Abstract
There has been considerable recent interest in associations between diet and subjective reports of wellbeing (stress, mental health, cognitive and physical functioning). Such effects have been considered across the lifespan and benefits often observed in all age groups. Effects of diet are often easier to detect in the elderly, either because of the longer period of consumption or the decline in functioning associated with aging. The present paper reports results from surveys examining associations between frequency of consumption of peas and beans and wellbeing. No significant associations were observed in younger samples but in the elderly more frequent consumption of peas and beans was associated with reduced stress, emotional distress, anxiety, depression and somatic symptoms. Further research is now required to examine underlying mechanisms and assess the practical implications of these findings.
Highlights
Recent research suggests that diet influences wellbeing (Smith, 2005)
Initial research has been based on epidemiological findings and shown that breakfast is associated with subjective reports of better mental and physical health and functioning across different age groups (e.g. Smith, 2001)
The aim of the present research was to examine whether frequency of consumption of legumes was associated with increased wellbeing in different age groups
Summary
Recent research suggests that diet influences wellbeing (Smith, 2005). Initial research has been based on epidemiological findings and shown that breakfast is associated with subjective reports of better mental and physical health and functioning across different age groups (e.g. Smith, 2001). The aim of the present research was to examine whether frequency of consumption of legumes was associated with increased wellbeing in different age groups. Legumes include all forms of peas and beans. They provide a range of essential nutrients including protein, low glycaemic carbohydrates, dietary fibre and minerals and vitamins (Munro 2007). Overall legume intake is low in many countries especially in children. This has limited research on legumes and health, and it is certainly the case that the scientific literature on this topic is not as extensive as that for cereal grains. The emerging picture is that eating legumes can play a role in preventing chronic diseases such as cardiovascular disease, diabetes and obesity (Kushi, et al 1999)
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