Legumes and common beans in sustainable diets : nutritional quality, environmental benefits, spread and use in food preparations
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Date
Authors
Lisciani, Silvia
Marconi, Stefania
Le Donne, Cinzia
Camilli, Emanuela
Aguzzi, Altero
Gabrielli, Paolo
Gambelli, Loretta
Kunert, Karl J.
Marais, D. (Diana)
Vorster, Barend Juan
Journal Title
Journal ISSN
Volume Title
Publisher
Frontiers Media
Abstract
In recent decades, scarcity of available resources, population growth and the
widening in the consumption of processed foods and of animal origin have
made the current food system unsustainable. High-income countries have
shifted towards food consumption patterns which is causing an increasingly
process of environmental degradation and depletion of natural resources,
with the increased incidence of malnutrition due to excess (obesity and
non-communicable disease) and due to chronic food deprivation. An urgent
challenge is, therefore, to move towards more healthy and sustainable eating
choices and reorientating food production and distribution to obtain a human
and planetary health benefit. In this regard, legumes represent a less expensive
source of nutrients for low-income countries, and a sustainable healthier option
than animal-based proteins in developed countries. Although legumes are
the basis of many traditional dishes worldwide, and in recent years they have
also been used in the formulation of new food products, their consumption
is still scarce. Common beans, which are among the most consumed pulses
worldwide, have been the focus of many studies to boost their nutritional
properties, to find strategies to facilitate cultivation under biotic/abiotic stress,
to increase yield, reduce antinutrients contents and rise the micronutrient level.
The versatility of beans could be the key for the increase of their consumption,
as it allows to include them in a vast range of food preparations, to create new
formulations and to reinvent traditional legume-based recipes with optimal
nutritional healthy characteristics.
Description
SUPPORTING INFORMATION: FILE S1: The Supplementary material for this article can be found online
at: https://www.frontiersin.org/articles/10.3389/fnut.2024.1385232/
full#supplementary-material
Keywords
Sustainable diets, Legumes, Common beans, Traditional recipes, Plant-based diets, SDG-02: Zero hunger
Sustainable Development Goals
SDG-02:Zero Hunger
Citation
Lisciani, S., Marconi, S., Le Donne, C., Camilli, E., Aguzzi, A., Gabrielli, P., Gambelli, L., Kunert, K., Marais, D., Vorster, B.J., Alvarado-Ramos, K., Reboul, E., Cominelli, E., Preite, C., Sparvoli, F., Losa, A., Sala, T., Botha, A.-M. & Ferrari, M. (2024)
Legumes and common beans in sustainable
diets: nutritional quality, environmental
benefits, spread and use in food preparations. Frontiers in Nutrition 11:1385232.
doi: 10.3389/fnut.2024.1385232.