Study Links Legumes in Men, Cruciferous Vegetables in Women to Lower Heart Risk

A study of young adults found that men who consumed more legumes showed lower heart disease risk markers while women who ate more cruciferous vegetables showed reduced cardiometabolic risk.

University associate professor Therese O’Sullivan said physical differences in muscle mass and fat distribution, along with hormonal differences, may explain the sex-specific patterns. Men in their 20s who ate more beans, lentils, chickpeas, and peas had significantly lower warning signs linked to heart disease.

Women who ate more broccoli, cauliflower, cabbage, and Brussels sprouts showed lower overall cardiometabolic risk. The study reported that one daily serving of the relevant vegetables was associated with the observed differences.

The findings appear in the journal Nutrition, Metabolism and Cardiovascular Diseases under the title “Higher legume and cruciferous vegetable intakes are associated with lower cardiometabolic risk in young adults: a cross-sectional study.” O’Sullivan said the changes are small dietary adjustments that could affect long-term health outcomes.