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Legume Consumption, Diet Quality and Body Weight: Results from NHANES 2009–2012 and the Food Patterns Equivalent Database 2009–2012
Author(s) -
GarciaBailo Bibiana,
Jain Neha,
Keeler Chelsey,
Smith Jessica
Publication year - 2017
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.31.1_supplement.648.15
Subject(s) - legume , medicine , nutrient , food group , refined grains , environmental health , red meat , ethnic group , consumption (sociology) , food science , whole grains , agronomy , biology , ecology , social science , sociology , anthropology , pathology
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 Information Funded by the Bell Institute of Health and Nutrition, General Mills, Inc.