Legume consumption is inversely associated with type 2 diabetes incidence in adults: A prospective assessment from the PREDIMED study

Becerra‐Tomás, Nerea; Díaz-López, Andrés; Rosique-Esteban, Núria; Ros, Emilio; Corella, Dolores; Estruch, Ramón; Fitó, Montserrat; Serra‐Majem, Lluís; Lamuela‐Raventós, Rosa María; Salas‐Salvadó, Jordi; Serra‐Mir, Mercè; Pérez-Heras, Ana; Viñas, Carles; Casas, Rosa; Medina-Renom, A.; Baena, Jacinto; García, M.; Oller, María Belén Muñiz; Amat, Jordi; Duaso, I.; García, Yina; Iglésias, Carmen; Simón, C.; Quinzavos, L.; Parra, L.; Liroz, Mercedes; Benavent, Jaume; Clos, J.; Plá, Indira; Amorós, M.; Bonet, Mercedes; Martín, Mariona; Sánchez, Miquel; Altirriba, J.; Manzano, E.; Altés, A.; Cofán, Montserrat; Valls-Pedret, Cinta; Sala‐Vila, Aleix; Doménech, Mónica; Bulló, Mònica; Babió, Nancy; Basora, Josep; González, Rebeca; Molina, C.; Márquez, Francisco Carlos López; Martínez, Pablo Pérez; Ibarrola, Nerea Pérez; Sorli, M.L.; Roselló, J; Castro, Antoni; Marti, Amelia; Tort, N.; Isach, A.; Guasch‐Ferré, Marta; Cabré, J.J.; Mestres, Gaspar; Paris, Francesco; Llauradó, M.; Pedret, Roser; Basells, J.; Vizcaíno, Jesús; Segarra, Rafael; Frigola, Joan; Costa-Vizcaino, J.; Salas‐Huetos, Albert; Boj, J.; Montañés, Dolors; Papandreou, Christopher; Fernandez-Ballart, Joan D.; Carrasco, Paula; Ortega-Azorín, Carolina; Asensio, Eva M.; Osma, R.; Barragán, Rocío; Francés, Francisco; Guillén, Marisa; González, José I.; Sáiz, Carmen; Portolés, Olga; Giménez, Fernando; Coltell, Óscar; Fernández-Carrión, Rebeca; Guillem-Sáiz, Patricia; González-Monje, I.; Quiles, Laura; Pascual, Vicente; Riera, Clelia M.; Pagès, M; Godoy, Diego; Carratalá-Calvo, Arturo; Sánchez-Navarro, Sonia; Valero-Barceló, C.; Tello, S.; Vila, Juan J.; Torre, Rafael de la; Muñoz-Aguayo, Daniel; Elosúa, Roberto; Marrugat, Jaume; Schröder, Helmut; Molina, Nerea M.; Maestre, Elena Moreno; Rovira, Adela; Castañer, Olga; Farré, Magı́; Toledo, Estefanía; Ruiz‐Canela, Miguel; Sanjulián, B.; Sánchez‐Tainta, Ana; Eguaras, Sonia; Martí, Amelia; Buil‐Cosiales, Pilar; Serrano-Martínez, Manuel; Díez‐Espino, Javier; García‐Arellano, Ana; Martínez-Lapiscina, Elena H.; Goñi, Estíbaliz; Vázquez, Zenaida; Berrade, Nerea; Extremera‐Urabayen, V.; Arroyo‐Azpa, C.; García‐Pérez, Luis‐Emilio; Villanueva‐Tellería, J.; Cortés‐Ugalde, F.; Sagredo‐Arce, T.; Vigata‐López, Ma D.; Campo, M.T. Arceiz; Urtasun‐Samper, A.; Rubio, Milagros; Churio‐Beraza, B.; Arós, Fernando; Salaverría, Itziar; Hierro, T. del; Algorta, Jaime; Francisco, Saionara Cristina; Sanz, Eva; Rekondo, Javier; Bello, Mercedes Castro; Loma-Osorio, A; Gómez‐Gracia, Enrique; Wärnberǵ, Julia; Pont, R. Benítez; Alba, Maria; Gómez‐Huelgas, Ricardo; Martínez-González, Julio; García, V. Velasco; Salas, Julián; Osorio, Alvaro; Zarzosa, J. Gil; Luque, J.J. Sánchez; López, E. Vargas; Ruı́z-Gutı́errez, Valentina; Perona, Javier S.; Romero, Enrique; García-García, Margarida; Jurado-Ruíz, Enrique; Fiol, Miquel; Romaguera, Dora; García‐Valdueza, M.; Moñino, Manuel; Munuera, Susana; Vivo, Michael J. De; Bestard, F.; Munar, J.A.; Coll, Lluc; Proenza, Ana M.; Prieto, Rafel M.; Frontera, Guillermo; Fiol, Francisca; Ginard, M.; Jover, A.; García, Javier Caballer; Santos‐Lozano, José Manuel; Ortega‐Calvo, Manuel; Mellado, L.M.; Garcia-Corte, Franscisco J.; Román, P.; Iglesias, Pablo A.; Corchado, Y.; Miró-Moriano, Leticia; Domínguez-Espinaco, C.; Lozano-Rodríguez, J.M.; Vaquero-Diaz, S.; Sabater, Mònica; Bargalló, Núria; Quifer-Rada, Paola; Tresserra‐Rimbau, Anna; Álvarez-Pérez, Jacqueline; Díaz-Benítez, Elena María; Sánchez‐Villegas, Almudena; Casañas-Quintana, L.T.; Pérez-Cabrera, Judith; Ruano-Rodríguez, Cristina; Bautista-Castaño, Inmaculada; Fe, Faĭnshteín; Pastor, Josep; Díaz-González, B.V.; Anzalas, J.M. Castillo; Sosa-Also, R.E.; Medina-Ponce, J.; Cruz, Eduardo de la; Fanlo-Maresma, Marta; Galera, Ana; Trias, F.; Sarasa, I.; Corbella, Emili; Corbella, Xavier; Cabezas, Carmen; Vinyoles, Ernest; Rovira, M.A.; Garcı́a, Lorena; Flores, Gema; Verdú, José María; Baby, Poornima; Ramos, Anna; Mengual, Lourdes; Roura, Pilar; Yuste, María Concepción Ayuso; Guarner, A; Santamaría, Milton; Mata, M.; Juan, C. de; Brau, Antonio Sanz; Tur, Josep A.; Portillo, Marı́a P.; Sáez, Guillermo T.; Aldamiz-Echevarría, M.; Alonso‐Gómez, Ángel M.; Berjón, Jesús; Forga, Luis; Gallego, Juanita Mena; García‐Layana, Alfredo; Larrauri, Amparo; Portu-Zapirain, Joseba; Timiraus-Fernández, J.

