Study Concludes Vegetarian Meals Based on Legumes Boost Health

Thursday, May 16, 2024 - 17:47

A recent study conducted by researchers from Centro de Biotecnologia e Química Fina (CBQF) da Universidade Católica Portuguesa - Porto, in collaboration with Universidade de Aveiro, delved into the effects of replacing traditional lunches with vegetarian legume-based meals over an 8-week period among omnivorous adults. Published in Nutrition Bulletin (Wiley), the study sheds light on the potential health benefits of incorporating legumes into daily diets.

“This is another interesting result within the scope of Helena Ferreira's doctoral project, entitled “IMPULSE - Impact of a pulse-based partial replacement diet on metabolome and health”, which corroborates the positive impact of a plant-based diet on human health and reinforces the extensive research into the production of simultaneously healthier and more sustainable foods, led by Marta Vasconcelos, both researchers at CBQF, too”, states Elisabete Pinto, Professor at Faculty of Biotechnology, Universidade Católica Portuguesa and researcher at CBQF.

While conventional measures such as weight and body measurements showed minimal changes, the study revealed significant alterations in blood parameters. Notably, levels of total cholesterol and LDL cholesterol exhibited a decrease, indicating the potential of legume-rich diets in managing cholesterol levels among adults.

The findings underscore the importance of exploring legume-based dietary patterns and their impact on overall health. Through this research, the team aims to inspire further investigations into optimal nutrition strategies that integrate legumes.

For further details and access to the complete study, please visit