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A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Phytochemicals and Human Health".

Deadline for manuscript submissions: closed (25 November 2022) | Viewed by 38685

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Special Issue Editors

Dr. Stuart Johnson

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Guest Editor

School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Perth, Australia
Interests: grains, sorghum, and pulses; grains and chronic disease; grains and nutraceuticals; grains and novel biomaterials
Special Issues, Collections and Topics in MDPI journals

Dr. Rewati Bhattarai

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Guest Editor

School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Perth, Australia
Interests: grains, legumes, and cereals; plant proteins, modification and functionality; food matrices, grains and nutrition

Special Issue Information

Dear Colleagues,

We are very excited to advise you of the Nutrients special edition “Advances in Legumes for Human Nutrition”. Recently, the importance of legumes as human food has become even greater given the need for sustainable and increased food supply for the rapidly growing global population in an environment of climate change. Legume seeds, intact or milled into flour offer a complex array of macro- and micronutrients and phytochemicals for human nutrition. Additionally, they can be fractionated into their component proteins, starches, lipids and dietary fibre as health- and techno-functional food ingredients. These ingredients are now in great demand by the food industry for example in the manufacture of vegetarian and vegan dairy and meat analogues with good nutritional profiles. However, issues such as micronutrient availability, antinutrients and allergenicity still require solutions for maximum uptake of legumes into the human diet. We invite to you to submit relevant manuscripts on the topic of “Advances in Legumes for Human Nutrition”. We invite manuscripts that address any aspect of this broad topic including the impact of innovative food technologies on nutritional value of legumes and manuscripts focusing on nutritional properties of seeds from underutilised members of Fabaceae (Leguminosae) family.

Dr. Stuart Johnson
Dr. Rewati Bhattarai
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

Legumes
Pulses
Nutrition
Health
Composition
Phytochemicals
Antinutritional factors

Published Papers (12 papers)

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Research

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14 pages, 309 KiB

Open AccessArticle

Legume Intake, Body Weight, and Abdominal Adiposity: 10-Year Weight Change and Cross-Sectional Results in 15,185 U.S. Adults

by Larry A. Tucker

Nutrients 2023, 15(2), 460; https://doi.org/10.3390/nu15020460 - 16 Jan 2023

Cited by 2 | Viewed by 2850

Abstract

There were three objectives: (1) evaluate the relationship between legume intake and weight change across the previous 10 years, (2) examine the cross-sectional associations between legume consumption, BMI, and abdominal adiposity, and (3) determine if the relationship between legume intake and the outcomes were influenced by multiple covariates, particularly fiber intake. The sample included 15,185 randomly selected adults representative of the U.S. population. Percent change in weight was used as the outcome measure for the 10-year analysis. BMI, and waist circumference, corrected for height, were employed as the outcomes for the cross-sectional analyses. Legume, fiber, and energy intakes were measured using the average of two 24-h dietary recalls. Legume intake was divided into three categories. Five demographic and five lifestyle covariates were controlled statistically. There was an inverse dose-response relationship between legume intake and percent weight change over the previous 10 years after adjusting for 9 of the covariates (F = 6.5, p = 0.0028). However, after controlling for fiber with the other covariates, there were no differences across the three legume intake groups (F = 1.9, p = 0.1626). The cross-sectional findings showed similar inverse dose-response results until fiber intake was controlled. Then the associations became non-significant. In conclusion, legume intake is a good predictor of percent weight change over the previous 10 years, and it is also a significant predictor of BMI and abdominal adiposity cross-sectionally. These relationships are strongly influenced by fiber consumption. Evidently, legumes have dietary advantages, especially high fiber levels, that seem to be valuable in the battle against weight gain and obesity. Full article

(This article belongs to the Special Issue Advances in Legumes for Human Nutrition)

