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Augustin MA, Chen JY, Ye JH. Processing to improve the sustainability of chickpea as a functional food ingredient. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38619292 DOI: 10.1002/jsfa.13532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 04/07/2024] [Accepted: 04/15/2024] [Indexed: 04/16/2024]
Abstract
Chickpea is a field crop that is playing an emerging role in the provision of healthy and sustainable plant-based value-added ingredients for the food and nutraceutical industries. This article reviews the characteristics of chickpea (composition, health properties, and techno-functionality) and chickpea grain that influence their use as whole foods or ingredients in formulated food. It covers the exploitation of traditional and emerging processes for the conversion of chickpea into value-added differentiated food ingredients. The influence of processing on the composition, health-promoting properties, and techno-functionality of chickpea is discussed. Opportunities to tailor chickpea ingredients to facilitate their incorporation in traditional food applications and in the expanding plant-based meat alternative and dairy alternative markets are highlighted. The review includes an assessment of the possible uses of by-products of chickpea processing. Recommendations are provided for future research to build a sustainable industry using chickpea as a value-added ingredient. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Mary Ann Augustin
- CSIRO Agriculture and Food, Werribee, Australia
- School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, Australia
| | - Jia-Ying Chen
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Jian-Hui Ye
- Tea Research Institute, Zhejiang University, Hangzhou, China
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Makhloufi L, Yamani MI. A Study of Physical, Chemical, and Sensory Characteristics of Novel Legume Dips. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:2875348. [PMID: 38529317 PMCID: PMC10963104 DOI: 10.1155/2024/2875348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 03/03/2024] [Accepted: 03/05/2024] [Indexed: 03/27/2024]
Abstract
There is a consensus among experts and consumers that pulses are a good source of nutrients and fiber. In a traditional hummus recipe, chickpeas are the major ingredient. The present study is aimed at developing new legume dips by exchanging chickpeas (Chd) with dry green (Gld) and red lentils (Rld), dry white beans (Wbd), and dry green peas (Gpd). Presoaking, boiling, proximate composition, pH, energy, color measurement, and sensory evaluation were conducted on the dips using chickpea dip (hummus) as a control. One-way ANOVA was used to determine the differences between the dips. The results revealed significant differences in the proximate composition of legume dips. The protein content of the five samples ranged between 7.46% and 9.19%, while the values varied from 8.59% to 10.93% in fat, 3.88% to 6.54% in crude fiber, 14.48% to 15.51% in carbohydrates, 171.95 to 195.13 in energy, 1.55% to 1.76% in ash, and 63.35% to 66.90% in moisture. These variations could be attributed to the type and composition of each legume, the soaking and boiling process, and the tahini added during the preparation. pH ranged between 4.5 and 4.7. The color measurement indicated that the five legume dips could be considered bright products (high L∗>67), with a positive color valuebluered-green and yellow-. Significant differences (p ≤ 0.05) were observed in the legume dips sensory evaluation, and the red lentil dip was the most acceptable with results comparable to the chickpea dip; it was followed by the green lentil, white bean, and green pea dips. These results highlight the feasibility of commercial production of legume dip that promotes human health and gives consumers more choices.
