- A study suggests daily chickpea consumption may lower cholesterol, while black beans could reduce inflammation.
- The study involved 72 pre-diabetic participants who consumed daily servings of chickpeas or black beans over 12 weeks.
- Chickpea consumption (approximately 160g cooked weight) was linked to improved cholesterol levels in participants.
- Black bean consumption was associated with reduced inflammation, with participants consuming around 170g cooked weight.
- Researcher Morganne Smith suggests incorporating beans into diets can be a cost-effective way to support overall health and reduce the risk of chronic diseases.
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