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.

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].…”

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

“…Several barriers and facilitators towards pulse consumption were found. Many of these have been reported previously (3,(20)(21)(22)(23)(24)(25)(26) , and many of these barriers and facilitators are also found in relation to the consumption of other healthy and sustainable foods (35)(36)(37)(38)(39)(40)(41)(42)(43)(44)(45)(46)(47)(48)(49) . Enjoyment, sensory properties, and health benefits are commonly reported as predictors of healthy sustainable food journals.cambridge.org/jns consumption (36)(37)(38)(39)(40)(41)(42)(44)(45)(46)(47)(48)(49) , and personal and external influences are also well recognised (42,46,47) .…”

“…Some participants also recognised the ease and convenience with which pulses could be used, but others suggested difficulties that pulses are inconvenient or time-consuming to prepare, that they lack sufficient knowledge to cook pulses, and that they lack the necessary skills and confidence. These cooking concerns were provided as barriers towards both current consumption and increasing consumption and are often reported in relation to pulses (3,(20)(21)(22)(23)(24)(25) . Similar concerns are also expressed specifically for vegetables (38)(39)(40)42,45,47,49) ; another healthy food group that typically also requires preparing and cooking (40,46) .…”

“…Reasons for not consuming pulses include disliking of the taste and/or texture (20)(21)(22) , low knowledge of the value of pulses for health (20,23) , lack of experience or familiarity with pulses as they are not a traditional part of the diet (20,24) , the perceived effort, time, and inconvenience of preparing and cooking pulses (3,21,(23)(24)(25) , lack of practical cooking knowledge and confidence (20)(21)(22)(23)25) , gastro-intestinal effects such as flatulence and intestinal discomfort (3,20,23,24) , and negative culinary image, as pulses are perceived as a 'poor man's food' (3,20,22,25) , a poor substitute for meat (25) , or as a food only for vegetarians (21) .…”

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.…”