Pulse Intake Improves Nutrient Density among US Adult Consumers
Abstract
:1. Introduction
2. Materials and Methods
2.1. Data Source
2.2. Dietary Data Collection and Analysis
2.3. Statistical Analysis
3. Results
4. Discussion
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
- Food and Agriculture Organization of the United Nations. Definition and Classification of Commodities, Pulses and Derived Products. 2019. Available online: http://www.fao.org/es/faodef/fdef04e.htm (accessed on 1 March 2021).
- Mitchell, D.C.; Lawrence, F.R.; Hartman, T.J.; Curran, J.M. Consumption of Dry Beans, Peas, and Lentils Could Improve Diet Quality in the US Population. J. Am. Diet. Assoc. 2009, 109, 909–913. [Google Scholar] [CrossRef]
- Singh, J.; Basu, P.S. Non-Nutritive Bioactive Compounds in Pulses and Their Impact on Human Health: An Overview. Food Nutr. Sci. 2012, 03, 1664–1672. [Google Scholar] [CrossRef] [Green Version]
- Messina, V. Nutritional and health benefits of dried beans. Am. J. Clin. Nutr. 2014, 100, 437S–442S. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Mudryj, A.N.; Yu, N.; Aukema, H. Nutritional and health benefits of pulses. Appl. Physiol. Nutr. Metab. 2014, 39, 1197–1204. [Google Scholar] [CrossRef] [PubMed]
- Kim, S.J.; de Souza, R.J.; Choo, V.L.; Ha, V.; Cozma, A.I.; Chiavaroli, L.; Mirrahimi, A.; Mejia, S.B.; di Buono, M.; Bernstein, A.M.; et al. Effects of dietary pulse consumption on body weight: A systematic review and meta-analysis of randomized controlled trials. Am. J. Clin. Nutr. 2016, 103, 1213–1223. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Marventano, S.; Pulido, M.I.; Sánchez-González, C.; Godos, J.; Speciani, A.; Galvano, F.; Grosso, G. Legume consumption and CVD risk: A systematic review and meta-analysis. Public Health Nutr. 2016, 20, 245–254. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Wallace, T.C.; Murray, R.; Zelman, K.M. The Nutritional Value and Health Benefits of Chickpeas and Hummus. Nutrients 2016, 8, 766. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Padhi, E.M.; Ramdath, D.D. A review of the relationship between pulse consumption and reduction of cardiovascular disease risk factors. J. Funct. Foods 2017, 38, 635–643. [Google Scholar] [CrossRef]
- O’Neil, E.; Nicklas, A.; Fulgoni III, V.L. Chickpeas and hummus are associated with better nutrient intake, diet quality, and levels of some cardiovascular risk factors: National health and nutrition examination survey 2003–2010. Nutr. Food Sci. 2014, 4, 254. [Google Scholar]
- U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2020–2025, 9th ed.; U.S. Department of Agriculture and U.S. Department of Health and Human Services: Washington, DC, USA, December 2020. Available online: DietaryGuidelines.gov (accessed on 1 June 2021).
- Havemeier, S.; Erickson, J.; Slavin, J. Dietary guidance for pulses: The challenge and opportunity to be part of both the vegetable and protein food groups. Ann. N. Y. Acad. Sci. 2017, 1392, 58–66. [Google Scholar] [CrossRef] [PubMed]
- Centers for Disease Control and Prevention (CDC). The 2019 AR Threats Report. Available online: www.cdc.gov/DrugResistance/Biggest-Threats.html (accessed on 24 April 2021).