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Affiliation(s)
- Lynda Makhloufi
- Department of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan, Amman 11942, Jordan
| | - Mohammad I. Yamani
- Department of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan, Amman 11942, Jordan
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Dong W, Li Y, Man Q, Zhang Y, Yu L, Zhao R, Zhang J, Song P, Ding G. Geographical Distribution of Dietary Patterns and Their Association with T2DM in Chinese Adults Aged 45 y and Above: A Nationwide Cross-Sectional Study. Nutrients 2023; 16:107. [PMID: 38201937 PMCID: PMC10780680 DOI: 10.3390/nu16010107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 12/08/2023] [Accepted: 12/18/2023] [Indexed: 01/12/2024] Open
Abstract
BACKGROUND This study aimed to investigate the geographical distribution of dietary patterns and their association with T2DM among Chinese adults aged 45 years and above. METHODS Data was from the China Adults Chronic Diseases and Nutrition Surveillance (2015). Dietary intake for each participant was determined through a combination of 3-day 24-h dietary recall interviews and food frequency questionnaires. Principal component analysis was used to extract dietary patterns and spatial analysis was employed to investigate the geographic distribution of them. T2DM was diagnosed using criteria of ADA 2018, and binary logistic regression was employed to examine the relationship between dietary patterns and T2DM. RESULTS A total of 36,648 participants were included in the study; 10.9% of them were diagnosed as T2DM. Three dietary patterns were identified with the name of plant-based pattern, animal-based pattern, and oriental traditional pattern, which were represented located in northern, northwest, and southern regions, respectively. After adjusting for potential confounders, participants in the highest quartile of the plant-based pattern were associated with lower T2DM odds (OR = 0.82, 95% CI: 0.74, 0.90) when comparing with the lowest quartile. However, participants inclined to higher quartiles of animal-based pattern had a higher risk of T2DM (OR = 1.15, 95% CI: 1.04, 1.27) compared with those in the lower quartiles. No significant association was found between the oriental traditional pattern and T2DM (OR = 1.03, 95% CI: 0.93, 1.14). CONCLUSION Dietary patterns of Chinese population revealed geographical disparities, with plant-based dietary pattern showing protective effects and animal-based pattern carrying high risks for T2DM. Regional dietary variations and food environment are paramount in T2DM prevention and management.
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Affiliation(s)
- Weihua Dong
- National Institute for Nutrition and Health, Department of Geriatric and Clinical Nutrition, Chinese Center for Diseases Control and Prevention, Beijing 100050, China; (W.D.); (Y.L.); (Q.M.); (J.Z.)
| | - Yuqian Li
- National Institute for Nutrition and Health, Department of Geriatric and Clinical Nutrition, Chinese Center for Diseases Control and Prevention, Beijing 100050, China; (W.D.); (Y.L.); (Q.M.); (J.Z.)
| | - Qingqing Man
- National Institute for Nutrition and Health, Department of Geriatric and Clinical Nutrition, Chinese Center for Diseases Control and Prevention, Beijing 100050, China; (W.D.); (Y.L.); (Q.M.); (J.Z.)
- Key Laboratory of Trace Elements and Nutrition of National Health Commission, Beijing 100050, China
| | - Yu Zhang
- Chinese Center for Diseases Control and Prevention, Beijing 100050, China;
| | - Lianlong Yu
- Shandong Center for Disease Control and Prevention, Jinan 250014, China;
| | - Rongping Zhao
- Department of Clinical Nutrition, Sichuan Cancer Hospital and Institute, Sichuan Cancer Center, School of Medicine, University of Electronic Science and Technology of China, Chengdu 610056, China;
| | - Jian Zhang
- National Institute for Nutrition and Health, Department of Geriatric and Clinical Nutrition, Chinese Center for Diseases Control and Prevention, Beijing 100050, China; (W.D.); (Y.L.); (Q.M.); (J.Z.)
- Key Laboratory of Trace Elements and Nutrition of National Health Commission, Beijing 100050, China
| | - Pengkun Song
- National Institute for Nutrition and Health, Department of Geriatric and Clinical Nutrition, Chinese Center for Diseases Control and Prevention, Beijing 100050, China; (W.D.); (Y.L.); (Q.M.); (J.Z.)
- Key Laboratory of Trace Elements and Nutrition of National Health Commission, Beijing 100050, China
| | - Gangqiang Ding
- National Institute for Nutrition and Health, Department of Geriatric and Clinical Nutrition, Chinese Center for Diseases Control and Prevention, Beijing 100050, China; (W.D.); (Y.L.); (Q.M.); (J.Z.)
