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OMICS Group International is an amalgamation of Open Access publications and worldwide international science conferences and events. Established in the year 2007 with the sole aim of making the information on Sciences and technology "Open Access", OMICS Group publishes 700 online open access scholarly journals in all aspects of Science, Engineering, Management and Technology journals. OMICS Group has been instrumental in taking the knowledge on Science & technology to the doorsteps of ordinary men and women. Research Scholars, Students, Librari [...]

Journal Article

Journal 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  [2014]

E O’Neil, Carol , Louisiana State University Agricultural Center, Baton Rouge, Louisiana 70803, USA ; A Nicklas, Theresa , ; Fulgoni III, Victor L , ;

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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/ hummus consumers. Chickpea/hummus consumers had higher HEI-2005 scores (62.2 ± 1.3 v 5
1.9 ± 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; 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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Bibliographic information

Language:
English
Type:
Journal Article
In AGRIS since:
2016
Volume:
4
Issue:
1
Start Page:
1
End Page:
8
Publisher:
Omics International
All titles:
" 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 "

From the journal

Nutrition & Food Sciences

ISSN : 2155-9600