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Legumes found to contain starch carrying a fiber-like punch -resistant starch

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CHAMPAIGN, Ill. -- Legumes often fall far below popular grains and

moisture-laden fruits and vegetables on the list of foods Americans

eat to try to meet the American Dietetic Association-recommended 25 to

35 grams of dietary fiber per day.

University of Illinois researchers, however, say many legumes (beans,

lentils and peas) should be on more plates.

In the February issue of the Journal of Nutrition, UI animal

scientists fill a knowledge gap in the ADAÕs 1997 position paper on

dietary fiber. Legumes, they report, contain substantially higher

percentages of resistant starch than do cereal grains, flours and

grain-based food products.

University of Illinois researchers, however, say many legumes (beans,

lentils and peas) should be on more plates.

In the February issue of the Journal of Nutrition, UI animal

scientists fill a knowledge gap in the ADAÕs 1997 position paper on

dietary fiber. Legumes, they report, contain substantially higher

percentages of resistant starch than do cereal grains, flours and

grain-based food products.

Resistant starch does not digest easily. It goes past the stomach and

small intestine before settling in the colon. There, bacteria attack

it just as they do a dietary fiber, producing butyrate -- a

short-chained fatty acid desirable for its cancer-preventing qualities.

The study provides the first database of the percentages of starch and

fiber in common food and feed ingredients. The researchers also

determined how and where in vitro digestion occurred by studying

digestion in the lower part of the small intestine in a dog model

representative of the human digestive tract.

" The nice thing about legumes is that they have a great deal of

dietary fiber plus the resistant starch, " said C. Fahey Jr.,

who led the study. " You always think of legumes for their protein, as

you should. With their protein, fiber and resistant starch, these

foodstuffs offer good nutrition. Until now, we never knew legumes had

so much of their starch in the form of resistant starch. "

Of the 29 food and feed ingredients studied, the legumes (seven

varieties) contained substantially higher percentages of both dietary

fiber and resistant starch. Black beans, for instance, contain the

highest amount of total dietary fiber (43 percent), and 63 percent of

their total starch content is resistant starch that makes it to the colon.

Cereal grains, especially barley and corn, followed legumes in their

percentages of resistant starch that reach the colon, but like all

non-legumes tested they dropped significantly in fiber content.

Heavily processed flours and grain-based products dropped off most

dramatically in their resistant starch content with a range of just

under 2 percent in rice to 15 percent in rolled oats reaching the colon.

" Flours don't have much resistant starch, because they are processed

so much, " Fahey said. " A lot of grain-based foods also don't have very

much resistant starch. If we eat grain-based materials that are not

heavily processed and legumes, which we usually eat after minimal

cooking, we get a lot of resistant starch and a lot of fiber as

colonic foods. "

The Illinois Council on Food and Agricultural Research funded the

work. Co-authors of the paper with Fahey are Neal R. Merchen, a

professor of animal sciences; M. Grieshop and Avinash R.

Patil, both postdoctoral researchers; and graduate students Geoff E.

Bednar and M. Murray.

A table of values is found here too:

http://www.news.uiuc.edu/scitips/01/02legume.html

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Hi :

In support of that ...............

" Efficacy of garbanzo and soybean flour in suppression of aberrant

crypt foci in the colons of CF-1 mice.

Murillo G, Choi JK, Pan O, Constantinou AI, Mehta RG.

Department of Surgical Oncology, College of Medicine, University of

Illinois at Chicago, IL 60612, USA.

BACKGROUND: Epidemiological studies have reported a low incidence of

colon cancer in countries with high legume consumption. Moreover,

experimental studies have found that legumes, such as soybeans and

pinto beans, have anticancer properties. While garbanzo beans are a

rich source of various phytochemicals, they have not been well

studied. In the present study, the azoxymethane (AOM)-induced

aberrant crypt foci (ACF) in CF-1 mice was utilized as a model to

assess and compare the effects of garbanzo flour to that of soy

flour. MATERIALS AND METHODS: Twenty, 5-week-old CF-1 mice were

divided into four groups of 5 animals each: 10% garbanzo, 10% soy,

10% mixed (soy and garbanzo flours), and control (rodent chow).

