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Eating More Pulses Linked to Lower Heart Disease Risk

Original: Increased pulse consumption leads to decrease in heart disease

Researchers report that eating more pulses — beans, lentils, chickpeas and dried peas — is associated with a decrease in heart disease. The findings point to pulses' fibre, protein and low fat content as protective factors, and support dietary guidance encouraging people to substitute pulses for refined grains or red and processed meats in everyday meals.

Why now: A new research finding linking a simple, affordable dietary change to reduced heart disease risk is drawing attention

pulsesheart diseaseWilliam & Mary

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Evidence

• Increased pulse consumption leads to decrease in heart disease · news.wm.edu

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