Eating a daily serving of chickpeas could significantly lower cholesterol levels, according to new research presented at the NUTRITION 2025 conference in Orlando.
The 12-week study, conducted by researchers at the Illinois Institute of Technology, investigated the effects of eating one cup of chickpeas or black beans per day in 72 adults with prediabetes.
Participants were randomly assigned to eat chickpeas, black beans or rice (used as a control) alongside their regular diet. Blood samples were taken at the start, midpoint and end of the study to track changes in cholesterol, inflammation and blood sugar levels.
According to the study, total cholesterol levels fell significantly, from an average of 200.4 to 185.8 milligrams per decilitre, after 12 weeks of daily chickpea consumption.
Of the two legumes tested, only chickpeas were linked to a drop in cholesterol. “We did not observe any significant changes in cholesterol with black bean intake,” Morganne Smith, a doctoral candidate at Illinois Institute of Technology who is presenting the findings at the conference, told BBC Science Focus.
Chickpeas also appeared to reduce inflammation, at least in the short term. “We saw a significant decrease in high-sensitivity C-reactive protein (hs-CRP) after 6 weeks of consumption of chickpeas,” said Smith. This protein is a marker used to measure inflammation in the body.
“However, that result was negated by week 12. While hs-CRP was still lower at week-12 compared to baseline, the difference was no longer significant,” she added.
Black beans, on the other hand, did manage to lower inflammation, although they had no effect on cholesterol.
These findings suggest that chickpeas and black beans may offer different health benefits due to their distinct nutritional profiles.
“This is something we are currently exploring, particularly regarding the bioactive components that distinguish black beans from chickpeas,” Smith said. “We are analysing the (poly)phenolic composition of both interventions and their metabolite profiles in the blood.”
Both chickpeas and black beans were chosen because they are “rich in dietary fibre, plant-based protein and bioactive compounds,” and easily consumed, said Smith. Canned versions were used for convenience.
“Participants were in free-living conditions and were simply asked to incorporate canned black beans or chickpeas into their regular diets, without specific preparation instructions,” she said.
Though the study did not find changes in blood sugar levels, the researchers are continuing to analyse glucose regulation test data and plan to investigate how legumes affect the gut microbiome.
“We’re particularly interested in identifying changes in microbial-derived metabolites, such as short-chain fatty acids, and how these shifts may contribute to improved metabolic health outcomes,” said Smith.
“Ultimately, our goal is to better understand the mechanistic links between diet, the microbiome, and the prevention of chronic diseases.”
The full results of the study are yet to be published in a peer-reviewed journal.
About our expert
Morganne Smith is a PhD candidate in food science and nutrition at the Illinois Institute of Technology. She has had peer-reviewed research published in journals such as Nutrition and Healthy Aging and Metabolites.
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