Recommendations by Health Organizations for pulse consumption

by Leterme P.*[1] [*][1]Universidad Nacional de Colombia, Departamento de Ciencia animal, A.A. 237 Palmira, (Valle) Colombia

The present paper aims to study why and how health organizations recommend the consumption of pulses such as beans, chickpeas or lentils. Although it is recognized that frequent pulse consumption may reduce serum cholesterol levels and helps reduce risks of coronary heart disease and diabetes, these advantages are scarcely mentioned by health-promoting associations, i.e. vegetarians and organizations helping people to reduce the risks for chronic diseases. Pulses, especially common beans, are rather considered as whole grains that provide plenty of proteins, starch, dietary fibres, minerals and vitamins. Many organizations refer to the food guide pyramid to advise their members, and place beans either in the third part, together with meat, in the second one with fruits and vegetables, or in the bottom part with starchy foods. Whatever their place, they have acquired the status of staple food for anyone who wants to eat a healthy diet.

Overview of the market and consumption of pulses in Europe

by Schneider A.V.C.*[1]  [*][1]AEP, European Association for Grain Legume Research, Executive Secretariat, 12 Avenue George V, 75008 Paris, France

The human consumption of grain legumes and pulses in Europe and the EU is lower than in other regions of the world. However, there is a lot of variation between countries and an overall slight increase has been observed in recent years. The major trends in the EU pulse market are illustrated here with a specific focus on Spain, France and the UK, which account for about 60 % of the EU pulse consumption. The ways in which pulses are consumed are very different in the various EU countries, due to different regional food habits and traditions, and to differences in the supplies of grain legumes and the markets. Canned products dominate pulse sales compared with dry pulses sold in packets. Dry beans are the most consumed of the pulses in the EU, but the preference between species varies according to country. The factors limiting the consumption of pulses in the EU are mainly: an inadequate level of innovation for developing products adapted to modern life, a small home supply of pulses and competition from cheaper low-quality imports. Recently, however, consumers are favouring healthy and balanced vegetable diets. Pulses have significant nutritional and health advantages for consumers and their cultivation has a positive impact on agriculture and the environment. Therefore the trend in the consumption of pulses could change, especially if publicity about the benefits of pulses is improved and if the food industry and professional organizations take up the challenge to incorporate grain legumes in novel, convenient and healthy food products.

Factors influencing pulse consumption in Latin America

by Leterme P.*[1]; Carmenza Muñoz L.[2]  [*][1]Universidad Nacional de Colombia, Departamento de Ciencia animal, A.A. 237 Palmira  (Valle) Colombia [2]CIAT, Departamento de Biotecnología, A.A. 6713 Cali (Valle), Colombia

In Latin America, pulse consumption ranges from 1 kg/capita per year (Argentina) to 25 kg/capita per year (Nicaragua). Common beans account for 87 % of the total. The differences between countries, regions or groups of population within the same country can be explained by the following factors: (1) beans are very nutritious; (2) beans and maize are traditional foods and the habit of consuming them is deeply rooted in many people and communities; (3) the rural population eats more pulses than the urban population, due to geographical constraints that limit exchanges and favour consumption of locally produced foods; (4) income level, beans are still the poor man's meat; and (5) other factors, such as consumers' taste, the constraints on cooking beans, etc. The evolution of the consumption level in the future will depend on the urbanization of the population, access to processed foods and income level. Health issues would be an argument for maintaining or increasing the current consumption level.

Health benefits of low glycaemic index foods, such as pulses, in diabetic patients and healthy individuals

by Rizkalla S.W.[1]; Bellisle F.[1]; Slama G.*[1]  [*][1]Department of Diabetes, INSERM U341 and Assistance Publique, Hôtel-Dieu, 1, Place du Parvis Notre-Dame, 75004 Paris, France

