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Can eating baked beans lower plasma cholesterol?

L Cobiac¹, R McArthur, P J Nestel

¹CSIRO Division of Human Nutrition, Adelaide, Australia.

European Journal of Clinical Nutrition

|November 1, 1990

Summary

Canned baked beans did not lower plasma cholesterol in men with mild hypercholesterolemia. The increased dietary non-starch polysaccharide (NSP) intake was insufficient to impact cholesterol levels without displacing dietary fat.

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Area of Science:

Dietary interventions and metabolic health
Nutritional science and cardiovascular health

Background:

Mild hypercholesterolemia is a common condition requiring dietary management.
Non-starch polysaccharides (NSP) are recognized for their potential cholesterol-lowering effects.

Purpose of the Study:

To investigate the plasma cholesterol-lowering potential of canned baked beans.
To compare the effects of baked beans versus canned spaghetti on plasma lipids and glucose.

Main Methods:

A cross-over study design was employed with 20 mildly hypercholesterolemic men.
Participants consumed a daily difference of 12 g total dietary non-starch polysaccharide (NSP), including a 6.6 g difference in soluble NSP.

Main Results:

The increased NSP intake from baked beans did not significantly alter plasma total cholesterol, HDL cholesterol, triglyceride, or glucose concentrations.
Consuming approximately six 440g cans of baked beans weekly did not demonstrate a cholesterol-lowering effect when dietary fat intake was maintained.

Conclusions:

Dietary non-starch polysaccharide (NSP) from canned baked beans, in the amounts studied, is insufficient to lower plasma cholesterol in mildly hypercholesterolemic men.
The cholesterol-lowering potential of baked beans may be limited unless they displace dietary fat in the overall diet.

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