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 : 2024-11-01 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.

Objectives

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.

Methods

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.

Results

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: r² = 0.209, P = 0.142; grams per 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. 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.

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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。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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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.