Animals received subcutaneous injections of AOM (10-mg/kg B. W.) once

a week for two weeks to induce ACF. At week ten, the animals were

sacrificed and the colons were scored. RESULTS: There was a 64% (p

<0.001) suppression of ACF for animals fed the garbanzo flour, versus

an inhibition of 58 and 55% (p<0.001) for the soy and mixed flour

groups, respectively. DISCUSSION: These results demonstrate that

garbanzo beans possess bioactive compounds capable of inhibiting the

formation of pre-cancerous lesions in mice and suggest that, like

soybeans, their consumption contributes to a reduction in colon

cancer incidence.

PMID: 15517915 "

So chick peas may be as good as, or better than, soybeans for those

who are suspicious of the latter.

Rodney.

> CHAMPAIGN, Ill. -- Legumes often fall far below popular grains and

> moisture-laden fruits and vegetables on the list of foods Americans

> eat to try to meet the American Dietetic Association-recommended 25

to

> 35 grams of dietary fiber per day.

>

> University of Illinois researchers, however, say many legumes

(beans,

> lentils and peas) should be on more plates.

>

> In the February issue of the Journal of Nutrition, UI animal

> scientists fill a knowledge gap in the ADAÕs 1997 position paper on

> dietary fiber. Legumes, they report, contain substantially higher

> percentages of resistant starch than do cereal grains, flours and

> grain-based food products.

>

> University of Illinois researchers, however, say many legumes

(beans,

> lentils and peas) should be on more plates.

>

> In the February issue of the Journal of Nutrition, UI animal

> scientists fill a knowledge gap in the ADAÕs 1997 position paper on

> dietary fiber. Legumes, they report, contain substantially higher

> percentages of resistant starch than do cereal grains, flours and

> grain-based food products.

>

> Resistant starch does not digest easily. It goes past the stomach

and

> small intestine before settling in the colon. There, bacteria attack

> it just as they do a dietary fiber, producing butyrate -- a

> short-chained fatty acid desirable for its cancer-preventing

qualities.

>

> The study provides the first database of the percentages of starch

and

> fiber in common food and feed ingredients. The researchers also

> determined how and where in vitro digestion occurred by studying

> digestion in the lower part of the small intestine in a dog model

> representative of the human digestive tract.

>

> " The nice thing about legumes is that they have a great deal of

> dietary fiber plus the resistant starch, " said C. Fahey Jr.,

> who led the study. " You always think of legumes for their protein,

as

> you should. With their protein, fiber and resistant starch, these

> foodstuffs offer good nutrition. Until now, we never knew legumes

had

> so much of their starch in the form of resistant starch. "

>

> Of the 29 food and feed ingredients studied, the legumes (seven

> varieties) contained substantially higher percentages of both

dietary

> fiber and resistant starch. Black beans, for instance, contain the

> highest amount of total dietary fiber (43 percent), and 63 percent

of

> their total starch content is resistant starch that makes it to the

colon.

>

> Cereal grains, especially barley and corn, followed legumes in their

> percentages of resistant starch that reach the colon, but like all

> non-legumes tested they dropped significantly in fiber content.

> Heavily processed flours and grain-based products dropped off most

> dramatically in their resistant starch content with a range of just

> under 2 percent in rice to 15 percent in rolled oats reaching the

colon.

>

> " Flours don't have much resistant starch, because they are processed

> so much, " Fahey said. " A lot of grain-based foods also don't have

very

> much resistant starch. If we eat grain-based materials that are not

> heavily processed and legumes, which we usually eat after minimal

> cooking, we get a lot of resistant starch and a lot of fiber as

> colonic foods. "

>

> The Illinois Council on Food and Agricultural Research funded the

> work. Co-authors of the paper with Fahey are Neal R. Merchen, a

> professor of animal sciences; M. Grieshop and Avinash R.

> Patil, both postdoctoral researchers; and graduate students Geoff E.

> Bednar and M. Murray.

>

> A table of values is found here too:

>

> http://www.news.uiuc.edu/scitips/01/02legume.html

Link to comment
Share on other sites

Hi :

In support of that ...............

" Efficacy of garbanzo and soybean flour in suppression of aberrant

crypt foci in the colons of CF-1 mice.

Murillo G, Choi JK, Pan O, Constantinou AI, Mehta RG.

Department of Surgical Oncology, College of Medicine, University of

Illinois at Chicago, IL 60612, USA.

