Legume consumption and CVD risk

A systematic review and meta-analysis

Datos Bibliográficos

ID15096073
AutoresStefano Marventano (0000-0002-5985-7274), Maria Izquierdo Pulido, Claudia Sánchez-González, Justyna Godos (0000-0002-5809-5706), Attilio Speciani, Fabio Galvano (0000-0003-0644-0755), Giuseppe Grosso (0000-0003-3930-5285)
Año2017
Volumen20
Número2
Páginas245-254
Fecha de publicación2017-02-01
Peer ReviewedSí
Open AccessSí
TipoARTICLE
RevistaPublic Health Nutrition (JOURNAL)
Identificadores de la revistaISSN: 1368-9800 • E-ISSN: 1475-2727
EditorialCambridge University Press (CUP) (PUBLISHER)
DOI10.1017/s1368980016002299
IdiomaEN
Citas recibidas4
Referencias citadas38

Objective The aim of the present study was to systematically review and perform a meta-analysis of prospective cohort studies exploring the association between dietary legume consumption and CVD risk, including CHD and stroke. Design The PubMed and EMBASE databases were searched up to December 2015. A meta-analysis of the highest v. lowest (reference) category of dietary legume consumption was performed through random-effects models. Results Fourteen studies conducted on eleven cohorts and accounting for a total of 367 000 individuals and 18 475 cases of CVD (7451 CHD and 6336 stroke cases) were considered for the analyses. Compared with lower legume consumption, the highest category of exposure was associated with a decreased risk of 10 % in both CVD and CHD (relative risk=0·90; 95 % CI 0·84, 0·97) with no or little evidence of heterogeneity and no publication bias. Null results were found regarding legume consumption and stroke risk. No substantial confounding factors were evident in stratified analyses. Conclusions Legume consumption was associated with lower risk of CVD. Legumes’ intrinsic characteristics, because they are often part of an overall healthy diet, or because they are a substitute for unhealthy sources of protein may potentially explain the current findings