Qual a evolução da predisposição dos portugueses para consumir leguminosas como fonte proteica principal?

Translated title of the contribution: What is the evolution of Portuguese consumers’ predisposition to use legumes as their main protein source?

Rosa Moreira, Carla S. Santos*, Marta W. Vasconcelos, Elisabete Pinto

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

1 Downloads

Abstract

Introduction: Population growth and climate change have prompted reflection on which dietary patterns will be responsible for ensuring healthier and more environmentally sustainable foods. Greater inclusion of plant-based foods such as legumes can be part of this transition. Objectives: This study aimed to monitor and characterize the consumption of legumes in the Portuguese adult population, and to compare the predisposition to include these foods as protein substitutes for meat or fish in 2014 and in 2020. Methodology: Two semi-structured questionnaires were developed with some identical questions, one in 2014 and the other in 2020, published online through social networks. There were 1741 valid participants in 2014 and 908 in 2020. The categorical variables were obtained through n and % and compared using the chi-square test. Age was described using median and interquartile range and compared using the Mann-Whitney U test. The analysis was conducted using the SPSS 24.0 software. Results: In 2014, 19.9% of respondents reported using legumes as a substitute for meat and fish and in 2020, this percentage increased to 31.7% (p< 0.001). The percentage of the respondents that claimed not to be willing to make such a replacement decreased from 15.0% (2014) to 11.5% (2020) (p = 0.017). The main drivers and barriers for legume consumption were identified and 77.5% of the respondents were not familiar with the recommended daily intake. Conclusions: Despite the Portuguese population is increasingly available to modify their dietary habits. However, it is necessary to develop strategies to increase knowledge about dietary recommendations for a healthy and sustainable diet.
Translated title of the contributionWhat is the evolution of Portuguese consumers’ predisposition to use legumes as their main protein source?
Original languagePortuguese
Pages (from-to)26-29
Number of pages4
JournalActa Portuguesa de Nutrição
Volume28
DOIs
Publication statusPublished - Jun 2022

Keywords

  • Sustainable diets
  • Dietary patterns
  • Plant-based protein

Fingerprint

Dive into the research topics of 'What is the evolution of Portuguese consumers’ predisposition to use legumes as their main protein source?'. Together they form a unique fingerprint.

Cite this