More beans mean less cholesterol.
|Article Type:||Brief article|
Cholesterol (Causes of)
Beans (Risk factors)
Legumes (Risk factors)
Mimosaceae (Risk factors)
|Author:||Reeves, Philip G.|
|Publication:||Name: Agricultural Research Publisher: U.S. Government Printing Office Audience: Academic; General Format: Magazine/Journal Subject: Agricultural industry; Biotechnology industry; Business Copyright: COPYRIGHT 2008 U.S. Government Printing Office ISSN: 0002-161X|
|Issue:||Date: April, 2008 Source Volume: 56 Source Issue: 4|
|Topic:||Event Code: 310 Science & research|
|Product:||Product Code: 0119600 Pulses NAICS Code: 11113 Dry Pea and Bean Farming SIC Code: 0119 Cash grains, not elsewhere classified|
|Geographic:||Geographic Scope: United States Geographic Code: 1USA United States|
Just a half cup of cooked dry beans every day has been shown
sufficient to help volunteers lower their total cholesterol levels. The
recent study involved 80 volunteers aged 18 to 55. Half had at least two
symptoms that can lead to "metabolic syndrome," and half did
not. In addition to abdominal obesity, syndrome symptoms include high
triglyceride levels, low HDL "good" cholesterol, high blood
sugar, or high blood pressure.
The volunteers were randomly divided into two groups of 40. For 12 weeks, one of the two groups added a half-cup serving of cooked dry pinto beans to their regular daily diets, while the other half added chicken soup instead. At the end of the study, all the volunteers who ate the pinto beans saw a reduction in cholesterol levels, confirming earlier studies by other researchers. The mechanisms responsible for this reduction are not yet fully known. Philip G. Reeves, USDA-ARS Grand Forks Human Nutrition Research Center, Grand Forks, North Dakota; phone (701) 795-8497, e-mail firstname.lastname@example.org. gov.
|Gale Copyright:||Copyright 2008 Gale, Cengage Learning. All rights reserved.|