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Kutepova I, Rehm CD, Friend SJ. UK Chickpea Consumption Doubled from 2008/09-2018/19. Nutrients 2023; 15:4784. [PMID: 38004178 PMCID: PMC10675415 DOI: 10.3390/nu15224784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2023] [Revised: 11/03/2023] [Accepted: 11/11/2023] [Indexed: 11/26/2023] Open
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.
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Affiliation(s)
| | - Colin D. Rehm
- Life Sciences, PepsiCo R&D, Purchase, NY 10577, USA (S.J.F.)
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Pires C. Superfoods for Type 2 Diabetes: A Narrative Review and Proposal for New International Recommendations. MEDICINA (KAUNAS, LITHUANIA) 2023; 59:1184. [PMID: 37511996 PMCID: PMC10384771 DOI: 10.3390/medicina59071184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 05/31/2023] [Accepted: 06/19/2023] [Indexed: 07/30/2023]
Abstract
Background and Objectives: Type 2 diabetes mellitus (T2DM) is a chronic metabolic disease affecting an estimated 537 million individuals worldwide. 'Superfoods' can be integrated into the diet of T2DM patients due to their health benefits. Study Objectives: (i) To carry out a narrative review of 'superfoods' with the potential to reduce glycaemic levels in T2DM patients (2019 to 2022), (ii) to identify 'superfoods' with the potential to reduce HbA1c and (iii) to propose new guidance on the use of 'superfoods'. Materials and Methods: A narrative review was carried out using the databases PubMed, SciELO, DOAJ and Google Scholar. The keywords were ["type 2 diabetes" and ("food" or "diet" or "nutrition") and ("glycaemia" or "glycemia")]. Only review studies were included. Results: Thirty reviews were selected. The 'superfoods' identified as having a potential impact on glycaemic control were foods with polyphenols (e.g., berries), fermented dairy products, whole cereals/grains, nuts and proteins, among others. The possibility of an extensive reduction in Hb1Ac was reported for fermented dairy products, especially yoghurts enriched with vitamin D or probiotics (HbA1c reduction of around 1%) or by increasing the fibre intake by 15 g (or up to 35 g) (HbA1c reduction of around 2%). Conclusion: It is recommended that the identified 'superfoods' are included in the diet of T2DM patients, although this should not substitute an appropriate diet and exercise plan. In particular, yoghurts and an increased fibre intake (by 15 g or up to 35 g) can be used as nutraceuticals. New recommendations on the introduction of 'superfoods' in the diet of T2DM patients have been proposed.
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Affiliation(s)
- Carla Pires
- CBIOS-Research Center for Biosciences & Health Technologies, Universidade Lusófona, Campo Grande 376, 1749-024 Lisbon, Portugal
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Rehm CD, Goltz SR, Katcher JA, Guarneiri LL, Dicklin MR, Maki KC. Trends and patterns of chickpea consumption among U.S. adults: analyses of NHANES data. J Nutr 2023; 153:1567-1576. [PMID: 36990184 DOI: 10.1016/j.tjnut.2023.03.029] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 03/17/2023] [Accepted: 03/21/2023] [Indexed: 03/30/2023] Open
Abstract
BACKGROUND Chickpeas are an affordable and nutrient-dense legume, but there is limited U.S. data on consumption patterns and the relationship between chickpea consumption and dietary intakes. OBJECTIVE This study examined trends and socio-demographic patterns among chickpea consumers and the relationship between chickpea consumption and dietary intake. METHODS Adults consuming chickpeas or chickpea-containing foods on one or both of the 24-hour dietary recalls were categorized as chickpea consumers. Data from National Health and Nutrition Examination Surveys 2003-2018 were used to evaluate trends and socio-demographic patterns in chickpea consumption (n=35,029). The association between chickpea consumption