Red meat and processed meat consumption has been hypothesized to increase risk of
cancer, but the evidence is inconsistent. We performed a systematic review and meta …

Cowpea (Vigna unguiculata) is a legume consumed as a high‐quality plant protein source
in many parts of the world. High protein and carbohydrate contents with a relatively low fat …

Highlights•An overview of lentil flour as novel ingredient in food technology is
provided.•Lentil flour may improve nutritional quality, acceptance and health …

Pea (Pisum sativum L.) is a nutritious pulse crop belonging to the leguminous family, and
widely cultivated. In recent time, health and nutritional benefits of the pea and its by …

The aging population is expanding, as is the prevalence of age-related cognitive decline
(ARCD). Of the several risk factors that predict the onset and progression of ARCD, 2 …

Importance Epidemiological evidence regarding the long-term effects of higher dietary
protein intake on mortality outcomes in the general population is not clear. Objective To …

ABSTRACT To update the European Association for the Study of Diabetes clinical practice
guidelines for nutrition therapy, we conducted an umbrella review and updated systematic …

Protein scarcity is the most vital cause of long-lasting diseases and even untimely deaths in
some developing nations. The application of protein in food is advantageous from the point …

Long-term cancer survivors represent a sizeable portion of the population. Plant-based
foods may enhance the prevention of cancer-related outcomes in these patients. We aimed …

There is an equivocal and inconsistent association between legume consumption and
health outcomes and longevity. The purpose of this study was to examine and quantify the …