTRACT:
Bodinham, C. L., G. S. Frost, et al. (2010). “Acute ingestion of resistant starch reduces food intake in healthy adults.” Br J Nutr 103(6): 917-22.
BACKGROUND: Resistant starch (RS), a non-viscous dietary fiber, may have postprandial effects on appetite regulation and metabolism, although the exact effects and mechanisms are unknown. An acute randomized, single-blind crossover study, aimed to determine the effects of consumption of 48 g RS on appetite compared to energy and available carbohydrate-matched placebo. Twenty young healthy adult males consumed either 48 g RS or the placebo divided equally between two mixed meals on two separate occasions. Effects on appetite were assessed, using an ad libitum test mealand 24-h dietdiaries for energy intake, and using visualanalogue scales for subjective measures. Changes to postprandial glucose, insulin and C-peptide were also assessed. There was a significantly lower energy intake following the RS supplement compared to the placebo supplement at both the ad libitum test meal (5241 (sem 313) v. 5606 (sem 345) kJ, P = 0.033) and over the 24 h (12 603 (sem 519) v. 13 949 (sem 755) kJ, P = 0.044). However, there was no associated effect on subjective appetite measures. Postprandialplasma glucose concentrations were not significantly different between supplements, but there was a significantly lower postprandial insulin response following the RS supplement (P = 0.029). The corresponding C-peptide concentrations were not significantly different, although the ratio of C-peptide to insulin was higher following the RS supplement compared to placebo (P = 0.059). These results suggest that consumption of 48 g RS, over a 24-h period, may be useful in the management of the metabolic syndrome and appetite. Further studies are required to determine the exact mechanisms.
FOR DIETITIANS AND CONSUMERS:
Beans are a rich source of resistant starch, a type of starch that is similar to dietary fiber in that it is not digested by intestinal enzymes. Since fiber has been shown to help people feel more full after a meal, British researchers hypothesized that resistant starch would have the same effect. They gave a supplement of either resistant starch or a placebo to young healthy male subjects at both breakfast and lunch. When the men consumed the resistant starch supplement, they ate about 90 calories less at a subsequent test meal later in the day and also consumed fewer calories over the whole 24-hour period. Consuming more resistant starch resulted in a smaller insulin response after meals, too, which may affect hunger. This research suggests that eating foods rich in resistant starch, like beans, could help reduce caloric intake.
PMID: 19857367
Americans Don’t Consume Enough Legumes
ABSTRACT:
Krebs-Smith, S. M., J. Reedy, et al. (2010). “Healthfulness of the U.S. food supply: little improvement despite decades of dietary guidance.” Am J Prev Med 38(5): 472-7.
BACKGROUND: Every 5 years for the past severaldecades, the USDHHS and the U.S. Department of Agriculture have issued and updated the Dietary Guidelines for Americans, which form the basis of federal nutrition policy and have shown remarkable consistency across various editions among the major themes. PURPOSE: This paper examines whether the U.S. food supply is sufficiently balanced to provide the recommended proportions of various foods and nutrients per the amount of energy, whether this balance has shifted over time, and which areas of the food supply may have changed more than others. METHODS: The Healthy Eating Index-2005 (HEI-2005) was used to measure the dietary quality of the U.S. food supply, from 1970 to 2007. Sources of data were the USDA’s food availability data, loss-adjusted food availability data, and nutrient availability data, and the U.S. Salt Institute’s data on salt sold for human consumption. RESULTS: Total HEI-2005 scores improved by about 10 points between 1970 and 2007, but they never achieved even 60 points on a scale from 0 to 100. Although meats and total grains were supplied generally in recommended proportions, total vegetables, totalfruit, whole fruit, and milk were supplied in suboptimal proportions that changed very little over time. Saturated fat, sodium, and calories from solid fat, alcoholic beverages, and added sugars were supplied in varying degrees of unhealthy abundance over the years. Supplies of dark-green/orange vegetables and dry beans and other legumes and whole grains were entirely insufficient relative to recommendations, with virtually no change over time. CONCLUSIONS: Deliberate efforts on the part of policymakers, the agriculture sector, and the food industry are necessary to provide a supply of foods consistent with nutrition recommendations and to make healthy choices available to all.
FOR DIETITIANS AND CONSUMERS:
Since the 1980s, the U.S. Department of Agriculture has issued and updated the Dietary Guidelines for Americans every five years. But are Americans eating more healthfully as a result of that guidance? Researchers from the National Cancer Institute say that the answer is “no.” They analyzed data regarding the American food supply and found that there was little improvement in dietary quality between 1970 and 2007 and that diets continue to fall far short of the guidelines. In short, Americans consume too much fat, added sugar and alcohol and not enough nutritious food. They suggested that Americans need to eat much more fruit and whole grain products. And to achieve optimal diets, vegetables need to increase by 70 percent with nearly all of the increase coming from dark green vegetables, orange vegetables, dry beans and other legumes.
PMID: 20153133
Effect of non-oil-seed pulses on glycaemic control: a systematic review and meta-analysis of randomised controlled experimental trials in people with and without diabetes
Lay Synopsis:
Glycemic control has received tremendous attention from both academic researchers as well as commercial concerns. Non-oil seed pulses (including dry beans) are excellent sources of complex carbohydrates that are primarily metabolized in the colon, not in the stomach. This article constitutes a meta analysis, i.e., a review of the literature that has investigated links among consumption of pulses and indicants of glycemic index among persons with, and without diabetes. Key conclusion: pulses, including dry beans, improve a number of outcomes related to glycemic control.
Abstract Reference: Diabetologia. 2009 Aug;52(8):1479-95. Epub 2009 Jun 13.
Effect of non-oil-seed pulses on glycaemic control: a systematic review and meta-analysis of randomised controlled experimental trials in people with and without diabetes.
Abstract Author(s):
Sievenpiper JL, Kendall CW, Esfahani A, Wong JM, Carleton AJ, Jiang HY, Bazinet RP, Vidgen E, Jenkins DJ.
Affiliated Institution:
Risk Factor Modification Centre, St Michael’s Hospital, Toronto, ON, Canada.
Abstract:
AIMS/HYPOTHESIS: Dietary non-oil-seed pulses (chickpeas, beans, peas, lentils, etc.) are a good source of slowly digestible carbohydrate, fibre and vegetable protein and a valuable means of lowering the glycaemic-index (GI) of the diet. To assess the evidence that dietary pulses may benefit glycaemic control, we conducted a systematic review and meta-analysis of randomised controlled experimental trials investigating the effect of pulses, alone or as part of low-GI or high-fibre diets, on markers of glycaemic control in people with and without diabetes. METHODS: We searched MEDLINE, EMBASE, CINAHL, and the Cochrane Library for relevant controlled trials of >or=7 days. Two independent reviewers (A. Esfahani and J. M. W. Wong) extracted information on study design, participants, treatments and outcomes. Data were pooled using the generic inverse variance method and expressed as standardised mean differences (SMD) with 95% CIs. Heterogeneity was assessed by chi (2) and quantified by I (2). Meta-regression models identified independent predictors of effects. RESULTS: A total of 41 trials (39 reports) were included. Pulses alone (11 trials) lowered fasting blood glucose (FBG) (-0.82, 95% CI -1.36 to -0.27) and insulin (-0.49, 95% CI -0.93 to -0.04). Pulses in low-GI diets (19 trials) lowered glycosylated blood proteins (GP), measured as HbA(1c) or fructosamine (-0.28, 95% CI -0.42 to -0.14). Finally, pulses in high-fibre diets (11 trials) lowered FBG (-0.32, 95% CI -0.49 to -0.15) and GP (-0.27, 95% CI -0.45 to -0.09). Inter-study heterogeneity was high and unexplained for most outcomes, with benefits modified or predicted by diabetes status, pulse type, dose, physical form, duration of follow-up, study quality, macronutrient profile of background diets, feeding control and design. CONCLUSIONS/INTERPRETATION: Pooled analyses demonstrated that pulses, alone or in low-GI or high-fibre diets, improve markers of longer term glycaemic control in humans, with the extent of the improvements subject to significant inter-study heterogeneity. There is a need for further large, well-designed trials.
PMID: 19526214
Cereal grains, legumes and diabetes
Lay Synopsis:
Legumes, like cereal grains, contain fiber and complex carbohydrates thought to be important to health. Key conclusion: this review of literature points out that the two classes of commodities are similar and that more research could advance the cause of legumes in healthy diets.
Abstract Reference: Eur J Clin Nutr. 2004 Nov;58(11):1443-61.
Abstract Author(s):
Venn BJ, Mann JI.
