Legume protein, derived from sources such as soybeans, lentils, chickpeas, and peas, has been studied for its effects on fat metabolism, with several scientific investigations supporting its potential benefits. Research suggests that legume proteins can influence lipid metabolism by modulating gene expression related to lipid synthesis and breakdown, improving serum lipid profiles, and contributing to weight management.

For example, soy protein has been shown in clinical studies to reduce total cholesterol and LDL cholesterol compared to animal proteins, likely due to its amino acid composition and the presence of bioactive peptides. Some animal and human studies indicate that legume protein consumption may enhance fatty acid oxidation and reduce fat accumulation, partially by affecting hormones such as adiponectin and insulin, which are involved in metabolic regulation.

However, while these effects are promising for supporting healthy fat metabolism, the evidence is strongest for improving lipid profiles (cholesterol, triglycerides) rather than directly treating "poor" fat metabolism as a standalone condition. The studies are often short-term and sometimes confounded by the overall dietary pattern, rather than isolated legume protein effects. Thus, legume protein is scientifically validated to a moderate extent (rating: 3), with the clearest benefits relating to lipid profile improvement and potential support in weight management.