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UK Chickpea Consumption Doubled from 2008/09-2018/19.
Inga Kutepova1, Colin D Rehm2, Samara Joy Friend2
1Life Sciences, PepsiCo R&D, Reading RG2 6UW, UK.
Nutrients
|November 25, 2023
Summary
Chickpea consumption in the UK more than doubled between 2008 and 2019. Individuals consuming chickpeas showed better diet quality, with higher intake of fibre, fruits, and vegetables.
Area of Science:
- Nutrition Science
- Dietary Habits
- Public Health
Background:
- Low dietary fibre intake is prevalent in the UK, with only 9% meeting recommendations.
- Understanding chickpea consumption patterns in the UK is limited.
- Chickpeas are a source of dietary fibre and other nutrients.
Purpose of the Study:
- To analyze trends and sociodemographic patterns of chickpea consumption in the UK.
- To compare dietary intake and diet quality between chickpea consumers and non-consumers.
Main Methods:
- Utilized data from the National Diet and Nutrition Survey Rolling Programme (2008/09–2018/19).
- Analyzed food diaries of 15,655 individuals aged 1.5 years and older.
- Compared nutrient and food group intakes, and Modified Healthy Dietary Score.
Main Results:
- Chickpea consumption more than doubled, rising from 6.1% to 12.3% over the study period.
- Consumption increased across all age groups, notably in young children (1.5–3 years) and adults (19–64 years).
- Chickpea consumers exhibited higher intakes of dietary fibre, fruits, vegetables, pulses, nuts, and lower intakes of red and processed meats, alongside a better Modified Healthy Dietary Score.
Conclusions:
- Chickpea consumption has significantly increased in the UK population.
- Individuals who consume chickpeas generally have a higher quality diet compared to non-consumers.
- Findings suggest chickpeas can play a role in improving population dietary patterns and fibre intake.
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