Baked bean consumption reduces serum cholesterol in hypercholesterolemic adults

Baked bean consumption has been linked to reductions in total cholesterol (TC), and low-density lipoprotein cholesterol (LDL-C) in previous research with hypercholesterolemic adult men in controlled settings. The objective of the current research was to determine if daily intake of half a cup of vegetarian baked beans would reduce risk factors for coronary heart disease and type 2 diabetes in free-living hypercholesterolemic men and women over an 8-week period. The study was a randomized, crossover, 2 × 2 block design. Participants received each treatment for 8 weeks with a minimal 14-day washout in between. Fasting blood samples collected at the beginning and end of the study were analyzed for TC, LDL-C, high-density lipoprotein cholesterol, triacylglycerols (TAG), high-sensitivity C-reactive protein, insulin, glucose, homeostasis model assessment, and hemoglobin A1c. A significant absolute decrease in TC concentrations after 8 weeks (P = .01) was observed with the vegetarian baked bean treatment in contrast to the control. Mean percentage change of serum TC for baked beans was −5.6% ± 1.5% SEM in contrast to 0.5% ± 1.8% SEM for the control (P = .01). Mean percentage change of serum LDL-C was −5.4% ± 2.3% SEM and 1.0% ± 2.7% SEM (P = .08, nonsignificant), respectively. No significant differences were found with the other blood concentrations. These findings indicate that vegetarian baked bean consumption can reduce serum TC in hypercholesterolemic adults.