Background – A balanced diet is an important aspect of disease prevention. Legumes are high in fibre and plant protein, low in fat and cholesterol and have a low glycaemia index. They are an important addition to a balanced diet. Despite their healthy nature, consumption of legumes within Australia is low. Qualitative research into the perceived benefits and barriers of legume consumption is an important step in addressing this. Hypocholesterolaemic properties and enhanced sensations of satiety have been reported. Through increasing satiety chickpeas may replace other food items in the diet potentially leading to beneficial nutrient changes.
Objective – To determine the effect of chickpea supplementation on other food consumption in an ad libitum diet,
and the participants’ perception of chickpea consumption.
Design – In an ordered crossover study, 42 participants consumed their habitual diet for four weeks, an ad libitum -1
diet supplemented with 104 g day chickpeas for 12 weeks, and their habitual diet for another four weeks. Fifteen participants from the above study took part in focus groups exploring factors that determine food choice, the acceptability of chickpeas, and the benefits and barriers of legume consumption.
Outcomes – When chickpeas were added they replaced foods in the cereals, vegetables and dairy food groups. Focus groups identified many factors influencing dietary choice and many barriers to and benefits of legume consumption. Participants were particularly concerned with choosing healthy foods, and eating a variety of different foods that are tasty, convenient and accepted by other family members. A number were concerned about flatus. Conclusions – Chickpeas mainly replaced carbohydrate rich foods. The health benefits of legumes are the main characteristics encouraging their consumption, while inconvenience and gastrointestinal upset discourage consumption.