Affiliated Institution:
Department of Human Nutrition, University of Otago, New Zealand. | bernard.venn@stonebow.otago.ac.nz
Abstract:
This review examines the evidence for the role of whole grain foods and legumes in the aetiology and management of diabetes. MedLine and SilverPlatter (‘Nutrition’ and ‘Food Science FSTA’) databases were searched to identify epidemiological and experimental studies relating to the effects of whole grain foods and legumes on indicators of carbohydrate metabolism. Epidemiological studies strongly support the suggestion that high intakes of whole grain foods protect against the development of type II diabetes mellitus (T2DM). People who consume approximately 3 servings per day of whole grain foods are less likely to develop T2DM than low consumers (<3 servings per week) with a risk reduction in the order of 20-30%. The role of legumes in the prevention of diabetes is less clear, possibly because of the relatively low intake of leguminous foods in the populations studied. However, legumes share several qualities with whole grains of potential benefit to glycaemic control including slow release carbohydrate and a high fibre content. A substantial increase in dietary intake of legumes as replacement food for more rapidly digested carbohydrate might therefore be expected to improve glycaemic control and thus reduce incident diabetes. This is consistent with the results of dietary intervention studies that have found improvements in glycaemic control after increasing the dietary intake of whole grain foods, legumes, vegetables and fruit. The benefit has been attributed to an increase in soluble fibre intake. However, prospective studies have found that soluble fibre intake is not associated with a lower incidence of T2DM. On the contrary, it is cereal fibre that is largely insoluble that is associated with a reduced risk of developing T2DM. Despite this, the addition of wheat bran to the diets of diabetic people has not improved indicators of glycaemic control. These apparently contradictory findings might be explained by metabolic studies that have indicated improvement in glucose handling is associated with the intact structure of food. For both grains and legumes, fine grinding disrupts cell structures and renders starch more readily accessible for digestion. The extent to which the intact structure of grains and legumes or the composition of foods in terms of dietary fibre and other constituents contribute to the beneficial effect remains to be quantified. Other mechanisms to help explain improvements in glycaemic control when consuming whole grains and legumes relate to cooking, type of starch, satiety and nutrient retention. Thus, there is strong evidence to suggest that eating a variety of whole grain foods and legumes is beneficial in the prevention and management of diabetes. This is compatible with advice from around the world that recommends consumption of a wide range of carbohydrate foods from cereals, vegetables, legumes and fruits both for the general population and for people with diabetes.
PMID: 15162131
Legume-, fish-, or high-protein-based hypocaloric diets: effects on weight loss and mitochondrial oxidation in obese men
Lay Synopsis:
Understanding processes behind weight reduction, and the role of diet in those processes was focal to this study. Obese men were studied in an 8 week trial which utilized a control diet, a legume diet, a fatty fish diet, or, a high protein diet. Key conclusion: legumes in a diet that includes calorie restrictions could contribute to weight reduction.
Abstract Reference: J Med Food. 2009 Feb; 12(1):100-8.
Abstract Author(s):
Abete I, Parra D, Martinez JA.
Affiliated Institution:
Department of Nutrition and Food Sciences, Physiology and Toxicology, University of Navarra, Pamplona, Spain.
Abstract:
The nutritional composition of dietary intake could produce specific effects on metabolic variables such as mitochondrial oxidation, whose understanding could contribute to apply more individualized weight-lowering strategies. This study assessed the effects of four hypocaloric diets with high protein content or different food distribution on metabolic changes and mitochondrial oxidation accompanying weight loss. Thirty-five obese men (body mass index of 31.8 +/- 3.0 kg/m(2) and 38 +/- 7 years old) were randomly assigned to one of the four treatments (8 weeks): control diet (C-diet); legume diet (L-diet); fatty fish diet (FF-diet); or high- protein diet (HP-diet). Body composition, blood pressure, resting energy expenditure, mitochondrial oxidation, blood biomarkers, and dietary intake were assessed. The HP-diet and L-diet achieved the greater body weight reduction (-8.4 +/- 1.2% and -8.3 +/- 2.9%, respectively), as compared to the C-diet (-5.5 +/- 2.5%; P = .042). The high-density lipoprotein cholesterol concentrations were reduced in all dietary groups except for the FF-diet. Total and low-density lipoprotein cholesterol levels were significantly improved by the L-diet (P < .05), while the homeostatic model assessment index of insulin resistance value was significantly reduced in those men following the HP-diet. Mitochondrial oxidation was specifically activated by the HP-diet and L-diet at the end of the study. Interestingly, a lineal regression model explained about 25% (P = .029) of the mitochondrial oxidation variability as influenced by the diet changes once adjusted by resting energy expenditure. The specific consumption of legumes or high protein content within a hypocaloric diet could activate mitochondrial oxidation, which could involve additional benefits to those associated with the weight reduction.
PMID: 19298202
Rationale, design and methods of the HEALTHY study nutrition intervention component
Lay Synopsis:
Comprehensive dietary re-programming was undertaken among a group of 42 middle schools to assess as systematically as possible, the impact of staff training, nutritional interventions, messaging, incentives, and other aspects of the dietary environs. Among the foods included in the study were black beans. Key conclusion: this review includes comprehensive rationales for the inclusion/exclusion of foods in the school setting that can be related to healthy outcomes. An article affording perspective on policy as well as implementation of school-age diets and health markers.
Abstract Reference: Int J Obes (Lond). 2009 Aug;33 Suppl 4:S29-36.
Abstract Author(s):
Gillis B, Mobley C, Stadler DD, Hartstein J, Virus A, Volpe SL, El ghormli L, Staten MA, Bridgman J, McCormick S; HEALTHY Study Group.
Collaborators (141)
Mobley C, Cullen K, El ghormli L, Gillis B, Hartstein J, Huang M, Kennel P, Mazzuto S, Siega-Riz AM, Stadler D, Staten M, Volpe S, White M, Bridgman J, Garza J, Holabird C, McCormick S, Meehan B, Oceguera M, Virus A, Kaufman FR, Baranowski T, Adams L, Baranowski J, Canada A, Cullen KW, Dobbins MH, Jago R, Oceguera A, Rodriguez AX, Speich C, Tatum LT, Thompson D, White MA, Williams CG, Goldberg L, Cusimano D, DeBar L, Elliot D, Grund HM, Kuehl K, McCormick S, Moe E, Roullet JB, Stadler D, Foster GD, Brown J, Creighton B, Faith M, Ford EG, Glick H, Kumanyika S, Nachmani J, Rosen J, Rosen L, Sherman S, Solomon S, Virus A, Volpe SL, Willi S, Cooper D, Bassin S, Bruecker S, Ford D, Galassetti P, Greenfield S, Hartstein J, Krause M, Opgrand N, Rodriguez Y, Schneider M, Harrell JS, Anderson A, Blackshear T, Buse J, Bridgman J, Gerstel A, Giles C, Hall W, Jessup A, Kennel P, Matthews R, McMurray RG, Rubin D, Siega-Riz AM, Smith M, Steckler A, Stringer A, Zeveloff A, Marcus MD, Carter M, Clayton S, Gillis B, Hindes K, Jakicic J, Meehan R, Noll R, Songer T, Vanucci J, Venditti EM, Treviño R, Garcia A, Hale D, Hernandez AE, Hernandez I, Mobley C, Murray T, Surapiboonchai K, Yin Z, Resnicow K, Goran M, Engelgau M, Wang LY, Zhang P, Hirst K, Drews KL, Edelstein S, El ghormli L, Firrell LS, Huang M, Feit PK, Mazzuto SL, Pham T, Wheeler A, Linder B, Hunter C, Staten M, Marcovina SM, Nader P, Chin M, Dagogo-Jack S, Dolan L, Espeland M, Pate R, Schatz D, Nathan DM, Eckel R, Hamman R, McGinnis JM, Robinson T, Walker WA.
Affiliated Institution:
Western Psychiatric Institute and Clinic, University of Pittsburgh Medical Center, Pittsburgh, PA 15213, USA. gillisbp@upmc.edu
Abstract:
The HEALTHY study was a randomized, controlled, multicenter and middle school-based, multifaceted intervention designed to reduce risk factors for the development of type 2 diabetes. The study randomized 42 middle schools to intervention or control, and followed students from the sixth to the eighth grades. Here we describe the design of the HEALTHY nutrition intervention component that was developed to modify the total school food environment, defined to include the following: federal breakfast, lunch, after school snack and supper programs; a la carte venues, including snack bars and school stores; vending machines; fundraisers; and classroom parties and celebrations. Study staff implemented the intervention using core and toolbox strategies to achieve and maintain the following five intervention goals: (1) lower the average fat content of foods, (2) increase the availability and variety of fruits and vegetables, (3) limit the portion sizes and energy content of dessert and snack foods, (4) eliminate whole and 2% milk and all added sugar beverages, with the exception of low fat or nonfat flavored milk, and limit 100% fruit juice to breakfast in small portions and (5) increase the availability of higher fiber grain-based foods and legumes. Other nutrition intervention component elements were taste tests, cafeteria enhancements, cafeteria line messages and other messages about healthy eating, cafeteria learning laboratory (CLL) activities, twice-yearly training of food service staff, weekly meetings with food service managers, incentives for food service departments, and twice yearly local meetings and three national summits with district food service directors. Strengths of the intervention design were the integration of nutrition with the other HEALTHY intervention components (physical education, behavior change and communications), and the collaboration and rapport between the nutrition intervention study staff members and food service personnel at both school and district levels.
PMID: 19623185
The use of low glycemic and high satiety index food dishes in Mexico: a low cost approach to prevent and control obesity and diabetes
Lay Synopsis:
Obesity and diabetes are problematic throughout the world, and Mexico is no exception. This study examined the effect of meal-type (varying levels of glycemic index foods) on perceptions of satiety and actual caloric intake. A meal including whole wheat bread and boiled beans offered both lower energy levels and highest macronutrient intake. Key conclusion: beans, as a culturally based food, offer both high nutrient density as well as low cost in redress of health issues.
Abstract Author(s):
Jiménez-Cruz A, Manuel Loustaunau-López V, Bacardi-Gascón M.
