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Consumption of Dry Beans, Peas, and Lentils Could Improve Diet Quality in the US Population

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Abstract

The US Department of Agriculture's MyPyramid guidelines introduced a near doubling of the dietary recommendations for vegetables. These recommendations target specific subgroups of vegetables, including dry beans and peas. Dry beans and peas provide an array of nutrients and phytochemicals that have been shown to have beneficial health effects, yet consumption levels in the United States are quite low. Few studies have examined the influence of legume consumption on nutrient intakes. Therefore, the purpose of this study was to assess nutrient and food group intakes of dry bean and pea consumers compared to nonconsumers. Dietary intake data from the 1999-2002 National Health and Nutrition Examination Survey for adults aged ≥19 years was used. Results show that on any given day only 7.9% of adults are consuming dry beans and peas; Mexican Americans or other Hispanics are more likely to be consumers than nonconsumers. Consuming approximately ½ c dry beans or peas resulted in higher intakes of fiber, protein, folate, zinc, iron, and magnesium with lower intakes of saturated fat and total fat. These data support the specific recommendation for dry beans and peas as part of the overall vegetable recommendation. Increased consumption of dry beans and peas—economical and nutrient-rich foods—could improve the diet quality of Americans.

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Methods

Data from NHANES 1999-2000 and 2001-2002 conducted by the National Center for Health Statistics were used for this study. NHANES is designed to monitor the health and nutritional status of the US population using a nationally representative sample of the US civilian, noninstitutionalized population. The survey is conducted on a continuous and annual basis and data are released in 2-year increments. Interviewer-administered 24-hour dietary recalls were collected in a mobile examination center.

Results and Discussion

Only 7.9% of the US population from 1999 to 2002 consumed beans, peas, or lentils on any given day. Main sources were pinto beans, refried beans (usually made from pinto beans), baked beans, chili, and other Mexican or Hispanic mixed dishes. Lentils, chickpeas, pink beans, pigeon peas, split peas, and fava beans were each represented by <1% of all dry beans consumed.

Lucier and colleagues (1) reported that in the CSFII 1994-1996, 14% of Americans were consuming at least one food containing dry

Conclusions

The results of this study suggest that increased levels of intake from dry beans and peas may result in higher intakes of fiber, folate, zinc, iron, and magnesium while lowering intakes of total fat and saturated fat in the diets of Americans. For most Americans, meeting current recommendations for fruit and vegetables is a challenge. Only 1% to 48% meets current recommendations for total fruit and vegetables combined, depending on age and sex (2). With the exception of the starchy vegetable

D. C. Mitchell is coordinator, Diet Assessment Center, Pennsylvania State University, University Park

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  • Cited by (0)

    D. C. Mitchell is coordinator, Diet Assessment Center, Pennsylvania State University, University Park

    T. J. Hartman is an associate professor, Department of Nutritional Sciences, Pennsylvania State University, University Park

    F. R. Lawrence is an assistant professor, Human Development and Family Studies, Pennsylvania State University, University Park

    J. M. Curran is manager, market innovation, Pulse Canada, Winnepeg, MB, Canada

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