BACKGROUND: Epidemiological studies have reported a low incidence of

colon cancer in countries with high legume consumption. Moreover,

experimental studies have found that legumes, such as soybeans and

pinto beans, have anticancer properties. While garbanzo beans are a

rich source of various phytochemicals, they have not been well

studied. In the present study, the azoxymethane (AOM)-induced

aberrant crypt foci (ACF) in CF-1 mice was utilized as a model to

assess and compare the effects of garbanzo flour to that of soy

flour. MATERIALS AND METHODS: Twenty, 5-week-old CF-1 mice were

divided into four groups of 5 animals each: 10% garbanzo, 10% soy,

10% mixed (soy and garbanzo flours), and control (rodent chow).

Animals received subcutaneous injections of AOM (10-mg/kg B. W.) once

a week for two weeks to induce ACF. At week ten, the animals were

sacrificed and the colons were scored. RESULTS: There was a 64% (p

<0.001) suppression of ACF for animals fed the garbanzo flour, versus

an inhibition of 58 and 55% (p<0.001) for the soy and mixed flour

groups, respectively. DISCUSSION: These results demonstrate that

garbanzo beans possess bioactive compounds capable of inhibiting the

formation of pre-cancerous lesions in mice and suggest that, like

soybeans, their consumption contributes to a reduction in colon

cancer incidence.

PMID: 15517915 "

So chick peas may be as good as, or better than, soybeans for those

who are suspicious of the latter.

Rodney.

> CHAMPAIGN, Ill. -- Legumes often fall far below popular grains and

> moisture-laden fruits and vegetables on the list of foods Americans

> eat to try to meet the American Dietetic Association-recommended 25

to

> 35 grams of dietary fiber per day.

>

> University of Illinois researchers, however, say many legumes

(beans,

> lentils and peas) should be on more plates.

>

> In the February issue of the Journal of Nutrition, UI animal

> scientists fill a knowledge gap in the ADAÕs 1997 position paper on

> dietary fiber. Legumes, they report, contain substantially higher

> percentages of resistant starch than do cereal grains, flours and

> grain-based food products.

>

> University of Illinois researchers, however, say many legumes

(beans,

> lentils and peas) should be on more plates.

>

> In the February issue of the Journal of Nutrition, UI animal

> scientists fill a knowledge gap in the ADAÕs 1997 position paper on

> dietary fiber. Legumes, they report, contain substantially higher

> percentages of resistant starch than do cereal grains, flours and

> grain-based food products.

>

> Resistant starch does not digest easily. It goes past the stomach

and

> small intestine before settling in the colon. There, bacteria attack

> it just as they do a dietary fiber, producing butyrate -- a

> short-chained fatty acid desirable for its cancer-preventing

qualities.

>

> The study provides the first database of the percentages of starch

and

> fiber in common food and feed ingredients. The researchers also

> determined how and where in vitro digestion occurred by studying

> digestion in the lower part of the small intestine in a dog model

> representative of the human digestive tract.

>

> " The nice thing about legumes is that they have a great deal of

> dietary fiber plus the resistant starch, " said C. Fahey Jr.,

> who led the study. " You always think of legumes for their protein,

as

> you should. With their protein, fiber and resistant starch, these

> foodstuffs offer good nutrition. Until now, we never knew legumes

had

> so much of their starch in the form of resistant starch. "

>

> Of the 29 food and feed ingredients studied, the legumes (seven

> varieties) contained substantially higher percentages of both

dietary

> fiber and resistant starch. Black beans, for instance, contain the

> highest amount of total dietary fiber (43 percent), and 63 percent

of

> their total starch content is resistant starch that makes it to the

colon.

>

> Cereal grains, especially barley and corn, followed legumes in their

> percentages of resistant starch that reach the colon, but like all

> non-legumes tested they dropped significantly in fiber content.

> Heavily processed flours and grain-based products dropped off most

> dramatically in their resistant starch content with a range of just

> under 2 percent in rice to 15 percent in rolled oats reaching the

colon.

>

> " Flours don't have much resistant starch, because they are processed

> so much, " Fahey said. " A lot of grain-based foods also don't have

very

> much resistant starch. If we eat grain-based materials that are not

> heavily processed and legumes, which we usually eat after minimal

> cooking, we get a lot of resistant starch and a lot of fiber as

> colonic foods. "

>

> The Illinois Council on Food and Agricultural Research funded the

> work. Co-authors of the paper with Fahey are Neal R. Merchen, a

> professor of animal sciences; M. Grieshop and Avinash R.

> Patil, both postdoctoral researchers; and graduate students Geoff E.

> Bednar and M. Murray.

>

> A table of values is found here too:

>

> http://www.news.uiuc.edu/scitips/01/02legume.html

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