Affiliated Institution:
Graduate Nutrition Program, School of Medicine, Universidad Autónoma de Baja California, Mexico. ajimenez@uabc.mx
Abstract:
Obesity and diabetes are epidemics in Mexico and the prevalence is currently highest among the low-income population. The aim of the present study was to compare the action of different breakfasts on satiety and subsequent food intake among healthy women. Eight healthy women participated in the study. Participants were given four experimental breakfasts. Visual analogue rating scales were completed before and every 30 minutes for 3 hours after each experimental meal to record subjective feelings of satiety. Subjects were exposed to an ad libitum buffet 3 h after the experimental breakfast. Energy and macronutrient intakes were calculated at each meal. Mean +/- SD SAUC for white bread was 355 +/- 60, for rice and bananas: 405 +/- 108, for whole wheat bread and boiled beans: 446 +/- 83, and for fruit salad: 585 +/- 79 (Table II). Statistical differences were observed among the four experimental meals (p = 0,002). After the consumption of white bread, energy intake was the highest with 872 +/- 58 kcal, and after the consumption of fruit salad the intake of calories was the lowest: 461 +/- 51 kcal. Energy intake 4 h after each breakfast shows statistical differences (p = 0,0001). These results suggest the need to promote culturally based combined foods with high fiber and low GI, as well as foods with high volume and water content. This approach might contribute to the prevention of obesity by increasing satiety and reducing food consumption and energy intake.
PMID: 16771117
Bean consumption is associated with greater nutrient intake, reduced systolic blood pressure, lower body weight, and a smaller waist circumference in adults: results from the National Health and Nutrition Examination Survey 1999-2002
Lay Synopsis:
Persons consuming dry beans have an overall improved nutrient-intake profile, and may benefit from more desirable blood pressure, weight, and waist circumference. Key conclusion: those who consumer more beans have improved health profiles in comparison with those who eat fewer beans.
Abstract Reference: J Am Coll Nutr. 2008 Oct;27(5):569-76.
Abstract Author(s):
Papanikolaou Y, Fulgoni VL 3rd.
Affiliated Institution:
Nutritional Strategies, Toronto, Ontario, Canada.
Abstract:
BACKGROUND: Epidemiological studies have shown positive findings associated with legume consumption and measures of cardiovascular disease and obesity. However, few observational trials have examined beans as a separate food variable when determining associations with health parameters. OBJECTIVE: To determine the association of consuming beans on nutrient intakes and physiological parameters using the National Health and Examination Survey (NHANES) 1999-2002. METHODS: Using data from NHANES 1999-2002, a secondary analysis was completed with a reliable 24-hour dietary recall where three groups of bean consumers were identified (N = 1,475). We determined mean nutrient intakes and physiological values between bean consumers and non-consumers. Least square means, standard errors and ANOVA were calculated using appropriate sample weights following adjustment for age, gender, ethnicity and energy. RESULTS: Relative to non-consumers, bean consumers had higher intakes of dietary fiber, potassium, magnesium, iron, and copper (p’s < 0.05). Those consuming beans had a lower body weight (p = 0.008) and a smaller waist size (p = 0.043) relative to non-consumers. Additionally, consumers of beans had a 23% reduced risk of increased waist size (p = 0.018) and a 22% reduced risk of being obese (p = 0.026). Also, baked bean consumption was associated with a lower systolic blood pressure. CONCLUSIONS: Bean consumers had better overall nutrient intake levels, better body weights and waist circumferences, and lower systolic blood pressure in comparison to non-consumers. These data support the benefits of bean consumption on improving nutrient intake and health parameters.
PMID: 18845707
Reduction in risk factors for type 2 diabetes mellitus in response to a low-sugar, high-fiber dietary intervention in overweight Latino adolescents
Lay Synopsis:
Reducing sugar intake and increasing dietary fiber is a goal shared by many health professionals. This study demonstrated improvements in a range of diabetic markers when sugar intake was reduced, and fiber intake (added beans) occurred. Key conclusion: this population could be significantly benefitted by reduced sugar intake and increased consumption of beans as a source of fiber.
Abstract Reference: Arch Pediatr Adolesc Med. 2009 Apr; 163(4):320-7.
Abstract Author(s):
Ventura E, Davis J, Byrd-Williams C, Alexander K, McClain A, Lane CJ, Spruijt-Metz D, Weigensberg M, Goran M.
Affiliated Institution:
Department of Preventive Medicine, Keck School of Medicine, University of Southern California, 2250 Alcazar Street, Los Angeles, CA 90089-9008, USA.
Abstract:
OBJECTIVE: To examine if reductions in added sugar intake or increases in fiber intake in response to a 16-week intervention were related to improvements in metabolic outcomes related to type 2 diabetes mellitus risk. DESIGN: Secondary analysis of a randomized control trial. SETTING: Intervention classes at a lifestyle laboratory and metabolic measures at the General Clinical Research Center. PARTICIPANTS: Fifty-four overweight Latino adolescents (mean [SD] age, 15.5 [1] years). Intervention Sixteen-week study with 3 groups: control, nutrition, or nutrition plus strength training. MAIN OUTCOME MEASURES: Body composition by dual-energy x-ray absorptiometry; visceral adipose tissue by magnetic resonance imaging; glucose and insulin incremental area under the curve by oral glucose tolerance test; insulin sensitivity, acute insulin response, and disposition index by intravenous glucose tolerance test; and dietary intake by 3-day records. RESULTS: Fifty-five percent of all participants decreased added sugar intake (mean decrease, 47 g/d) and 59% increased fiber intake (mean increase, 5 g/d), and percentages were similar in all intervention groups, including controls. Those who decreased added sugar intake had an improvement in glucose incremental area under the curve (-15% vs +3%; P = .049) and insulin incremental area under the curve (-33% vs -9%; P = .02). Those who increased fiber intake had an improvement in body mass index (-2% vs +2%; P = .01) and visceral adipose tissue (-10% vs no change; P = .03). CONCLUSIONS: Individuals who reduced added sugar intake by the equivalent of 1 can of soda per day or increased fiber intake by the equivalent of a cup of beans showed improvements in key risk factors for type 2 diabetes, specifically in insulin secretion and visceral fat. Improvements occurred independent of group assignment and were equally likely to occur in control group participants.
PMID: 19349560
Cereal grains, legumes, and weight management: a comprehensive review of the scientific evidence
Lay Synopsis:
Evidence on the role of cereals and legumes in diets as important to weight management suggests it is mixed with respect to this outcome.
Abstract Reference: Nutr Rev. 2008 Apr;66(4):171-82.
Abstract Author(s):
Williams PG, Grafenauer SJ, O’Shea JE.
Affiliated Institution:
Smart Foods Centre, School of Health Sciences, University of Wollongong, Wollongong, Australia. peter_williams@uow.edu.au
Abstract:
There is strong evidence that a diet high in whole grains is associated with lower body mass index, smaller waist circumference, and reduced risk of being overweight; that a diet high in whole grains and legumes can help reduce weight gain; and that significant weight loss is achievable with energy-controlled diets that are high in cereals and legumes. There is weak evidence that high intakes of refined grains may cause small increases in waist circumference in women. There is no evidence that low-carbohydrate diets that restrict cereal intakes offer long-term advantages for sustained weight loss. There is insufficient evidence to make clear conclusions about the protective effect of legumes on weight.
PMID: 18366531
A flexible, low-glycemic index mexican-style diet in overweight and obese subjects with type 2 diabetes improves metabolic parameters during a 6-week treatment period
Lay Synopsis:
A diet including beans may have favorable effects on a variety of metabolic outcomes. Key conclusion: obese patients with Type-2 diabetes may benefit from adoption of a lower glycemic index diet including foods traditionally associated with a “Mexican” cuisine.
Abstract Reference: Diabetes Care. 2003 Jul;26(7):1967-70.
Abstract Author(s):
Jimenez-Cruz A, Bacardi-Gascon M, Turnbull WH, Rosales-Garay P, Severino-Lugo I.
Affiliated Institution:
Nutrition Program, Medical School, Universidad Autónoma de Baja California Mexico, Baja California, Mexico. ajimenez@uabc.mx
Abstract:
OBJECTIVE: The aim of this study was to compare the effects of a flexible lower- and higher-glycemic index (GI) Mexican-style diet on biochemical data and BMI during a 6-week treatment period. RESEARCH DESIGN AND METHODS: This study was a randomized, crossover design of two 6-week periods with a 6-week washout period between treatments. Subjects with type 2 diabetes (n = 36) with a BMI >25 kg/m(2) were selected. Fourteen subjects completed the study with eligible dietary records. Dietary instruction was provided on flexible diets with both a high and low GI. Fasting venous blood samples were taken at the start and finish of each dietary period, and biochemical data were analyzed. Multi- and univariate one-factor repeated-measures ANOVA were used to compare biochemical data. RESULTS: Glycemic load and GI were lower during the low-GI diet, and dietary fiber was lower during the high-GI diet. The participants in the low-GI period consumed significantly fewer carbohydrates, such as white-wheat bread, white long-grain rice, potatoes, high-GI fruits, and carrots, and more carbohydrates, such as pinto beans, whole-meal wheat bread, and low-GI fruits than did participants in the high-GI period. There were no differences in the amount of carbohydrates consumed, such as corn tortillas and dairy products. At the end of the study periods, A1c was improved on the low- compared with the high-GI diet (P < 0.008). CONCLUSIONS: We conclude that a low-GI diet, containing Mexican-style foods, may help to improve the metabolic control in type 2 obese diabetic subjects during a 6-week period.
PMID: 12832297
A Dietary supplement containing standardized Phaseolus vulgaris extract influences body composition of overweight men and women
Lay Synopsis:
An extract from the white kidney bean may aid in weight reduction. Key conclusion: weight reduction was a favorable outcome from use of a white kidney bean extract.
Abstract Reference: Int J Med Sci. 2007 Jan 24;4(1):45-52.
