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It is impossible to predict life expectancy, but it is quite possible to reduce the risk of premature death. Diet is crucial in this, as it acts as a buffer against chronic diseases.
A recent study led by the Dietetic Association and the World Health Organization found a strong link between legume consumption and longevity. Scientists analyzed data on the health of elderly people from six countries, as well as the impact on the body of certain groups of products - vegetables, legumes, fruits and nuts, cereals, dairy products, meat, fish. In addition, they looked at the ratio of monounsaturated to saturated fat as a marker of near death.
It turned out that for every 20 grams of daily consumption of legumes, the risk of death was reduced by 8%. The authors of the work noted that it is based on the results of a classic study conducted in seven countries in the 1960s.
This is the first large-scale study that looked not only at diet and lifestyle, but also at other risk factors for cardiovascular disease in different cultures, the scientists said. According to them, traditional food groups differed in each country, with the exception of one - legumes.
Types of legumes and their use in cooking:
- adzuki beans (also known as field peas or red beans): soups, pasta, Japanese and Chinese dishes;
- Anasazi beans: Southwestern soups and dishes; can be used in recipes calling for pinto beans;
- black peas: salads, casseroles, pancakes and southern dishes;
- edamame: snacks, salads, casseroles and rice dishes;
- fava beans: stews and side dishes;
- garbanzo beans (also known as chickpeas): casseroles, hummus, minestrone soup, and Spanish and Indian dishes;
- lentils: soups, stews, salads, side dishes and Indian dishes.
