Regularly incorporating chickpeas into your diet can lead to a notable reduction in cholesterol levels. Discover more at the Nutrition 2025 Meeting in Orlando.
A 12-week research study by the Illinois Institute of Technology explored the impact of consuming one glass of chickpeas or black beans daily with a group of 72 pre-diabetic adults.
Participants were randomly assigned to consume chickpeas, black beans, or rice (as a control) along with their usual meals. Blood samples were taken at the beginning, middle, and conclusion of the study to monitor alterations in cholesterol, inflammation, and blood glucose levels.
The findings indicated that total cholesterol levels dropped significantly from an average of 200.4 to 185.8 milligrams per deciliter after 12 weeks of daily chickpea intake.
Among the legumes studied, only chickpeas were linked to lower cholesterol. “No significant changes in cholesterol were detected with black bean consumption,” stated Morgan Smith, who spoke to doctoral candidates from the Illinois Institute of Technology presenting their research at the conference. BBC Science Focus.
Additionally, chickpeas appeared to reduce inflammation in the short term. “By the six-week mark of chickpea consumption, we noted a significant decline in highly sensitive C-reactive protein (HS-CRP),” Smith remarked. This protein serves as a marker for inflammation in the body.
“Nevertheless, these results diminished by week 12. Although HS-CRP remained lower at week 12 compared to the baseline, the distinctions were no longer statistically significant,” she explained.
Conversely, while black beans did reduce inflammation, they did not impact cholesterol levels.
These results imply that chickpeas and black beans may provide varied health advantages due to their unique nutritional compositions.
“We are currently investigating this, particularly concerning the bioactive components that set apart black beans from chickpeas,” Smith added. “We are analyzing the (poly)phenol content of both the intervention and the corresponding metabolite profile in the blood.”
Smith noted that chickpeas and black beans were selected for their “richness in dietary fiber, plant-based proteins, and bioactive compounds,” and for their convenience as canned options.
“Participants were in a free-living state and simply asked to integrate canned black beans or chickpeas into their regular diet without any specific preparation guidelines,” she stated.
While the study did not yield changes in blood glucose levels, researchers are still examining data related to glucose regulation and plan to explore how legumes influence gut microbiota.
“We are particularly focused on identifying changes in microbial metabolites, like short-chain fatty acids, and how these alterations enhance metabolic health outcomes,” Smith remarked.
“Ultimately, our aim is to deepen our understanding of the connections between diet, microbiome, and chronic disease prevention.”
The complete findings of this study are yet to be published in peer-reviewed journals.
About our experts
Morgan Smith is a doctoral candidate in food science and nutrition at Illinois Institute of Technology. She has contributed to peer-reviewed research featured in the journals Nutrition and Healthy Aging and Metabolites.
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Source: www.sciencefocus.com
