Hummus (H)/garbanzo bean (GB) consumption is associated with increased nutrient intake, better diet quality, and lower body mass index in adult participants (19+ y) from the NHANES (2003‐2010) (810.15)

Abstract

The association between H/GB consumption with nutrient intake, dietary quality, and weight parameters was examined in adults using data from NHANES (2003‐2010). Consumers (n=264) were defined as having any amount of H/GB during either 24‐hour diet recall. Means and ANOVA (covariate adjusted) were determined using appropriate sample weights; significance was p<0.05. Diet quality was calculated using the Healthy Eating Index‐2005 (HEI). Fiber (24.4±0.7 v 10.1±0.1 g/d), PUFA (19.5±0.4 v 17.3±0.1 g/d), vitamins A (787±42 v 640±6 RAE mcg/d), E (10.1±0.5 v 7.5±1.01 mcg/d), and C (119±8 v 86.4±4.3 mg/d), folate (627±16 v 547±4 mcg/d), magnesium (385±13 v 292±4 mg/d), potassium 3103±59 v 2697±12 mg/d), and iron (17.4±0.5 v 15.8±0.1 mg/d) intake was higher in consumers. Total fat (76.4±4.5 v 80.4±0.3 g/d), SFA (22.4±0.7 v 26.6±0.1 g/d), and cholesterol (227±8 v 288±2 mg/d) were lower in consumers. Consumers had higher HEI scores (62.2±1.3 v 51.9±0.2). BMI (26.4±0.5 v 28.6±0.1) and waist circumference (92.2±1.3 v 97.9±0.3 cm) were lower in consumers.Consumers were 43% less likely to be overweight or obese and had a 48% reduced risk of increased waist size. H/GB consumption was associated with better nutrient intake, diet quality and weight parameters in adults.Grant Funding Source: Supported by Sabra Dipping Co., LLC., and USDA.