Among four weight loss studies that used negative energy balance designs, only one resulted in greater weight loss in the legume intake group compared to controls. Clearly, they have the potential to play a meaningful role in the battle against obesity.ĭespite the many dietary qualities of beans, actual weight loss results have not always matched expected outcomes. They contribute significantly to satiety and they improve the gut microbiome. They are high in fiber and plant protein. Beans are low in fat and the glycemic index. According to Rebello et al., replacing energy-dense foods with legumes can have favorable effects on obesity. Obesity has become one of the most common diseases in developed countries. In spite of the many health benefits of eating legumes, current consumption levels are low. Beans and other legumes have multiple nutritional qualities that help reduce the risk of several diseases. It is among the leading pulse crops produced in the world. One is the common bean ( Phaseolus vulgaris L.). According to the Food and Agriculture Organization (FAO), there are numerous pulses used as sources of food.
Pulses are the edible dried seeds of legumes. In conclusion, beans and other legumes seem to have dietary qualities that may be beneficial in the battle against obesity. The associations remained significant after adjusting for potential confounders. Similarly, using tertiles to categorize participants based on adherence to a bean-based dietary pattern, developed using factor analysis, those with low adherence had higher BF% ( F = 7.9, ) and larger waists ( F = 4.5, ) than their counterparts. Specifically, women who consumed moderate or high amounts of beans had less body fat and smaller waists than those with low intakes. Moreover, with bean consumption being divided into tertiles, there were mean differences across groups in BF% ( F = 7.4, ) and waist circumference ( F = 4.2, ). R\egression results showed that the relationship between bean intake (total cups) and BF% was inverse and linear ( F = 7.4, ). Bean consumption was expressed as cups per 1000 kilocalories. Bean intake was assessed using the Block Food Frequency Questionnaire and indexed using total cups of bean-based food items and also factor scores derived from a factor analysis showing adherence to a bean-based dietary pattern. BF% was measured using dual-energy X-ray absorptiometry (DXA). Therefore, the present study was designed to examine the association between bean intake, body fat percentage (BF%), and waist circumference, in 246 women. However, the link between legume intake and obesity remains unclear. Beans and other legumes have multiple nutritional qualities that reduce the risk of many diseases.
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