Adult dietary patterns with increased bean consumption are associated with greater overall shortfall nutrient intakes, lower added sugar, improved weight-related outcomes and better diet quality

Abstract

Background Limited evidence is available that focuses on beans within American dietary patterns and health. The purpose of this study was to identify commonly consumed adult dietary patterns that included beans and compare shortfall nutrient intakes and diet quality, relative to adults whose typical dietary pattern did not include beans. Methods The analyses used data from the National Health and Nutrition Examination Survey, 2001–2018. Cluster analysis was used to identify bean patterns of consumption, while the USDA food coding system defined daily beans consumed. Five bean dietary patterns of consumption were identified, of which four patterns included both canned beans and dry beans, while one pattern had no bean consumption. Bean consumption was defined as those consuming kidney beans, black beans, chickpeas, and/or pinto beans. Results Adults consuming Bean Dietary Patterns 1, 2, 3 and 4 had significantly higher diet quality scores (as assessed by USDA’s Healthy Eating Index-2015) compared to the no-bean pattern (61.2 ± 0.5, 58.9 ± 0.5, 55.2 ± 0.4 and 56.5 ± 0.8 vs 48.8 ± 0.2 p’s < 0.0001). Bean consumers also had significantly higher intakes of several shortfall nutrients (choline, alpha-linolenic acid, folate, iron, magnesium and vitamin E) relative to non-consumers of beans. Similarly, intake of dietary fiber, potassium and calcium, all nutrients of public health concern were significantly higher in bean patterns compared to no-beans. Bean Dietary Pattern 1 (~ 13.5% of total daily kcal from beans or ~ 2 servings of beans/day) and 2 (~ 9.5% of total daily kcal from beans or ~ 1.7 servings of beans/day) were significantly associated with lower BMI, decreased body weight and improved waist circumference relative to no-beans. Conclusions Dietary patterns that are rich in canned and dry beans were associated with significantly higher diet quality scores and greater intake of shortfall nutrients, including nutrients of public health concern. Bean dietary patterns were also associated with improved weight-related outcomes. Dietary guidance should consider the nutrient and health benefits associated with the promotion of increased canned and dry bean consumption in American dietary patterns.

Black bean (Phaseolus vulgaris L. cv. “Tolosa”) polyphenolic composition through cooking and in vitro digestion

“…They are an important source of polyphenolic compounds showing diverse biological activities. Summing up the results from various studies, 4–6 there is an association between the consumption of beans and cardiovascular disease prevention, obesity control and diabetes alleviation. These advantages are attributed mainly to their polyphenolic compounds with antioxidant capacity.…”

“…A favorable association with bean consumption, shortfall nutrient intakes, weight outcomes, and diet quality has been demonstrated in adults consuming bean as part of their diet compared to those with no bean consumption, including a greater intake of dietary fiber, potassium, and calcium. 4 Some authors have evaluated the ability of black beans to attenuate postprandial metabolic oxidative stress, and inflammatory responses and determine relative contribution of dietary fiber and antioxidant capacity of black beans to the decrease of cardiovascular risk. 5 Moreover, anthocyanidins, which are found in black beans, have been shown to inhibit α-amylase, maltase, and sucrase activity, which lower postprandial blood glucose.…”

“…Some studies have investigated the polyphenolic content of black beans, highlighting their potential health benefits. 1,4,7 However, a comprehensive characterization of their polyphenolic profile is essential for a deeper understanding of these benefits. To achieve this, liquid chromatography coupled with mass spectrometry (LC-MS) to identify and quantify the specific polyphenolic compounds present in black beans can be used.…”