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The effect of daily baked bean (Phaseolus vulgaris) consumption on the plasma lipid levels of young, normo-cholesterolaemic men

  • Susan M. Shutler (a1) (a2), Gemma M. Bircher (a3), Jacki A. Tredger (a3), Linda M. Morgan (a3), Ann F. Walker (a2) and A. G. LOW (a1)
  • DOI: http://dx.doi.org/10.1079/BJN19890114
  • Published online: 01 March 2007
Abstract

1. Thirteen normo-cholesterolaemic male students consumed one 450 g can of baked beans (Phaseolus vulgaris) in tomato sauce, daily, for 14 d as part of their normal diet. After a 14 d washout period, eleven of the students went on to consume one 440 g can of spaghetti in tomato sauce, daily, for 14 d.

2. Fasting blood samples were taken frequently for measurement of plasma cholesterol, high-density lipoprotein (HDL)-cholesterol, triacylglycerols, glucose, insulin and C-peptide. Diet diaries (3 d) were completed by the subjects during each period.

3. Consumption of beans and spaghetti led to a significant reduction in the amount of fat eaten daily (P < 0.05). Bean consumption also resulted in significant increases in protein, fibre and sugar intakes (P < 0.02, P < 0.001 and P < 0.05 respectively).

4. During the bean-eating period the mean total plasma cholesterol level of the students fell significantly from 5.1 to 4.5 mmol/l (P < 0.02). No reduction in plasma cholesterol occurred during the spaghetti-eating period.

5. HDL-cholesterol levels fell significantly during both periods (P < 0.001), but HDL:total cholesterol ratio was significantly reduced only during the spaghetti-eating period (P < 0.001). Neither beans nor spaghetti affected triacylglycerol, insulin or C-peptide levels.

6. The benefits of a legume-rich diet are discussed.

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J. W. Anderson (1982). Dietary fibre and diabetes. In Dietary Fibre in Health and Disease, pp. 151167 [G.V. Vahouny , D. Kritchevsky , editors]. London: Plenum Press

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P. T. Williams , R. M. Krauss , P. D. Wood , J. J. Albers , D. Dreon & N. Ellsworth (1985) Associations of diet and alcohol intake with high density lipoprotein subclasses. Metabolism 34, 524530.

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British Journal of Nutrition
  • ISSN: 0007-1145
  • EISSN: 1475-2662
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