Enhancing nutrition with pulses: Defining a recommended serving size for adults

Christopher P.F. Marinangeli, Julianne Curran, Susan I. Barr, Joanne L Slavin, Seema Puri, Sumathi Swaminathan, Linda Tapsell, Carol Ann Patterson

Research output: Contribution to journalArticle

9 Citations (Scopus)

Abstract

Pulses, defined as dry-harvested leguminous crops, include several varieties of beans, peas, lentils, and chickpeas. There is no consensus around a recommended serving size of pulses within a balanced diet, which prevents the development of transregional strategies that rely on consistent messaging to drive increases in consumption. The purpose of this review is to define and disseminate an appropriate target for a minimum serving size of pulses on any given day that can be used in international or collaborative strategies to promote the consumption of pulses. Relevant data were reviewed to examine dietary guidelines across jurisdictions, determine consumption levels of pulses across the globe, evaluate the nutritional composition of pulses in the context of dietary nutrient insufficiency, and assess the impact of pulses on dietary quality. Across a variety of pulses, 100 g of cooked pulses aligned with most regional serving sizes for pulses and provides significant levels of nutrients that are underconsumed by specific age-sex groups. Moreover, 100 g of pulses provides a number of nutrients that qualify for nutrient content claims under regional regulatory frameworks. The data demonstrate that 100 g or 125mL (0.5 metric cup) of cooked pulses is a reasonable target for aligning strategies that promote the dietary and nutritional attributes of these legumes.

Original languageEnglish (US)
Pages (from-to)990-1006
Number of pages17
JournalNutrition reviews
Volume75
Issue number12
DOIs
StatePublished - Dec 1 2017

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Serving Size
Food
Lens Plant
Nutrition Policy
Peas
Fabaceae
Age Groups
Diet

Keywords

  • Beans
  • Chickpeas
  • Lentils
  • Nutrient recommendation
  • Nutrition
  • Peas
  • Pulses
  • Regulatory

Cite this

Marinangeli, C. P. F., Curran, J., Barr, S. I., Slavin, J. L., Puri, S., Swaminathan, S., ... Patterson, C. A. (2017). Enhancing nutrition with pulses: Defining a recommended serving size for adults. Nutrition reviews, 75(12), 990-1006. https://doi.org/10.1093/nutrit/nux058

Enhancing nutrition with pulses : Defining a recommended serving size for adults. / Marinangeli, Christopher P.F.; Curran, Julianne; Barr, Susan I.; Slavin, Joanne L; Puri, Seema; Swaminathan, Sumathi; Tapsell, Linda; Patterson, Carol Ann.

In: Nutrition reviews, Vol. 75, No. 12, 01.12.2017, p. 990-1006.

Research output: Contribution to journalArticle

Marinangeli, CPF, Curran, J, Barr, SI, Slavin, JL, Puri, S, Swaminathan, S, Tapsell, L & Patterson, CA 2017, 'Enhancing nutrition with pulses: Defining a recommended serving size for adults', Nutrition reviews, vol. 75, no. 12, pp. 990-1006. https://doi.org/10.1093/nutrit/nux058
Marinangeli CPF, Curran J, Barr SI, Slavin JL, Puri S, Swaminathan S et al. Enhancing nutrition with pulses: Defining a recommended serving size for adults. Nutrition reviews. 2017 Dec 1;75(12):990-1006. https://doi.org/10.1093/nutrit/nux058
Marinangeli, Christopher P.F. ; Curran, Julianne ; Barr, Susan I. ; Slavin, Joanne L ; Puri, Seema ; Swaminathan, Sumathi ; Tapsell, Linda ; Patterson, Carol Ann. / Enhancing nutrition with pulses : Defining a recommended serving size for adults. In: Nutrition reviews. 2017 ; Vol. 75, No. 12. pp. 990-1006.
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