Are legume-based recipes an appropiate source of nutrients for healthy aging? A prospective cohort study.

Are legume-based recipes an appropiate source of nutrients for healthy aging? A prospective cohort study. Br J Nutr. 2020 Jun 01;:1-24 Authors: Caballero FF, Ballesteros JM, García-Esquinas E, Struijk EA, Ortolá R, Rodríguez-Artalejo F, Lopez-Garcia E Abstract Although legumes are rich in protein and fiber, and low in saturated fat and sodium, traditional legume-based recipes include substantial amounts of processed meat, salt and potatoes, which could counteract the potential benefits of legumes. This prospective study aimed to assess the longitudinal association of consumption of different types of legumes, and traditional legume-based recipes, with unhealthy aging in older adults. Data were taken from 2505 individuals aged ≥60 years from the Seniors-ENRICA cohort. Habitual legume consumption was assessed in 2008-2010 with a validated diet history. Unhealthy aging was measured in the 2013, 2015 and 2017 follow-up waves, with a 52-item multidimensional health deficit accumulation index (DAI) which ranges from 0 (best) to 100 (worst health). The mean age was 68.7 years, with 53.1% of women. Among study participants, 78.4% reported consumption of legumes, with a mean intake of 57.9 g/day. Multivariable adjusted linear regression models did not show an association between total legume consumption and the DAI over a 7-year follow-up [non-standardized coefficient (95% confidence interval) for the second and highest vs the lowest ter...
Source: The British Journal of Nutrition - Category: Nutrition Authors: Tags: Br J Nutr Source Type: research