Abstract Author(s):
Celleno L, Tolaini MV, D’Amore A, Perricone NV, Preuss HG.
Affiliated Institution:
Cosmetic Research Center, dell’Università Cattolica di Roma, Rome, Italy.
Abstract:
BACKGROUND: More than one billion human adults worldwide are overweight and, therefore, are at higher risk of developing cardiovascular diseases, diabetes, and a variety of other chronic perturbations. Many believe that use of natural dietary supplements could aid in the struggle against obesity. So-called “starch blockers” are listed among natural weight loss supplements. Theoretically, they may promote weight loss by interfering with the breakdown of complex carbohydrates thereby reducing, or at least slowing, the digestive availability of carbohydrate-derived calories and/or by providing resistant starches to the lower gastrointestinal tract. AIMS: The present research study examines a dietary supplement containing 445 mg of Phaseolus vulgaris extract derived from the white kidney bean, previously shown to inhibit the activity of the digestive enzyme alpha amylase, on body composition of overweight human subjects. METHODS: A randomized, double-blinded, placebo-controlled study was conducted on 60 pre-selected, slightly overweight volunteers, whose weight had been essentially stable for at least six months. The volunteers were divided into two groups, homogeneous for age, gender, and body weight. The test product containing Phaseolus vulgaris extract and the placebo were taken one tablet per day for 30 consecutive days before a main meal rich in carbohydrates. Each subject’s body weight, fat and non-fat mass, skin fold thickness, and waist/hip/thigh circumferences were measured. RESULTS: After 30 days, subjects receiving Phaseolus vulgaris extract with a carbohydrate-rich, 2000- to 2200-calorie diet had significantly (p<0.001) greater reduction of body weight, BMI, fat mass, adipose tissue thickness, and waist,/hip/ thigh circumferences while maintaining lean body mass compared to subjects receiving placebo. CONCLUSION: The results indicate that Phaseolus vulgaris extract produces significant decrements in body weight and suggest decrements in fat mass in the face of maintained lean body mass.
PMID: 17299581
Effects of slow release carbohydrates in the form of bean flakes on the evolution of hunger and satiety in man
Lay Synopsis:
Impressions of satiety, as well as improved glucose control were outcomes of use of bean flakes.
Abstract Reference: Appetite. 1988 Feb;10(1):1-11.
Abstract Author(s):
Leathwood P, Pollet P.
Affiliated Institution:
Nestlé Research Centre, Lausanne, Switzerland.
Abstract:
This study was undertaken to test the effects of plausible meals containing slow release starches in the form of bean flakes on plasma glucose and hunger in man. In a first study, volunteers consumed a hachis paramentier (shepherd’s pie) containing either bean purée or potato purée. After the meal containing potato, plasma glucose levels rose sharply, peaked at 30-45 min and fell below initial levels 2 to 3 h later. With bean purée there was a low, sustained increase in blood glucose. In a second study, volunteers consumed six hachis parmentier (three with bean purée, three with potato purée, topped with spinach, ratatouille or tomatoes). Relative to potato, the bean purée delayed the return of hunger and decreased ratings for propensity to eat a tasty snack.
PMID: 3355122
Health benefits of low glycaemic index foods, such as pulses, in diabetic patients and healthy individuals
Lay Synopsis:
Pulses can assist in maintaining health, in part due to their low-glycemic index.
Abstract Reference: Br J Nutr. 2002 Dec;88 Suppl 3:S255-62.
Abstract Author(s):
Rizkalla SW, Bellisle F, Slama G.
Affiliated Institution:
Department of Diabetes, INSERM U341 and Assistance Publique, Hôtel-Dieu, 1, Place du Parvis Notre-Dame, 75004 Paris, France.
Abstract:
The present paper covers the health benefits of low glycaemic index foods, such as pulses. Nutritional factors potentially play a crucial role in health and disease. A low-fat, high-carbohydrate diet is often recommended as a part of a healthy life-style. Historical works have shown that carbohydrate foods differ in their ability to affect post-ingestive glycaemia. The glycaemic index concept allows a ranking of carbohydrate-rich foods in terms of their blood glucose raising potential. Pulses are foods with very low glycaemic index values. Numerous studies have documented the health benefits that can be obtained by selecting foods of low glycaemic index. These benefits are of crucial importance in the dietary treatment of diabetes mellitus: glycaemic control is improved as well as several metabolic parameters, such as blood lipids. The results of human studies have been confirmed by animal experiments in the field of diabetes. Diets with low glycaemic index value improve the prevention of coronary heart disease in diabetic and healthy subjects. In obese or overweight individuals, low-glycaemic index meals increase satiety and facilitate the control of food intake. Selecting low glycaemic index foods has also demonstrated benefits for healthy persons in terms of post-prandial glucose and lipid metabolism. Several public health organizations have recently integrated consideration of the glycaemic index in their nutritional recommendations for patients with metabolic diseases and for the general population.
PMID: 12498625
A systematic review of the relationship between acculturation and diet among Latinos in the United States: implications for future research
Lay Synopsis:
As Latinos acculturate to living in the United States, quality of diet may change to reflect that of the more general American, including a reduction in consumption of dry beans. Key conclusion: nature of acculturation may be an important covariate for consideration in dietary planning.
Abstract Reference: J Am Diet Assoc. 2008 Aug;108(8):1330-44.
Abstract Author(s):
Ayala GX, Baquero B, Klinger S.
Affiliated Institution:
Division of Health Promotion, Graduate School of Public Health, San Diego State University, San Diego, CA 92123, USA. ayala@mail.sdsu.edu
Abstract:
Dietary intake is an important determinant of obesity and numerous chronic health conditions. A healthful diet is an essential component of chronic disease self-management. Researchers have indicated that the healthfulness of the Latino diet deteriorates during the acculturation process. However, given the many operationalizations of acculturation, conclusive evidence regarding this relationship is still lacking. This comprehensive and systematic literature review examines the relationship between acculturation and diet by examining national, quantitative, and qualitative studies involving Latinos living in the United States. Studies of diet included those that examined dietary intake using one of several validated measures (eg, food frequency questionnaire, 24-hour dietary recall, or dietary screener) and/or dietary behaviors (eg, away-from-home-eating and fat avoidance). Articles were identified through two independent searches yielding a final sample of 34 articles. Articles were abstracted by two independent reviewers and inter-rater reliability was assessed. Analyses examined the extent to which various measures of acculturation (ie, acculturation score, years in the United States, birthplace, generational status, and language use) were associated with macronutrient intake, micronutrient intake, and dietary behaviors. Several relationships were consistent irrespective of how acculturation was measured: no relationship with intake of dietary fat and percent energy from fat; the less vs more acculturated consumed more fruit, rice, beans, and less sugar and sugar-sweetened beverages. Additional observed relationships depended on the measure of acculturation used in the study. These findings suggest a differential influence of acculturation on diet, requiring greater specificity in our dietary interventions by acculturation status.
PMID: 18656573
Dietary intake and the metabolic syndrome in overweight Latino children
Lay Synopsis:
Beans, along with other vegetables, can improve fiber intake among overweight Latino children.
Abstract Reference: J Am Diet Assoc. 2008 Aug; 108(8):1355-9.
Abstract Author(s):
Ventura EE, Davis JN, Alexander KE, Shaibi GQ, Lee W, Byrd-Williams CE, Toledo-Corral CM, Lane CJ, Kelly LA, Weigensberg MJ, Goran MI.
Affiliated Institution:
Department of Preventive Medicine, University of Southern California, Keck School of Medicine, Los Angeles, CA, USA.
Abstract:
Little is known about the relationship between diet and metabolic health in Latino children, a population at increased risk for diabetes. The present study evaluates diet composition and the metabolic syndrome in a cross-sectional sample of 109 overweight Latino children aged 10 to 17 years with a family history of type 2 diabetes. Dietary intake was assessed by two 24-hour recalls. Associations between nutrients and features of the metabolic syndrome were examined using multiple linear regression and analysis of covariance. Log cholesterol intake was positively associated with log systolic blood pressure (beta=0.034, P=0.017) and log soluble dietary fiber intake was inversely associated with log waist circumference (beta=-0.069, P=0.036). Log soluble fiber intake was significantly higher in participants with 0 features compared to those with 3+ features of the metabolic syndrome (P=0.046), which translates to 5.2 g vs 4.1 g soluble fiber daily. No other significant associations were found between dietary variables and either the individual features of the metabolic syndrome or the clustering of metabolic syndrome components. Increases in soluble fiber through the daily consumption of fruits, vegetables, and beans may improve metabolic health in Latino children.
PMID: 18656576
The potential health benefits of legumes as a good source of dietary fibre
Lay Synopsis:
Legumes, including dry beans, offer many nutrient- as well as functional food possibilities. Kidney beans were demonstrated effective in reducing overall cholesterol and LDL cholesterol in this study.
Abstract Reference: Br J Nutr. 2009 Oct 14:1-6. [Epub ahead of print]
Abstract Author(s): Trinidad TP, Mallillin AC, Loyola AS, Sagum RS, Encabo RR.
Affiliated Institution:
Department of Science and Technology, Food and Nutrition Research Institute, Gen Santos Avenue, Bicutan, Taguig City, Metro Manila 1631, Philippines.
