ArticleNutrients2021
Consumption Preferences of Pulses in the Diet of Polish People: Motives and Barriers to Replace Animal Protein with Vegetable Protein.
Article in Nutrients, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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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.
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Who cites it
16 citing papers in PubMed, 37 citations in OpenAlex.
- Ultra-Processed Food Intake and Its Dietary Sources and Correlates Among Polish Young Adults: A Cross-Sectional Study.Nutrients · 2026Article
- Consumer Acceptability of Animal-Source Food Alternatives: A Literature Review to Support the Transition to Sustainable, Healthy Diets.Current developments in nutrition · 2026Article
- Cooking-Related Skills and Food Sustainability-Related Practices: A Systematic Review.Foods (Basel, Switzerland) · 2026Review
- Legume consumption among Israeli adults: results from a national health and nutrition survey.European journal of nutrition · 2026Article
- Article
- Is Organic Food Consumption Associated with Other Sustainable Food-Related Behaviors? Insights from a Survey in the Capital City of Poland.Nutrients · 2025Article
- Consumers acceptance of new food ingredients from the food industry's by-products-a focus group study.Frontiers in nutrition · 2025Article
- Rye (Frontiers in nutrition · 2025Review
- Consumer Knowledge and Willingness Pertaining to the Adoption of a Sustainable Diet: A Scoping Review.Nutrients · 2024Article
- The Importance of Self-Identities and Habitual Behavior for Eating More Plant Foods.Nutrients · 2024Article
- Pulse Proteins and Their Hydrolysates: A Comprehensive Review of Their Beneficial Effects on Metabolic Syndrome and the Gut Microbiome.Nutrients · 2024Review
- Determinants of Consumers' Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review.Foods (Basel, Switzerland) · 2024Review
- Emotions and Food Consumption: Emotional Eating Behavior in a European Population.Foods (Basel, Switzerland) · 2023Article
- Consumer Understanding of the Australian Dietary Guidelines: Recommendations for Legumes and Whole Grains.Nutrients · 2022Article
- Non-Pharmacological Treatments for Insulin Resistance: Effective Intervention of Plant-Based Diets-A Critical Review.Nutrients · 2022Review
- Editorial: Mind the Sustainable Food: New Insights in Food Psychology.Frontiers in psychology · 2021Article
Corrections and comments
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Authors and funding
2 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Today, with easy access to information, people are aware of the health benefits of pulses and their significant role in sustainable consumption. Despite this, the consumption of pulses still remains low in many developed and developing countries. The authors of the study attempted to fill the gaps in knowledge about determinants that influence the consumption of pulses. The study was conducted to identify the motives and barriers which, according to a consumer, influence the level of consumption of pulses. An attempt was made to determine to what extent a consumer is influenced by culinary trends (using the multiple linear regression equation). The survey was conducted on a sample of 1067 Polish respondents. The sample was representative and selected to reflect the social demographic distribution of the respondents. In the research, descriptive statistics were used, as well as a
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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.