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dc.contributor.authorVenter, C.S.
dc.contributor.authorVorster, H.H.
dc.contributor.authorOchse, R.
dc.contributor.authorSwart, R.
dc.date.accessioned2016-03-02T13:27:12Z
dc.date.available2016-03-02T13:27:12Z
dc.date.issued2013
dc.identifier.citationVenter, C.S. et al. 2013. Eat dry beans, split peas, lentils and soya regularly: a food–based dietary guideline. South African journal of clinical nutrition, 26(3 Supp):S36-S45. [http://www.sajcn.co.za/index.php/SAJCN]en_US
dc.identifier.issn2221-1268
dc.identifier.issn1607-0658 (Online)
dc.identifier.urihttp://hdl.handle.net/10394/16522
dc.description.abstractThe objective of this paper is to review recent scientific evidence to support the food-based dietary guideline (FBDG): “Eat dry beans, split peas, lentils and soya regularly”. In this review, legumes are synonymous with the term “pulses”, while soy beans are classified as “oilseeds”. The FBDG was originally introduced to address both under- and overnutrition in South Africa. The nutrient and non-nutrient content, results of recent epidemiological and intervention studies on health effects, recommended intakes and barriers to consumption are briefly reviewed. Legumes are rich and economical sources of good-quality protein, slow-release carbohydrates, dietary fibre (non-starch polysaccharides), various vitamins and minerals and non-nutritive components which may have several beneficial health effects. Pulses have a low energy, fat and sodium content. Therefore, legumes contribute to dietary adequacy, while protecting against noncommunicable diseases through many mechanisms. Evidence is presented that concerns about excessive flatulence from eating beans may be exaggerated, and that there is individual variation in response to different bean types. It is recommended that nutritionists should aggressively encourage consumers to consume more legumes. They should also be advised to evaluate different legume varieties to minimise undesirable symptoms. More research is needed to assess gastrointestinal responses between types of available and consumed legumes in South Africa. The FBDG should be tested in different population groups to determine how to maintain legumes as a traditional food. Increasing familiarity with legumes could help to increase the likelihood that they may be incorporated more regularly into the dieten_US
dc.description.urihttp://www.sajcn.co.za/index.php/SAJCN
dc.description.urihttp://www.sajcn.co.za/index.php/SAJCN/article/download/744/1076
dc.language.isoenen_US
dc.publisherMedPharm Publicationsen_US
dc.subjectFood-based dietary guidelinesen_US
dc.subjectFBDGsen_US
dc.subjectpulsesen_US
dc.subjectlegumesen_US
dc.subjectnutrientsen_US
dc.subjectnon-nutrientsen_US
dc.subjectnoncommunicable diseasesen_US
dc.titleEat dry beans, split peas, lentils and soya regularly: a food–based dietary guidelineen_US
dc.typeArticleen_US
dc.contributor.researchID10055371 - Venter, Christina Susanna
dc.contributor.researchID10055355 - Vorster, Hester Hendrina


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