Legumes help prevent cardiovascular diseases

Eating legumes at high amounts appears to be cardioprotective, resulting in lower risks of cardiovascular disease and coronary heart disease, according to a study.

Researchers conducted a systematic review and meta-analysis of intervention and observational studies evaluating the intake of legumes in relation to the risks of cardiovascular disease overall, coronary heart disease, and stroke. They also sought to identify the optimal intake level for risk reduction.

An initial search using multiple online databases yielded 22,831 articles, of which 26 observational studies (21 prospective cohort and five case-control studies) were included in the meta-analysis. Random-effects models were used to estimate and compare the risk associated with extreme categories of intake of legumes. One-stage dose-response meta-analyses were also performed.

Pooled data showed that when comparing extreme categories of intake of legumes, the highest vs lowest levels of intake was inversely associated with the risks of cardiovascular disease (n=25; relative risk [RR], 0.94, 95 percent confidence interval [CI], 0.89–0.99) and coronary heart disease (n=16; RR, 0.90, 95 percent CI, 0.85–0.96).

Legume consumption had a null effect on the risk of stroke (n=9; RR, 1.00, 95 percent CI, 0.93–1.08).

Furthermore, an inverse dose-response association with coronary heart disease emerged, such that the risk seemed to decrease in proportion to the magnitude of legumes intake. This was noted up to an intake level of 400 g/week, after which the benefit seemed to plateau.

The findings suggest that an intake level of 400 g of legumes per week could provide the optimal cardiovascular benefit. More studies are needed to better understand the role of legumes in stroke subtypes.