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Eating Legumes May Lower Cholesterol and Improve Cardiovascular Health

The New York Times’ Well blog reports on new research published in The Canadian Medical Association Journal that has found that eating legumes, such as beans or chickpeas, may help in lower “bad” cholesterol. “In a review of randomized clinical trials, researchers found that eating 4.5 ounces of cooked legumes — or about three-quarters of a cup — a day reduced LDL levels by about 5 percent compared to similar diets without them.” Researchers add that this reduction may reduce the chances of heart attacks or other cardiovascular events by up to 6%.

Read it in The New York Times’ Well blog.

Read the study in The Canadian Medical Association Journal.