Pulse Consumption among Portuguese Adults: Potential Drivers and Barriers towards a Sustainable Diet

Abstract

The transition from diets rich in animal products to plant-based protein foods—like pulses—is crucial, for both environmental sustainability and human health. The aim of this study was to characterize the current consumption and to describe the drivers of and barriers to pulse intake in Portugal. Using a quantitative approach, a semi-structured questionnaire was distributed online, and 1174 valid responses were obtained. The most consumed pulses were beans and peas, consumed at least once a week by 48.3% and 44.4% of the sample, respectively. When participants were asked about the possibility of replacement, even partially, of animal products for pulses, 15.0% stated they would not substitute even in a food scarcity scenario. In the qualitative study, ten individuals involved at different steps of pulses’ supply and value chain were interviewed in order to study individual behaviors and experiences linked knowledge and consumption of pulses. It was noticed that the lack of recognition of their nutritional value, the high cooking time and the effect of the anti-nutritional factors were commonly pointed out as barriers. The identification and understanding of perceived barriers for that low consumption will leverage the development of new strategies to promote this promising alternative.

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

“…Low expectations of pulses as dull, tasteless, and gassy have been reported (3,20,23) , although in our sample few concerns over gastric discomfort or distress were offered. Flatulence and intestinal discomfort are more commonly reported elsewhere (20,24) , but there are suggestions that modern canning and preparatory activities can reduce these effects (3,23,24,26) . The intestinal effects of pulse consumption are also thought to decrease with experience (20,24,26) , and notably, in systematic reviews of health impacts, few adverse events of pulse consumption are reported (2) .…”

“…Third, some activities to challenge preconceptions and increase familiarity may also be of value. These activities could range from increasing awareness of the pulses already contained in popular dishes, such as the beans in chillis or the chickpeas in houmous ( 20 , 22 , 24 , 43 ) , to adding pulses to traditional meat-based recipes on a gradual basis to increase acceptability ( 23 , 28 ) , free food tastings and tasty food offerings ( 22 , 43 ) , and encouraging the provision of pulse-based dishes in scenarios where preparation and cooking are not required, i.e. in out-of-home food outlets such as workplace canteens and restaurants ( 21 , 22 , 24 , 43 ) .…”

Nutrition and Supplementation in Ulcerative Colitis

“…Legumes are a very good source of plant protein with high biological value and complex carbohydrates, while being low in fat [21]. These products, when properly composed with cereal products to complement the amino acid composition of legume seed proteins, can be an alternative choice to high meat consumption, especially red meat [21]. However, it is recommended to consume them peeled or after squeezing them through a sieve, preceded by long cooking [13].…”

Consumption Preferences of Pulses in the Diet of Polish People: Motives and Barriers to Replace Animal Protein with Vegetable Protein

“…Wawryka et al indicate, in the recommendations, an increase of the content of pulses in the diet due to their health-promoting properties and taste qualities [ 57 ]. The recommendations suggested that natural concerns, as well as motives related to health and weight control, were important for adopting and maintaining a potentially more balanced and healthy diet [ 20 , 58 , 59 , 60 , 61 ]. In the model proposed by the authors, “nutrition and health benefits of pulse products” was the highest-rated variable determining the motives of consumption.…”