Affiliation:
1. Life Sciences, PepsiCo R&D, Reading RG2 6UW, UK
2. Life Sciences, PepsiCo R&D, Purchase, NY 10577, USA
Abstract
Background: Only 9% of individuals in the United Kingdom (UK) meet the recommendation for dietary fibre intake. Little is known about chickpea consumption in the UK. Methods: Chickpea intake trends and sociodemographic patterns were analysed using the National Diet and Nutrition Survey Rolling Programme data collected from 2008/09 to 2018/19 among 15,655 individuals ≥1.5 years completing a four-day food diary. Chickpea consumers were identified based on a list of chickpea-containing foods, with the most consumed foods being hummus, boiled chickpeas, chickpea flour, and low/reduced-fat hummus. Micronutrient and food group intakes were compared between chickpea consumers and non-consumers; the Modified Healthy Dietary Score was also assessed, which measures adherence to UK dietary recommendations. Results: Chickpea consumption increased from 6.1% (2008–2012) to 12.3% (2016–2019). Among 1.5–3 years, consumption increased from 5.7% to 13.4%, and among 19–64 years, consumption increased from 7.1% to 14.4%. The percentage of individuals eating chickpeas was higher among individuals with higher incomes and more education. Healthy-weight adults were more likely to consume chickpeas compared to those who were overweight or obese. Compared to both bean and non-bean consumers, chickpea consumers ate significantly more dietary fibre, fruits and vegetables, pulses, nuts, and less red meat and processed meat products. Chickpea consumers also had a higher Modified Healthy Dietary Score. Conclusions: In the UK, chickpea consumption more than doubled from 2008/09 to 2018/19. Chickpea consumers had a higher diet quality than non-consumers.
Subject
Food Science,Nutrition and Dietetics
Reference29 articles.
1. (2023, May 31). EatWell, Available online: https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/742750/Eatwell_Guide_booklet_2018v4.pdf.
2. Mullins, A.P., and Arjmandi, B.H. (2021). Health benefits of plant-based nutrition: Focus on beans in cardiometabolic diseases. Nutrients, 13.
3. Pulses: An overview;Singh;J. Food Sci. Technol.,2017
4. NHS (2023, May 31). 5 A Day Portion Sizes, Available online: https://www.nhs.uk/live-well/eat-well/5-a-day/portion-sizes/#:~:text=Pulses%20and%20beans,of%20your%205%20A%20Day.
5. McCance, and Public Health England (2023, May 31). McCance and Widdowson’s The Composition of Foods Integrated Dataset 2021, Available online: https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/971021/McCance_and_Widdowsons_Composition_of_Fo.