Journal of Childhood Obesity Open Access

Introduction

1. Nuts, seeds, and legumes are all nutrient-dense foods and have been a regular component of nutrition in human history since pre-agricultural times (1). Legumes are annual crops that have a life cycle of 1 year from germination to seed production and are members of the Leguminosae family. Legumes are estimated to have been consumed for at least 10,000 years and are one of the most widely used foods (2). WHO / FAO currently lists 16 edible legume species. Of these, the production and consumption of four legumes is dominant worldwide: beans (Phaseolus vulgaris, L.), chickpeas (Cicer arietinum L.), dried peas (Pisum sativumL.) and lentils (Lens culinaris L.). In terms of human health, the common point of these legumes is that they contain very low levels of lipid, as well as high protein and dietary fiber content (3). A wide variety of legumes can be grown worldwide, making them both economically and nutritionally important (4). Legumes are part of multiple food groups in the Dietary Guidelines for Americans 2015-2020 (DGAs): protein and vegetable groups (5). Legume consumption is increasing globally due to its high nutritional value, low calorie and low glycemic index (GI).Legumes are the richest source of dietary fibers and complexcarbohydrates that make them low in GI. Legumes help lower cholesterol and triglycerides, as legumes have less effect on blood sugar as they contain more amylose than amylopectin (6). Legumes are low on average in energy density and average 1.3 kilocalories per gram (7). Legumes are high in fiber; contains both insoluble and soluble fibers (8). Pulses have a very low oil content (0.8– 1.5%) compared to oilseeds such as soybeans, canola and flax; contain mono and polyunsaturated fatty acids and plant sterols beneficial to the body (2). Legumes are a good source of digestible protein, rich in essential amino acids lysine and threonine, which are typically low in other plant-based protein sources, but are low in other amino acids, including methionine, tryptophan, and cysteine (9). Eating a variety of foods is beneficial for maintaining a balanced diet, and the inclusion of legumes as part of a healthy diet can increase the overall consumption of micronutrients (2). Legumes are an important source of vitamins and minerals such as iron, zinc, folate, and magnesium, as well as protein and fiber. Additionally, the phytochemicals, saponins and tannins found in legumes have antioxidant and anticarcinogenic effects, indicating that legumes can have significant anti-cancer effects. Legume consumption also improves serum lipid profiles and positively affects many other cardiovascular disease risk factors such as blood pressure, platelet activitiy and inflammation (4). Legumes are high in fiber and low in GI, which helps maintain healthy blood sugar and insulin levels (10). New research examining the impact of legume components on HIV and patterns of consumption with an aging population shows that legumes may have a greater impact on health (4). However, preclinical and clinical studies have proven that legumes can be useful as functional foods that modulate biological processes that facilitate obesity, including thermogenesis, post-meal substrate exchange / oxidation, visceral fat accumulation, and satiety (11). Results from the NHANES cohort showed that adults who regularly consumed beans were less likely to be classified as obese (-22%) and waist circumference (-23%) than those who did not (12). In addition, it was found that those who consumed beans in the 12-19 age group had significantly less weight and lower waist measurements than those who did not consume them (13). Nuts are dry, thick fruits with prickly seeds. The best known are almonds, hazelnuts, Brazil nuts, cashew nuts, Macadamia nuts, walnuts and Pistachios. Peanut and Baru almonds are edible seeds that are classified as legumes because their seeds are produced in the shell. However, the properties and nutritional composition of peanuts are similar to those of nuts and are considered fatty fruits (14). Although chestnut (Castanea sativa) is a tree nut, it differs from all other common nuts in that they are starchy and have a different nutritional profile (1). Nuts (tree nuts and peanuts) are nutrient-dense foods with complex matrices rich in unsaturated fatty acids and other bioactive compounds: high-quality vegetable protein, fiber, minerals, tocopherols, phytosterols, and phenolic compounds. Thanks to their unique composition, nuts are likely to beneficially affect health outcomes (1). The phytochemicals found in nuts have bioactive properties such as antioxidant, antiproliferative, anti-inflammatory, antiviral and hypocholesterolemic properties (14). The fiber and polyphenol content of nuts can modulate the intestinal microbiota profile,aid intestinal homeostasis, increase butyrate synthesis, and exert anti-inflammatory effects by maintaining enteric barrier integrity. Therefore, the consumption of nuts and edible seeds can help treat obesity and other inflammatory diseases (15). However, nuts are likely to positively affect cardiovascular health. Although epidemiological studies have associated nut consumption with a reduction in the incidence of diabetes in women, no such relationship was found in men. Studies on nutrition have clearly shown that consumption of all kinds of nuts has a cholesterollowering effect, even in the context of a healthy diet. Blood pressure, visceral fat and metabolic syndrome also appear to be positively affected by nut consumption (16). According to Turkey Nutritional Health Survey (TBSA)2010 data, the average daily consumption of legumes in our country for individuals in the 19-64 age group is 9 g and dried nuts 7 g (17). Frequency of consumption of legumes in general in the 15 and over age group male in Turkey is 25% 2-3 times a week, 0.9% every day and 2.1% not being consumed at all. The average daily intake of men in this age group is 18.3 ± 36.71 grams. In 15-18 age group women, the average is 15.9 ± 21.57 g. In women aged 15-18, the consumption frequency of legumes is 4.6% at all, 1.1% every day and 25.5% 2-3 days a week. While consumption of legumes in both genders is 9.1 g per day according to TBSA 2010, it is 14.9 g according to TBSA 2017. Oilseed consumption is 6.9 g per day in total (TBSA 2010), while it is 9.9 g according to 2017 TBSA data (17). 130 g (8-10 tablespoons) of cooked legumes is 1 serving. 30 grams (1 handful) of hazelnuts and walnuts is 1 portion. The recommended portion amounts of legumes to be consumed for children and adolescents are 1-2 servings per week for 4-6 years old and 3 portions per week for 7-10 years and 11-14 years. For oil seeds, this amount varies between ½ and 1 serving per day for the same age groups. The energy value of 1 standard portion of both food groups is between 150-200 kcal on average (18). When the food consumption frequency of preadolescent children living in different regions was evaluated in terms of legumes, it was reported that the rate of those who did not consume legumes at all was substantially high, and one out of every four people between the ages of 9-11 did not consume legumes (19). The aim of this study, which is an assessment of the situation, is to determine the legumes and oilseed consumption status of preschool and school children in the province of Kırklareli and to determine the obesity status by evaluating the relationship with the anthropometric status of the children. To our knowledge, this will be the first study in the Trakia region on this issue.

acknowledgement

We would like to thank Kirklareli University Nutrition and Dietetics and Child Development Department students, student leader Buse Candan, Kirklareli Provincial Director of National Education, school principals, classroom teachers, participating students and their parents who helped in obtaining anthropometric data, delivering and collecting questionnaires to families

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