Department of Nutrition, Food Science, Physiology and Toxicology, University of Navarra, C/ Irunlarrea, 1, 31008 Pamplona, Spain.
Eur J Nutr. 2011 Feb;50(1):61-9. doi: 10.1007/s00394-010-0115-x. Epub 2010 May 25.
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.
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.
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).
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.
饮食摄入的营养成分可能会对代谢变量和炎症标志物浓度产生特定影响。本研究评估了两种低热量饮食（限制豆类饮食与豆类为基础的饮食）对代谢和炎症变化的影响，同时伴随着体重减轻。
30 名肥胖受试者（17 名男性/13 名女性；BMI：32.5±4.5kg/m²；36±8 岁）被随机分配到以下低热量治疗之一（8 周）：热量限制无豆饮食（对照：C 饮食）或热量限制豆类为基础的饮食（L 饮食），规定每周食用 4 种不同的熟制豆（160-235g），包括扁豆、鹰嘴豆、豌豆或豆类。在基线和营养干预后测量身体成分、血压（BP）、血液生化和炎症标志物浓度以及饮食摄入。
与 C 饮食相比，L 饮食实现了更大的体重减轻（-7.8±2.9%对-5.3±2.7%；p=0.024）。只有食用 L 饮食时，总胆固醇和 LDL 胆固醇水平以及收缩压才得到改善（p<0.05）。与基线和 C 饮食值相比，L 饮食还导致 C 反应蛋白（CRP）和补体 C3（C3）浓度显著降低（p<0.05）。有趣的是，在调整体重减轻后，CRP 和 C3 浓度的降低仍明显高于 L 饮食组（p<0.05）。此外，CRP 浓度的降低与收缩压和总胆固醇浓度的降低呈正相关，特别是在 L 饮食组，与体重减轻无关（p<0.05）。
在低热量饮食中摄入豆类（每周 4 份）可特异性降低 CRP 和 C3 等促炎标志物，并在超重/肥胖受试者中改善一些代谢特征（血脂谱和 BP），在某些情况下与体重减轻无关。
