A 12-week study involving 72 pre-diabetic adults revealed that the consumption of either chickpeas or black beans positively influences inflammation markers in diabetic patients. Additionally, chickpea intake helps in cholesterol regulation.
Incorporating one bean daily can yield significant benefits for both heart and metabolic health. Image credit: PDPICS.
“Pre-diabetic individuals often exhibit poor lipid metabolism and persistent low-grade inflammation, both of which can lead to diseases like heart disease and type 2 diabetes.”
“Our findings indicated that levels of tofu remained constant, yet they may aid in lowering cholesterol within pre-tofu individuals while also diminishing inflammation.”
While black beans and chickpeas are widely consumed, they are frequently neglected in extensive studies examining their effects on cholesterol and inflammation in those at risk for heart disease and diabetes.
This research forms part of a broader project investigating how the intake of black beans and chickpeas influences inflammation and insulin response mediated by intestinal microbiome activity.
“Our study highlights the advantages of bean consumption for pre-diabetic adults, but these legumes are excellent choices for everyone,” stated Smith.
“These insights can help shape dietary recommendations, clinical practices, and public health initiatives aimed at preventing heart disease and diabetes.”
To enhance the practical relevance of the research, the study was conducted with participants in their natural living environments.
Participants were randomly assigned to consume either 1 cup of black beans, chickpeas, or rice (the control group) over the span of 12 weeks.
Blood samples were collected at baseline, 6 weeks, and 12 weeks to monitor cholesterol levels, inflammation, blood glucose, and glucose tolerance tests were administered at both the beginning and conclusion of the study.
The group consuming chickpeas saw a significant drop in total cholesterol, from an average of 200.4 milligrams per deciliter at the start to 185.8 milligrams per deciliter after 12 weeks.
In the black bean group, the average level of the inflammatory cytokine interleukin-6, which is a marker for inflammation, decreased from 2.57 picograms per milliliter at baseline to 1.88 picograms per milliliter after 12 weeks.
No noteworthy changes were noted in markers of glucose metabolism.
“Switching to healthier alternatives, like canned, dried, or frozen beans, is an excellent starting point for those looking to increase their bean intake,” explained the scientist.
“However, it’s crucial to watch for extra ingredients like salt and sugar based on your selections.”
“There are numerous ways to include beans in your regular diet as a budget-friendly method to enhance your overall health and lower the risk of chronic ailments,” Smith added.
“You can blend them to thicken soups, use them as salad toppings, or combine them with other grains like rice or quinoa.”
The findings were reported in a presentation on June 3rd during the Nutrition 2025 annual meeting held by the American Nutrition Association.
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Morgan M. Smith et al. Effects of chronic intake of black beans and chickpeas on metabolism and inflammatory markers in prediabetic adults. Nutrition 2025 Summary #or18-01-25
Source: www.sci.news