Abstract:
Dietary fibre has been shown to have important health implications in the prevention of risks of chronic diseases. The objective of the present study was to determine the potential health benefits of legumes as a good source of dietary fibre. Six to ten local legumes were studied as follows: cowpeas, mung beans, pole sitao, chickpeas, green peas, groundnuts, pigeon peas, kidney beans, lima beans and soyabeans. The following studies were conducted: (a) mineral availability, in vitro; (b) glycaemic index (GI) in non-diabetic and diabetic human subjects; (c) the cholesterol-lowering effect in human subjects with moderately raised serum cholesterol levels. The highest Fe availability among legumes was for lima beans (9.5 (sem 0.1)) while for Zn and Ca, the highest availability was for kidney beans (49.3 (sem 4.5)) and pigeon peas (75.1 (sem 7.1)), respectively. Groundnuts have the lowest Fe (1.3 (sem 1.1)), Zn (7.9 (sem 1.3)) and Ca (14.6 (sem 2.8)) availability. Legumes are low-GI foods ( < 55), ranging from 6 (chickpeas) to 13 (mung beans). Kidney beans showed significant reductions for both total (6 %) and LDL-cholesterol (9 %), and groundnuts for total cholesterol (7 %; P < 0.05). We conclude that mineral availability from legumes differs and may be attributed to their mineral content, mineral-mineral interaction and from their phytic and tannic acid content; legumes are considered low-GI foods and have shown potential hypocholesterolaemic effects. The above studies can be a scientific basis for considering legumes as functional foods.
PMID: 19825218
Plant foods and plant-based diets: protective against childhood obesity?
Lay Synopsis:
This review points out the very small number of studies including legumes on the incidence of obesity in children. The author points out the need for prospective studies, but underscores the role of the protein-rich foods in diets.
Abstract Reference: Am J Clin Nutr. 2009 May;89(5):1572S-1587S. Epub 2009 Mar 25
Abstract Author(s):
Newby PK.
Affiliated Institution:
Boston University School of Medicine, Boston University School of Public Health, Boston, MA, USA. pknewby@post.harvard.edu
Abstract:
The objective of this article is to review the epidemiologic literature examining the role of plant foods and plant-based diets in the prevention of childhood obesity. Available data suggest a protective effect of ready-to-eat cereal on risk of obesity, although prospective studies are still needed. Studies on fruit and vegetables; grains other than cereal; high-protein foods, including beans, legumes, and soy; fiber; and plant-based dietary patterns are inconsistent or generally null. The evidence base is limited, and most studies are fraught with methodologic limitations, including cross-sectional design, inadequate adjustment for potential confounders, and lack of consideration of reporting errors, stage of growth, and genetic influences. Well-designed prospective studies are needed. The lack of evidence showing an association between plant-based diets and childhood obesity does not mean that such diets should not be encouraged. Plant foods are highlighted in the Dietary Guidelines for Americans, and children do not meet the current recommendations for most plant foods. Although the advice to consume a plant-based, low-energy-dense diet is sound, ethical questions arise concerning the relatively high price of these diets in the United States and the way in which such diets are perceived in other parts of the world. Reducing the burden of childhood obesity, eliminating health disparities, and preventing the further spread of the disease around the globe will require not only policy interventions to ensure that plant foods are affordable and accessible to children of all income levels but also awareness of sociocultural norms that affect consumption.
PMID: 19321559
Recent Studies on Dry Beans and Cancer
Diets High in Dry Beans and Other Legumes
Boost Intake of Healthful Phytate
ABSTRACT:
Prieto, R. M., M. Fiol, et al. “Effects of Mediterranean diets with low and high proportions of phytate-rich foods on the urinary phytate excretion.” (2010). Eur J Nutr.
BACKGROUND: Important health benefits have been reported recently to phytateintake. This includes the prevention of pathological calcifications such as renal calculi, dental calculi and cardiovascular calcification, due its action as crystallization inhibitor of calcium salts, and as preventive of cancer. AIM OF STUDY: The aim of this study was to establish a relation between the intake of phytate, through consumption of typicalcomponents of the Mediterranean diet (including nuts), and its excretion in urine. METHODS: This study recruited participants from subjects included in a larger trial(PREDIMED) of food habits, that were assigned to one of two dietgroups: (1) the Mediterranean diet with low proportion of phytate-rich food group, where participants were asked to maintain their usual diet; and (2) the Mediterranean diet with high proportion of phytate-rich food group, where participants were asked to increase phytate-rich foods in their diet. Phytate intake was assessed on the basis of a food frequency questionnaire. Urinary phytate excretion was determined in 2-h urine samples. RESULTS: The overall phytateconsumption of the Mediterranean diet with high proportion of phytate-rich food group (672 +/- 50 mg) was significantly higher than the Mediterranean diet with low proportion of phytate-rich food group (422 +/- 34 mg), representing a 59% difference. Urinary phytateexcretion was also significantly higher (54%) in the Mediterranean diet with high proportion of phytate-rich food group (1,016 +/- 70 mug/L) than the Mediterranean diet with low proportion of phytate-rich food group (659 +/- 45 mug/L). CONCLUSIONS: Mediterranean diets high in whole cereals, dry beans and other legumes and nuts compared to Mediterranean diets low in these phytate-rich foods increase the urinary phytate excretion in humans.
FOR DIETITIANS AND CONSUMERS:
Dry beans and other legumes, nuts and whole grains are rich in phytates. These are naturally-occurring compounds that serve as a storage form of phosphorus in plants. Very high amounts of phytatecan interfere with the absorption of some essential minerals including zinc and iron, which has earned phytate a reputation as an anti-nutrient. However, recent research shows that diets can contain as much as 2,000 milligrams of phytate without having negative effects on mineral balance. And for many, boosting phytate intake may have some health advantages. Phytate is an antioxidant that has been linked to reduced risk for colon cancer.
To examine the effects of high phytatediets, researchers from Spain instructed one group of subjects to consume a Mediterranean style diet high in foods rich in phytatesuch as dry beans and other legumes. Another group consumed a similar diet but without the extra phytate-rich foods.
As expected, those consuming the phytate-enriched diet absorbed more phytate. But their intake—about 700 milligrams of phytate per day—was well below the amount thought to interfere with mineral absorption. This means that eating more beans can help bring phytate up to protective levels without affecting mineral absorption. One serving of beans provides about 400 milligrams of phytate.
PMID: 20108098
Dietary Fiber and Colon Cancer:
Some Studies May Miss the Connection
ABSTRACT:
Dahm, C. C., R. H. Keogh, et al. (2010). “Dietary fiber and colorectal cancer risk: a nested case-control study using food diaries.” J Natl Cancer Inst 102(9): 614-26.
BACKGROUND: Results of epidemiological studies of dietary fiber and colorectal cancer risk have not been consistent, possibly because of attenuation of associations due to measurement error in dietary exposure ascertainment. METHODS: To examine the association between dietary fiber intake and colorectal cancer risk, we conducted a prospective case-control study nested within seven UK cohort studies, which included 579 case patients who developed incident colorectal cancer and 1996 matched control subjects. We used standardized dietary data obtained from 4- to 7-day food diaries that were completed by all participants to calculate the odds ratios for colorectal, colon, and rectal cancers with the use of conditional logistic regression models that adjusted for relevant covariates. We also calculated odds ratios for colorectal cancer by using dietary data obtained from food-frequency questionnaires that were completed by most participants. All statistical tests were two-sided. RESULTS: Intakes of absolute fiber and of fiber intake density, ascertained by food diaries, were statistically significantly inversely associated with the risks of colorectal and colon cancers in both age-adjusted models and multivariable models that adjusted for age; anthropomorphic and socioeconomic factors; and dietary intakes of folate, alcohol, and energy. For example, the multivariable-adjusted odds ratio of colorectal cancer for highest vs the lowest quintileof fiber intake density was 0.66 (95% confidence interval = 0.45 to 0.96). However, no statistically significant association was observed when the same analysis was conducted using dietary data obtained by food-frequency questionnaire (multivariableodds ratio = 0.88, 95% confidence interval = 0.57 to 1.36). CONCLUSIONS: Intake of dietary fiber is inversely associated with colorectalcancer risk. Methodological differences (ie, study design, dietary assessment instruments, definition of fiber) may account for the lack of convincing evidence for the inverse association between fiber intake and colorectal cancer risk in some previous studies.
FOR DIETITIANS AND CONSUMERS:
Beans are dietary fiber superstars. One cup of black beans provides 15 grams of fiber—more than many Americans consume in an entire day. But while studies have linked fiber to protection against a variety of chronic diseases, the results regarding the protective effects of fiber against colon cancer have been inconsistent. A new study from British researchers published in the Journal of the National Cancer Institute found one possible reason for the lack of consistent data. In this study, researchers from the University of Cambridge compared the diets of 579 subjects who developed colon cancer to 1,996 matched controls who didn’t have cancer. The participants were on average about 61 years of age and were just about equally divided between men and women. When the investigators measured fiber intake of the subjects using a food frequency record—which asks people to indicate the number of times they eat certain foods on a daily or weekly basis—they found no relationship between fiber intake and cancer risk.
But when they analyzed food diaries—in which the subjects actually wrote down everything they ate over a four to seven day period—those with higher fiber intakes had a lower risk for colon cancer. People consuming the highest amounts of fiber consumed about 24 grams per day—the amount found in about 1½ servings of beans. In this group, colon cancer was reduced by about 30 percent.
Food frequency records depend on memory and are less likely to be accurate than food diaries. But they are often used for large studies because they are easier to analyze. The use of food frequency records may cause some large studies to miss the connection between dietary fiber from healthful foods like beans, and risk for chronic disease.
PMID: 20407088
Inflammation-associated serum and colon markers as indicators of dietary attenuation of colon carcinogenesis in ob/ob mice
Lay Synopsis:
Animal studies are useful to shape the understanding of a range of metabolic processes. This study used mice to examine the impact of bean consumption on colon cancer and found that several markers were improved thereby.
