Chickpea supplementation in an Australian diet affects food choice, satiety and bowel health

The study aimed to examine both changes in food consumption, satiation and perceived bowel health while consuming a diet rich in chickpeas, and participants, feelings about the dietary change. Forty-two participants completed an ordered crossover study, consuming their habitual diet for 4 weeks, a chickpea supplemented (average 104 g/day) diet for 12 weeks, and their habitual diet for another 4 weeks. Weighed dietary records were quantitatively analysed for changes in consumption of foods from within eight food groups. Perceived changes to bowel function and satiation were semi-quantitatively assessed using anchored visual analogue scales. Focus groups were used to qualitatively explore the acceptability of chickpea consumption and the benefits of, and barriers to, legume consumption for 15 participants. Intake of foods from all food groups was lower during the chickpea supplemented phase, particularly foods of the Cereal food group (P = 0.01). Participants tended to eat more processed snack foods (high energy, low fiber) after ceasing chickpea consumption (P = 0.09), a trend supported by focus group discussion. Perceived satiation increased while participants consumed chickpeas and perceived bowel function improved. Health benefits, increases in dietary variety and satiation with legume consumption were the main perceived benefits, while inconvenience and gastrointestinal upset discouraged legume consumption.