A comparison of dry bean and pea consumption on serum cholesterol: A randomized controlled trial in adults with mild hypercholesterolemia.

IF 3.7 3区医学 Q2 NUTRITION & DIETETICS

Journal of Nutrition Pub Date : 2024-09-30 DOI:10.1016/j.tjnut.2024.09.011

Rhonda C Bell, Peter Zahradka, Michel Aliani, YuZhu Liang, Megan Jarman, Michelle MacKenzie, Catherine Chan, Jocelyn Ozga, Spencer Proctor, David Wishart, Carla G Taylor

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引用次数: 0

Abstract

Background: 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.

Objective: 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 weeks in adults with mild hypercholesterolemia.

Methods: This randomized, controlled, single-blind, three-arm parallel-group study was conducted in two Canadian cities (Edmonton, Alberta; Winnipeg, Manitoba). Participants (n=60/group) were randomly assigned to 6 weeks of regular consumption of foods containing either 120g (∼¾ cups) of beans (mixture of black, great northern, navy, pinto,) or 120 g (∼¾ cups) peas (mixture of yellow, 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.

Results: LDL-cholesterol was lower (mean, (95%CI)) in the bean (-0.21,-0.39 - -0.03) but not the pea (-0.11, -0.29 - 0.07) group, relative to rice after 6 weeks. Non-HDL-cholesterol (-0.20, -0.40 - -0.002) and total cholesterol (-0.28, -0.49- -0.06) were also lower in bean vs. rice groups. No changes were noted in triglycerides (-0.07, -0.28-0.14), glucose (0.02, -0.17-0.14), insulin (4.94, -5.51-11.38), or blood pressure (systolic: -1.39, -5.18-2.40; diastolic: -1.89, -4.65-0.88). Dietary fiber intake (g/day or g/1000 kcal) was not correlated with the LDL-cholesterol (g/d: r²=0.209, p=0.142; g/1000 kcal: r²=0.126, p=0.379) in the bean group. Gastrointestinal effects were transient and most often not related to the study foods.

Conclusions: Beans, but not peas, lowered LDL-cholesterol, relative to rice, in adults with mild hypercholesterolemia. Fibre may not be responsible for the effect of beans, suggesting other phytochemicals may be the active component(s). Strategies incorporating 120g of pulses in a meal are feasible for managing some cardiometabolic risk factors.

Clinical trial registry: Clinical Trials.Gov NCT01661543.

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比较食用干豆和豌豆对血清胆固醇的影响：一项针对轻度高胆固醇血症成人的随机对照试验。

背景：包括豆类在内的膳食与更好的心血管状况（包括血脂、血糖和血液动力学）有关，然而，关于单个豆类品种的贡献还缺乏证据：这项随机对照试验研究了豆类或豌豆对轻度高胆固醇血症成人 6 周后的低密度脂蛋白胆固醇水平（主要结果）和其他心血管疾病风险指数（次要结果）的影响：这项随机对照、单盲、三组平行研究在加拿大两个城市（艾伯塔省埃德蒙顿市和马尼托巴省温尼伯市）进行。参与者（n=60/组）被随机分配到定期食用 120 克（∼¾ 杯）豆类（黑豆、北部大豆、海军豆、平托豆的混合物）或 120 克（∼¾ 杯）豌豆（黄豆、绿豆的混合物）的食物或含有白煮饭的相同食物（对照食物）的 6 周实验中。对低密度脂蛋白胆固醇（主要结果）以及脂质代谢、血糖和血液动力学指标（次要结果）进行了评估：结果：6 周后，相对于米饭，豆类组（-0.21,-0.39 --0.03）的低密度脂蛋白胆固醇（平均值，（95%CI））低于豌豆组（-0.11,-0.29 -0.07）。豆类组与大米组相比，非高密度脂蛋白胆固醇（-0.20，-0.40 - -0.002）和总胆固醇（-0.28，-0.49 - -0.06）也有所降低。甘油三酯（-0.07，-0.28-0.14）、葡萄糖（0.02，-0.17-0.14）、胰岛素（4.94，-5.51-11.38）或血压（收缩压：-1.39，-5.18-2.40；舒张压：-1.89，-4.65-0.88）均无变化。豆类组的膳食纤维摄入量（克/天或克/1000 千卡）与低密度脂蛋白胆固醇（克/天：r2=0.209，p=0.142；克/1000 千卡：r2=0.126，p=0.379）不相关。对胃肠道的影响是短暂的，通常与研究食物无关：结论：相对于米饭，豆类（而非豌豆）能降低轻度高胆固醇血症成人的低密度脂蛋白胆固醇。纤维可能不是豆类产生效果的原因，这表明其他植物化学物质可能是豆类的活性成分。在膳食中加入 120 克豆类的策略对于控制某些心脏代谢风险因素是可行的：临床试验登记：Clinical Trials.Gov NCT01661543。

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来源期刊

Journal of Nutrition 医学-营养学

CiteScore

7.60

自引率

4.80%

发文量

260

审稿时长

39 days

期刊介绍： The Journal of Nutrition (JN/J Nutr) publishes peer-reviewed original research papers covering all aspects of experimental nutrition in humans and other animal species; special articles such as reviews and biographies of prominent nutrition scientists; and issues, opinions, and commentaries on controversial issues in nutrition. Supplements are frequently published to provide extended discussion of topics of special interest.