Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada.
Department of Food and Human Nutritional Sciences, and Dept of Physiology and Pathophysiology, University of Manitoba, Winnipeg, Manitoba, Canada; Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), St. Boniface Hospital Albrechtsen Research Centre, Winnipeg, Manitoba, Canada.
J Nutr. 2024 Nov;154(11):3375-3387. doi: 10.1016/j.tjnut.2024.09.011. Epub 2024 Sep 30.
Diets including pulses are associated with better cardiovascular profiles, including lipid, glycemia, and hemodynamics; however, evidence is lacking regarding the contributions of individual pulse varieties.
This randomized, controlled trial examined the effects of beans or peas individually, relative to rice, on LDL-cholesterol levels (primary outcome) and other indices of cardiovascular disease risk (secondary outcomes) at 6 wk in adults with mild hypercholesterolemia.
This randomized, controlled, single-blind, 3-arm parallel-group study was conducted in 2 Canadian cities (Edmonton, Alberta; Winnipeg, Manitoba). Participants (n = 60 per group) were randomly assigned to 6 wk of regular consumption of foods containing either 120 g (∼0.75 cups) of beans (mixture of black, great northern, navy, and pinto) or 120 g (∼0.75 cups) peas (mixture of yellow and green), or identical foods containing white, parboiled rice (control foods). LDL-cholesterol (primary outcome) and indices of lipid metabolism, glycemia, and hemodynamics (secondary outcomes) were assessed.
Mean LDL-cholesterol was lower in the bean group (-0.21; 95% CI: -0.39, -0.03) but not the pea group (-0.11; 95% CI: -0.29, 0.07) relative to rice after 6 wk. Non-HDL-cholesterol (-0.20; 95% CI: -0.40, -0.002) and total cholesterol (-0.28; 95% CI: -0.49, -0.06) were also lower in the bean compared with rice groups. No changes were noted in triglycerides (-0.07; 95% CI: -0.28, 0.14), glucose (0.02; 95% CI: -0.17, 0.14), insulin (4.94; 95% CI: -5.51, 11.38), or blood pressure (systolic: -1.39; 95% CI: -5.18, 2.40; diastolic: -1.89; 95% CI: -4.65, 0.88). Dietary fiber intake (grams per day or grams per 1000 kcal) was not correlated with LDL-cholesterol (grams per day: r = 0.209, P = 0.142; grams per 1000 kcal: r =0.126, P = 0.379) in the bean group. Gastrointestinal effects were transient and most often not related to the study foods.
Beans, but not peas, lowered LDL-cholesterol, relative to rice, in adults with mild hypercholesterolemia. Fiber may not be responsible for the effect of beans, suggesting other phytochemicals may be the active component(s). Strategies incorporating 120 g of pulses in a meal are feasible for managing some cardiometabolic risk factors. This trial was registered at clinicaltrials.gov as NCT01661543.
包括豆类在内的饮食与更好的心血管特征相关，包括血脂、血糖和血液动力学；然而，关于各种豆类品种的贡献，证据仍然缺乏。
这项随机对照试验研究了在 6 周内，与大米相比，成年人轻度高胆固醇血症患者单独食用豆类或豌豆对 LDL-胆固醇水平（主要结果）和其他心血管疾病风险指标（次要结果）的影响。
这项随机、对照、单盲、3 臂平行组研究在加拿大的两个城市（艾伯塔省埃德蒙顿市和马尼托巴省温尼伯市）进行。参与者（每组 60 人）被随机分配到 6 周内常规食用含有 120 克（约 0.75 杯）豆类（黑、大北方、海军和斑豆的混合物）或 120 克（约 0.75 杯）豌豆（黄豌豆和绿豌豆的混合物）或含有相同的白米（对照食物）的食物。评估 LDL-胆固醇（主要结果）和血脂代谢、血糖和血液动力学（次要结果）的指标。
与大米相比，食用豆类的患者 LDL-胆固醇平均降低了 -0.21（95%CI：-0.39，-0.03），但食用豌豆的患者没有降低 LDL-胆固醇（-0.11；95%CI：-0.29，0.07）。与大米组相比，食用豆类的患者非高密度脂蛋白胆固醇（-0.20；95%CI：-0.40，-0.002）和总胆固醇（-0.28；95%CI：-0.49，-0.06）也较低。三酰甘油（-0.07；95%CI：-0.28，0.14）、血糖（0.02；95%CI：-0.17，0.14）、胰岛素（4.94；95%CI：-5.51，11.38）或血压（收缩压：-1.39；95%CI：-5.18，2.40；舒张压：-1.89；95%CI：-4.65，0.88）均无变化。豆类的膳食纤维摄入量（克/天或克/1000 千卡）与 LDL-胆固醇（克/天：r = 0.209，P = 0.142；克/1000 千卡：r = 0.126，P = 0.379）在豆类组中无相关性。胃肠道效应是短暂的，通常与研究食物无关。
与大米相比，豆类可降低成年人轻度高胆固醇血症患者的 LDL-胆固醇，而豌豆则不能。膳食纤维可能不是豆类的作用机制，这表明其他植物化学物质可能是其活性成分。在一顿饭中加入 120 克豆类的策略可用于管理一些心血管代谢风险因素。该试验在 clinicaltrials.gov 上注册，编号为 NCT01661543。
