Legume Consumption, Diet Quality and Body Weight: Results from NHANES 2009–2012 and the Food Patterns Equivalent Database 2009–2012

Abstract

The 2015 Dietary Guidelines recommend legume consumption as part of a healthy diet, and consumer interest in non‐meat protein sources has increased. This study describes legume intakes across demographic groups in the U.S. and their association with nutrient intakes and body weight, using Day 1 24‐hour recalls from NHANES 2009–12 and the USDA Food Patterns Equivalent Database 2009–2012. In adults aged 19+ years, the prevalence of legume consumption differed by ethnicity, ranging from 14% among Non‐Hispanic (NH) Blacks (n=2399), to 18% in NH Whites (n=4710) to 31% among Hispanics (n=2671). Among legume consumers, mean intakes also varied by ethnicity, from 2.2 protein oz eq/d among NH White adults, to 2.8 oz eq/d in NH Blacks, to 3.2 oz eq/d among Hispanics. Similar trends were observed in children aged 4 to 18 years (n=5155). Nutrient intakes differed between legume consumers and non‐consumers. Both adults and children who consumed legumes had significantly higher intakes of key nutrients such as fiber, protein, folate, iron, calcium, magnesium and potassium. However, legume consumers also had higher sodium and total energy intakes. Overall, legume consumers exhibited healthier eating patterns. Those who ate legumes consumed a smaller percentage of their total energy from both total and added sugar and ate more oz eq/d of total protein foods. Adult legume consumers also ate more of encouraged food groups such as whole grains, fruit and vegetables. Body weight measures differed between legume consumers and non‐consumers. Adults who ate legumes had significantly lower body mass index (BMI) and waist circumferences than those who did not, despite consuming more total energy. Among children, those who ate legumes had smaller waist circumferences, a lower prevalence of obesity, and a non‐significant trend for lower BMI z‐scores than those who did not eat legumes. These findings suggest that people who eat legumes have healthier diets, and legumes contribute to favorable nutrient intakes in adults and children. In addition, legume consumption may be associated with healthier body weights.Support or Funding InformationFunded by the Bell Institute of Health and Nutrition, General Mills, Inc.

Adult dietary patterns with increased bean consumption are associated with greater overall shortfall nutrient intakes, lower added sugar, improved weight-related outcomes and better diet quality

“…The sub-component of 'greens and beans' allow for a maximum score from this component when an individual has ≥ 0.2 cup equivalents per 1000 kcal and a score of zero if the dietary patten contains no dark green vegetables or legumes (i.e., beans and peas) [18]. While the average diet quality has slightly improved in the last decade, scores indicate that diet quality is not aligned with DGA recommendations [4,5], yet accumulating evidence exists supporting increased fruit, legumes and vegetables and improvements in diet quality and longevity [19][20][21][22][23].…”

Dietary Patterns with Increased Bean Consumption are Associated with Greater Overall and Shortfall Nutrient Intakes, Lower Added Sugar, and Improved Diet Quality in Adults

“…scores indicate that diet quality is not aligned with DGA recommendations [4,5], yet accumulating evidence is in place supporting increased fruit, legumes and vegetables and improvements in diet quality and longevity [19,20,21,22,23].…”