15 pages, 4689 KiB

Open AccessArticle

Probing the Double-Layered Cotyledon Cell Structure of Navy Beans: Barrier Effect of the Protein Matrix on In Vitro Starch Digestion

by Duc Toan Do, Jaspreet Singh, Stuart Johnson and Harjinder Singh

Nutrients 2023, 15(1), 105; https://doi.org/10.3390/nu15010105 - 26 Dec 2022

Cited by 4 | Viewed by 2033

Abstract

The microstructure of legumes plays a crucial role in regulating starch digestion and postprandial glycemic responses. Starch granules are double encapsulated within the outer cell wall and the inner protein matrix of legume cotyledon cells. Despite progress in understanding the role of cell walls in delaying starch digestion, the role of the protein matrix has received little research attention. The aim of this study was to evaluate if the protein matrix and cell wall may present combined physical barriers retarding enzyme hydrolysis of intracellular starch. Intact cotyledon cells were isolated from navy beans and used to assess the barrier effect of the protein matrix on the digestion of starch under conditions simulating the upper gastrointestinal tract. The cells were pretreated with pepsin at 37 °C and pH 2.0 for 1, 4, or 24 h and without pepsin for 24 h (control) to facilitate removal of the intracellular protein matrix prior to cooking and simulated in vitro digestion. A longer pretreatment time resulted in a lower protein content of the cells and a higher initial rate and extent of starch hydrolysis. We suggest that in addition to the primary cell wall barrier, the protein matrix provides a secondary barrier restricting the accessibility of α-amylase to starch. This study provides a new fundamental understanding of the relationship between the structural organization of legume cotyledon cells and starch digestion that could inform the design of novel low glycemic index foods. Full article

(This article belongs to the Special Issue Advances in Legumes for Human Nutrition)

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22 pages, 1501 KiB

Open AccessArticle

In Vitro Digestion and Colonic Fermentation of UHT Treated Faba Protein Emulsions: Effects of Enzymatic Hydrolysis and Thermal Processing on Proteins and Phenolics

by Jingyu Gu, Minhao Li, Malik Adil Nawaz, Regine Stockmann, Roman Buckow and Hafiz A. R. Suleria

Nutrients 2023, 15(1), 89; https://doi.org/10.3390/nu15010089 - 24 Dec 2022

Cited by 1 | Viewed by 2051

Abstract

Faba bean (Vicia faba L.) protein is a new plant protein alternative source with high nutrient content especially protein and phenolic compounds. The present study investigated physicochemical properties, phenolic content, antioxidant potential, and short chain fatty acids (SCFAs) production during in vitro digestion and colonic fermentation of faba bean hydrolysates and oil-in-water (O/W) emulsions. Results indicate that the enzymic hydrolysates of faba proteins exhibited higher protein solubility, increased electronegativity, and decreased surface hydrophobicity than native faba protein. O/W emulsions showed improved colloidal stability for the faba protein hydrolysates after ultra-high temperature processing (UHT). Furthermore, UHT processing preserved total phenolic content, DPPH and ABTS radical scavenging abilities while decreasing total flavonoid content and ferric reducing power. Besides, the release of phenolic compounds in faba bean hydrolysates (FBH) and emulsions (FBE) improved after intestinal digestion by 0.44 mg GAE/g and 0.55 mg GAE/g, respectively. For colonic fermentation, FBH demonstrated an approximately 10 mg TE/g higher ABTS value than FBE (106.45 mg TE/g). Total SCFAs production of both FBH and FBE was only 0.03 mM. The treatment of FBH with 30 min enzymatic hydrolysis displayed relatively higher antioxidant capacities and SCFAs production, indicating its potential to bring more benefits to gut health. Overall, this study showed that enzymic hydrolysis of faba proteins not only improved the colloidal emulsion stability, but also released antioxidant capacity during in vitro digestibility and colonic fermentation. Colonic fermentation metabolites (SCFAs) were related to the degree of hydrolysis for both FBH and FBE. Additional studies are required to further elucidate and differentiate the role of phenolics during faba protein processing and digestion stages in comparison to contributions of peptides, amino acids and microelements to digestion rates, antioxidant capacities and colonial SCFA production. Full article

