Dietary supplementation with chickpeas for at least 5 weeks results in small but significant reductions in serum total and low-density lipoprotein cholesterols in adult women and men.
Study Goal
To compare the effects of a chickpea-supplemented diet versus a wheat-supplemented diet on human serum lipids and lipoproteins.
Results Summary
The chickpea-supplemented diet significantly lowered serum total cholesterol (3.9%) and LDL cholesterol (4.6%) compared to the wheat-supplemented diet. Small but significant differences in macronutrient intake (protein, monounsaturated fat, and carbohydrates) were observed, with multivariate analyses suggesting the lipid differences were due to variations in polyunsaturated fatty acids and dietary fiber.
Population
Forty-seven free-living adults.
Effective Dosage
Not specified (dietary supplementation).
Duration
At least 5 weeks per dietary period.
Interactions
None mentioned.
| Intervention | Direction | Endpoint | Population | Dosage | Impact | Claim # |
|---|---|---|---|---|---|---|
chickpea-supplemented diet | decrease | serum total cholesterol levels | forty-seven free-living adults | 3.9% | were significantly lower | #1 |
chickpea-supplemented diet | decrease | low-density lipoprotein cholesterol levels | forty-seven free-living adults | 4.6% | were significantly lower | #2 |
chickpea-supplemented diet | decrease | protein intakes | forty-seven free-living adults | 0.9% of energy | were slightly but significantly lower | #3 |
chickpea-supplemented diet | decrease | monounsaturated fat intakes | forty-seven free-living adults | 3.3% of total fat | were slightly but significantly lower | #4 |
chickpea-supplemented diet | increase | carbohydrate intake | forty-seven free-living adults | 1.7% of energy | significantly higher | #5 |
chickpea-supplemented diet | decrease | serum total cholesterol levels | - | - | results in lower | #6 |
chickpea-supplemented diet | decrease | low-density lipoprotein cholesterol levels | - | - | results in lower | #7 |
AIM: To compare the effects of a chickpea-supplemented diet and those of a wheat-supplemented diet on human serum lipids and lipoproteins. METHODS: Forty-seven free-living adults participated in a randomized crossover weight maintenance dietary intervention involving two dietary periods, chickpea-supplemented and wheat-supplemented diets, each of at least 5 weeks duration. RESULTS: The serum total cholesterol and low-density lipoprotein cholesterol levels were significantly lower (both p < 0.01) by 3.9 and 4.6%, respectively, after the chickpea-supplemented diet as compared with the wheat-supplemented diet. Protein (0.9% of energy, p = 0.01) and monounsaturated fat (3.3% of total fat, p < 0.001) intakes were slightly but significantly lower and the carbohydrate intake significantly higher (1.7% of energy, p < 0.001) on the chickpea-supplemented diet as compared with the wheat-supplemented diet. Multivariate analyses suggested that the differences in serum lipids were mainly due to small differences in polyunsaturated fatty acid and dietary fibre contents between the two intervention diets. CONCLUSIONS: Inclusion of chickpeas in an intervention diet results in lower serum total and low-density lipoprotein cholesterol levels as compared with a wheat-supplemented diet.