and dietary intakes was compared to other legume consumers and non-legume consumers from 2015-2018 (n=8,342). RESULTS The proportion of chickpea consumers increased from 1.9% in 2003-2006 to 4.5% in 2015-2018 (p-value for trend<0.001). This trend was consistent across age group, gender, race/ethnicity, education, and income. In 2015-2018, chickpea consumption was highest among individuals with higher incomes (2.4% among those with incomes <185% of the federal poverty guideline vs. 6.4% with incomes ≥300%), education levels (1.0% for <high school vs. 10.2% for college graduates), physical activity levels (1.9% for no physical activity vs. 7.7% for ≥430min of moderate-equivalent physical activity per week), and those with better self-reported health (1.7% fair poor vs. 6.5% for excellent/very good, p-trend<0.001 for each). Chickpea consumers had greater intakes of whole grains (1.48 oz/d for chickpea consumers vs. 0.91 for non-legume consumers) and nuts/seeds (1.47 vs. 0.72 oz/d), less intake of red meat (0.96 vs. 1.55 oz/d), and higher Healthy Eating Index scores (62.1 vs. 51.2) compared to both non-legume and other legume consumers (p-value<0.05 for each). CONCLUSIONS Chickpea consumption among U.S. adults has doubled between 2003 and 2018, yet intake remains low. Chickpea consumers have higher socioeconomic status and better health status, and their overall diets are more consistent with healthy eating.
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Affiliation(s)
- Colin D Rehm
- Health and Nutrition Sciences, PepsiCo, Purchase, NY, United States.
| | - Shellen R Goltz
- Health and Nutrition Sciences, PepsiCo, Chicago, IL, United States
| | - Julia A Katcher
- Department of Behavioral Health and Nutrition, University of Delaware, Newark, DE, United States
| | | | | | - Kevin C Maki
- Midwest Biomedical Research, Addison, IL, United States; Department of Applied Health Science, Indiana University School of Public Health-Bloomington, Bloomington, IN, United States
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Nasser JA, Albajri E, Lanza L, Gilman A, Altayyar M, Thomopoulos D, Bruneau M. Interaction of Protein Preloads and Physical Activity on Intake of an Ultra-Processed, High Sugar/High Fat Food/Low Protein Food. Nutrients 2022; 14:nu14040884. [PMID: 35215530 PMCID: PMC8874527 DOI: 10.3390/nu14040884] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/31/2022] [Accepted: 02/09/2022] [Indexed: 02/01/2023] Open
Abstract
“Loss of control, LOC” eating is a major contributor to the development of obesity. Dietary protein is known to promote satiety, but little attention has been paid to the ability of protein, consumed in close proximity to snacking (20 min), to reduce the intake of ultra-processed, low-protein snack foods. We hypothesized that a high-protein preload (HP, 8 g of protein) consumed in close proximity to eating an ultra-processed snack food would reduce intake of the snack food as compared to a low-protein preload (LP, 1.2 g of protein). Two laboratory test meals were conducted, and the intake of ice cream (1.99 kcal/gram) after consuming dairy-based liquid preloads was measured. Habitual physical activity, a potential modulator of satiety, was assessed by a self-reporting questionnaire. Thirty (responders) out of 50 participants reduced their intake of ice cream after the HP preload, with a significant difference in intake observed between the responders and non-responders (−30 ± 25 and 18 ± 18 g, F (1, 49) = 54.36, p < 0.001 for responders and non-responders, respectively). Our data demonstrate that protein consumed in close proximity to ultra-processed snack food can reduce caloric intake by ~60 kcal, which could potentially reduce body weight by at least 5 pounds per year.
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Affiliation(s)
- Jennifer A. Nasser
- Department of Nutrition Sciences, Drexel University, Philadelphia, PA 19102, USA; (L.L.); (A.G.); (M.A.); (D.T.)