(This article belongs to the Special Issue Advances in Legumes for Human Nutrition)

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23 pages, 4277 KiB

Open AccessArticle

Inhibition of α₁-Adrenergic, Non-Adrenergic and Neurogenic Human Prostate Smooth Muscle Contraction and of Stromal Cell Growth by the Isoflavones Genistein and Daidzein

by Ru Huang, Yuhan Liu, Sheng Hu, Alexander Tamalunas, Raphaela Waidelich, Frank Strittmatter, Christian G. Stief and Martin Hennenberg

Nutrients 2022, 14(23), 4943; https://doi.org/10.3390/nu14234943 - 22 Nov 2022

Cited by 4 | Viewed by 1364

Abstract

Isoflavone-rich legumes, including soy, are used for food production, as dietary supplements and in traditional medicine. Soy consumption correlates negatively with benign prostatic hyperplasia (BPH) and voiding symptoms. However, isoflavone effects on the prostate are hardly known. Here, we examined the effects on human prostate smooth muscle contractions and stromal cell growth, which are driving factors of voiding symptoms in BPH. Smooth muscle contractions were induced in prostate tissues from radical prostatectomy. Growth-related functions were studied in cultured stromal cells (WPMY-1). Neurogenic, α₁-adrenergic and non-adrenergic contractions were strongly inhibited with 50 µM and by around 50% with 10 µM genistein. Daidzein inhibited neurogenic contractions using 10 and 100 µM. Agonist-induced contractions were inhibited by 100 µM but not 10 µM daidzein. A combination of 6 µM genistein with 5 µM daidzein still inhibited neurogenic and agonist-induced contractions. Proliferation of WPMY-1 cells was inhibited by genistein (>50%) and daidzein (<50%). Genistein induced apoptosis and cell death (by seven-fold relative to controls), while daidzein induced cell death (6.4-fold) without apoptosis. Viability was reduced by genistein (maximum: 87%) and daidzein (62%). In conclusion, soy isoflavones exert sustained effects on prostate smooth muscle contractions and stromal cell growth, which may explain the inverse relationships between soy-rich nutrition, BPH and voiding symptoms. Full article

(This article belongs to the Special Issue Advances in Legumes for Human Nutrition)

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14 pages, 326 KiB

Open AccessFeature PaperArticle

Food Fortification of Instant Pulse Porridge Powder with Improved Iron and Zinc Bioaccessibility Using Roselle Calyx

by Sandhya Subedi, Uthaiwan Suttisansanee, Aikkarach Kettawan, Chaowanee Chupeerach, Chanakan Khemthong, Sirinapa Thangsiri and Nattira On-nom

Nutrients 2022, 14(19), 4070; https://doi.org/10.3390/nu14194070 - 30 Sep 2022

Cited by 4 | Viewed by 2864

Abstract

Undernutrition and mineral deficiencies negatively impact both the health and academic performance of school children, while diets high in phytic acid and some phenolics inhibit the absorption of minerals such as iron and zinc. This study developed instant porridge powders rich in iron and zinc using pregelatinized chickpea flour (PCPF) and pregelatinized foxtail millet flour (PFMF) and assessed the potential of utilizing roselle calyx powder (RCP) as a source of organic acids to enhance its iron and zinc bioaccessibility. Physical properties, nutrients, mineral inhibitors and in vitro iron and zinc bioaccessibility of different proportions of PCPF, PFMF and RCP in instant porridge powders were evaluated. Three instant porridge powder formulations including instant chickpea powder (ICP) using PCPF, instant composite flour (ICF) using PCPF and PFMF and instant pulse porridge powder (IPP) using PCPF, PFMF and RCP were developed. Results show that all instant porridge powders were accepted by sensory evaluation, while different ingredients impacted color, consistency and the viscosity index. Addition of RCP improved the bioaccessibility of iron (1.3–1.6-fold) and zinc (1.3–1.9-fold). A 70 g serving of these instant porridge powders substantially contributed to daily protein, iron and zinc requirement for children aged 7–9 years. These porridge powders hold potential to serve as school meals for young children in low-to-middle income countries. Full article