doi:10.1016/j.clnu.2017.03.015

Cited by 117 publications

(57 citation statements)

References 43 publications

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“…Particular attention should be paid to legumes, like chickpeas, beans, soybean and lentils, which is a group of vegetables rich in protein and fiber, and characterized by low GI. Evidence from PREDIMED Study [78] indicate, that participants characterized by highest consumption of legumes and lentils had significantly lower risk of developing type 2 diabetes after median 4.3 years of follow-up than participants, who were characterized by lowest consumption of legumes, even after adjusting the analysis for BMI and overall dietary pattern. In a meta-analysis by Jia et al [79], higher consumption of cruciferous vegetables, but not citrus fruit was associated with significantly lower risk of T2DM.…”

Section: Fruit and Vegetablesmentioning

confidence: 98%

Food groups in dietary prevention of type 2 diabetes

Basiak-Rasała

Różańska

Zatońska

2019

Rocz Panstw Zakl Hig

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According to the World Health Organization diabetes will be the seventh leading cause of death worldwide in 2030. Majority of diabetic patients suffer from type 2 diabetes (T2DM), which is mostly avoidable. The most important modifiable risk factors of type 2 diabetes are: overweight and obesity, improper diet, sedentary lifestyle and tobacco smoking. Even in prediabetic state, improving diet and physical activity can slow down or even stop progression to diabetes. In the view of health burden of diabetes it is essential to thoroughly investigate the risk factors and develop more specific preventive strategies. Recently published studies focus on food groups rather than individual products to assess the link between nutrition and risk of type 2 diabetes. Identifying food groups of possible beneficial and deleterious effect on the risk of type 2 diabetes could facilitate the dietary counselling. The aim of the overview is to summarize the possible association between consumption of food groups on the risk of type 2 diabetes on the basis of available literature. Observations from studies and meta-analyses indicate on an inverse association between consumption of fresh vegetables and fruit, whole grains, lean dairy, fish, nuts and the risk of type 2 diabetes. Food groups that seemed to increase the risk of type 2 diabetes are: red and processed meat, refined grains, sugar-sweetened beverages. It is important to note, that no individual nutrients, but diverse dietary pattern, composed of every recommended food group in adequate amounts can contribute to healthy lifestyle and T2DM prevention.

