Early legume intake is associated with improved nutritional status in young children

Recent research published in journals nutrients Improving diet quality related to legume intake in young children is discussed.

study: Bean consumption during early childhood is associated with improved nutritional status during the first two years of life. Image credit: Olesya Turchuk / Shutterstock.com

Benefits of legumes

Early childhood nutrition influences an individual’s development and risk of both acute and long-term disease. Legumes are widely known to be a good source of protein, carbohydrates, micronutrients, and phytochemicals.

Legumes such as peas, beans, and lentils are rich in fiber, high-quality protein, complex carbohydrates, iron, folate, zinc, potassium, magnesium, and choline.

Few studies have evaluated the benefits of legumes in early childhood diets. The types of legumes commonly consumed can influence the nutritional profile and specific recipes. For example, combining legumes with meat or carbohydrates can change the effects of consumption.

About research

Researchers used data from the Women, Infants, and Children Infant and Toddler Feeding Practices Study-2 (WIC ITFPS-2) study to assess legume intake and intake from birth to 24 months of age. Total dietary intake was investigated. The WIC ITFPS-2 study enrolled participants in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC).

For analysis, data were obtained from approximately 3,000 mother-infant pairs at bimonthly intervals from 1 to 15 months of age and two visits at 18 and 24 months.

This study aimed to obtain quantitative measurements of dry beans, lima beans, chiles, and yellow kidney beans to determine macronutrient intake in grams and as a percent of total dietary energy intake. Micronutrient intake was measured at 11 and 24 months.

research result

About 56% of the children were white, but nearly 60% were neither Hispanic nor Latino. More than 90% of children are born with normal weight, and nearly 70% are born to unwed mothers.

Approximately 56% of mothers were overweight and did not complete schooling beyond the age of 12.^th School year. Approximately 75% of the women were born in the United States, but 55% lived with their baby’s father. Approximately 50% of infants were breastfed until 3 months, but only 12% were breastfed until 6 months.

Eighty-five percent of women were in the Supplemental Nutrition Assistance Program (SNAP) or similar program.

Consumption of yellow beans and lima beans was very low at all time points, with the highest consumption rate reaching 0.1% at 18 months of age. Similarly, the proportion of infants consuming dried beans was very low, with 1.2% consuming dry beans by 7 months of age and 10.5% consuming dry beans by 18 months. Chili bean intake was also low at 0.4% up to 7 months of age, and peaked at 5.9% at 24 months of age.

Current recommendations recommend that infants and children consume 1.5 cups of cooked legumes each week. Therefore, most children in this study did not meet current dietary recommendations. Importantly, children need to start tasting and eating healthy foods from early childhood to increase the likelihood that they will choose and eat these foods later in life.

Possible reasons why the children in this study were unable to meet these recommendations include lack of time, cultural factors, inconvenience, and knowledge of family taste preferences. Therefore, demographic factors influence the choice of whether to feed legumes to young children.

White children were more likely than black children to consume beans at 1 and 2 years of age, approximately 6% and 1%, and 12% and 5%, respectively. Children of Hispanic or Latino ethnicity had higher average consumption of dry beans and chili beans than non-Hispanic or non-Latino children, at 8.5% and 2%, respectively.

Babies born to married mothers, women living with the baby’s father, and infants born outside the United States consumed more beans. Lower maternal education up to grade 9 was also associated with higher bean intake.

Consumption of chili beans was higher among Hispanic/Latino children, that is, children born to educated women over the age of 12.^th grade, and those born outside the United States in both the first and second years.

At 1 year of age, total energy, protein, and fiber intake of children who ate dried beans exceeded that of children who did not eat these foods. The proportion of energy from carbohydrates was higher with dry bean intake, as was total fat intake. Increased intakes of potassium, folate, and magnesium were also associated with dry bean intake.

At 24 months, these results were replicated, except for the decrease in total energy intake associated with dry bean consumption.

Chili bean intake over 1 year was associated with an increase in the proportion of total energy intake and carbohydrate intake. However, the proportion of energy obtained from carbohydrates did not increase. Increased intakes of fiber, fat, and micronutrients except iron and vitamin D were also observed.

After two years, the proportion of energy from carbohydrates increased, and the fiber content also increased. Increased levels of potassium and magnesium were also associated with chili bean consumption.

However, total protein, carbohydrate, and fat intake in this group did not increase compared to non-consumers. At this point, the proportion of energy from fat has decreased.

conclusion

Bean consumption was low among very young children, limited to chili peppers and dried beans, but improved nutritional profiles of both macronutrients and micronutrients at 11 and 24 months of age were found. It was related.

Previous studies in adults have demonstrated the benefits of a legume diet for metabolic health and weight management. In fact, a nutrition education program targeted at mothers in an Ethiopian study was associated with increased frequency of legume intake in children after the intervention. Indicators related to children’s height and weight also improved in the intervention group.

Future research is needed to elucidate the long-term effects of legume intake on young children’s health and food choices.