CHAPTER 14: Legumes and Obesity Check Access

Obesity remains a continuing global health concern and has been associated with increased risk of numerous non-communicable diseases. Several studies have linked legumes to obesity management, as it has been demonstrated that their consumption produces an overall but significant effect on weight reduction, satiety and changes in fat deposition. Legume nutrients (such as starch, dietary fibre and protein) as well as bioactive compounds, play a key role in improving energy balance by lowering caloric intake and bioavailability, increasing satiety and energy expenditure. Owing to these benefits, legume consumption has been recommended by a large number of international organisms and dietary guidelines as part of a healthy diet to address obesity.