abstract
This pilot study aimed to assess the impact of substituting a traditional lunch for a vegetarian legume-based meal on blood and anthropometric parameters in a group of omnivorous adults. A one-group comparison, quasi-experimental dietary intervention was designed. A vegetarian legume-based meal was offered for 8 consecutive weeks (weekdays) to non-vegetarian individuals (n = 26), (28 years [P25 = 20.0, P75 = 35.5]; 21.9 kg/m2 [P25 = 21.3, P75 = 24.8]). Sociodemographic data, health status and lifestyle-related information were recorded. Three-day food records were used to collect food intake at baseline and at the end of the intervention. Anthropometric parameters were recorded and fasting blood analyses were performed following standard procedures. Wilcoxon signed-rank test was used for statistical comparisons. A p-value <0.05 was considered statistically significant. Participants showed a median intake of 79.8 g of cooked legumes per meal, meaning 13 (50.0%) subjects met the Portuguese daily legume intake recommendations during the intervention days. There were no statistically significant differences in anthropometric parameters. Transferrin concentration increased after 8 weeks (+12.5 mg/dL; p = 0.001). Total cholesterol concentration reduced after 8 weeks (-6 mg/dL; p = 0.041), as well as low-density lipoprotein (LDL) cholesterol (-7 mg/dL; p = 0.003). Triglycerides (+9 mg/dL; p = 0.046), fasting glucose (+2 mg/dL; p = 0.037) and HbA1c (+0.1 mg/dL; p = 0.010) concentration increased after the 2-month legume-based trial. Results suggest a cholesterol-lowering potential of legume-rich diets. However, unfavourable results regarding the impact on glucose metabolism-related biomarkers and triglyceride levels were observed. The study's limitations in design and sample size emphasise the importance of conducting further research with larger cohorts to attain more conclusive findings.
keywords
GLYCEMIC INDEX DIET; METABOLIC FEATURES; RISK-FACTORS; CHOLESTEROL; CONSUMPTION; PULSES; FIBER; OUTCOMES
subject category
Nutrition & Dietetics
authors
Ferreira, H; Vasconcelos, M; Gil, AM; Silveira, J; Alves, P; Martins, S; Assunçao, M; Guimaraes, JT; Pinto, E
our authors
Ana Maria Pissarra Coelho Gil
Associate Professor with Aggregation
Helena Alexandra Gonçalves Ferreira
PhD StudentProjects
CICECO - Aveiro Institute of Materials (UIDB/50011/2020)
CICECO - Aveiro Institute of Materials (UIDP/50011/2020)
Associated Laboratory CICECO-Aveiro Institute of Materials (LA/P/0006/2020)
acknowledgements
FCT-Fundacao para a Ciencia e a Tecnologia, Grant/Award Number: UIDB/50016/2020 and SFRH/BDE/132240/2017; European Union's Horizon 2020 research and innovation programme, Grant/Award Number: 727973; CICECO-Aveiro Institute of Materials project, Grant/Award Number: UIDB/50011/2020, UIDP/50011/2020 and LA/P/0006/2020; FCT/MEC (PIDDAC)