alexa
Reach Us +1-217-403-9671
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
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
Open Access

Like us on:

OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations
700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)
All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.

Research Article

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’Neil1*, Theresa A Nicklas2 and Victor L Fulgoni III3

1Louisiana State University Agricultural Center, Baton Rouge, Louisiana 70803, USA

2USDA/ARS Children’s Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine, Houston, Texas 77030, USA

3Senior Vice President, Nutrition Impact, LLC, Battle Creek, Michigan 49014, USA

*Corresponding Author:
Carol E O’Neil
Louisiana State University Agricultural Center
Baton Rouge, Louisiana 70803, USA
Tel: 225-578-1631
Fax: 225-578-4443
E-mail: [email protected]

Received date: December 23, 2013; Accepted date: January 20, 2014; Published date: January 22, 2014

Citation: O’Neil CE, Nicklas TA , Fulgoni III VL (2014) 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. J Nutr Food Sci 4:254. doi: 10.4172/2155-9600.1000254

Copyright: © 2014 O’Neil CE, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

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.

Keywords

Top