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| Latest research: Eating more legumes can reduce cardiovascular and mortality risks |
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| Ya Dou Dou News [2026/5/23] |
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Recently, Dr. Zhang Ruixue from the Chinese Academy of Medical Sciences, Peking Union Medical College, and Fuwai Hospital published a study titled "The Relationship between Bean Intake and Major Cardiovascular Events and all-cause Death" in the Chinese Journal of Hypertension. The study showed that increasing bean intake in moderation is associated with a lower risk of major cardiovascular events and all-cause death. That is to say, eating more legumes can reduce the risk of cardiovascular disease and death.
This study, based on the prospective urban-rural epidemiological study PURE China cohort, recruited adults aged 35-70 from 115 cities and rural areas in 12 provinces of China from 2005 to 2009. They were divided into four groups (<10.0 grams/day, 10.0 to<72.4 grams/day, 72.4 to<214.7 grams/day, ≥ 214.7 grams/day) and followed up every three years. Cox vulnerability model was used to analyze the association between legume intake and the risk of major cardiovascular events and all-cause mortality. The stratified analysis results showed that in the elderly population, compared with the control group, the risk of major cardiovascular events decreased by 34.0% in those who consumed 72.4 to<214.7 grams/day of legumes; In the hypertensive population, compared with the control group, the risk of major cardiovascular events and all-cause mortality decreased by 18.0% and 30.0%, respectively, in those who consumed 72.4 to<214.7 grams/day of legumes. Based on this, the conclusion of the study shows that moderate intake of legumes (72.4 to<214.7 g/d) is associated with lower risk of major cardiovascular events and all-cause mortality in the general population, elderly population, and hypertensive population.
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