CAP Research - USA Pulses

| CAP Overview | CAP Research |

The following new research adds to the extensive established body of evidence that showcases the multiple benefits of including pulses as part of a healthy diet. These studies were funded by the Coalition for the Advancement of Pulses.

	Swapping Pulses for Common Proteins and Grains Improves American Diet
	A recently published study in Nutrients, an open-access peer-reviewed scientific journal, demonstrates that exchanging pulses for small amounts of typical protein sources and refined grains significantly improves the nutritional profile of the American diet. Researchers modeled the nutritional impact of substituting servings of protein foods and/or refined grains with servings of pulses (e.g. dry peas, lentils, chickpeas, dry beans) while keeping calories consistent in the Healthy U.S.-Style Dietary Pattern identified in the 2020-2025 Dietary Guidelines for Americans. Results showed an improved nutritional profile of the diet. Specifically, the addition of about ¼ cup of pulses per day in place of one ounce per day of common protein foods increases fiber, a nutrient of concern, and decreases cholesterol, each by more than 10%. Additionally, they found that substituting ½ cup of pulses daily in place of one ounce of refined grains daily also while keeping calories constant increases fiber, magnesium, copper, and potassium, a nutrient of concern, by more than 10%. “Our results suggest that encouraging increased pulse consumption may be an effective strategy for improving nutrient intake and achieving a healthier dietary pattern,” states author Victor Fulgoni III, PhD, of Nutrition Impact, LLC. “Pulses (dry peas, lentils, chickpeas, beans) are excellent sources of fiber, folate and potassium and good sources of plant protein. The findings are consistent with the body of existing peer-reviewed studies that show the inclusion of pulses as part of a plant-forward dietary strategy imparts cardiovascular, metabolic, and gut protective effects; improves weight outcomes, low-grade inflammation, and may play a role in immune-related disease risk management.[ii] The American Heart Association and other public health organizations recommend adding more plant-based proteins and less animal protein to reduce risk of heart disease, high blood pressure and high cholesterol.[iii]
	PRESS RELEASE READ THE STUDY
	Eating Beans and Chickpeas is Linked to Better Diet Quality and Healthier Body Weight
	A recently published study in Nutrition Journal, an open-access peer-reviewed scientific journal, demonstrates that eating beans (including canned and/or dry packaged kidney beans, black beans, and/or pinto beans) and chickpeas is associated with greater intake of shortfall nutrients, including nutrients of public health concern, and significantly higher diet quality scores. Additionally, the study finds that bean and/or chickpea consumption is associated with improved weight-related outcomes, including lower body mass index, body weight, and improved waist circumference. This new research adds to the growing body of evidence that showcases the multiple benefits of including beans and chickpeas as part of a healthy dietary pattern.
	PRESS RELEASE READ THE STUDY

	Adding Pulses can Lead to Improved Shortfall Nutrient Intakes and a Higher Diet Quality in American Adults
	A study published in Maturitas highlights the health benefits of eating more pulses, like beans and chickpeas, to improve diet quality. Using data from the National Health and Examination Survey (NHANES), researchers found that adding one or two servings of beans or chickpeas to typical American diets significantly increased the intake of key shortfall nutrients, such as fiber, potassium, and iron, and improved overall diet quality by up to 20%. The study emphasizes that most adults are not consuming enough pulses, which are essential for filling nutrient gaps and preventing chronic diseases like heart disease, diabetes, and cancer. The Healthy Eating Index showed that higher diet quality scores are associated with a reduced risk of cardiovascular and metabolic diseases. The research underscores the importance of including pulses in daily diets for both younger and older adults.
	PRESS RELEASE READ THE STUDY
	Pulse Consumption Linked to Reduced Risk of Type 2 Diabetes and Heart Disease
	A scoping review published in Nutrients highlights the health benefits of pulses, such as beans, lentils, and chickpeas, in managing Type 2 Diabetes Mellitus (T2DM) and improving cardiovascular health. The review examined 30 studies and found that pulse consumption improves key cardiovascular biomarkers, including LDL and HDL cholesterol levels, and supports better glycemic control. Pulses were shown to lower the risk of heart disease and improve insulin sensitivity, offering potential benefits for people with diabetes. Additionally, the review emphasizes pulses’ role in reducing inflammation and oxidative stress. These findings support dietary guidelines that promote increased pulse consumption as part of a healthy diet.
	PRESS RELEASE READ THE STUDY