Legumes Benefit Human Health and the Environment

Policies that encourage a diet that includes legumes, such as chickpeas, lentils, and peas, would benefit human and environmental health, according to an article published in Nutrients. These foods are affordable and nutritious and have seen increased consumer interest during the COVID-19 pandemic. The authors note that some consumers are hesitant to follow bean-centric eating patterns due to lack of cooking knowledge or experience. Education about legumes' culinary versatility, sustainability, and healthfulness can help increase consumer demand. Legumes can affordably produce a wide variety of dishes and meals, reduce greenhouse gas emissions and provide fiber, plant-based protein, and micronutrients associated with weight management and reduced disease risk. Policymakers should focus public nutrition education to motivate consumers to take advantage of the benefits of bean-centric diets.