(This article belongs to the Special Issue Advances in Legumes for Human Nutrition)

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10 pages, 272 KiB

Open AccessArticle

Legume Intake Is Associated with Potential Savings in Coronary Heart Disease-Related Health Care Costs in Australia

by Mohammad M. H. Abdullah, Jaimee Hughes and Sara Grafenauer

Nutrients 2022, 14(14), 2912; https://doi.org/10.3390/nu14142912 - 15 Jul 2022

Cited by 4 | Viewed by 2580

Abstract

Legume intake has been associated with lower risk for a number of chronic disorders of high financial burden, and is advocated by dietary guidelines as an important part of healthy dietary patterns. Still, the intake of legumes generally falls short of the recommended levels in most countries around the world despite their role as an alternative protein source. The aim of this study was to assess the potential savings in costs of health care services that would follow the reduction in incidences of coronary heart disease (CHD) when adult consumers achieve a targeted level of 50 g/day of legumes intake in Australia. A cost-of-illness analysis was developed using estimates of current and targeted legumes intake in adults (age 25+ y), the estimated percent reduction in relative risk (95% CI) of CHD following legumes intake, and recent data on health care costs related to CHD in Australia. A sensitivity analysis of ‘very pessimistic’ through to ‘universal’ scenarios suggested savings in CHD-related health care costs equal to AUD 4.3 (95% CI 1.2–7.4) to AUD 85.5 (95% CI 23.3–147.7) million annually. Findings of the study suggest an economic value of incorporating attainable levels of legumes within the dietary behaviors of Australians. Greater prominence of legumes in dietary guidelines could assist with achieving broader sustainability measures in relation to diet, helping to bring together the environment and health as an important pillar in relation to sustainability. Full article

(This article belongs to the Special Issue Advances in Legumes for Human Nutrition)

18 pages, 7195 KiB

Open AccessArticle

Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks

by Krystyna Szymandera-Buszka, Małgorzata Gumienna, Anna Jędrusek-Golińska, Katarzyna Waszkowiak, Marzanna Hęś, Artur Szwengiel and Anna Gramza-Michałowska

Nutrients 2021, 13(12), 4538; https://doi.org/10.3390/nu13124538 - 17 Dec 2021

Cited by 6 | Viewed by 2974

Abstract

A trend related to adding legume seeds to various products has been observed. This work aimed to use fermented red bean/broad bean seeds and their hulls to produce extruded snacks with more beneficial nutritional properties and good sensory quality. Extruded snacks containing fermented ground seeds (50%) or hull (10%) of red bean/broad bean and corn grits with the addition of selected herbs/spices (0.5%) were prepared. The chemical composition, phenolic profile, antioxidant activity, and sensory quality were analysed. The results showed that the protein content ranged from 9 to 22.9 g 100 g⁻¹, phenolic compounds ranged from 3.97 to 12.80 mg 100 g⁻¹ (with the addition of herbs/spices, even up to 62.88 mg 100 g⁻¹), and antioxidant activities ranged from 4.32 to 10.23 Trolox g⁻¹ (ABTS assay), depending on the type of fermented materials. The addition of ground seeds/hull did not influence the consumer desirability, whereas the addition of selected herbs/spices, particularly lovage, increased it. The application of fermented red bean and broad bean seeds and their hulls, as part of the assumptions of the planetary diet, enabled enrichment of extruded corn products, which are often consumed by vegans and vegetarians, with nutritionally valuable ingredients. Full article

(This article belongs to the Special Issue Advances in Legumes for Human Nutrition)

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28 pages, 7274 KiB

Open AccessArticle

Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour

by Francesca Sparvoli, Silvia Giofré, Eleonora Cominelli, Elena Avite, Gianluca Giuberti, Diomira Luongo, Edoardo Gatti, Marta Cianciabella, Giulia Maria Daniele, Mauro Rossi and Stefano Predieri