Abstract Reference: Cancer Prev Res (Phila Pa). 2009 Jan;2(1):60-9.
Abstract Author(s):
Mentor-Marcel RA, Bobe G, Barrett KG, Young MR, Albert PS, Bennink MR, Lanza E, Colburn NH.
Affiliated Institution:
Laboratory of Cancer Prevention, Center for Cancer Research, National Cancer Institute-Frederick, 1050 Boyles Street, Frederick, MD 21702, USA. marcelr@mail.nih.gov
Abstract:
Although inflammatory cytokines and obesity-associated serum proteins have been reported as biomarkers of colorectal adenoma risk in humans, little is known of biomarkers of response to interventions that attenuate tumorigenesis. Dietary navy beans and their fractions attenuate colon carcinogenesis in carcinogen-induced genetically obese mice. We hypothesized that this attenuation would be associated with changes in inflammatory cytokines and obesity-related serum proteins that may serve as measures of efficacy. ob/ob mice (n = 160) were injected with the carcinogen azoxymethane (AOM) to induce colon cancer and randomly placed on one of four diets (control, whole navy bean, bean residue fraction, or bean extract fraction) for 26 to 28 wk. Serum was analyzed for 14 inflammation- or obesity-related proteins, and colon RNA was analyzed for expression of 84 inflammation-associated genes. Six of 14 serum proteins were increased [i.e., interleukin (IL)-4, IL-5, IL-6, IL-10, IFN gamma, granulocyte macrophage colony-stimulating factor] in hyperplastic/dysplastic stages of colon carcinogenesis. Bean-fed mice had significantly higher monocyte chemoattractant protein-1 and lower IL-6 levels in serum. In colon mucosa, 55 of 84 inflammation-associated genes differed between AOM-induced and noninduced mice. Of the 55 AOM-induced genes, 5 were counteracted by bean diets, including IL-6 whose increase in expression levels was attenuated by bean diets in AOM-induced mice. In summary, IL-6 emerged as a serum protein that was increased in hyperplastic/dysplastic stages of colon carcinogenesis, but attenuated with bean-based diet in serum and colon mucosa. Changes in a subset of inflammation-associated serum proteins and colon gene expression may serve as response indicators of dietary attenuation of colon carcinogenesis.
PMID: 19139019
Legume intake and the risk of cancer: a multisite case-control study in Uruguay
Lay Synopsis:
Data from this study show the reduced incidence of certain cancers to be associated with the consumption of legumes, including beans.
Abstract Reference: Cancer Causes Control. 2009 Nov;20(9):1605-15. Epub 2009 Aug 4.
Abstract Author(s):
Aune D, De Stefani E, Ronco A, Boffetta P, Deneo-Pellegrini H, Acosta G, Mendilaharsu M.
Affiliated Institution:
Department of Biostatistics, Institute of Basic Medical Sciences, University of Oslo, P.O. Box 1122, 0317, Oslo, Norway. dagfinn.aune@medisin.uio.no
Abstract:
BACKGROUND: Previous studies have suggested that a high intake of legumes may decrease the risk of stomach and prostate cancer and some other cancers. However, the evidence is still limited. To further explore the association between legume intake and cancer risk we conducted a case-control study of 11 cancer sites in Uruguay between 1996 and 2004, including 3,539 cancer cases and 2,032 hospital controls. RESULTS: The highest versus the lowest tertile of legume intake was associated with a significant decrease in the risk of cancers of the oral cavity and pharynx (OR = 0.48, 95% CI: 0.34-0.68), esophagus (OR = 0.54, 95% CI: 0.38-0.77), larynx (OR = 0.55, 95% CI: 0.40-0.77), upper aerodigestive tract (OR = 0.50, 95% CI: 0.40-0.63), stomach (OR = 0.69, 95% CI: 0.49-0.97), colorectum (OR = 0.43, 95% CI: 0.32-0.59), kidney (OR = 0.41, 95% CI: 0.24-0.71), and all sites combined (OR = 0.68, 95% CI: 0.59-0.78). No significant association was observed between legume intake and cancers of the lung (OR = 1.03, 95% CI: 0.83-1.27), breast (OR = 0.89, 95% CI: 0.65-1.20), prostate (OR = 0.87, 95% CI: 0.64-1.18) or bladder (OR = 0.82, 95% CI: 0.57-1.17). Similar results were found for both beans and lentils. CONCLUSION: Higher intake of legumes was associated with a decreased risk of several cancers including those of the upper aerodigestive tract, stomach, colorectum, and kidney, but not lung, breast, prostate or bladder. Further investigations of these associations in prospective cohort studies are warranted.
PMID: 19653110
Dietary intake of polyphenols, nitrate and nitrite and gastric cancer risk in Mexico City
Lay Synopsis:
Beans contain promising functional compounds, including polyphenols. This study points to a potential prophylactic effect on gastric cancer in associated with polyphenol intake, in part associated with dry bean use.
Abstract Reference: Int J Cancer. 2009 Sep 15;125(6):1424-30.
Abstract Author(s):
Hernández-Ramírez RU, Galván-Portillo MV, Ward MH, Agudo A, González CA, Oñate-Ocaña LF, Herrera-Goepfert R, Palma-Coca O, López-Carrillo L.
Affiliated Institution:
Center of Population Health Research, National Institute of Public Health, Cuernavaca, Morelos, Mexico.
Abstract:
N-nitroso compounds (NOC) are potent animal carcinogens and potential human carcinogens. The primary source of exposure for most individuals may be endogenous formation, a process that can be inhibited by dietary polyphenols. To estimate the risk of gastric cancer (GC) in relation to the individual and combined consumption of polyphenols and NOC precursors (nitrate and nitrite), a population-based case-control study was carried out in Mexico City from 2004 to 2005 including 257 histologically confirmed GC cases and 478 controls. Intake of polyphenols, nitrate and nitrite were estimated using a food frequency questionnaire. High intakes of cinnamic acids, secoisolariciresinol and coumestrol were associated with an approximately 50% reduction in GC risk. A high intake of total nitrite as well as nitrate and nitrite from animal sources doubled the GC risk. Odds ratios around 2-fold were observed among individuals with both low intake of cinnamic acids, secoisolariciresinol or coumestrol and high intake of animal-derived nitrate or nitrite, compared to high intake of the polyphenols and low animal nitrate or nitrite intake, respectively. Results were similar for both the intestinal and diffuse types of GC. Our results show, for the first time, a protective effect for GC because of higher intake of cinnamic acids, secoisolariciresinol and coumestrol, and suggest that these polyphenols reduce GC risk through inhibition of endogenous nitrosation. The main sources of these polyphenols were pears, mangos and beans for cinnamic acids; beans, carrots and squash for secoisolariciresinol and legumes for coumestrol.
PMID: 19449378
Dietary fiber intake and risk of breast cancer in postmenopausal women: the National Institutes of Health-AARP Diet and Health Study
Lay Synopsis:
This study shows links between soluble dietary fiber and lower incidence of breast cancer. It also suggests that insoluble fiber intake, including that from beans, is unrelated to the incidence of breast cancer.
Abstract Reference: Am J Clin Nutr. 2009 Sep;90(3):664-71. Epub 2009 Jul 22.
Abstract Author(s):
Park Y, Brinton LA, Subar AF, Hollenbeck A, Schatzkin A.
Affiliated Institution:
Divisions of Cancer Epidemiology and Genetics and Cancer Control and Population Sciences, National Cancer Institute, Bethesda, MD, USA. parkyik@mail.nih.gov
Abstract:
BACKGROUND: Although dietary fiber has been hypothesized to lower risk of breast cancer by modulating estrogen metabolism, the association between dietary fiber intake and risk of breast cancer by hormone receptor status is unclear. OBJECTIVE: The objective was to examine the relation of dietary fiber intake to breast cancer by hormone receptor status and histologic type among postmenopausal women in the National Institutes of Health-AARP Diet and Health Study (n = 185,598; mean age: 62 y). DESIGN: Dietary intakes were assessed with a food-frequency questionnaire. Incident breast cancer cases were identified through linkage with state cancer registries. Cox proportional hazard models were used to estimate relative risks (RRs) and 2-sided 95% CIs. RESULTS: During an average of 7 y of follow-up, 5461 breast cancer cases were identified, of which 3341 cases had estrogen receptor (ER) and progesterone receptor (PR) status. Dietary fiber intake was inversely associated with breast cancer risk [RR for the highest quintile (Q5) compared with the lowest quintile (Q1): 0.87; 95% CI: 0.77, 0.98; P for trend: 0.02]. The inverse association appeared to be stronger for ER(-)/PR(-) tumors (RR(Q5vsQ1): 0.56; 95% CI: 0.35, 0.90; P for trend: 0.008; 366 cases) than for ER(+)/PR(+) tumors (RR(Q5vsQ1): 0.95; 95% CI: 0.76, 1.20; P for trend: 0.47; 1641 cases). The RR(Q5vsQ1) of lobular tumors was 0.66 (95% CI: 0.44, 0.97; P for trend: 0.04), and the RR(Q5vsQ1) of ductal tumors was 0.90 (95% CI: 0.77, 1.04; P for trend: 0.10). Fiber from grains, fruit, vegetables, and beans was not related to breast cancer. CONCLUSION: Our findings suggest that dietary fiber can play a role in preventing breast cancer through nonestrogen pathways among postmenopausal women.
