ReviewFoods (Basel, Switzerland)2023
Sustainable Strategies for Increasing Legume Consumption: Culinary and Educational Approaches.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
What it found
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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
26 citing papers in PubMed.
- Acceptability and impact on health-related markers of a sustainable dietary pattern: results from a pilot randomized controlled cross-over study.European journal of nutrition · 2026Trial
- Nutritional Composition and Functional Properties of Commonly Consumed Lentils: Impact of Commercial Lentil Types and Cooking Processes.Foods (Basel, Switzerland) · 2026Article
- Phenolic-Rich Lentil Extracts Regulate Cytokine Production, Metabolic Pathways and Barrier Function in Intestinal Epithelial Cells.Molecular nutrition & food research · 2026Article
- Assessment of Nutritional and Nonnutritional Correlates of Anemia in Pregnancy: A Hospital-Based Cross-Sectional Study for Public Health Interventions in the Bono East Region of Ghana.Health science reports · 2026Article
- Nutritional and Functional Attributes of Legumes: A Review of Processing Methods and Their Impacts.Journal of food science · 2026Review
- Article
- 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
- African American Food Environments and Anti-Inflammatory Intake in Pregnancy.International journal of environmental research and public health · 2026Article
- Association of Legume Intake with Incident Hyperuricemia: A Prospective Cohort Study in Shanghai Adult Residents.Nutrients · 2026Article
- Novel insights and practical strategies for health professionals to improve the uptake of plant-based diets in people with chronic kidney disease.Kidney research and clinical practice · 2026Article
- An Exploratory Study on the Impact of MIPEF-Assisted Extraction on Recovery of Proteins, Pigments, and Polyphenols from Sub-Standard Pea Waste.Foods (Basel, Switzerland) · 2026Article
- Nudging Healthier and More Sustainable Eating Habits in University Cafeterias: The FOOD-HACK Project.Nutrients · 2025Article
- Explorative Analysis of Antioxidant, Anti-Inflammatory, and Intestinal Barrier Protective Effects of In Vitro Digested Chickpea- and Dark Chocolate-Based Snack: Insights from Caco-2 and THP-1 Cell Models.Antioxidants (Basel, Switzerland) · 2025Article
- Enhancing the Nutritional Composition and Phenolic Compound Content of Sprouted Chickpeas Using Sucrose and Chitosan as Elicitors.Molecules (Basel, Switzerland) · 2025Article
- The Effect of Lifestyle and Eating Habits on Obesity.Nutrients · 2025Article
- Gender Differences in Protein Consumption and Body Composition: The Influence of Socioeconomic Status on Dietary Choices.Foods (Basel, Switzerland) · 2025Article
- Enhancing nutritional health and patient satisfaction five years after metabolic bariatric surgery with targeted supplementation.Journal of translational medicine · 2025Observational
- The Cardioprotective Properties of Pulses and the Molecular Mechanisms of Their Action.International journal of molecular sciences · 2025Review
- A Narrative Review of the Interplay Between Carbohydrate Intake and Diabetes Medications: Unexplored Connections and Clinical Implications.International journal of molecular sciences · 2025Review
- Gender and age differences in weekend eating habits: associations with fat mass percentage in a cross-sectional study.Frontiers in nutrition · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Legumes are nutrient-dense crops with health-promoting benefits. However, several barriers are associated with their consumption. Emerging issues including food neophobic tendencies or taboos, unclear dietary guidelines on legume consumption, health concerns, and socio-economic reasons, as well as long cooking procedures, adversely affect legume consumption frequency. Pre-treatment methods, including soaking, sprouting, and pulse electric field technology, are effective in reducing the alpha-oligosaccharides and other anti-nutritional factors, eventually lowering cooking time for legumes. Extrusion technology used for innovative development of legume-enriched products, including snacks, breakfast cereals and puffs, baking and pasta, represents a strategic way to promote legume consumption. Culinary skills such as legume salads, legume sprouts, stews, soups, hummus, and the development of homemade cake recipes using legume flour could represent effective ways to promote legume consumption. This review aims to highlight the nutritional and health effects associated with legume consumption, and strategies to improve their digestibility and nutritional profile. Additionally, proper educational and culinary approaches aimed to improve legumes intake are discussed.
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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.