Legume Consumption and Risk of All-Cause and Cause-Specific Mortality: A Systematic Review and Dose–Response Meta-Analysis of Prospective Studies

Zargarzadeh, Nikan; Mousavi, Seyed Mohammad; Santos, Heitor O.; Aune, Dagfinn; Hasani‐Ranjbar, Shirin; Larijani, Bagher; Esmaillzadeh, Ahmad

doi:10.1016/j.advnut.2022.10.009

Cited by 19 publications

(12 citation statements)

References 94 publications

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“…Overall evidence suggests that carbohydrate quality plays a more important role in chronic disease outcomes than carbohydrate amount. A series of systematic reviews and meta-analyses of data from large cohort studies have shown that high glycemic index or glycemic load diets (often containing higher amounts of refined grains, such as white rice and white bread, starchy foods such as potatoes, and sugar-sweetened beverages [SSBs]), are consistently associated with increased risk of weight gain, obesity, diabetes, CVD, some cancers, and mortality [60][61][62][63][64], whereas minimally processed grains, legumes, whole fruits, and non-starchy vegetables are protective against these conditions [65][66][67][68]. In a recent longitudinal analysis of changes in carbohydrate intake and long-term weight gain in the NHS and HPFS, increasing dietary glycemic index, glycemic load, and amounts of starch, added sugars, refined grains, and starchy vegetables was associated with greater midlife weight gain.…”

Section: Carbohydrate Quantity and Qualitymentioning

confidence: 99%

Diet strategies for promoting healthy aging and longevity: An epidemiological perspective

2023

J Intern Med

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In recent decades, global life expectancies have risen significantly, accompanied by a marked increase in chronic diseases and population aging. This narrative review aims to summarize recent findings on the dietary factors influencing chronic diseases and longevity, primarily from large cohort studies. First, maintaining a healthy weight throughout life is pivotal for healthy aging and longevity, mirroring the benefits of lifelong, moderate calorie restriction in today's obesogenic food environment. Second, the specific types or food sources of dietary fat, protein, and carbohydrates are more important in influencing chronic disease risk and mortality than their quantity. Third, some traditional diets (e.g., the Mediterranean, Nordic, and Okinawa) and contemporary dietary patterns, such as healthy plant‐based diet index, the DASH (dietary approaches to stop hypertension) diet, and alternate healthy eating index, have been associated with lower mortality and healthy longevity. These patterns share many common components (e.g., a predominance of nutrient‐rich plant foods; limited red and processed meats; culinary herbs and spices prevalent in global cuisines) while embracing distinct elements from different cultures. Fourth, combining a healthy diet with other lifestyle factors could extend disease‐free life expectancies by 8–10 years. While adhering to core principles of healthy diets, it is crucial to adapt dietary recommendations to individual preferences and cultures as well as nutritional needs of aging populations. Public health strategies should aim to create a healthier food environment where nutritious options are readily accessible, especially in public institutions and care facilities for the elderly. Although further mechanistic studies and human trials are needed to better understand molecular effects of diet on aging, there is a pressing need to establish and maintain long‐term cohorts studying diet and aging in culturally diverse populations.

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Section: Carbohydrate Quantity and Qualitymentioning

confidence: 99%

Diet strategies for promoting healthy aging and longevity: An epidemiological perspective

2023

J Intern Med

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Section: Other Foodsmentioning

confidence: 99%

“…Before turning to exercise, it is important to mention that the relationship between cancer mortality and other food groups has also been studied and several different metaanalyses have been conducted (fish and poultry [20], dairy [22], eggs [25,47], legumes [23], and sugar-sweetened beverages (SSBs) [27,48]). No improvement in cancer mortality was seen between high versus low consumers of either fish (HR = 0.99 [0.94-1.05]) or poultry (HR = 0.96 [0.93-1.00]) [20], total dairy consumption (HR = 0.99 [0.92-1.07]) [22], or legumes (HR = 0.85 [0.72-1.01]) [23] (Table 1). Although a linear dose-response was not seen between intake of SSBs and cancer mortality [27,48], when looking at the highest versus the lowest consumers of SSBs (roughly two 12 ounce cans per day vs. <one can per month) there was an associated 6% increase in cancer related deaths (HR = 1.06 [1.01-1.12]) [27] (Table 1).…”

Section: Other Foodsmentioning

confidence: 99%

Comparing Lifestyle Modifications and the Magnitude of Their Associated Benefit on Cancer Mortality

