Abstract
Lupins have a unique nutrient profile among legumes and may have beneficial health effects when included in the diet. The aim of this systematic review was to investigate the effects of lupin on a range of health outcome measures. Databases included MEDLINE, Embase and CINAHL, and focused on controlled intervention studies on healthy adults and those with chronic disease such as type 2 diabetes, cardiovascular disease and overweight. The Preferred Reporting Items for Systematic Reviews and Meta-Analyses protocol was followed. Investigated intervention diets utilised whole lupin, lupin protein or lupin fibre, and outcomes were measured by markers of chronic disease, body weight and satiety. Quality assessment of results was performed using the Cochrane revised risk of bias tool. Overall, 21 studies with 998 participants were included: 12 using whole lupin, four used lupin protein and five lupin fibre. Beneficial changes were observed in 71% of studies that measured blood pressure, 83% measuring satiety and 64% measuring serum lipids. Unintended weight loss occurred in 25% of studies. Whole lupin demonstrated more consistent beneficial effects for satiety, glycaemic control and blood pressure than lupin protein or lupin fibre. Heterogeneity, low study numbers and a small participant base indicated further studies are required to strengthen current evidence particularly regarding the protein and dietary fibre components of lupin.
Highlights
Lupin (Lupinus) is a legume of the Fabaceae family that has formed part of the human diet since early civilisations
This systematic review of the evidence for health outcomes from lupin consumption observed a range of results across many biological and anthropometric health markers that variously resulted in no effects, positive effects and negative effects in terms of optimum health
Studies that involve concurrent investigations on healthy populations and those with different degrees of disease severity will inform whether lupin consumption may be more useful as a riskreduction strategy or in chronic disease minimisation. This is the first systematic review to our knowledge to investigate the range of health outcomes and lupin consumption according to its mode of delivery, either as a whole food or the protein or fibre component
Summary
Lupin (Lupinus) is a legume of the Fabaceae family that has formed part of the human diet since early civilisations. Legumes such as chickpeas, lentils, peas, beans and pulses continue to be a staple food in many parts of the world. With an increasing awareness of the benefits of regular legume consumption to human health, among people living with chronic disease, lupin may be a useful addition to the food supply. Australia accounts for approximately 85% of the world’s lupin production. It is grown predominantly in Western Australia, with some parts of New South Wales, Victoria and South Australia under cultivation [1,2]. Lupin grows well in poor agricultural conditions, is pest-resistant and requires less water than many other food crops, is ideally suited to Western
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