This continuing education course examines lectins’ potential negative effects on the digestive tract and possible role in inflammation, as well as any positive effects their consumption may have. Health benefits of foods containing lectins, specifically legumes and whole grains, are discussed. Practical recommendations for clients and ways to reduce lectins in food sources also will be described.
Course content appeared as the CPE Monthly in the March 2021 edition of Today’s Dietitian.
After completing this continuing education course, nutrition professionals should be better able to:
- Discuss what lectins are and which foods are sources.
- Counsel clients on the potential negative effects of consuming lectins.
- Distinguish the health benefits of consuming foods rich in lectins.
- Provide practical recommendations about lectin consumption to consumers.
Kristin Sementelli, MS, RD, LDN, is a clinical dietitian based in Chicago.
The author has no relevant disclosures to report regarding this program. She has certified that no conflict of interest exists for this program. View our disclosure policy.
- 2.00 CDR