In the 'Symptoms - Food - Intake' section of our in-depth questionnaire we ask the following question about level of legume consumption:
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Roughly how many WEEKLY servings of LEGUMES (peas, beans, lentils, peanuts, soy etc.) do you eat? A serving is about the size of a tennis ball, or half a cup (125ml).
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Your answer |
...indicates |
...and suggests |
| 1. |
"Don't know" |
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| 2. |
"None / under two" |
Low legume consumption |
A risk factor |
| 3. |
"About 2 to 3" |
Moderate legume consumption |
A risk factor |
| 4. |
"About 4 to 5" |
Moderate legume consumption |
A risk factor |
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"More than 5" |
High legume consumption |
A risk factor |
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Your answer will affect the likelihoods of the conditions below.
Any answers in green reduce the likelihood of the condition.
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| Answers |
Condition |
Comment |
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4 |
5 |
Coronary Disease / Heart Attack |
Men and women who ate legumes at least four times a week were found to have a 22% lower risk of coronary heart disease over 19 years than those who consumed legumes once weekly, researchers report in the November 26th issue of the Archives of Internal Medicine. The study was based on interviews and medical exams of more than 9,600 Americans who did not have heart disease when the study began. [Archives of Internal Medicine 2001;161: pp.2573-8]. |
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4 |
5 |
Diabetes Type II |
A study of 9,600 Americans found that those who ate plenty of legumes were less likely to be diagnosed with diabetes. Legumes are rich in soluble fiber, which has been shown to help improve insulin resistance, the study authors note. [Archives of Internal Medicine 2001;161: pp.2573-8]. |
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4 |
5 |
High Total Cholesterol |
A study of 9,600 Americans found that those who ate plenty of legumes had lower total cholesterol. Legumes are rich in soluble fiber, which has been shown to help lower total cholesterol and LDL (''bad'') cholesterol levels, the study authors note. [Archives of Internal Medicine 2001;161: pp.2573-8]. |
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Hypertension |
A study of 9,600 Americans found that those who ate plenty of legumes had lower blood pressure and were less likely to be diagnosed with high blood pressure. [Archives of Internal Medicine 2001;161: pp.2573-8]. |
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GLOSSARY
Cholesterol
A waxy, fat-like substance manufactured in the liver and found in all tissues, it facilitates the transport and absorption of fatty acids. In foods, only animal products contain cholesterol. An excess of cholesterol in the bloodstream can contribute to the development of atherosclerosis.
Cup (Cups)
A unit of volume measurement equal to 8 fluid oz, or roughly 250ml. It also equals 1/2 pint, 1/4 quart and 1/16 gallon.
Diabetes Mellitus (Diabetes, Diabetic, Diabetics)
A disease with increased blood glucose levels due to lack or ineffectiveness of insulin. Diabetes is found in two forms; insulin-dependent diabetes (juvenile-onset) and non-insulin-dependent (adult-onset). Symptoms include increased thirst; increased urination; weight loss in spite of increased appetite; fatigue; nausea; vomiting; frequent infections including bladder, vaginal, and skin; blurred vision; impotence in men; bad breath; cessation of menses; diminished skin fullness. Other symptoms include bleeding gums; ear noise/buzzing; diarrhea; depression; confusion.
Dietary Fiber (Insoluble Fiber, Insoluble Fibers, Soluble Fiber, Soluble Fibers)
There are two types of dietary fiber - soluble and insoluble. Insoluble fiber acts like a sponge; it absorbs water and moves solid waste out of the intestines. It is found mainly in whole grains and on the outside of seeds, fruits, and legumes. Soluble fiber is found in fruits, vegetables, seeds, brown rice, barley, oats and oat bran. It forms a gel when mixed with liquid producing a softer stool. It also prevents and reduces the absorption of certain substances from the intestines into the bloodstream.
Insulin
A hormone secreted by the pancreas in response to elevated blood glucose levels. Insulin stimulates the liver, muscles, and fat cells to remove glucose from the blood for use or storage.
Low-Density Lipoprotein (LDL)
Also known as "bad" cholesterol, LDLs are large, dense, protein-fat particles composed of a moderate proportion of protein and a high proportion of cholesterol. Higher levels of LDLs are associated with a greater risk of cardiovascular disease.
Milliliter (mL)
0.001 or one thousandth of a liter.
Last updated: May 10, 2007
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