A review of the relationship between pulse consumption and reduction of cardiovascular disease risk factors

Abstract Pulses are valuable dry grains from leguminous crop with excellent nutritional properties and numerous bioactive compounds, including phytochemicals, bioactive peptides, and fermentable fibres. Pulses reduce cardiovascular disease (CVD) risk, primarily by altering plasma lipid composition, and several meta-analyses conclude that ∼2/3 cup pulses daily significantly lowers total and LDL cholesterol. Pulses also lower CVD risk by other mechanisms, including increased satiety, thereby reducing food intake and the accumulation of excessive adipose tissue; through improvements in glycemic control; and by reducing blood pressure and inflammation. Pulse based functional foods can support efforts to increase pulse consumption; however, few clinical trials have examined the effect of processing on the cardio-protective properties of pulses, making it unclear whether pulse fractions are also effective in reducing CVD risk. Overall, available evidence suggests that whole pulse consumption lowers CVD biomarkers and supports a role for pulses as part of a dietary strategy for CVD prevention.