Effects of Dietary Pulses on Lipids and Oxidative Stress as Risk Factors of Cardiovascular Disease

• Main Author: Ha, Vanessa
• Other Authors: Jenkins, David J. A.
• Language: en_ca
• Published: 2013
• Subjects: Dietary Pulses; Lipids; Oxidative Stress; Cardiovascular Disease; Systematic Review; Meta-Analysis; Dietary Feeding Trial; Dyslipidemia; Dietary Guidelines; 0570
• Online Access: http://hdl.handle.net/1807/42859

The objective was to conduct a systematic review and meta-analysis of randomized feeding trials to assess the effect of dietary pulses (beans, chickpeas, lentils, peas) on established lipid targets of cardiovascular disease (CVD) and perform a secondary analysis of our randomized feeding trial to assess whether dietary pulses as a means of lowering the glycemic index offer further CVD protection by reducing oxidative stress. The meta-analysis of 26 trials (n=1013) found dietary pulse interventions significantly lowered LDL-C compared with isocaloric control interventions (mean difference=-0.17mmol/L [95% CI: -0.25, -0.09]; p<0.0001). No treatment effects were observed for Apo-B and non-HDL-C. Our feeding trial found no significant differences between the high-dietary pulse diet and high-fibre control diet on markers of oxidative stress, including thiobarbituric acid reactive substances (TBARS), conjugated dienes (CDs), and protein thiols. Overall, the results suggest dietary pulses reduce LDL-C but not oxidative stress as a means of reducing cardiovascular risk.