CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal.
Department of Chemistry and, CICECO-Aveiro Institute of Materials, University of Aveiro, Aveiro, Portugal.
Crit Rev Food Sci Nutr. 2021;61(1):85-96. doi: 10.1080/10408398.2020.1716680. Epub 2020 Jan 25.
Pulses are nutrient-dense foods that have for a long time been empirically known to have beneficial effects in human health. In the last decade, several studies have gathered evidence of the metabolic benefits of pulse intake. However, it remains unclear at what amounts these effects may be attained. This study aimed to systematically review the scientific outputs of the last two decades regarding health benefits of pulse consumption and the amounts necessary for positive outcomes to be achieved. A PubMed search including keywords [("dietary pulses", "pulses", "legumes", "grain legumes", "bean", "chickpea", "pea", "lentil", "cowpea", "faba bean", "lupin") and ("inflammation", "inflammatory markers", "C-reactive protein", "blood lipids", "cholesterol", "cardiometabolic health", "cardiovascular disease", "diabetes", "glycaemia", "insulin", "HOMA-IR", "body weight", "body fat", "obesity", "overweight", "metabolome", "metabolic profile", "metabolomics", "biomarkers", "microbiome", "microbiota", "gut")] was performed. Only English written papers referring to human dietary interventions, longer than one day, focusing on whole pulses intake, were included. Most of the twenty eligible publications reported improvements in blood lipid profile, blood pressure, inflammation biomarkers, as well as, in body composition, resulting from pulse daily amounts of 150 g (minimum-maximum: 54-360 g/day; cooked). Concerns regarding methodological approaches are evident and the biochemical mechanisms underlying such effects require further investigation.
豆类是营养密集型食物，长期以来人们凭经验知道它们对人类健康有益。在过去的十年中，有几项研究已经收集了豆类摄入对代谢有益的证据。然而，目前尚不清楚要达到这些效果需要摄入多少豆类。本研究旨在系统地回顾过去二十年关于豆类消费对健康益处的科学研究，并评估获得积极结果所需的摄入量。使用 PubMed 进行了包含关键词[（“dietary pulses”，“pulses”，“legumes”，“grain legumes”，“bean”，“chickpea”，“pea”，“lentil”，“cowpea”，“faba bean”，“lupin”）和（“inflammation”，“inflammatory markers”，“C-reactive protein”，“blood lipids”，“cholesterol”，“cardiometabolic health”，“cardiovascular disease”，“diabetes”，“glycaemia”，“insulin”，“HOMA-IR”，“body weight”，“body fat”，“obesity”，“overweight”，“metabolome”，“metabolic profile”，“metabolomics”，“biomarkers”，“microbiome”，“microbiota”，“gut”）]的 PubMed 搜索。仅纳入了涉及人类饮食干预、持续时间超过一天、以全豆类摄入量为重点的英文书面论文。在二十篇合格文献中，大多数都报道了每天摄入 150 克（最低-最高：54-360 克/天；熟制）豆类可以改善血脂谱、血压、炎症生物标志物，以及身体成分。对于方法学方法的关注是显而易见的，而这些影响的生化机制需要进一步研究。
