Regular consumption of legumes reduces the risk of cardiovascular disease and diabetes

Regular consumption of legumes may be associated with a reduced risk of heart disease and diabetes. Scientists from the College of William and Mary found that just one extra serving of beans, lentils, chickpeas or peas per day was associated with a reduced overall risk of cardiometabolic disease. The study results were published in the journal Current Developments in Nutrition (CDN).

Scientists analyzed data on nutrition and health of more than 46 thousand adults. Specifically, they assessed consumption of lentils, chickpeas, dry beans and peas and compared it with the incidence of cardiometabolic diseases - heart disease, stroke and diabetes.

The analysis showed that the more legumes present in the diet, the lower the likelihood of such diseases. Adding just one serving per day was associated with a 19 percent reduction in overall risk.

However, the researchers noted that the participants ate very few legumes on average—less than 10.5 grams per day. According to the authors, to reduce the risk of disease, it is not necessary to give up familiar foods; it is enough to regularly add legumes to regular dishes.

The authors note that the work found a link between diet and health, but did not prove that legumes directly prevent heart disease or diabetes.