Dougherty

Meyer

2023

Nutrients

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Many cancers are associated with poor diet, lack of physical activity, and excess weight. Improving any of these three lifestyle factors would likely reduce cancer deaths. However, modifications to each of these—better nutrition, enhanced activity and fitness, and loss of extra body fat—have different effect sizes on cancer mortality. This review will highlight the relative benefit that each lifestyle change, enacted prior to a diagnosis of cancer, might impart on cancer-related deaths, as well as attempted to quantify the changes required to derive such a benefit. The review relies primarily on epidemiological data, with meta-analyses serving as the backbone for comparisons across interventions and individual studies within the larger meta-analyses providing the data necessary to form more quantitative conclusions. The reader can then use this information to better understand, recommend, and implement behaviors that might ultimately reduce cancer mortality. Of all the interventions, it seems clear that exercise, specifically improving cardiorespiratory fitness, is the best way to decrease the risk of dying from cancer.

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“…The sub-component of 'greens and beans' allow for a maximum score from this component when an individual has ≥ 0.2 cup equivalents per 1000 kcal and a score of zero if the dietary patten contains no dark green vegetables or legumes (i.e., beans and peas) [18]. While the average diet quality has slightly improved in the last decade, scores indicate that diet quality is not aligned with DGA recommendations [4,5], yet accumulating evidence exists supporting increased fruit, legumes and vegetables and improvements in diet quality and longevity [19][20][21][22][23].…”

Section: Introductionmentioning

confidence: 99%

Adult dietary patterns with increased bean consumption are associated with greater overall shortfall nutrient intakes, lower added sugar, improved weight-related outcomes and better diet quality

Papanikolaou,

Slavin,

Fulgoni

2024

Nutr J

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Background Limited evidence is available that focuses on beans within American dietary patterns and health. The purpose of this study was to identify commonly consumed adult dietary patterns that included beans and compare shortfall nutrient intakes and diet quality, relative to adults whose typical dietary pattern did not include beans. Methods The analyses used data from the National Health and Nutrition Examination Survey, 2001–2018. Cluster analysis was used to identify bean patterns of consumption, while the USDA food coding system defined daily beans consumed. Five bean dietary patterns of consumption were identified, of which four patterns included both canned beans and dry beans, while one pattern had no bean consumption. Bean consumption was defined as those consuming kidney beans, black beans, chickpeas, and/or pinto beans. Results Adults consuming Bean Dietary Patterns 1, 2, 3 and 4 had significantly higher diet quality scores (as assessed by USDA’s Healthy Eating Index-2015) compared to the no-bean pattern (61.2 ± 0.5, 58.9 ± 0.5, 55.2 ± 0.4 and 56.5 ± 0.8 vs 48.8 ± 0.2 p’s < 0.0001). Bean consumers also had significantly higher intakes of several shortfall nutrients (choline, alpha-linolenic acid, folate, iron, magnesium and vitamin E) relative to non-consumers of beans. Similarly, intake of dietary fiber, potassium and calcium, all nutrients of public health concern were significantly higher in bean patterns compared to no-beans. Bean Dietary Pattern 1 (~ 13.5% of total daily kcal from beans or ~ 2 servings of beans/day) and 2 (~ 9.5% of total daily kcal from beans or ~ 1.7 servings of beans/day) were significantly associated with lower BMI, decreased body weight and improved waist circumference relative to no-beans. Conclusions Dietary patterns that are rich in canned and dry beans were associated with significantly higher diet quality scores and greater intake of shortfall nutrients, including nutrients of public health concern. Bean dietary patterns were also associated with improved weight-related outcomes. Dietary guidance should consider the nutrient and health benefits associated with the promotion of increased canned and dry bean consumption in American dietary patterns.

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Legume Consumption and Risk of All-Cause and Cause-Specific Mortality: A Systematic Review and Dose–Response Meta-Analysis of Prospective Studies

Cited by 19 publications

References 94 publications

Diet strategies for promoting healthy aging and longevity: An epidemiological perspective

Diet strategies for promoting healthy aging and longevity: An epidemiological perspective

Comparing Lifestyle Modifications and the Magnitude of Their Associated Benefit on Cancer Mortality

Adult dietary patterns with increased bean consumption are associated with greater overall shortfall nutrient intakes, lower added sugar, improved weight-related outcomes and better diet quality

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