Increasing Pulse Intake Improves Diet Quality in Adults in the US (P18-114-19)

Abstract

ObjectivesPulses (dry beans, peas, chickpeas and lentils) are significant sources of important nutrients and other bioactive components providing health benefits including improved weight status and gastrointestinal health and reduced risk of cancers and cardiovascular disease. However, recent data suggests the intake of pulses remains quite low. To support dietary guidance encouraging healthier diet patterns with higher intakes of plant-based foods, an updated perspective on pulse consumption and their impact on diet quality is needed. Therefore, we analyzed data from National Health and Nutrition Examination Survey, 2013–2014 for adults to compare intakes of pulse consumers and non-consumers and to explore the impact of increasing pulse consumption on diet quality in the US population. MethodsPulse consumers were identified as those respondents who consumed pulses on one or both days of intake from 272 pulse containing food codes. Consumers were divided into quartiles of consumption based on grams of pulses consumed. Differences in energy adjusted nutrient intakes between non-consumers and consumers were assessed. The diets of respondents were modeled to increase plant-based food intake by replacing 57 g of meat and 28 g of refined grain with 100 g of pulses. The nutrient composition of the 100 g of pulses added to the modified diets was based on a weighted average of all pulses consumed. Nutrient intakes of the modified diet were analyzed to compare nutrient intakes between the modeling scenario and reported intakes. ResultsApproximately 27% of adults consumed pulses with a mean intake of 72 g/d just slightly < 0.5 cup equivalents/d. Consumers at all levels of intake had higher (P < .05) energy adjusted intakes of fiber, folate, magnesium, potassium, and zinc with lower intakes of fat than non-consumers. Consumers at the highest levels (≥69.8 (±1.01) g/d) had significantly higher intakes of choline, iron, folate and fiber. Substituting pulses for 2 oz meat and 1 oz of refined grain resulted in significantly (P < 0.05) higher energy adjusted intakes of carbohydrates, fiber, choline, folate, iron, magnesium, phosphorus, potassium, and zinc. ConclusionsIncreasing pulses in the diets of the US population supports healthier dietary patterns consistent with dietary guidelines. Funding SourcesThis research was funded by the American Pulse Association and PepsiCo, Inc.