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Long‐term pinto bean intake reduced serum cholesterol in generally healthy, mildly insulin resistant adults
Author(s) -
Winham Donna M,
Hutchins Andrea M,
Vodehnal Ashley B,
Johnston Carol S
Publication year - 2006
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.20.4.a430-b
Subject(s) - pinto bean , placebo , crossover study , medicine , cholesterol , phaseolus , zoology , endocrinology , biology , botany , alternative medicine , pathology
This study examined the effects of daily intake over 8 weeks of ½ cup pinto beans or ½ cup black‐eye peas on risk factors for coronary heart disease (CHD) in comparison to ½ cup carrots (placebo) in generally healthy, mildly insulin resistant adults. Using a crossover 3x3 block design, seventeen participants received each treatment over three separate eight‐week periods with a two‐week washout in between. Fasting blood samples collected at the beginning and end of each eight‐week period were analyzed for total cholesterol (TC), low density lipoprotein cholesterol (LDL‐C), high density lipoprotein cholesterol (HDL‐C), triglycerides (TG), and high‐sensitivity C‐reactive protein (hs‐CRP). A significant treatment‐by‐time effect impacted serum TC after eight weeks (p=0.038). Paired t‐tests indicated that the pinto bean treatment was responsible for this cholesterol‐lowering effect (p=0.003). Mean percent change of serum TC for pinto bean (−8.0 ± 2.1%), black‐eye pea (1.4 ± 3.8%), and placebo (0.6 ± 2.2%), was significantly different (p=0.025). Mean percent change of serum LDL‐C for pinto bean, black‐eye pea and placebo were −8.2 ± 2.6%, 4.7 ± 6.1%, and 0.7 ± 2.8%, respectively (p=0.037), in which the value for pinto beans differed significantly from the placebo, carrots (p=0.021). Based on these results, pinto bean intake should be encouraged to improve health by lowering serum TC and LDL‐C and reducing risk for CHD. Research support provided by Michigan State University/Bean‐Cowpea CRSP and the Beans for Health Alliance.