Evidence supporting the use of: Legume protein
For the health condition: Arteriosclerosis

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Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Legume protein, derived from sources such as soybeans, lentils, chickpeas, and other pulses, is supported by scientific evidence in the context of cardiovascular health and arteriosclerosis (the thickening and hardening of arterial walls). Several studies and meta-analyses have demonstrated that diets high in legume proteins are associated with reductions in serum cholesterol, particularly LDL cholesterol, which is a key risk factor for the development and progression of arteriosclerosis. The cholesterol-lowering effect is thought to be due both to the amino acid profile of legume proteins (with lower levels of methionine and higher levels of arginine compared to animal proteins), and the presence of bioactive compounds such as isoflavones and soluble fiber. Clinical trials have shown that replacing animal protein with legume protein can modestly decrease cholesterol levels and improve blood lipid profiles. Systematic reviews, including those referenced by the American Heart Association, support the consumption of legumes as part of a dietary strategy to reduce cardiovascular risk. However, while these studies suggest a beneficial effect on risk factors, direct evidence of legume protein reversing or halting arteriosclerosis in humans is limited and mostly inferred from improvements in biomarkers rather than hard clinical endpoints. Thus, the evidence is rated moderate (3/5): legume protein is a scientifically validated dietary intervention to lower risk factors for arteriosclerosis, but more research is needed to confirm a direct impact on the disease itself.

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Products containing Legume protein

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