Cooking for Diabetes Prevention
Nicole M. Farmer, Andres Victor Ardisson Korat in Cooking for Health and Disease Prevention, 2022
Legumes are a large group of plants that produce seed pods that split along two opposite sides when they ripen. Legumes include beans (including kidney beans, cannellini beans, navy beans, fava beans, pinto beans, and black-eyed peas), peas, lentils, green beans, soybeans, chickpeas, broad beans, alfalfa, clover, and lupine (Polak, Phillips, & Campbell, 2015; Tang et al., 2020). Some legumes are consumed fresh such as peas, soybeans, green beans, and dried beans, also referred to as pulses, and represent several varieties of seeds, normally left in the pod until they mature and are subsequently shelled and dried (Figure 4.5).
Nutritional Attributes of Cereal Grains And Legumes as Functional Food: A Review
Megh R. Goyal, Durgesh Nandini Chauhan in Plant- and Marine-Based Phytochemicals for Human Health, 2018
Legumes comprising peas, beans, and lentils are the most resourceful and nutritious foods available now. Legumes are also economically a good source of proteins, carbohydrates, rich in fiber, low fat, and have the ability to lower serum cholesterol.9 They produce an excellent amount of primary and secondary metabolites; and the complex mixture of metabolites present in them exhibits an effective antioxidant activity. Current scientific reports claimed that grain legumes are major contributors in a balanced diet and can treat heart disease, stroke, and diabetes.4, 22 Major phenolic compounds present in legumes are: gallic, caffeic, syringic, protocatechuic, p-hydroxybenzoic, vanillic, ferulic, sinapic, p-coumaric, benzoic, ellagic and cinnamic acid, flavonoids, and other polyphenolic compounds that have antioxidative, anti-inflammatory, anti-allergic, and anticarcinogenic activities.72 Molecular study also demonstrated that different dietary legumes such as soybeans are related with the prevention of osteoporosis.116
Role of Nutrition and Diet Therapy in Boosting Immunity
Mehwish Iqbal in Complementary and Alternative Medicinal Approaches for Enhancing Immunity, 2023
Besides dietary guidelines, a focus on health-maintaining foods that integrate with current dietary methods is critical for preventing and managing a variety of chronic disorders (Hall et al., 2017). Several international health organisations have advised a range of plant-based food products, triggering a need for major diet adjustments to promote health and prevent chronic disorders (Hou et al., 2019). After cereals, legumes are regarded as the second most significant food crop for humans. However, seeds of legumes are an important part of the diet in humans, in comparison to cereals, since they are a great source of minerals, proteins, vitamins and bioactive constituents and are considered as ‘meat for poor man' (Hall et al., 2017; Singh et al., 2017). The dietary guidelines of the recent era recommend a range of healthy dietary habits that include plenty of vegetables, fruits, whole grains, seeds and nuts, along with vegetable oils, yoghurt and seafood, while on the other hand limiting the consumption of processed, preserved and red meats, added sugars, refined grains and starch. Vegetables and fruits such as cruciferous vegetables, berries, citrus fruits and green leafy vegetables are loaded with several vital nutrients and other bioactive constituents that can give protection against a number of chronic disorders (Al-Dashti et al., 2021).
Food and beverages promoting elderly health: six food-based dietary guidelines to plan good mixed meals for elderly South Africans
Published in South African Journal of Clinical Nutrition, 2021
Sanjoy Saha, Upasana Mukherjee, Makenzie Miller, Li-Ling Peng, Carin Napier, Heleen Grobbelaar, Wilna Oldewage-Theron
Proteins are derived from both animal and plant sources. Animal sources of protein include seafood, meats, poultry and eggs. The term ‘meats’ includes all forms of beef, pork, lamb, veal, goat and non-bird game. Poultry refers to all forms of chicken, turkey, duck, geese, guineas and game birds. Plant sources include nuts, seeds and soy products. Legumes (plants with seed pods that split into two halves, such as dry beans, peas, lentils and soybeans) can be considered both a plant source of protein and a vegetable.107,108 While both animals and plants act as sources of protein in the diet, they differ in the quantity and quality of protein they provide. Animal-based foods, in general, contain the highest amount of protein per unit of energy. Furthermore, protein from animal sources is considered the best quality of protein, as it provides all essential amino acids in the proper proportions.107
Legume and Nuts Consumption in Relation to Glioma: A Case- Control Study
Published in Nutrition and Cancer, 2020
Hanieh Malmir, Mehdi Shayanfar, Minoo Mohammad-Shirazi, Giuve Sharifi, Ahmad Esmaillzadeh
Usual dietary intakes of participants during the preceding year (a year before the diagnosis of glioma in the case group and a year before the interview in the control group) were examined using a validated Block-format 123-item semi-quantitative FFQ (19). The FFQ was consisted of 123 food items with standard portion sizes commonly consumed by Iranians. Out of these 123 food items, eight were about legume and nuts consumption. Participants were interviewed in the presence of individuals who were involved in the preparation and cooking of foods. All reported consumption frequencies were converted to grams per day using household measures (20). Daily intakes of energy and nutrients were computed for each person using the US Department of Agriculture food consumption database which was modified for Iranian foods (21). In the current study legumes were defined as the consumption of pea, beans, lentil, chickpea and soya and nuts by summing up the consumption of walnut, seeds and nuts.
Fruits and Vegetables and Lung Cancer Risk in Never Smokers. A Multicentric and Pooled Case-Control Study
Published in Nutrition and Cancer, 2022
José Antonio García-Lavandeira, Alberto Ruano-Ravina, María Torres-Durán, Isaura Parente-Lamelas, Mariano Provencio, Leonor Varela-Lema, Alberto Fernández-Villar, María Piñeiro, Juan Miguel Barros-Dios, Mónica Pérez-Ríos
To collect the information, trained interviewers for each of the studies included used a specific questionnaire which was previously developed by our working group and has been described elsewhere. The questionnaire used in the pooled case-control studies suffered minimum modifications to improve some questions and definitions from its first version (34). We retrieved information on questions regarding nutritional habits, type of fruits and vegetables consumed, and other lifestyle characteristics. Four of the included case-control studies also measured residential radon and this information was used in the current analysis for adjustment purposes (32–34). Concerning nutritional habits, we gathered information about different types of fruits: apples, pears, bananas, kiwis, grapes, oranges, and orange juice. Regarding vegetables, we retrieved information on several types: cabbage, turnip tops, berza gallega, pumpkin, cauliflower, broccoli, lettuce, tomatoes, carrots, and potatoes. We also collected information about the following legumes: chickpeas, field beans, and lentils. Consumption frequencies in questionnaires were classified in 9 categories which were recategorized for the current analysis according to the most common frequencies for each fruit or vegetable.