British therapist Amir Khan, in a comment to the Daily Mirror, said that regular consumption of chickpeas (Turkish peas) can reduce the risk of cardiovascular disease and bowel cancer. According to the doctor, unlike many starchy foods, chickpeas do not provoke sharp jumps in glucose - this is important for people with diabetes and those who control their sugar levels. He advises adding chickpeas to salads, soups and stews, emphasizing the high content of potassium and magnesium, which support the heart and help normalize blood pressure.
What the science says. Legumes with a low or moderate glycemic index raise blood sugar more slowly, so they are often recommended in diets for glucose control. Chickpea fiber (a significant proportion is soluble) helps reduce “bad” cholesterol and improves bowel function. During the fermentation of fiber in the colon, short-chain fatty acids are formed, in particular butyrate, which has anti-inflammatory properties and is associated with a reduced risk of colorectal cancer in studies. Separate experiments have shown that a diet with chickpeas increases butyrate levels and improves intestinal transit; in animal models, consumption of cooked chickpeas reduced inflammatory markers and the number of tumors in the colon.
Bottom Line: Chickpeas are an affordable source of plant-based protein, potassium, magnesium, and soluble fiber. Regular consumption as part of a balanced diet may support heart and gut health and help control glucose levels. However, no single product is a substitute for medical advice and basic lifestyle recommendations.
