Comparison of Consumption of Pulses in Two Seasons of the Year in Chile

Abstract

Background: In Chile, the consumption of legumes at least two times per week is promoted. However, there is a low consumption of legumes. Therefore, our objective is to describe legume consumption in two different seasonal periods. Methods: Serial cross-sectional study: surveys were distributed during summer and winter using different digital platforms. Frequency of consumption, purchase access, and preparation type were investigated. Results: In total, 3280 adults were surveyed in summer and 3339 in winter. The mean age was 33 years. Totals of 97.7% and 97.5% of the population reported consuming legumes in both periods; consumption increased to 3 times per week during winter. In both periods, the main reason for their preference is that they are delicious and nutritious, followed by their use as a meat substitute; the main barriers to their consumption in both periods are that they are expensive (29% in summer and 27.8% in winter) and difficult to prepare. Conclusion: A good consumption of legumes was observed, but with a higher frequency of consumption during winter, with an intake of ≥1 per day; additionally, differences were found in purchases according to season, although no differences were found in the method of preparation.

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.…”

“…These findings suggest that sensory properties do not necessarily contribute to enjoyment and/or are possibly not the only source of enjoyment when consuming pulses. Reports of enjoyment in qualitative studies have focussed not only on taste and texture but also from doing something for myself (24) and from other aspects of the eating situation, such as the setting or company (24,28,29) .…”

“…Four demographic characteristics were also queried: gender (male, female, non-binary/other); age (years); usual cooking responsibilities (usually cook for myself, usually cook for others, usually cooked for) and usual eating scenario (usually eat by myself, usually eat with others). These demographic characteristics have previously been associated with legume or pulse consumption (7,8,20,23,25,(27)(28)(29) . Two additional questions also asked if participants 'don't eat pulses for medical reasons' or 'have been told not to eat pulses by doctors'.…”

“…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) .…”