Beans consumption linked to reduced cardiovascular disease risk, finds study
Red kidney and black beans, the darker-colored beans, elicited a positive effect on the tensile properties of blood vessels, and this acute response may provide insight for how pulses modify vascular function, suggested a recent study.
The findings have been published in Nutrition, Metabolism, and Cardiovascular Diseases.
Cardiovascular disease (CVD) is the leading cause of death worldwide, accounting for nearly one-third of all deaths globally. It is well accepted that a healthy diet has beneficial effects on decreasing the burden of CVD incidence and mortality. Previous dietary trials report that the consumption of vegetable protein, specially colored beans, and peas, instead of animal protein lowers blood cholesterol levels, which may lead to lowering the risk of CVD.
Legume consumption is suggested to have protective effects against cardiovascular disease (CVD) mortality in the general population, but the results have been equivocal. Also, it is unknown whether pulses can modulate postprandial vascular responses.
With this in mind, Jaime L.Clark and associates, at the Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Canada, undertook a study to compare different bean varieties (black, navy, pinto, red kidney) and white rice for their acute postprandial effects on vascular and metabolic responses in healthy individuals.
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