- Raper, N.; Perloff, B.; Ingwersen, L.; Steinfeldt, L.; Anand, J. An overview of USDA’s dietary intake data system. J. Food Comp. Anal. 2004, 17, 545–555. [Google Scholar] [CrossRef]
- McNamara, C.; Naddy, B.; Rohan, D.; Sexton, J. Design, development and validation of software for modelling dietary exposure to food chemicals and nutrients. Food Addit. Contam. 2003, 20, S8–S26. [Google Scholar] [CrossRef] [PubMed]
- Rehm, C.; Penalvo, J.L.; Afshin, A.; Mozaffarian, D. Dietary Intake Among US Adults, 1999–2012. JAMA 2016, 315, 2542–2553. [Google Scholar] [CrossRef] [PubMed]
- Perera, T.; Russo, C.; Takata, Y.; Bobe, G. Legume Consumption Patterns in US Adults: National Health and Nutrition Examination Survey [NHANES] 2011–2014 and Beans, Lentils, Peas [BLP] 2017 Survey. Nutrients 2020, 12, 1237. [Google Scholar] [CrossRef] [PubMed]
- Bowman, S.A.; Clemens, J.C.; Friday, J.E.; Lynch, K.L.; LaComb, R.P.; Moshfegh, A.J. Food Patterns Equivalents Intakes by Americans: What We Eat in America, NHANES 2003-2004 and 2013-2014; U.S. Department of Agriculture: Washington, DC, USA, 2017.
- Rawal, V.; Navarro, D.K. The Global Economy of Pulses; Food and Agriculture Organization of the United Nations: Rome, Italy, 2019. [Google Scholar]
- Mudryj, A.N.; Yu, N.; Hartman, T.J.; Mitchell, D.C.; Lawrence, F.R.; Aukema, H. Pulse consumption in Canadian adults influences nutrient intakes. Br. J. Nutr. 2012, 108, S27–S36. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Ahluwalia, N.; Dwyer, J.; Terry, A.; Moshfegh, A.; Johnson, C. Update on NHANES Dietary Data: Focus on Collection, Release, Analytical Considerations, and Uses to Inform Public Policy. Adv. Nutr. 2016, 7, 121–134. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Papanikolaou, Y.; Fulgoni, V.L., III. Bean consumption is associated with greater nutrient intake, reduced systolic blood pres-sure, lower body weight, and a smaller waist circumference in adults: Results from the National Health and Nutrition Examination Survey 1999–2002. J. Am. Coll. Nutr. 2008, 27, 569–576. [Google Scholar] [CrossRef] [PubMed]
- US Department of Health and Human Services. Dietary Guidelines for Americans 2015–2020; Skyhorse Publishing Inc.: New York, NY, USA, 2017.
- Polak, R.; Phillips, E.M.; Campbell, A. Legumes: Health Benefits and Culinary Approaches to Increase Intake. Clin. Diabetes 2015, 33, 198–205. [Google Scholar] [CrossRef] [PubMed] [Green Version]