Nutrients 2021, 13(12), 4517; https://doi.org/10.3390/nu13124517 - 17 Dec 2021

Cited by 13 | Viewed by 4098

Abstract

Common beans (Phaseolus vulgaris L.) are an important source of nutrients with beneficial effects on human health. However, they contain lectins, that limit the direct use of flour in food preparations without thermal treatment, and phytic acid, that reduces mineral cation bioavailability. The objectives of this research were: to obtain biofortified snacks and a cream using an untreated common bean flour devoid of active lectins (lec⁻) and with reduced content of phytic acid (lpa) and to evaluate the sensorial appreciation for these products. The main results of the present work were: the products with the lpa lec⁻ flour did not retain residual hemagglutinating activity due to lectins; they showed higher residual α-amylase inhibitor activity (from 2.2 to 135 times), reduced in vitro predicted glycemic index (about 5 units reduction) and increased iron bioavailability compared to the products with wild type flour; products with common bean flour were less appreciated than the reference ones without this flour, but the presence of an intense umami taste can be a positive attribute. Results confirmed that the use of the lpa lec⁻ flour has important advantages in the preparation of safe and nutritionally improved products, and provide useful information to identify target consumers, such as children and elderly people. Full article

(This article belongs to the Special Issue Advances in Legumes for Human Nutrition)

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Review

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19 pages, 3276 KiB

Open AccessReview

Legumes—A Comprehensive Exploration of Global Food-Based Dietary Guidelines and Consumption

by Jaimee Hughes, Emma Pearson and Sara Grafenauer

Nutrients 2022, 14(15), 3080; https://doi.org/10.3390/nu14153080 - 27 Jul 2022

Cited by 24 | Viewed by 5436

Abstract

Despite the well-known human and planetary health benefits of legumes, consumption is often low. This scoping review aimed to evaluate the inclusion of legumes in global food-based dietary guidelines (FBDG), and to review consumption data against global food group classifications for legumes. The review of FBDG from 94 countries identified legume-based key messaging, the key terms used to define legumes, recommended serving size and frequency of consumption and the classification of legumes into food groups as depicted by food guides. The 2018 Global Dietary Database isolated consumption data of legumes and beans using individual-level, nationally representative dietary survey data for matched countries. Food-based dietary guidelines from 40/94 countries most often identified legumes utilising the term legumes, followed by beans (n = 13), pulses (n = 10), or as beans, peas and lentils (n = 5). The serving size recommendations for legume consumption varied widely, and there was no consistency in the suggested frequency of consumption. Median bean and legume consumption for countries with FBDG ranged from 1.2 g/d (Norway) to 122.7 g/d (Afghanistan). Classification of legumes into food groups varied, with 38% of countries categorising legumes in the protein-rich food group, 20% were in a group on their own and 15% were in the starchy staples group. In countries where legumes were together with either nuts or seeds had the greatest range in intake (11.6–122.7 g/day), followed by those that grouped legumes together with protein-rich foods (4.0–104.7 g/day), while countries that grouped legumes into two food groups, in an attempt to promote consumption, tended to have a lower consumption. Greater emphasis and perhaps repositioning of legumes in dietary guidelines may be required to encourage consumption for health, environmental and economic benefits. Full article

(This article belongs to the Special Issue Advances in Legumes for Human Nutrition)