PMID: 19625685
Fruit, vegetable and bean intake and mortality from cardiovascular disease among Japanese men and women: the JACC Study
Lay Synopsis:
This survey design demonstrated reduced likelihood of CVD to be associated with use of beans, including boiled beans, tofu and soyabean curd in a Japanese population tracked over a period of some 13 years.
Abstract Reference: Br J Nutr. 2009 Jul;102(2):285-92. Epub 2009 Jan 13.
Abstract Author(s):
Nagura J, Iso H, Watanabe Y, Maruyama K, Date C, Toyoshima H, Yamamoto A, Kikuchi S, Koizumi A, Kondo T, Wada Y, Inaba Y, Tamakoshi A; JACC Study Group.Tamakoshi A, Mori M, Motohashi Y, Tsuji I, Nakamura Y, Iso H, Mikami H, Inaba Y, Suzuki H, Shimizu H, Toyoshima H, Wakai K, Tokudome S, Ito Y, Hashimoto S, Kikuchi S, Koizumi A, Kawamura T, Watanabe Y, Miki T, Date C, Sakata K, Nose T, Hayakawa N, Yoshimura T, Shibata A, Okamoto N, Shio H, Ohno Y, Kitagawa T, Kuroki T, Tajima K.
Affiliated Institution:
Department of Social Medicine & Cultural Sciences, Research Institute for Neurological Diseases & Geriatrics, Kyoto Prefectural University of Medicine, Kyoto, Japan.
Abstract:
To examine the association of plant-based food intakes with CVD and total mortality among Japanese. In the Japan Collaborative Cohort Study for Evaluation of Cancer Risk, 25 206 men and 34 279 women aged 40-79 years, whose fruit, vegetable and bean intakes were assessed by questionnaire at baseline in 1988-90, were followed for 13 years. Deaths from total stroke, stroke subtypes, CHD and total CVD, according to the International Classification for Diseases 10th Revision, were registered. During 756 054 person-years of follow-up, there were 559 deaths from total stroke, 258 from CHD, 1207 from total CVD and 4514 from total mortality for men, and for women, 494, 194, 1036 and 3092, respectively. Fruit intake was inversely associated with mortality from total stroke (the multivariable hazard ratio (HR (95 % CI)) in the highest v. lowest quartiles = 0.67 (0.55, 0.81)), total CVD (HR = 0.75 (0.66, 0.85)) and total mortality (HR = 0.86 (0.80, 0.92)). Vegetable intake was inversely associated with total CVD (HR = 0.88 (0.78, 0.99)). Bean intake was inversely associated with other CVD (HR = 0.79 (0.64, 0.98)), total CVD (HR = 0.84 (0.74, 0.95)) and total mortality (HR = 0.90 (0.84, 0.96)). Further adjustment for other plant-based foods did not alter the association of fruit intake with mortality from total stroke, total CVD and total mortality, but attenuated the associations of vegetables and beans with mortality risk. In conclusion, intakes of plant-based foods, particularly fruit intake, were associated with reduced mortality from CVD and all causes among Japanese men and women.
PMID: 19138438
Recent studies on Dry Beans and Cardiovascular Disease
Bean Consumption on Blood Lipids
Bazzano LA, Thompson AM, Tees MT, Nguyen CH, Winham DM. Non-soy legume consumption lowers cholesterol levels: A meta-analysis of randomized controlled trials. Nutr Metab Cardiovasc Dis. 2011, 21, 94-103.
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. METHODS AND RESULTS: Studies were retrieved by searching MEDLINE (from January 1966 through July 2009), EMBASE (from January 1980 to July 2009), and the Cochrane Collaboration’s Central Register of Controlled Clinical Trials using the following terms as medical subject headings and keywords: fabaceae not soybeans not isoflavones and diet or dietary fiber and cholesterol or hypercholesterolemia or triglycerides or cardiovascular
diseases. Bibliographies of all retrieved articles were also searched. From 140 relevant reports, 10 randomized clinical trials were selected which compared a non-soy legume diet to control, had a minimum duration of 3 weeks, and reported blood lipid changes during intervention and control. Data on sample size, participant characteristics, study design, intervention methods, duration, and treatment results were independently abstracted by 2 investigators using a standardized protocol. Data from 10 trials representing 268 participants were examined using a random-effects model. Pooled mean net change in total cholesterol for those treated with a
legume diet compared to control was -11.8mg/dL (95% confidence interval [CI], -16.1 to -7.5); mean net change in low-density lipoprotein cholesterol was -8.0mg/dL (95% CI, -11.4 to -4.6).
CONCLUSION: These results indicate that a diet rich in legumes other than soy decreases total and LDL cholesterol.
For Dietitians and Consumers
Most studies on the heart-healthy benefits of legumes have focused on soybeans, specifically soy protein. But other legumes—including ones that are more commonly consumed in western countries—may reduce heart disease risk as well.
In this meta-analysis, researchers looked at the effects of non-soy legumes on blood cholesterol levels. They included ten clinical trials that used a variety of legumes including chickpeas, pinto beans, canned baked beans, peas, and navy beans, among others. Legume consumption was associated with reductions in total cholesterol ranging from 1.2 to 31.4 milligrams with an average drop of 11.76. For LDL-cholesterol, beans were associated with reductions ranging from 0 to 18.91 milligrams with an average decrease of 7.98 milligrams. Triglycerides decreased by an average of 18.94 milligramsand HDL cholesterol was generally not affected by legume
consumption.
These results suggest that other legumes could be as beneficial as soy for lowering blood cholesterol levels. Legumes are rich in soluble fiber and specific phytochemicals such as phytosterols, both of which help to lower cholesterol.
Legumes and Reductions In Proinflammatory Markers
Hermsdorff HH, Zulet MA, Abete I, Martinez JA. A legume-based hypocaloric diet reduces proinflammatory status and improves metabolic features in overweight/obese subjects. Eur. J. Nutr. 2011, 50, 61-9.
BACKGROUND: The nutritional composition of the dietary intake could produce specific effects on metabolic variables and inflammatory marker concentrations. This study assessed the effects of two hypocaloric diets (legume-restricted- vs. legume-based diet) on metabolic and inflammatory changes, accompanying weight loss. METHODS: Thirty obese subjects (17 M/13F; BMI: 32.5 +/- 4.5 kg/m(2); 36 +/- 8 years) were randomly assigned to one of the following hypocaloric treatments (8 weeks): Calorie-restricted legume-free diet (Control: C-diet) or calorie-restricted legume-based diet (L-diet), prescribing 4 weekly different cooked-servings (160-235 g) of lentils, chickpeas, peas or beans. Body composition, blood pressure (BP), blood biochemical and inflammatory marker concentrations as well as dietary intake were measured at baseline and after the nutritional intervention. RESULTS: The L-diet achieved a greater body weight loss, when compared to the C-diet (-7.8 +/- 2.9% vs. -5.3 +/- 2.7%; p = 0.024). Total and LDL cholesterol levels and systolic BP were improved only when consuming the L-diet (p < 0.05). L-diet also resulted in a significant higher reduction in C-reactive protein (CRP) and complement C3 (C3) concentrations (p < 0.05), compared to baseline and C-diet values. Interestingly, the reduction in the concentrations of CRP and C3 remained significantly higher to L-diet group, after adjusting by weight loss (p < 0.05). In addition, the reduction (%) in CRP concentrations was positively associated with decreases (%) in systolic BP and total cholesterol concentration specifically in the L-diet group, independent from weight loss (p < 0.05).
CONCLUSION: The consumption of legumes (4 servings/week) within a hypocaloric diet resulted in a specific reduction in proinflammatory markers, such as CRP and C3 and a clinically significant improvement of some metabolic features (lipid profile and BP) in overweight/ obese subjects, which were in some cases independent from weight loss.
For Dietitians and Consumers
Low grade chronic inflammation in overweight people is linked to risk of insulin resistance, diabetes, hypertension, and heart disease. Blood levels of a variety of compounds such as C-reactive protein (CRP), complement C3 (C3), interleukin-6 (IL6), serve as markers of inflammation and are higher in people with excessive body fat.
Spanish researchers looked at the effect of legume consumption on these markers in 30 obese subjects. Half of the subjects consumed diets that included four servings per week of legumes (lentils, chickpeas, peas or other beans). The other subjects ate a legume-restricted diet.
All of the diets were calorie-restricted and they had similar percentages of carbohydrates, protein and fat. At the end of eight weeks, weight loss was significant in both groups, but those consuming legumes lost an average of 7.8 pounds compared to 5.3 pounds in the subjects on the legume-restricted diet. The legume-rich diet also lowered blood pressure and cholesterol levels which stayed the same in the group consuming the legume restricted diet. Legume consumption was also associated with a greater reduction in inflammation markers CRP and complement C3. The effect on inflammation was independent of weight loss. The researchers concluded that
regular consumption of legumes could aid in weight loss and reduce inflammation and chronic disease risk.
People in the Cameroon Military Benefit from a High-Vegetable Diet
Nkondjock A, Bizome E. Dietary patterns associated with hypertension prevalence in the Cameroon defence forces. Eur J Clin Nutr 2010.