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Section: Fruit and Vegetablesmentioning

confidence: 98%

Food groups in dietary prevention of type 2 diabetes

Basiak-Rasała

Różańska

Zatońska

2019

Rocz Panstw Zakl Hig

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“…It is now well understood that supplementation of legumes into cereal‐based diets allows a balanced nutritional intake. Moreover, research has shown that moderate legume consumption has a potential role in reducing the risk of several chronic diseases such as Type 2 diabetes mellitus (Becerra‐Tomas et al, ; Mirmiran, Bahadoran, Golzarand, Shiva, & Azizi, ; Singhal, Kaushik, & Mathur, ; Venn & Mann, ), breast and prostate cancers, obesity, gastrointestinal disorders, and osteoporosis (Gebrelibanos Tesfaye, Raghavendra, & Sintayeyu, ). Additionally, legume consumption has been shown to reduce depression and improve mental health and memory, which is suggested to be linked to the high amount of the dopamine precursor, L‐DOPA, found in legumes such as faba bean ( Vicia faba L.), and “velvet” bean ( Mucuna pruriens ; Gebrelibanos Tesfaye et al, ; Hornykiewicz, ; Singh, Sarkar, Tripathi, & Rajender, ).…”

Section: The Benefit Of Legumesmentioning

confidence: 99%

Legume biofortification is an underexploited strategy for combatting hidden hunger

Rehman

Cooper

Lam

et al. 2018

Plant Cell & Environment

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Legumes are the world's primary source of dietary protein and are particularly important for those in developing economies. However, the biofortification potential of legumes remains underexploited. Legumes offer a diversity of micronutrients and amino acids, exceeding or complementing the profiles of cereals. As such, the enhancement of legume nutritional composition presents an appealing target for addressing the "hidden hunger" of global micronutrient malnutrition. Affecting ~2 billion people, micronutrient malnutrition causes severe health effects ranging from stunted growth to reduced lifespan. An increased availability of micronutrient-enriched legumes, particularly to those in socio-economically deprived areas, would serve the dual functions of ameliorating hidden hunger and increasing the positive health effects associated with legumes. Here, we give an updated overview of breeding approaches for the nutritional improvement of legumes, and crucially, we highlight the importance of considering nutritional improvement in a wider ecological context. Specifically, we review the potential of the legume microbiome for agronomic trait improvement and highlight the need for increased genetic, biochemical, and environmental data resources. Finally, we state that such resources should be complemented by an international and multidisciplinary initiative that will drive crop improvement and, most importantly, ensure that research outcomes benefit those who need them most.

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“…Increased immunological, metabolic, and hormonal regulation [40,41] Anticarcinogenic (breast, colorectal, endometrium, and prostate cancers) and anti-inflammatory effects [42][43][44][45][46] Reduced risk of cardiovascular and obesity-related diseases, and metabolic syndrome [47][48][49][50] Reduced cholesterol levels [51,52] Reduced risk of type 2 diabetes mellitus [53][54][55] Reduced risk of osteoporosis and depression [56][57][58][59] In 2014, the UN highlighted the importance of legume biofortification programs, making them a good target in the fight against hidden hunger. However, little has been done since then, and the biofortification of legumes remains little explored [32].…”

Section: Potential Beneficial Health Effects Referencesmentioning

confidence: 99%

Legume Biofortification and the Role of Plant Growth-Promoting Bacteria in a Sustainable Agricultural Era

et al. 2020

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World population growth, together with climate changes and increased hidden hunger, bring an urgent need for finding sustainable and eco-friendly agricultural approaches to improve crop yield and nutritional value. The existing methodologies for enhancing the concentration of bioavailable micronutrients in edible crop tissues (i.e., biofortification), including some agronomic strategies, conventional plant breeding, and genetic engineering, have not always been successful. In recent years, the use of plant growth-promoting bacteria (PGPB) has been suggested as a promising approach for the biofortification of important crops, including legumes. Legumes have many beneficial health effects, namely, improved immunological, metabolic and hormonal regulation, anticarcinogenic and anti-inflammatory effects, and decreased risk of cardiovascular and obesity-related diseases. These crops also play a key role in the environment through symbiotic nitrogen (N) fixation, reducing the need for N fertilizers, reducing CO2 emissions, improving soil composition, and increasing plant resistance to pests and diseases. PGPB act by a series of direct and indirect mechanisms to potentially improve crop yields and nutrition. This review will focus on the: (i) importance of legumes in the accomplishment of United Nations Sustainable Development Goals for production systems; (ii) understanding the role of PGPB in plant nutrition; (iii) iron biofortification of legumes with PGPB, which is an interesting case study of a green technology for sustainable plant-food production improving nutrition and promoting sustainable agriculture.

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Legume consumption is inversely associated with type 2 diabetes incidence in adults: A prospective assessment from the PREDIMED study

Cited by 117 publications

References 43 publications

Food groups in dietary prevention of type 2 diabetes

Food groups in dietary prevention of type 2 diabetes

Legume biofortification is an underexploited strategy for combatting hidden hunger

Legume Biofortification and the Role of Plant Growth-Promoting Bacteria in a Sustainable Agricultural Era

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