Evidence supporting the use of: Legume protein
For the body system: Skeletal System (Bones)

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Table of Contents

Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Legume protein, sourced from beans, lentils, peas, and other legumes, is not traditionally used specifically to support the skeletal system in the same way as, for example, calcium or vitamin D. However, from a scientific standpoint, protein in general—regardless of source—is essential for bone health. Bones are composed partly of a protein matrix (mainly collagen), which provides structure and strength. Adequate protein intake supports bone mineral density and helps maintain bone mass, particularly as people age.

Scientific studies indicate that diets including sufficient protein are associated with better bone health and reduced risk of fractures. Legume proteins, as plant-based sources, can contribute to overall protein intake and thus indirectly support bone maintenance. Some observational studies suggest that higher plant protein intake may be associated with greater bone mineral density, though the evidence is not as strong or as direct as it is for nutrients like calcium or vitamin D. Moreover, legumes also provide other nutrients relevant to bone health, such as magnesium and phosphorus.

Despite these benefits, there is limited direct evidence specifically linking legume protein to improved skeletal health, and its use for this purpose is not a well-established tradition in herbal or folk medicine. The support is thus primarily scientific, and the evidence is moderate, warranting a rating of 2 out of 5.

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