ArticleNutrients2019
Consumer Understanding and Culinary Use of Legumes in Australia.
Article in Nutrients, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 41 papers, 2 of them syntheses that pooled it.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
41 citing papers in PubMed, 2 syntheses or guidelines pooled it.
- Lupins and Health Outcomes: A Systematic Literature Review.Nutrients · 2022Pooled it
- Pooled it
- Feasibility of a co-designed and personalised intervention to improve vegetable intake in rural-dwelling young adults.The international journal of behavioral nutrition and physical activity · 2025Trial
- Parents' and Children's Perceptions and Attitudes Towards Traditional and Novel Plant-Based Meat Alternatives: A Scoping Review.Nutrition reviews · 2026Article
- Valorisation of the HalophyteFoods (Basel, Switzerland) · 2026Article
- Perceptions, Knowledge and Culinary Use of Legumes in Australia: A Convenience Sample Analysis.Journal of human nutrition and dietetics : the official journal of the British Dietetic Association · 2026Article
- Legume consumption among Israeli adults: results from a national health and nutrition survey.European journal of nutrition · 2026Article
- Selected Nutraceuticals in Metabolic Syndrome: Molecular Mechanisms and Clinical Implications.Biomedicines · 2026Review
- Pulse consumption of Australian adolescents: characteristics and consumption patterns in a national survey.The British journal of nutrition · 2026Article
- Understanding Australian Adolescents' Perceptions of Healthy and Sustainable Diets, and Perceptions and Consumption of Pulses.Nutrients · 2026Article
- Drivers and Barriers for Plant-Based Cheese Alternatives Adoption: Insights from Diverse Consumer Clusters.Foods (Basel, Switzerland) · 2025Article
- Pulse Proteins: Processing, Nutrition, and Functionality in Foods.Foods (Basel, Switzerland) · 2025Review
- The importance of enjoyment, sensory properties and perceived cooking abilities in legume and pulse consumption: a questionnaire study.Public health nutrition · 2024Article
- Barriers and facilitators to consuming pulses: a qualitative exploration including effects of trying recipes at home.Journal of nutritional science · 2024Article
- Trust in nutrition, subjective norms and urban consumers' purchase behavior of quinoa products: explanation based on preference heterogeneity.Frontiers in nutrition · 2024Article
- Meal kit subscription services and opportunities to improve family vegetable consumption.Health promotion international · 2023Article
- Products for Sportspeople Containing Constituents Derived from the Common BeanSports (Basel, Switzerland) · 2023Review
- Freeze-Dried Cooked Chickpeas: Considering a Suitable Alternative to Prepare Tasty Reconstituted Dishes.Foods (Basel, Switzerland) · 2023Article
- Sustainable Strategies for Increasing Legume Consumption: Culinary and Educational Approaches.Foods (Basel, Switzerland) · 2023Review
- A scoping review of approaches used to develop plant-based diet quality indices.Current developments in nutrition · 2023Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
While health benefits of legume consumption are well documented, intake is well below recommendations in many Western cultures, and little is known regarding culinary use and consumer understanding of these foods. This study aimed to investigate consumption, knowledge, attitudes, and culinary use of legumes in a convenience sample of Australians. An online computer-based survey was used to gather data and demographic characteristics. Respondents (505 individuals answered in full or in part) were regular consumers of legumes (177/376 consumed legumes 2-4 times weekly). Chickpeas, green peas, and kidney beans were most often consumed, and were made into most commonly Mexican, then Indian and Middle Eastern meals. Consumers correctly identified protein and dietary fibre (37%) as key nutritional attributes. For non-consumers (7%; 34/463), taste, a lack of knowledge of how to prepare and include legumes, and the time taken to prepare, along with family preferences, hindered consumption. Participants identified the food category as "beans" rather than "legumes", and this may have implications for dietary guidance at an individual and policy level. Addressing barriers to consumption, perhaps through food innovation, emphasizing positive health attributes, and clarification within dietary guidelines, are important considerations for increasing consumption of legumes.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.