Characteristic | Consumers (n = 1325) | Non-Consumers (n = 3270) | p Value b |
---|---|---|---|
-------------------%------------------ | |||
Age (years) | 0.0318 | ||
19–30 | 19.5 | 21.8 | |
31–50 | 38.4 | 33.8 | |
51–70 | 32.5 | 33.2 | |
>70 | 9.6 | 11.3 | |
Sex | 0.0046 | ||
Male | 50.7 | 45.7 | |
Female | 49.2 | 54.3 | |
Ethnicity | <0.0001 | ||
Non-Hispanic White | 59.7 | 70.1 | |
Non-Hispanic Black | 8.8 | 11.7 | |
Non-Hispanic Asian | 4.9 | 4.4 | |
Mexican American | 15.2 | 6.3 | |
Other Hispanic | 8.1 | 4.7 | |
Other (incl. multiracial) | 3.1 | 2.8 | |
Education c | <0.0001 | ||
<High School | 17.4 | 12.1 | |
High School | 18.5 | 22.3 | |
>High School | 63.0 | 63.9 |
Non-Consumers (n = 3270) | Pulse Consumers (n = 1325) | ||||
---|---|---|---|---|---|
Quartile 1 (n = 294) | Quartile 2 (n = 336) | Quartile 3 (n = 322) | Quartile 4 (n = 373) | ||
----------------------------------Mean ± SE---------------------------------- | |||||
Pulse intake (g/day) | ------ | 17.1 ± 0.5 | 40.7 ± 0.4 | 69.4 ± 0.6 | 156.2 ± 4.2 |
Energy (kcal/day) | 2029 ± 14 | 2014 ± 39 | 2101 ± 40 | 2333 ± 50 * | 2486 ± 50 * |
Macronutrients | |||||
Protein (g/day) | 81.0 ± 0.6 | 81.6 ± 1.8 | 84.5 ± 2.0 | 90.7 ± 2.4 * | 100.1 ± 2.1 * |
Protein (% kcal) | 16.4 ± 0.1 | 16.5 ± 0.2 | 16.2 ± 0.3 | 15.9 ± 0.2 | 16.4 ± 0.2 * |
Carbohydrates (g/day) | 240.3 ± 1.8 | 229.2 ± 4.7 | 251.7 ± 5.0 * | 284.1 ± 6.3 * | 308.3 ± 6.2 * |
Carbohydrates (% kcal) | 47.6 ± 0.2 | 46.1 ± 0.5 | 48.5 ± 0.5 | 49.3 ± 0.5 | 50.2 ± 0.4 * |
Total Fat (g/day) | 78.8 ± 0.6 | 79.4 ± 2.0 | 80.6 ± 1.9 | 87.9 ± 2.6 | 89.7 ± 2.2 * |
Total Fat (% kcal) | 34.6 ± 0.1 | 35.1 ± 0.5 | 34.0 ± 0.3 | 33.3 ± 0.4 * | 32.0 ± 0.3 * |
Fiber, total dietary (g/day) | 15.4 ± 0.1 | 18.1 ± 0.4 * | 18.5 ± 0.4 * | 23.6 ± 0.7 * | 28.6 ± 0.6 * |
Fiber, total dietary (g/1000 kcal) | 7.8 ± 0.1 | 9.4 ± 0.2 * | 9.3 ± 0.2 * | 10.6 ± 0.2 * | 12.2 ± 0.2 * |
Micronutrients | |||||
Calcium (mg/day) | 940 ± 9 | 1050 ± 36 | 970 ± 26 * | 1096 ± 28 * | 1196 ± 31 * |
Magnesium (mg/day) | 285 ± 2 | 318 ± 6 * | 310 ± 7 * | 374 ± 12 * | 383 ± 7 * |
Iron (mg/day) | 14.2 ± 0.1 | 14.5 ± 0.4 | 14.6 ± 0.3 * | 17.4 ± 0.5 * | 18.5 ± 0.4 * |
Phosphorus (mg/day) | 1341 ± 10 | 1409 ± 32 | 1405 ±31 | 1559 ± 39 * | 1691 ± 34 * |
Selenium (mcg/day) | 116.0 ± 0.9 | 109.5 ± 2.4 | 116.1 ± 2.8 | 126.0 ± 4.2 | 131.3 ± 3.1 * |
Zinc (mg/day) | 10.9 ± 0.1 | 11.2 ± 0.3 | 11.5 ± 0.3 * | 13.0 ± 0.4 * | 13.1 ± 0.3 * |
Potassium (mg/day) | 2537 ± 18 | 2655 ± 49 | 2701 ± 54 * | 3191 ± 69 * | 3271 ± 58 * |
