מתוך medicontext.co.il
WESTPORT, CT (Reuters Health) – High levels of legume consumption significantly reduce the risk of coronary heart disease, according to the results of a US population-based study.
Dr. Jiang He, from Tulane University in New Orleans, and colleagues collected data on 9632 men and women who participated in the First National Health and Nutrition Examination Survey Epidemiologic Follow-up Study.
These subjects were free of cardiovascular disease at baseline. Legume consumption was estimated using a 3-month food frequency questionnaire, the research team reports in the November 26th issue of Archives of Internal Medicine.
During an average 19 years of followup, 3680 cases of CVD developed, including 1802 cases of CHD, the researchers note. After adjustment for established risk factors, legume intake was associated with a significant decrease in the risk of CHD (p = 0.002 for trend) and in CVD overall (p = 0.02 for trend).
For those who ate legumes four or more times a week, the relative risk of CHD was 0.78 and the risk of CVD was 0.89 compared with those who ate legumes less than once a week, Dr. He's team calculated.
"Based on our current knowledge and national and international recommendations to increase fruit and vegetable intake, increasing legume consumption may be an important part of dietary interventions to reduce the risk of CHD," the investigators say.
"Additionally, increasing legume consumption may be a novel approach to culturally tailor dietary interventions aimed at reducing CHD," Dr. He and colleagues comment.
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