- Correspondence: ; Tel.: +267-359-5834; Fax: +267-359-5843
| | - Eram Albajri
- Clinical Nutrition Department, Faculty of Applied Medical Sciences, King Abdulaziz University, Jeddah 21589, Saudi Arabia;
| | - Lisa Lanza
- Department of Nutrition Sciences, Drexel University, Philadelphia, PA 19102, USA; (L.L.); (A.G.); (M.A.); (D.T.)
| | - Abigail Gilman
- Department of Nutrition Sciences, Drexel University, Philadelphia, PA 19102, USA; (L.L.); (A.G.); (M.A.); (D.T.)
| | - Mansour Altayyar
- Department of Nutrition Sciences, Drexel University, Philadelphia, PA 19102, USA; (L.L.); (A.G.); (M.A.); (D.T.)
| | - Dimitra Thomopoulos
- Department of Nutrition Sciences, Drexel University, Philadelphia, PA 19102, USA; (L.L.); (A.G.); (M.A.); (D.T.)
| | - Michael Bruneau
- Department of Health Sciences, Drexel University, Philadelphia, PA 19102, USA;
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Scenario Analysis of a Municipality’s Food Purchase to Simultaneously Improve Nutritional Quality and Lower Carbon Emission for Child-Care Centers. SUSTAINABILITY 2021. [DOI: 10.3390/su13105551] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Public procurement has been highlighted as an important strategic tool to drive sustainable development. The present study aimed at providing direction for decreasing greenhouse gas emissions (GHGE) by 25% for the food purchased by child-care centers in the City of Copenhagen while simultaneously providing nutritionally adequate, affordable and tasty menus. Baseline data were provided by compiling food purchase data with datasets matching each food item to a proxy food item and further with databases containing nutrient and GHGE information. For each food item, the edible amount was estimated in order to evaluate nutritional content and GHGE per 10 MJ. Two scenarios were modeled, i.e., a plant-rich diet and a lacto-ovo vegetarian diet directed at children two to five years old based on current purchase practice. Finally, the diets were translated into guidelines for menu planning. Amounts of pulses, nuts and seeds, as well as dark green vegetables and plant-based fats, were increased substantially in the two scenarios, while animal fat was decreased and the amount of meat was either reduced or eliminated in the plant-rich and lacto-ovo vegetarian diets, respectively. These kinds of changes in public food procurement have the power to significantly affect the transition toward a more healthy and sustainable food system.
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Study Protocol of a Multicenter Randomized Controlled Trial to Tackle Obesity through a Mediterranean Diet vs. a Traditional Low-Fat Diet in Adolescents: The MED4Youth Study. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18094841. [PMID: 34062731 PMCID: PMC8125034 DOI: 10.3390/ijerph18094841] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 04/23/2021] [Accepted: 04/25/2021] [Indexed: 12/26/2022]
Abstract
Youth obesity is a strong predictor of adult obesity, which has well-known negative health consequences. Thus, addressing adult obesity requires tackling youth obesity. MED4Youth's main objective is to strengthen the link between the Mediterranean Diet (MD) and the health benefits against youth obesity and associated cardiovascular disease (CVD) risk factors, identifying positive effects exerted by an MD including sourdough bread and healthy products from the Mediterranean basis (chickpeas/hummus, nuts, and pomegranate juice). For this purpose, a multicenter randomized controlled trial in which an MD-based intervention will be compared to a traditional low-fat diet intervention will be carried out with 240 overweight and obese adolescents (13-17 years) from Spain, Portugal, and Italy. Both interventions will be combined with an educational web-application addressed to engage the adolescents through a learning-through-playing approach, using both educational materials and games. To assess the interventions, adherence to the MD, dietary records, physical activity, food frequency, sociodemographic, and quality of life questionnaires as well as classical anthropometric and biochemical parameters will be evaluated. Furthermore, an omics approach will be performed to elucidate whether the interventions can shape the gut microbiota and gut-derived metabolites to gain knowledge on the mechanisms through which the MD can exert its beneficial effects.
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