Folate, food (mcg/day) | 204 ± 2 | 239 ± 6 * | 227 ± 5 * | 282 ± 0.8 * | 357 ± 10 * |
Niacin (mg/day) | 25.8 ± 0.2 | 26.0 ± 0.7 | 25.3 ± 0.9 | 28.0 ± 1.2 | 29.3 ± 0.7 * |
Riboflavin (mg/day) | 2.1 ± 0.0 | 2.3 ± 0.1 | 2.1 ± 0.1 | 2.3 ± 0.1 * | 2.3 ± 0.1 * |
Thiamin (mg/day) | 1.6 ± 0.0 | 1.5 ± 0.0 | 1.6 ± 0.0 | 1.9 ± 0.1 * | 2.0 ± 0.1 * |
Choline, total (mg/day) | 324 ± 3 | 328 ± 8 | 329 ± 8 | 375 ± 11 * | 413 ± 10 * |
Micronutrient Density | |||||
Calcium (mg/1000 kcal) | 475 ± 3 | 519 ± 12 | 467 ± 9 | 484 ± 10 | 448 ± 8 |
Magnesium (mg/1000 kcal) | 146 ± 1 | 164 ± 3 * | 152 ± 3 * | 164 ± 3 * | 161 ± 2 * |
Iron (mg/1000 kcal) | 7.1 ± 0.0 | 7.5 ± 0.2 * | 7.2 ± 0.1 | 7.6 ± 0.1 * | 7.7 ± 0.1 * |
Phosphorus (mg/1000 kcal) | 672 ± 3 | 704 ± 9 | 673 ± 8 | 681 ± 9 * | 693 ± 7 * |
Selenium (mcg/1000 kcal) | 58.5 ± 0.3 | 55.8 ± 0.9 | 56.3 ± 1.1 * | 54.2 ± 0.9 * | 53.3 ± 0.8 * |
Zinc (mg/1000 kcal) | 5.4 ± 0.0 | 5.7 ± 0.1 | 5.5 ± 0.1 | 5.7 ± 0.1 * | 5.4 ± 0.1 * |
Potassium (mg/1000 kcal) | 1296 ± 7 | 1370 ± 22 | 1330 ± 20 * | 1357 ± 22 * | 1345 ± 20 * |
Folate, DFE ** (mcg/1000 kcal) | 105 ± 1 | 124 ± 4 * | 114 ± 3 * | 127 ± 4.0 * | 151 ± 4.0 * |
Niacin (mg/1000 kcal) | 13.0 ± 0.1 | 13.4 ± 0.3 | 12.1 ± 0.3 * | 12.1 ± 0.2 | 11.9 ± 0.2 * |
Riboflavin (mg/1000 kcal) | 1.1 ± 0.0 | 1.2 ± 0.0 | 1.0 ± 0.0 | 1.1 ± 0.0 | 0.9 ± 0.0 * |
Thiamin (mg/1000 kcal) | 0.8 ± 0.0 | 0.8 ± 0.0 | 0.8 ± 0.0 | 0.8 ± 0.0 | 0.8 ± 0.0 * |
Choline (mg/1000 kcal) | 163 ± 1 | 166 ± 3 | 160 ± 3.0 | 165 ± 3.0 * | 169 ± 3.0 * |
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. |
© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Mitchell, D.C.; Marinangeli, C.P.F.; Pigat, S.; Bompola, F.; Campbell, J.; Pan, Y.; Curran, J.M.; Cai, D.J.; Jaconis, S.Y.; Rumney, J. Pulse Intake Improves Nutrient Density among US Adult Consumers. Nutrients 2021, 13, 2668. https://doi.org/10.3390/nu13082668
Mitchell DC, Marinangeli CPF, Pigat S, Bompola F, Campbell J, Pan Y, Curran JM, Cai DJ, Jaconis SY, Rumney J. Pulse Intake Improves Nutrient Density among US Adult Consumers. Nutrients. 2021; 13(8):2668. https://doi.org/10.3390/nu13082668
Chicago/Turabian StyleMitchell, Diane C., Christopher P. F. Marinangeli, Sandrine Pigat, Foteini Bompola, Jessie Campbell, Yang Pan, Julianne M. Curran, David J. Cai, Susan Y. Jaconis, and Jeff Rumney. 2021. "Pulse Intake Improves Nutrient Density among US Adult Consumers" Nutrients 13, no. 8: 2668. https://doi.org/10.3390/nu13082668