Benefits of pulse consumption on metabolism and health: A systematic review of randomized controlled trials
authors Ferreira, H; Vasconcelos, M; Gil, AM; Pinto, E
nationality International
journal CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
author keywords Biomarkers; cardiovascular risk factors; ingestion; legume grains; well-being
keywords CARDIOMETABOLIC RISK-FACTORS; GLYCEMIC INDEX DIET; LEGUME CONSUMPTION; DIABETIC-PATIENTS; NUTRITIONAL-VALUE; BEAN CONSUMPTION; PROTEIN; FOOD; METAANALYSIS; METABOLOMICS
abstract Pulses are nutrient-dense foods that have for a long time been empirically known to have beneficial effects in human health. In the last decade, several studies have gathered evidence of the metabolic benefits of pulse intake. However, it remains unclear at what amounts these effects may be attained. This study aimed to systematically review the scientific outputs of the last two decades regarding health benefits of pulse consumption and the amounts necessary for positive outcomes to be achieved. A PubMed search including keywords [("dietary pulses", "pulses", "legumes", "grain legumes", "bean", "chickpea", "pea", "lentil", "cowpea", "faba bean", "lupin") and ("inflammation", "inflammatory markers", "C-reactive protein", "blood lipids", "cholesterol", "cardiometabolic health", "cardiovascular disease", "diabetes", "glycaemia", "insulin", "HOMA-IR", "body weight", "body fat", "obesity", "overweight", "metabolome", "metabolic profile", "metabolomics", "biomarkers", "microbiome", "microbiota", "gut")] was performed. Only English written papers referring to human dietary interventions, longer than one day, focusing on whole pulses intake, were included. Most of the twenty eligible publications reported improvements in blood lipid profile, blood pressure, inflammation biomarkers, as well as, in body composition, resulting from pulse daily amounts of 150 g (minimum-maximum: 54-360 g/day; cooked). Concerns regarding methodological approaches are evident and the biochemical mechanisms underlying such effects require further investigation.
publisher TAYLOR & FRANCIS INC
issn 1040-8398
year published 2020
digital object identifier (doi) 10.1080/10408398.2020.1716680
web of science category Food Science & Technology; Nutrition & Dietetics
subject category Food Science & Technology; Nutrition & Dietetics
unique article identifier WOS:000509190900001
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  impact metrics
journal analysis (jcr 2019):
journal impact factor 7.862
5 year journal impact factor 7.808
category normalized journal impact factor percentile 97.337
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