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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 | Abstract
Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Abstract

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

Carol E O’Neil, Theresa A Nicklas and Victor L Fulgoni III

Background: Epidemiologic studies assessing chickpea/hummus consumption and the association with nutrient intake, diet quality, and health biomarkers are lacking. Methods: The association between chickpea/hummus consumption and nutrient intake, dietary quality, and health biomarkers was examined in adults using data from NHANES 2003-2010. Consumers (n=264) were defined as having consumed any amount of chickpeas/hummus during either of the two 24-hour diet recalls.Means and ANOVA (covariate adjusted) were determined using appropriate sample weights; significance was p<0.01. Diet quality was calculated using the Healthy Eating Index-2005 (HEI). Covariate adjusted odds ratios were calculated to determine the likelihood that consumption of chickpeas/hummus was associated with a lower risk of physiologic outcomes. Results: Dietary fiber (24.4 ± 0.7 v 10.1 ± 0.1 g/d); polyunsaturated fatty acids (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), saturated fatty acids (SFA) (22.4 ± 0.7 v 26.6 ± 0.1 g/d), and cholesterol (227 ± 8 v 288 ± 2 mg/d) were lower in chickpea/ hummusconsumers. Chickpea/hummus consumers had higher HEI-2005 scores (62.2 ± 1.3 v 51.9 ± 0.2). Body Mass Index (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. As compared to non-consumers, adult hummus/garbanzo bean consumers were 53% less likely to be obese, 43% less likely to be overweight or obese; a 48% reduced risk of increase WC, and 51% less likely to have an elevated glucose level. Conclusion: Chickpea/hummus consumption was associated with better nutrient intake, diet quality and weight parameters in adults, and consumption should be encouraged.

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