The present paper covers the health benefits of low glycaemic index foods, such as pulses. Nutritional factors potentially play a crucial role in health and disease. A low-fat, high-carbohydrate diet is often recommended as a part of a healthy life-style. Historical works have shown that carbohydrate foods differ in their ability to affect post-ingestive glycaemia. The glycaemic index concept allows a ranking of carbohydrate-rich foods in terms of their blood glucose raising potential. Pulses are foods with very low glycaemic index values. Numerous studies have documented the health benefits that can be obtained by selecting foods of low glycaemic index. These benefits are of crucial importance in the dietary treatment of diabetes mellitus: glycaemic control is improved as well as several metabolic parameters, such as blood lipids. The results of human studies have been confirmed by animal experiments in the field of diabetes. Diets with low glycaemic index value improve the prevention of coronary heart disease in diabetic and healthy subjects. In obese or overweight individuals, low-glycaemic index meals increase satiety and facilitate the control of food intake. Selecting low glycaemic index foods has also demonstrated benefits for healthy persons in terms of post-prandial glucose and lipid metabolism. Several public health organizations have recently integrated consideration of the glycaemic index in their nutritional recommendations for patients with metabolic diseases and for the general population.

Pulses and lipaemia, short- and long-term effect: Potential in the prevention of cardiovascular disease

by Anderson J.W.*[1]; Major A.W.[1]  [*][1]Metabolic Research Group,VA Medical Center and University of Kentucky, Lexington, KY, 40506-2142, USA

Cardiovascular disease (CVD) is the leading cause of death in most developed countries. Most CVD deaths are preventable through life-style measures such as diet, exercise and avoidance of cigarette smoking. Decreased intake of saturated fat and cholesterol and increased intake of cholesterol-reducing foods, such as pulses, deserve a high priority for activities designed to prevent CVD. Epidemiological and observational studies indicate that habitual intakes of large amounts of dietary fibre or of vegetables are associated with significantly lower rates of CVD. Studies over four decades document the hypocholesterolaemic effect of pulses and soyabeans. We performed a meta-analysis of eleven clinical trials that examined the effects of pulses (not including soyabeans) on serum lipoproteins. Intake of non-soya pulses was associated with these changes: fasting serum cholesterol, -7·2 %, 95 % CI -5·8, -8·6 %; LDL–cholesterol, -6·2 %, 95 % CI -2·8, -9·5 %; HDL–cholesterol, +2·6 %, 95 % CI +6·3, -1·0 %; triacylglycerols, -16·6 %, 95 % CI -11·8 %, -21·5 %; and body weight, -0·9 %, 95 % CI +2·2 %, -4·1 %. The hypocholesterolaemic effects of pulses appear related, in estimated order of importance, to these factors: soluble dietary fibre, vegetable protein, oligosaccharides, isoflavones, phospholipids and fatty acids, saponins and other factors. Intake of pulses may also reduce risk for CVD by favourable effects on blood pressure, glycaemia and risk for diabetes, and risk for obesity. Overall, the available evidence indicates that regular consumption of pulses may have important protective effects on risk for CVD.

Pulses and carcinogenesis: potential for the prevention of colon, breast and other cancers

by Mathers J.C.*[1]  [*][1]Human Nutrition Research Centre, Department of Biological and Nutritional Sciences, University of Newcastle, Newcastle, upon Tyne NE1 7RU, UK

Consumption of pulses as components of healthy diets is encouraged because it is believed that this is likely to help in reducing the risk of common non-communicable diseases, including cancers. However, the evidence base for the role of pulses in prevention of cancers is unconvincing because of the difficulties, using conventional epidemiological tools, in ascertaining the quantitative contribution made by pulses to cancer risk. Advances in understanding of the biological basis of cancer and of the mechanisms of action of cancer-preventing compounds offer new insights into the role of food-derived substances and of diet–gene interactions in modulating cancer risk. Pulses contain a rich variety of compounds which, if consumed in sufficient quantities, may help to reduce tumour risk.

Bioavailability of minerals in legumes

by Sandberg A-S.*[1]  [*][1]Department of Food Science, Chalmers University of Technology, PO Box 5401, SE 402 29 Göteborg, Sweden