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15 pages, 2947 KiB

Open AccessReview

Lupin Kernel Fibre: Nutritional Composition, Processing Methods, Physicochemical Properties, Consumer Acceptability and Health Effects of Its Enriched Products

by Rahil Malekipoor, Stuart K. Johnson and Rewati R. Bhattarai

Nutrients 2022, 14(14), 2845; https://doi.org/10.3390/nu14142845 - 11 Jul 2022

Cited by 7 | Viewed by 3087

Abstract

The kernels (dehulled seeds) of lupins (Lupinus spp.) contain far higher dietary fibre levels than other legumes. This fibre is a complex mixture of non-starch polysaccharides making up the thickened cell walls of the kernel. The fibre has properties of both insoluble and soluble fibres. It is a major by-product of the manufacture of lupin protein isolates, which can be dried to produce a purified fibre food ingredient. Such an ingredient possesses a neutral odour and flavour, a smooth texture, and high water-binding and oil-binding properties. These properties allow its incorporation into foods with minimum reduction in their acceptability. The lupin kernel fibre (LKF) has demonstrated beneficial effects in clinical studies on biomarkers for metabolic diseases such as obesity, type 2 diabetes, and cardiovascular disease. It can be described as a “prebiotic fibre” since it improves gut micro-floral balance and the chemical environment within the colon. Thus, LKF is a health-functional ingredient with great opportunity for more widespread use in foods; however, it is evident that more non-thermal methods for the manufacture of lupin kernel fibre should be explored, including their effects on the physicochemical properties of the fibre and the effect on health outcomes in long term clinical trials. Full article

(This article belongs to the Special Issue Advances in Legumes for Human Nutrition)

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11 pages, 1187 KiB

Open AccessEditor’s ChoiceReview

Legume Proteins and Peptides as Compounds in Nutraceuticals: A Structural Basis for Dietary Health Effects

by Marina Carbonaro and Alessandro Nucara

Nutrients 2022, 14(6), 1188; https://doi.org/10.3390/nu14061188 - 11 Mar 2022

Cited by 18 | Viewed by 3889

Abstract

In the current climate of food security, quality aspects of legume crops have primary market economic and health impact. Legume proteins and peptides have been discovered to have a role far beyond supplying amino acids for growth and maintenance of body tissues. Several proteins (enzymatic inhibitors, lectins, storage globulins) and peptides derived from them (lunasin, hydrophobic peptides) have shown anticarcinogenic, hypocholesterolemic, glucose-lowering, antioxidant, antimicrobial, and immunostimulant properties. Further understanding of how structural features of legume proteins affect in vivo digestion and production of bioactive sequences represents a key step in the valorization of nutraceutical potentiality of legume proteins and peptides derived from them. In this work, the relationship between structure and bioavailability of protein and peptides are reviewed and discussed. Full article

(This article belongs to the Special Issue Advances in Legumes for Human Nutrition)

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19 pages, 2686 KiB

Open AccessReview

Lupins and Health Outcomes: A Systematic Literature Review

by Lesley Bryant, Anna Rangan and Sara Grafenauer

Nutrients 2022, 14(2), 327; https://doi.org/10.3390/nu14020327 - 13 Jan 2022

Cited by 16 | Viewed by 3802

Abstract

Lupins have a unique nutrient profile among legumes and may have beneficial health effects when included in the diet. The aim of this systematic review was to investigate the effects of lupin on a range of health outcome measures. Databases included MEDLINE, Embase and CINAHL, and focused on controlled intervention studies on healthy adults and those with chronic disease such as type 2 diabetes, cardiovascular disease and overweight. The Preferred Reporting Items for Systematic Reviews and Meta-Analyses protocol was followed. Investigated intervention diets utilised whole lupin, lupin protein or lupin fibre, and outcomes were measured by markers of chronic disease, body weight and satiety. Quality assessment of results was performed using the Cochrane revised risk of bias tool. Overall, 21 studies with 998 participants were included: 12 using whole lupin, four used lupin protein and five lupin fibre. Beneficial changes were observed in 71% of studies that measured blood pressure, 83% measuring satiety and 64% measuring serum lipids. Unintended weight loss occurred in 25% of studies. Whole lupin demonstrated more consistent beneficial effects for satiety, glycaemic control and blood pressure than lupin protein or lupin fibre. Heterogeneity, low study numbers and a small participant base indicated further studies are required to strengthen current evidence particularly regarding the protein and dietary fibre components of lupin. Full article

(This article belongs to the Special Issue Advances in Legumes for Human Nutrition)

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