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Editor's Correspondence
August 12/26, 2002

Copper in Legumes May Lower Heart Disease Risk—Reply

Arch Intern Med. 2002;162(15):1780-1781. doi:

In reply

We thank Dr Klevay for his remarks concerning the potential role of increased dietary copper consumption through legumes in lowering the risk of CHD. While many constituents of legumes may play a role in decreasing the risk of cardiovascular disease, evidence from prospective studies support the roles of fiber, folate, potassium, calcium, and magnesium in decreasing risk of cardiovascular disease. Moreover, randomized controlled trials show that soybean protein reduces serum total and low-density lipoprotein cholesterol levels, and that potassium supplementation lowers blood pressure.1

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