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Effect of Non-Soy Legumes on Lipid Profile: A Systematic Review and Meta-analysis of Randomized Controlled Trials
Mohsen Shaygantabar1,2, Ghazaleh Eslamian3, Azita Hekmatdoost4
1Student Research Committee, Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, 1981616573, Iran.
Background And Objectives:
Cardiovascular disease is a leading cause of premature death and disability worldwide. Elevated levels of low-density-lipoprotein cholesterol (LDL-C) and triglycerides (TG) significantly increase this risk. Reducing the intake of saturated fats and sugars, while increasing the consumption of fruits and dietary fiber, can substantially lower this risk. This study systematically reviews and provides meta-analyses on the effects of non-soy legumes on lipid levels.
Methods:
A comprehensive search was conducted across Scopus, PubMed, and Web of Science up to August 2024 to identify randomized controlled trials examining the effects of non-soy legumes on serum lipid levels, including TG, total cholesterol (TC), LDL-C, and high-density-lipoprotein cholesterol (HDL-C). Data extraction and quality assessment were performed, and statistical analyses were conducted using a random-effects model to calculate weighted mean differences (WMDs) with 95% CIs. Subgroup analyses were performed based on intervention duration, body mass index (BMI), and age.
Results:
A total of 31 randomized controlled trials met the inclusion criteria. Non-soy legume consumption significantly reduced TC (WMD: -5.159 mg/dL; 95% CI: -7.192, -3.126; P < .001) and LDL-C levels (WMD: -3.475 mg/dL; 95% CI: -5.321, -1.530; P = .001). The effect on TG was nonsignificant overall (WMD: -0.985 mg/dL; 95% CI: -2.136, 0.166; P = .093), but significant reductions were observed in interventions lasting less than 8 weeks (WMD: -3.14 mg/dL; 95% CI: -4.92, -1.36; P = .001) and in participants with BMI <30 kg/m2 (WMD: -2.91 mg/dL; 95% CI: -4.39, -1.42; P < .001). No significant effects on HDL-C levels were observed, even after conducting subgroup analyses.
Conclusion:
Non-soy legumes lowered LDL-C and TC levels. While the overall TG reduction was not significant, subgroup analyses revealed reductions in shorter interventions and among nonobese individuals were significant. However, non-soy legumes did not significantly impact HDL-C levels, and subgroup analyses remained nonsignificant.
Systematic Review Registration:
PROSPERO registration no. CRD420250652780.
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