The mineral content of legumes is generally high, but the bioavailability is poor due to the presence of phytate, which is a main inhibitor of Fe and Zn absorption. Some legumes also contain considerable amounts of Fe-binding polyphenols inhibiting Fe absorption. Furthermore, soya protein per se has an inhibiting effect on Fe absorption. Efficient removal of phytate, and probably also polyphenols, can be obtained by enzymatic degradation during food processing, either by increasing the activity of the naturally occurring plant phytases and polyphenol degrading enzymes, or by addition of enzyme preparations. Biological food processing techniques that increase the activity of the native enzymes are soaking, germination, hydrothermal treatment and fermentation. Food processing can be optimized towards highest phytate degradation provided that the optimal conditions for phytase activity in the plant is known. In contrast to cereals, some legumes have highest phytate degradation at neutral or alkaline pH. Addition of microbial enzyme preparations seems to be the most efficient for complete degradation during processing. Fe and Zn absorption have been shown to be low from legume-based diets. It has also been demonstrated that nutritional Fe deficiency reaches its greatest prevalence in populations subsisting on cereal- and legume-based diets. However, in a balanced diet containing animal protein a high intake of legumes is not considered a risk in terms of mineral supply. Furthermore, once phytate, and in certain legumes polyphenols, is degraded, legumes would become good sources of Fe and Zn as the content of these minerals is high.

New legume sources as therapeutic agents

by Madar Z.*[1]; Stark A.H.[1]  [*][1]The Hebrew University of Jerusalem, Faculty of Agricultural, Food and Environmental Quality Sciences, Institute of Biochemistry, Food Science and Nutrition, P.O. Box 12, Rehovot, 76100, Israel

This review evaluates the potential health benefits of three legume sources that rarely appear in Western diets and are often overlooked as functional foods. Fenugreek (Trigonella foenum graecum) and isolated fenugreek fractions have been shown to act as hypoglycaemic and hypocholesterolaemic agents in both animal and human studies. The unique dietary fibre composition and high saponin content in fenugreek appears to be responsible for these therapeutic properties. Faba beans (Vicia faba) have lipid-lowering effects and may also be a good source of antioxidants and chemopreventive factors. Mung beans (Phaseolus aureus, Vigna radiatus) are thought to be beneficial as an antidiabetic, low glycaemic index food, rich in antioxidants. Evidence suggests that these three novel sources of legumes may provide health benefits when included in the daily diet.

Carbohydrate fractions of legumes: uses in human nutrition and potential for health

by Guillon F.*[1]; Champ M.M.-J.[1]  [*][1]URPOI & UFDNH, National Institute for Agronomic Research (INRA), Rue de la Géraudière, BP 71627, 44316 Nantes Cedex, 03, France

Starch and fibre can be extracted, using wet or dry processes, from a variety of grain legumes and used as ingredients for food. -Galactosides can be isolated during wet processes from the soluble extract. Starch isolates or concentrates are mostly produced from peas, whereas dietary fibre fractions from peas and soyabean are commercially available. The physico-chemical characteristics of fibre fractions very much depend on their origin, outer fibres being very cellulosic whereas inner fibres contain a majority of pectic substances. Inner fibres are often used as texturing agents whereas outer fibres find their main uses in bakery and extruded products, where they can be introduced to increase the fibre content of the food. Most investigations on impacts on health have been performed on soyabean fibres. When positive observations were made on lipaemia, glucose tolerance or faecal excretion, they were unfortunately often obtained after non-realistic daily doses of fibres. Legume starches contain a higher amount of amylose than most cereal or tuber starches. This confers these starches a lower bioavailability than that of most starches, when raw or retrograded. Their low glycaemic index can be considered as beneficial for health and especially for the prevention of diseases related to insulin resistance. When partly retrograded, these starches can provide significant amount of butyrate to the colonic epithelium and may help in colon cancer prevention. Galactosides are usually considered as responsible for flatus but their apparent prebiotic effects may be an opportunity to valorize these oligosaccharides.

Non-nutrient bioactive substances of pulses

by Champ M.M.-J.*[1]  [*][1]National Institute for Agronomic Research (INRA), Human Nutrition Research Centre, Rue de la Géraudière, BP 71627, 44316 Nantes, Cedex 03, France

Pulses supply many bioactive substances found in minor amounts in food, but which may have significant metabolic and/or physiological effects. These compounds have long been classified as antinutritional factors, but many studies have reconsidered their impact on health. Some could play a role in the prevention of the major diseases of affluent societies. As these compounds can be beneficial or adverse, depending on conditions, an assessment of their various physiological effects is necessary to determine whether they should be preserved or eliminated in each main nutritional situation.