Dietary guidance for pulses: the challenge and opportunity to be part of both the vegetable and protein food groups

Stefanie Havemeier, Jennifer Erickson, Joanne Slavin

Research output: Research - peer-reviewReview article

  • 2 Citations

Abstract

Pulses are a dry, edible variety of beans, peas, and lentils that have been consumed for 10,000 years. Pulses are rich in plant-based protein and fiber, as well as micronutrients such as iron and potassium. The satiating effect of both fiber and protein assists in managing weight and combating obesity. The high fiber content and low glycemic index of pulses aid people with diabetes in maintaining blood glucose and insulin levels. Pulse consumption may improve serum lipid levels to reduce the risk of cardiovascular disease. Pulses developed as a member of both the protein and vegetable food groups as a result of its high content of plant-based protein and dietary fiber. The last two revisions of the Dietary Guidelines saw the transformation from the MyPyramid “meat and beans group” to the MyPlate “protein foods group,” a nutrient name rather than a food source. Research suggests that consumers better identify with food source examples rather than nutrient names. The 2015 Dietary Guidelines also came with a new area: sustainable diets. Encouraging the consumption of sustainable food sources, like pulses, is imperative to ensuring a secure, healthy food supply for the U.S. population over time and for future generations.

LanguageEnglish (US)
Pages58-66
Number of pages9
JournalAnnals of the New York Academy of Sciences
Volume1392
Issue number1
DOIs
StatePublished - Mar 1 2017

Fingerprint

Vegetables
Food
Protein
Guidance
Pulse
Vegetable Proteins
Fiber
Fibers
Proteins
Nutrients
Names
Nutrition Policy
Plant Proteins
Food supply
Meats
Micronutrients
Nutrition
Medical problems
Blood Glucose
Potassium

Keywords

  • beans
  • dietary guidelines
  • legumes
  • plant-based protein
  • pulses

Cite this

Dietary guidance for pulses : the challenge and opportunity to be part of both the vegetable and protein food groups. / Havemeier, Stefanie; Erickson, Jennifer; Slavin, Joanne.

In: Annals of the New York Academy of Sciences, Vol. 1392, No. 1, 01.03.2017, p. 58-66.

Research output: Research - peer-reviewReview article

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