Pulse Intake Improves Nutrient Density among US Adult Consumers

Abstract

The objective was to examine trends in pulse (dry beans, dry peas, chickpeas and lentils) intake over a 10-year period and to compare nutrient intakes of pulse consumers and non-consumers to better understand the impact of pulse consumption on diet quality in the US population. NHANES 2003–2014 data for respondents (≥19 years) with 2 days of intake was used to evaluate trends in pulse intake. Pulse consumers were identified as those NHANES respondents who consumed pulses on one or both days. Differences in energy adjusted nutrient intakes between non-consumers and consumers were assessed. There were no significant trends in pulse intakes for the total population or for pulse consumers over the 10-year period. In 2013–2014, approximately 27% of adults consumed pulses with an intake of 70.9 ± 2.5 g/day over 2 days, just slightly <0.5 cup equivalents/day. At all levels of consumption, consumers had higher (p < 0.01) energy adjusted intakes of fiber, folate, magnesium. Higher energy adjusted intakes for potassium, zinc, iron and choline and lower intakes of fat were observed for consumers than for non-consumers at intakes ≥69.4 ± 1.01 g/day. These data suggest that pulse consumption in the US population may result in better diet quality with diets that are more nutrient dense than those without pulses.

The Changing Landscape of Legume Products Available in Australian Supermarkets

“…Legumes, such as chickpeas ( Cicer arietinum ), beans ( Phaseolus vulgaris ), peas ( Pisum sativum ), lentils ( Lens culinaris ) and dried pulses, are an excellent dietary source of plant protein, dietary fibre and minerals [ 1 ]. Regular consumption of legumes contributes to improved dietary quality and nutrient density [ 2 ], with regular intake associated with improved markers of metabolic health, weight management, reduced risk of coronary heart disease (CHD) and reduced risk of all-cause mortality [ 3 , 4 , 5 , 6 , 7 ]. Due to their nutritious and ecologically sustainable qualities, the Food and Agriculture Organisation of the United Nations (FAO) have recognised legumes as a key pillar in addressing the sustainability of agricultural and food systems as well as food security [ 1 ].…”

Terminology Matters: Advancing Science to Define an Optimal Pulse Intake

“…They are highly nutrient dense and, as such, are considered a significant dietary source of many nutrients such as complex carbohydrate, protein, fiber, folate, iron, magnesium, and potassium and are a good source of many other nutrients such as choline, zinc, selenium, phosphorus, and thiamin [ 8 , 9 ]. Significant improvements in nutrient intakes at levels around 100 g or ½ cup cooked per day of pulses have been observed in several population-based studies [ 7 , 11 , 12 , 13 , 14 ].…”

“…Population-based data from dietary surveys constitute another way legumes and pulses have been studied [ 7 , 11 , 12 , 13 , 14 , 22 ]. Dietary surveys are used to inform dietary recommendations including DGA by providing data on trends in intake, dietary patterns, and nutrient intakes.…”

“…In 2009, the National Health and Nutrition Examination Survey (NHANES) was one of the first to assess intakes of pulses in the U.S. [ 7 ], with several others that followed including studies conducted on the Canadian Community Health Survey to describe pulse intakes in the Canadian population [ 11 , 12 , 13 , 14 , 15 ]. The most important and consistent finding that emerged from these few population-based studies, however, is that that diet quality is improved on days when pulses are consumed [ 7 , 11 , 12 , 13 , 14 ].…”

“…In 2009, the National Health and Nutrition Examination Survey (NHANES) was one of the first to assess intakes of pulses in the U.S. [ 7 ], with several others that followed including studies conducted on the Canadian Community Health Survey to describe pulse intakes in the Canadian population [ 11 , 12 , 13 , 14 , 15 ]. The most important and consistent finding that emerged from these few population-based studies, however, is that that diet quality is improved on days when pulses are consumed [ 7 , 11 , 12 , 13 , 14 ]. This improvement in diet quality is notable when ½ cup (~100 g) or more of pulses are consumed, and significantly higher intakes of many nutrients, especially fiber, are observed at all levels of consumption when comparing pulse consumers with non-consumers [ 7 , 11 , 13 ].…”