Legume Consumption and All-Cause and Cardiovascular Disease Mortality

Abstract

Background Legume consumption is suggested to have protective effects against cardiovascular disease (CVD) mortality in the general population, but the results have been equivocal. We conducted a meta-analysis of prospective cohort studies to assess the association between legume consumption and risk of CVD mortality and all-cause mortality. Methods and Results Medline (via Ovid) and EMBASE (via Ovid) databases were searched through April 2017 to identify eligible studies. The two authors independently extracted the data and the adjusted relative risks (RRs) and 95% confidence intervals (CIs) were pooled by using a random-effects model. A total of 6 studies were identified, including the sizes of participants ranging from 23,601 to 59,485 with a sum of 21,8997. Comparing the highest category with the lowest, the pooled RR (95% CI) was 0.96 (0.86–1.06) for CVD mortality and 0.93 (0.87–0.99) for all-cause mortality. Conclusions Results from the current study show that high legume intakes are associated with lower risk of all-cause mortality. In consideration of the small number of studies, the evidence for assessing relationship between legumes intake and risk of all-cause mortality remains inclusive and warrants further study in the future. Further, consuming legumes does not increase the risk of CVD mortality.

Subjective global assessment of nutrition, dialysis quality, and the theory of the scientific method in Nephrology practice

“…However, if phosphorus intake is associated with an increased and mainly plantderived protein intake-where bioavailability of phosphorus tends to be lower 98 -the association of serum phosphorus and mortality might look different as consumption of many vegetables containing high amounts of phosphorus and protein such as legumes may be associated with lower all-cause mortality, at least in the general population. 99 Another important aspect of plant-derived phosphorus intake and the use of phosphate binders is how they might affect gut microbiota potentially influencing intestinal permeability, gut-derived uremic toxins levels, endotoxin levels, and inflammation in chronic renal disease, issues that remain insufficiently studied. In the meantime, a thorough dietary assessment remains our only chance to sort out these complex relationships in an individual patient.…”

Legume biofortification is an underexploited strategy for combatting hidden hunger

“…Breast cancer and colorectal cancer are the leading causes of global cancer‐related mortality with approximately 1.2 million new cases being registered each year (Jemal et al, ). Meta‐analyses of cancer prevalence and diet reveal a negative, dose‐dependent correlation between legume intake and colorectal cancer risk (Clemente & Olias, ), with a 100g weekly legume intake being suggested as a robust protective measure against these cancer types (Li, Li, Shen, Wang, & Zhou, ).…”

“…Meta-analyses of cancer prevalence and diet reveal a negative, dose-dependent correlation between legume intake and colorectal cancer risk (Clemente & Olias, 2017), with a 100g weekly legume intake being suggested as a robust protective measure against these cancer types (Li, Li, Shen, Wang, & Zhou, 2017).…”

Reevaluating nutrition as a risk factor for cardio-metabolic diseases

“…A systematic review and meta-analysis study involving 367,000 individuals with 18,475 cases of cardiovascular events (7,451 acute myocardial infarction and 6,336 cases of cerebral infarction) demonstrated that high legume consumption was associated with a significant 10% reduction in cardiovascular mortality and acute myocardial infarction. When the consumption of legumes and cerebral infarction was analyzed separately, no significant relationship was found 34 , however the evidence shows that the consumption of legumes is beneficial to reduce all-cause mortality 35 . We believe that currently, studies are still necessary that consider the type, quantity, optimal intake and frequency of consumption of legumes and their relationship with cardio-metabolic diseases.…”