• “Increased intake of legumes is associated with decreased risk of mortality and gastric, colorectal, breast, and lung cancer.”

• “[...] beans are a consistent feature of diets associated with lower risk of cancer and other non-communicable diseases (NCDs), as well as obesity.”
• There is not enough evidence to suggest an effect between consuming pulses and the risk of cancer.

• “No significant association is indicated between legume fibre consumption and incidence of colorectal cancer [...].”

• “Limited evidence suggests that dietary patterns containing more frequent servings of legumes may be associated with lower risk of lung cancer, primarily among former smokers and current smokers.”
• “Moderate evidence indicates that dietary patterns higher in [...] legumes [...] relative to other dietary patterns are associated with lower risk of colon and rectal cancer.”

• “Protective effects on established risk factors for […] T2D.”

• No relationship with changing total legume intake and type 2 diabetes mellitus

• “No significant association is indicated between consumption of legume fibre and the incidence of type 2 diabetes mellitus [...].”
• Insufficient evidence regarding primary prevention of impaired glucose tolerance, altered fasting glycaemia and insulin resistance/sensitivity by increasing the consumption of legumes.

Cardiovascular disease 

• “The Committee concludes that it has been convincingly demonstrated that the consumption of legumes reduces the LDL cholesterol concentration.”

• “Protective effects on established risk factors for CVD”

• Eating habits based on the consumption of beans can contribute to the prevention of cardiovascular diseases

• “Substituting plant-based proteins for red meat can lower blood cholesterol”

• “Regularly eating legumes may help lower total and LDL cholesterol levels”.
• “Legumes are rich in potassium, magnesium, and fiber, all nutrients that have a positive impact on blood pressure management”.

• “No significant association is indicated between legume (non-soy) consumption and the incidence of cardiovascular disease.”
• Insufficient evidence to support an effect of the consumption of dietary fibre from legumes on fasting blood lipids.

Coronary heart disease (CHD)

• Insufficient evidence to support an association between legume consumption and CHD.

• Possible evidence for an inverse relationship between total legume intake and coronary heart disease.

• Legumes consumption can reduce cholesterol and blood pressure, and risk of coronary heart disease.

Stroke

• No relationship with changing total legume intake and stroke

• Insufficient evidence regarding primary prevention of stroke by increasing the intake of legumes.

Blood pressure

• Insufficient evidence regarding primary prevention of hypertension and high blood pressure incidence by increasing the intake of legumes. Insufficient evidence regarding primary prevention of high blood pressure and intake of legumes.

• Insufficient evidence to support an effect of the consumption of legumes on energy intake.

• Diets containing dietary pulses are associated with small weight reduction.

• “Moderate evidence indicates dietary patterns emphasizing […] legumes […] are associated with favorable outcomes related to body weight (including lower BMI, waist circumference, or percent body fat) or risk of obesity. Components of the dietary patterns associated with these favorable outcomes include higher intakes of unsaturated fats and lower intakes of saturated fats, cholesterol, and sodium.”

• “Limited evidence suggests that dietary patterns containing […] legumes […] consumed during adulthood are associated with lower risk of age-related cognitive impairment and/or dementia.”

• “Moderate evidence indicates that a dietary pattern higher in […] legumes […] is associated with favorable bone health outcomes in adults, primarily decreased risk of hip fracture.”

• “Limited but consistent evidence suggests that certain dietary patterns before pregnancy are associated with a reduced risk of gestational diabetes mellitus. These protective dietary patterns are higher in […] legumes […].”
• “Limited evidence suggests that certain dietary patterns during pregnancy are associated with a lower risk of excessive gestational weight gain during pregnancy. These patterns are higher in […] legumes […].”
• Limited evidence suggests that higher consumption of legumes before and during pregnancy is associated with a reduced risk of hypertensive disorders of pregnancy, including preeclampsia and gestational hypertension.
• “Limited but consistent evidence suggests that certain dietary patterns during pregnancy are associated with a lower risk of preterm birth and spontaneous preterm birth. These protective dietary patterns are higher […] legumes […].”