Nutrition & Health Educators

Volume 5, Number 2 – Improve Overall Health

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References

Research: Dry Bean Consumption Lowers Cholesterol, Improves Overall Health

  1. Albala K. Beans: A History. Berg;New York, NY. 2007.
  2. National Cholesterol Education Program Expert Panel on Detection E, and Treatment of High Blood Cholesterol in Adults (Adult Treatment Panel III). Third Report of the National Cholesterol Education Program (NCEP) Expert Panel on Detection, Evaluation, and Treatment of High Blood Cholesterol in Adults (Adult Treatment Panel III), Final Report. Washington, C.: National Heart, Lung and Blood Institute of the National Institutes of Health; September 2002. NIH Publication No. 02-5215.
  3. Winham DM, Hutchins AM. Baked bean consumption reduces total cholesterol in mildly hypercholesterolemic men and women. Nutrition Research. 2007;27:380-386.
  4. Winham DM, Hutchins AM, Johnston CS. Pinto bean consumption reduces biomarkers for heart disease risk. Journal of the American College of Nutrition. 2007;26(3):243-249.
  5. Ha V, Sievenpiper JL, de Souza RJ, et al. Effect of dietary pulse intake on established therapeutic lipid targets for cardiovascular risk reduction: a systematic review and meta-analysis of randomized controlled trials. Canadian Medical Association Journal. Early release, published at cmaj.ca on April 7, 2014.
  6. Rebello CJ, Greenway FL, Finley JW. A review of the nutritional value of legumes and their effects on obesity and its related co-morbidities. Obesity Reviews. 2014; Jan 17 [Epub ahead of print].
  7. Bazzano LA, Thompson AM, Tees MT, et al. Non-soy legume consumption lowers cholesterol levels: A meta-analysis of randomized controlled trials. Nutrition, Metabolism & Cardiovascular Diseases. 2011;21:94-103.
  8. Winham DM, Hutchins AM. Do Registered Dietitians know beans? Knowledge, attitudes and perceptions of the health benefits of beans. The FASEB Journal. 2013;27:124.6.
  9. Winham DM, Hutchins AM, Thompson SV. Misperceptions of statin, metformin, and functional food efficacy by nutrition professionals. The FASEB Journal. 2014;28(1 Supplement):118.6.
  10. Han K-H, Fukushima M, Shimizu K, et al. Resistant starches of beans reduce the serum cholesterol concentration in rats. Journal of Nutritional Science and Vitaminology. 2003;39:281-6.
  11. Han K-H, Fukushima M, Kato T, et al. Enzyme-resistant fractions of beans lowered serum cholesterol and increased sterol excretions and hepatic mRNA levels in rats. Lipids. 2003;38:919-24.
  12. Winham DM, Hutchins AM. Perceptions of flatulence from bean consumption among adults in 3 feeding studies. Nutrition Journal 2011;10:128.
  13. Chávez-Santoscoy RA, Gutiérrez-Uribe JA, Serna-Saldivar SO. Effect of flavonoids and saponins extracted from black bean (Phaseolus vulgaris) seed coats as cholesterol micelle disruptors. Plant Foods for Human Nutrition. 2013;68:416-23.
  14. Chávez-Santoscoy RA, Tovar AR, Serna-Saldivar SO, et al. Conjugated and free sterols from black bean (Phaseolus vulgaris ) seed coats as cholesterol micelle disruptors and their effect on lipid metabolism and cholesterol transport in rat primary hepatocytes. Genes & Nutrition. 2014;9:367
  15. National Heart, Lung and Blood Institute. What is the DASH eating plan? http://www.nhlbi.nih.gov/health/health-topics/topics/dash/. Accessed 4/19/2014.
  16. Zahradka P, Wright B, Weighell W, et al. Daily non-soy legume consumption reverses vascular impairment due to peripheral artery disease. Atherosclerosis. 2013;230:310-4.