Lectins in the United States diet: a survey of lectins in commonly consumed foods and a review of the literature.

doi:10.1093/AJCN/33.11.2338

Paper

Lectins in the United States diet: a survey of lectins in commonly consumed foods and a review of the literature.

Published Nov 1, 1980 · M. Nachbar, J. Oppenheim

The American journal of clinical nutrition

146

Citations

5

Influential Citations

PDF

Abstract

Plant lectins or phytohemagglutinins possess potent in vivo biological activities. Some, primarily of the family Leguminosae, have been shown to have deleterious nutritional effects. Little information exists, however, regarding the prevalence of lectins or the specific foods that contain lectins in the United States diet. In the present study the edible parts of 29 of 88 foods tested, including common salad ingredients, fresh fruits, roasted nuts, and processed cereals were found to possess significant lectin-like activity as assessed by hemagglutination and bacterial agglutination assays. Based on this survey and a review of the literature we conclude that dietary exposure to plant lectins is widespread. The spectrum of nutritional consequences of such exposure remains to be determined.

Literature ReviewHighly Cited

Study Snapshot

Dietary exposure to plant lectins is widespread in the United States diet, with 29 out of 88 tested foods possessing significant lectin-like activity.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

Lectins in the United States diet: a survey of lectins in commonly consumed foods and a review of the literature.

References

Citations