Isocaloric Replacement of Commonly Consumed Food Groups with Baked Beans Improves Diet Quality and Shortfall Nutrient Intakes in U.S. Children and Adults: A Modeling Study Using NHANES 2001-2018

Background: Baked beans are a widely consumed, affordable, and nutrient-dense food that provide dietary fiber, protein, iron, potassium, magnesium, and calcium. Although baked beans contain modest amounts of added sugar and sodium from commercial preparation, their comprehensive nutritional profile supports their inclusion in health-promoting dietary patterns. Limited research has modeled the nutritional impact of replacing commonly consumed food groups with baked beans across the children and adults. Aims: To examine changes in nutrient intakes and Healthy Eating Index-2015 (HEI-2015) diet quality scores when commonly consumed food groups are isocalorically replaced with baked beans alone or with a combination of baked beans and canned beans, in children aged 2-18 years and adults >=19 years. Methods: Dietary data from NHANES 2001-2018 (N=72,831; age >=2 years) were used to conduct an analysis where two isocaloric replacement exposures were modeled: baked beans alone (RACC=130 g) and baked beans combined with canned beans (RACC=90 g each), substituted for protein foods, white potatoes, starchy foods, vegetables, and all foods at up to one or two servings. Results: All replacement scenarios significantly improved HEI-2015 total scores in both age groups. Replacing protein foods with one serving of baked beans produced the largest improvements (children: +5.52 points; adults: +4.52 points), driven by gains in Greens and Beans (+2.75 and +2.47 points) and Seafood and Plant Protein (+2.18 and +1.81 points) components. Baked bean replacement consistently increased potassium (+161-162 mg/d), iron (+1.44-1.45 mg/d), calcium (+34-35 mg/d), magnesium (+21-22 mg/d), and dietary fiber (+4.5-4.7 g/d), and reduced saturated fat (-1.66 to -1.73 g/d) and cholesterol (-43 to -51 mg/d) per serving. The combination of baked beans and canned beans produced modestly superior HEI improvements, primarily through reduced net sodium intake (-25 to -27 mg/serving) higher folate (+3 ug/serving), and slightly higher dietary fiber (+0.15 g /serving), while further reducing the added sugar increment. Replacing all foods produced the greatest HEI gains (children: +8.52 to +8.81 points; adults: +6.40 to +6.64 points). Conclusion: Baked beans are a nutritionally valuable food whose modest added sugar content is more than offset by substantial contributions to shortfall nutrient intakes and diet quality. Isocaloric substitution of baked beans for protein foods, white potatoes, starchy foods, or vegetables significantly improves diet quality and key shortfall nutrient intakes in U.S. children and adults. Public health guidance should promote baked beans as a practical, affordable, and evidence-based dietary strategy for improving the American dietary pattern.