Synopsis

Source of validity: Scientific
Rating (out of 5): 4

Legume protein is supported by scientific evidence for its role in supporting cardiovascular health. Numerous clinical and epidemiological studies indicate that diets rich in legume proteins, such as those from soybeans, lentils, chickpeas, and beans, are associated with improved cardiovascular outcomes. Legumes are low in saturated fat and high in fiber, which contribute to lower blood cholesterol levels—a major risk factor for cardiovascular disease (CVD). Several randomized controlled trials have shown that consuming legumes or legume protein isolates, particularly soy protein, can reduce total and LDL cholesterol. For example, a 2017 systematic review in the journal Circulation found that routine intake of legumes significantly decreased both total and LDL cholesterol. The US Food and Drug Administration (FDA) also allows a health claim for soy protein and reduced risk of heart disease based on scientific evidence.

Beyond cholesterol lowering, legume proteins provide bioactive peptides that may have blood pressure-lowering and anti-inflammatory effects. Legume consumption is a key component of dietary patterns like the Mediterranean and DASH diets, both recommended for cardiovascular prevention. While not a primary standalone therapy, integrating legumes as a protein source in place of animal proteins is widely recognized by scientific and medical authorities for cardiovascular health support. Thus, there is strong scientific validation, though not necessarily traditional medicinal use, for legumes in this context.

More about Legume protein
More about Cardiovascular Disease

Other ingredients used for Cardiovascular Disease

Other health conditions supported by Legume protein

Products containing Legume protein