title: Canned Navy Bean Consumption Reduces Metabolic Risk Factors Associated with Obesity.
abstract: The high prevalence of obesity and its metabolic co-morbidities require dietitians to promote lifestyle modifications that can be effectively implemented into practice and are feasible for customers to adhere to. The objective of this study was to determine the effect of commercially available ready-to-eat canned navy beans added to the habitual diet on risk factors associated with obesity. Fourteen overweight and obese adults consumed 5 cups of canned navy beans per week for 4 weeks. The study results demonstrated that bean consumption results in reduced waist circumference in females by 2.5 cm and males by 2.1 cm (P < 0.001). The effect of beans on pulse rate, total cholesterol (TC), and low-density lipoprotein cholesterol (LDL) were sex dependent (P < 0.05). In males, pulse rate, TC, and LDL were decreased by 6.5%, 11.5%, and 18%, respectively. In females, pulse rate increased by 9.6%, and TC and LDL were relatively unchanged. There was a trend for a decreased glucose AUC (P = 0.06) in response to a glucose load. This study demonstrates that consuming 5 cups per week of ready-to-eat canned navy beans for 4 weeks reduces metabolic risk factors associated with obesity and therefore can be used as a tool in dietetic practice.
authors.affiliation: a Department of Applied Human Nutrition, Mount Saint Vincent University, Halifax, NS.
authors.forename: Bohdan L
authors.initials: BL
authors.lastname: Luhovyy
authors.affiliation: b Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON.
authors.forename: Rebecca C
authors.initials: RC
authors.lastname: Mollard
authors.affiliation: b Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON.
authors.forename: Shirin
authors.initials: S
authors.lastname: Panahi
authors.affiliation: b Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON.
authors.forename: Maria Fernanda
authors.initials: MF
authors.lastname: Nunez
authors.affiliation: b Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON.
authors.forename: France
authors.initials: F
authors.lastname: Cho
authors.affiliation: b Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON.
authors.forename: G Harvey
authors.initials: GH
authors.lastname: Anderson
mesh_terms: D000328:Adult; D015992:Body Mass Index; D002784:Cholesterol / Q000097:blood; D008078:Cholesterol, LDL / Q000097:blood; D004032:Diet; D007887:Fabaceae; D005260:Female; D057141:Food, Preserved; D006801:Humans; D008297:Male; D024821:Metabolic Syndrome / Q000517:prevention & control; D008875:Middle Aged; D009765:Obesity / Q000150:complications*; D050177:Overweight / Q000150:complications*; D011674:Pulse; D012307:Risk Factors; D012737:Sex Factors; D055105:Waist Circumference
chemical_list: D008078:Cholesterol, LDL; D002784:Cholesterol