Study links legume consumption to lower heart disease risk

A US study has associated higher legume consumption with 19% lower odds of combined heart disease, stroke, and diabetes.

• Researchers at William & Mary University analyzed data from 46,939 US adults surveyed between 1999 and 2018.
• The analysis linked each daily one-ounce increase in legume intake to 19% lower odds of heart disease, stroke, and diabetes combined.
• The study, published in the journal Current Developments in Nutrition, examined lentils, chickpeas, beans, and dry peas.
• Researchers said the finding is an association covering the diseases together and does not confirm prevention of future illness.