Abstract
Background/Objectives: To assess the possible role of particular patterns of food consumption in the occurrence of hypertension. Subjects/Methods: A cross-sectional study of 571 members of defense forces was carried out in eight military institutions in Yaounde, Cameroon. Blood pressure was measured with automatic sphygmomanometers simultaneously at both arms. Food consumption data were obtained through a food frequency questionnaire and lifestyle questionnaire was used to ascertain information on physical activity and other risk factors. Results: Two dietary patterns were identified. The ‘fruit and vegetable’ pattern was typified by a high intake of fruits, vegetables, tubers and legumes. The ‘meat’ pattern was characterized by a high intake of bush meat, poultry and red meat. After adjustment for age, body mass index, rank, vigorous physical activity and total energy intake, the fruit and vegetable pattern was significantly associated with a reduced risk of hypertension (odds ratio (OR)=0.40; 95% confidence interval (CI)=0.20-0.83, P=0.04) when comparing the highest to the lowest quartile of dietary pattern scores. No significant relationship was apparent between the meat pattern and hypertension. Conclusions: Our findings suggest that a diet rich in fruits, vegetables, tubers and legumes may have an important role in regulating blood pressure. More prospective and extensive data are warranted to investigate the magnitude of cardiovascular disease in that specific population. European Journal of Clinical Nutrition advance online publication, 30 June 2010; doi:10.1038/ejcn.2010.109.
For dietitians and consumers
Hypertension, often called the silent killer, is one of the most important risk factors for cardiovascular disease among adults and it affects people all over the world. Researchers from Cameroon looked at the diets and rates of hypertension among 541 members of the military to determine the relationship of diet to blood pressure. Hypertension rates are high in this group affecting a little bit more than 39% of the population. They summarized diets based on intakes of 100 different foods and identified two distinct dietary patterns. One, the “fruit and vegetables” diet was characterized by a high intake of fresh fruits, green and dark yellow vegetables, starchy vegetables and legumes. The second pattern was much higher in meat and lower in plant foods like vegetables and beans.
The subjects who ate the fruit and vegetable based diet had lower rates of hypertension than those eating more meat-centered meals. They also exercised more and tended to be younger.
Fruits, vegetables and legumes are all rich in hundreds of compounds that act as antioxidants and have anti-inflammatory properties. They are also rich in minerals like potassium that may help lower blood pressure. They are also associated with better weight control which can contribute to lower blood pressure.
Nutrition protocols for the prevention of cardiovascular disease
Lay Synopsis:
Dietary patterns influence cardiovascular health and this review summarizes literature on the role of dietary fiber, fat, plant sterols and other foods and compounds on CVD. Recommendations on the reduction of flatulence from high-fiber diets are also referenced.
Abstract Reference: Nutr Clin Pract. 2008 Oct-Nov;23(5):468-76.
Abstract Author(s):
Retelny VS, Neuendorf A, Roth JL.
Affiliated Institution:
Northwestern Memorial Hospital, Wellness Institute, 150 E. Huron, Suite 1100, Chicago, IL 60610, USA.
Abstract:
Cardiovascular disease is the number one cause of death in the United States, and prevention of cardiovascular disease is at the top of the public health agenda. Evidence shows that reducing the incidence of coronary heart disease with diet is possible. More than a half century of evidence from epidemiologic, experimental, and clinical trials pinpoints a positive correlation between lifestyle and dietary factors as they relate to blood lipids, blood pressure, and coronary heart disease risk, and a number of evidence-based nutrition guidelines have emerged. The National Cholesterol Education Program’s Therapeutic Lifestyle Changes diet includes unsaturated fats, fiber, and plant sterols/stanols. The whole foods approach incorporates increased consumption of fruits, vegetables, whole grains, and fish; and the American Heart Association guidelines emphasize functional foods like soy protein, nuts, and alcohol. These guidelines display the rationale for nutrition intervention as a primary prevention for cardiovascular disease. In addition, body weight, body mass index, waist circumference, and waist-to-hip ratio are examined as risk factors for cardiovascular disease. This article highlights key nutrients and lifestyle factors in preventing cardiovascular disease and identifies practical applications for clinicians.
PMID: 18849551
Pinto bean consumption reduces biomarkers for heart disease risk
Lay Synopsis:
Consumption of pinto beans in this experimental design was shown to significantly lower total cholesterol, as well as LDL-cholesterol.
Abstract Reference: J Am Coll Nutr. 2007 Jun; 26(3):243-9.
Abstract Author(s):
Winham DM, Hutchins AM, Johnston CS.
Affiliated Institution:
Department of Nutrition, Arizona State University Polytechnic, Mesa, Arizona 85212, USA. donna.winham@asu.edu
Abstract:
OBJECTIVE: To determine effects of daily intake of 1/2 cup pinto beans, black-eyed peas or carrots (placebo) on risk factors for coronary heart disease (CHD) and diabetes mellitus (DM) in free-living, mildly insulin resistant adults over an 8 week period. METHODS: Randomized, crossover 3×3 block design. Sixteen participants (7 men, 9 women) received each treatment for eight-weeks with two-week washouts. Fasting blood samples collected at beginning and end of periods were analyzed for total cholesterol (TC), low density lipoprotein cholesterol (LDL-C), high density lipoprotein cholesterol, triacylglycerols, high-sensitivity C-reactive protein, insulin, glucose, and hemoglobin A1c. RESULTS: A significant treatment-by-time effect impacted serum TC (p = 0.026) and LDL (p = 0.033) after eight weeks. Paired t-tests indicated that pinto beans were responsible for this effect (p = 0.003; p = 0.008). Mean change of serum TC for pinto bean, black-eyed pea and placebo were -19 +/- 5, 2.5 +/- 6, and 1 +/- 5 mg/dL, respectively (p = 0.011). Mean change of serum LDL-C for pinto bean, black-eyed pea and placebo were -14 +/- 4, 4 +/- 5, and 1 +/- 4 mg/dL, in that order (p = 0.013). Pinto beans differed significantly from placebo (p = 0.021). No significant differences were seen with other blood concentrations across the 3 treatment periods. CONCLUSIONS: Pinto bean intake should be encouraged to lower serum TC and LDL-C, thereby reducing risk for CHD.
PMID: 17634169
Pinto bean consumption changes SCFA profiles in fecal fermentations, bacterial populations of the lower bowel, and lipid profiles in blood of humans
Lay Synopsis:
Pinto bean consumption was demonstrated to affect serum lipids but was not demonstrated to improve select markers of colon cancer in this controlled, human subjects study.
Abstract Reference: J Nutr. 2007 Nov;137(11):2391-8.
Abstract Author(s):
Finley JW, Burrell JB, Reeves PG.
Affiliated Institution:
A. M. Todd, Inc., Montgomeryville, PA 18936, USA.
Abstract:
Beans improve serum lipids and may reduce the risk of colon cancer by increasing colonic SCFA formation. We assessed whether pinto bean consumption affects in vitro fecal bacterial fermentation and production of SCFA, colonic bacterial populations, and serum lipids. Adults grouped as premetabolic syndrome (pre-MetSyn) (n = 40) or controls (n = 40) were randomly assigned to consume either a bean entrée [1/2 cup (130 g) of dried, cooked pinto beans] or an isocaloric chicken soup entrée daily for 12 wk. Measurements included in vitro fecal fermentation of various resistant starch substrates, fecal bacterial speciation, and blood lipids. When expressed as a difference between baseline and treatment, propionate production from fecal material fermented in vitro with bean flour was higher (P < 0.02) in volunteers consuming beans than in those consuming soup. During the treatment period alone, bean consumption did not affect propionic acid production with any substrate but lowered (P < 0.02) butyric acid production when cornstarch was the substrate. In all volunteers, bean consumption decreased fecal production of isovaleric (P < 0.05) and isobutyric (P < 0.002) acids from cornstarch by as much as 50%. Of the bacterial populations tested, only Eubacterium limosum was affected by bean consumption and was approximately 50% lower than in those consuming soup. Beans lowered serum total cholesterol (P < 0.014) by approximately 8% in the controls and 4% in the pre-MetSyn group. Bean consumption lowered serum HDL-cholesterol (P < 0.05) and LDL-cholesterol (P < 0.05) in both groups without affecting serum triglycerides, VLDL cholesterol, or glucose. This study provides evidence that bean consumption can improve lipid profiles associated with cardiovascular disease, but does not clearly confer health benefits related to colon cancer risk.
PMID: 17951475
Recent Studies on Dry Beans and General Nutrition
Consumption of dry beans, peas, and lentils could improve diet quality in the US population
Lay Synopsis:
Dry bean consumption, were it to increase in the United States, would offer many health benefits.
Abstract Reference: J Am Diet Assoc. 2009 May; 109(5):909-13.
Abstract Author(s):
Mitchell DC, Lawrence FR, Hartman TJ, Curran JM.
Diet Assessment Center, Department of Nutritional Sciences, Pennsylvania State University, 108 Chandlee, University Park, PA 16802, USA. dcm1@psu.edu
Abstract:
The US Department of Agriculture’s MyPyramid guidelines introduced a near doubling of the dietary recommendations for vegetables. These recommendations target specific subgroups of vegetables, including dry beans and peas. Dry beans and peas provide an array of nutrients and phytochemicals that have been shown to have beneficial health effects, yet consumption levels in the United States are quite low. Few studies have examined the influence of legume consumption on nutrient intakes. Therefore, the purpose of this study was to assess nutrient and food group intakes of dry bean and pea consumers compared to nonconsumers. Dietary intake data from the 1999-2002 National Health and Nutrition Examination Survey for adults aged > or =19 years was used. Results show that on any given day only 7.9% of adults are consuming dry beans and peas; Mexican Americans or other Hispanics are more likely to be consumers than nonconsumers. Consuming approximately (1/2) c dry beans or peas resulted in higher intakes of fiber, protein, folate, zinc, iron, and magnesium with lower intakes of saturated fat and total fat. These data support the specific recommendation for dry beans and peas as part of the overall vegetable recommendation. Increased consumption of dry beans and peas-economical and nutrient-rich foods-could improve the diet quality of Americans.
PMID: 19394480