Barriers and facilitators to consuming pulses: a qualitative exploration including effects of trying recipes at home

Abstract

Pulses are a healthy, sustainable, low cost food, but consumption levels are low for a variety of reasons, including practical and cooking concerns. This work aimed to explore barriers and facilitators towards pulse consumption and increasing consumption, and the potential value of cooking suggestions and recipes for changing these perceptions. Two qualitative studies were undertaken. In Study 1, 21 participants (10 males, 11 females, of a range of ages, cooking responsibilities, and experiences with pulses) were interviewed both before and after receiving cooking suggestions and recipes. In Study 2, 12 participants (2 males, 10 females, as above) were interviewed once after trying recipes. Interviews were audio-recorded, transcribed, and analysed using thematic analysis. Seven themes described barriers and facilitators towards pulse consumption: ‘Enjoyment and Sensory properties’; ‘Benefits and Recommendations’; ‘Practical Concerns’; ‘Cooking Concerns’; ‘Compatibility with current diet’; ‘Personal Influences’; and ‘External Influences’. Some similar themes also referred to increasing consumption: ‘Willingness’; ‘Awareness, Knowledge of Benefits’; ‘Knowledge of Cooking and Practical Concerns’; and ‘Compatibility with current diet’. Cooking suggestions and recipe use resulted in themes on ‘Awareness’; ‘Willingness, Trying New Things’; ‘Small Changes’; and facilitators associated with ‘Enjoyment, Sensory Properties, Practical Concerns, Benefits’ and ‘Knowledge, Cooking Ideas and Confidence, Incorporation, Cooking Solutions’. Barriers related to ‘Risk and Preconceptions’; ‘Awareness, but’ inaction and additional considerations were also found. Our findings demonstrate a positive role for pulse consumption for increased experience, familiarity, and confidence with preparing, cooking, and consuming these healthy and sustainable foods.

The importance of enjoyment, sensory properties and perceived cooking abilities in legume and pulse consumption: a questionnaire study

“…Second, enjoyment was a strong predictor of both legume and pulse consumption, such that relationships with perceptions of healthiness and upbringing were no longer found. Enjoyment or perceptions of liking are again well known to predict food consumption and have been reported previously both for legumes (29,40) , pulses (20)(21)(22)24) and for vegetables more widely (30)(31)(32)(33)(34) . Comparison between the results of regression models 2 and 3 also suggests that consideration of enjoyment removes any effects due to perceived healthiness or upbringing, such that in the presence of enjoyment, healthiness and upbringing are no longer important.…”

“…Third, cooking abilities were also a predictor of legume and pulse consumption. Various research suggests that consumers are quick to blame poor cooking knowledge and skills for a low consumption of both legumes and pulses (20,22,24,27,29) , and suggestions for improvements specifically in cooking abilities are frequently given by researchers (22,24,27,35) . Qualitative research also finds requests from consumers for increased cooking knowledge and ideas, e.g.…”

“…Qualitative research also finds requests from consumers for increased cooking knowledge and ideas, e.g. in the form of recipes, if they are requested to increase intakes (22,(24)(25)(26) . The value of recipe provision and cooking workshops for increasing cooking skills, knowledge and confidence is easily demonstrated (41,42) , and research has demonstrated the value of these activities for increasing intakes of vegetables (43,44) and other healthy foods (45)(46)(47) .…”

“…Reasons for this low consumption include a lack of enjoyment and low liking for the sensory properties of legumes (20)(21)(22)(23)(24) , low familiarity with legumes (20,22,24,25) , low knowledge of their health benefits (20,24,26) , perceptions that legumes are time consuming and effortful to prepare and cook (4,21,(23)(24)(25)(26)(27)(28) , a lack of relevant cooking knowledge, skills and experience (20)(21)(22)(23)(24)26,27,29) , perceptions that legumes can cause gastrointestinal effects such as flatulence and bloating (2,4,20,25,26) and perceptions that legumes are unsuitable for my identity or lifestyle (4,(20)(21)(22)26,27) .…”

“…Recent work, furthermore, suggests some recognition that cooking abilities may provide solutions to these barriers. Simple cooking suggestions, such as incorporating pulses into existing dishes such as soups and stews, may access existing acceptance and liking (21)(22)(23)(24)27,33,35) , and the use of recipes for tasty meals can offer new opportunities (21,23,24,26,27,35) . Limited evidence of impact, however, is currently available, and no study, as far as we are aware, has investigated the value of cooking abilities specifically for addressing enjoyment or sensory concerns.…”