Legumes - global food-based dietary guidelines

Legumes, encompassing a diverse array of pulses and oil-seed crops, emerge as nutritional powerhouses vital for human and planetary health. Rich in essential vitamins, minerals, dietary fiber, and protein, legumes offer a sustainable and economical dietary option, particularly within plant-based or flexitarian dietary patterns.
Regular consumption of legumes is associated with improved nutrient density and reductions in the risk of chronic diseases, including coronary heart disease and certain cancers. Notably, soy intake demonstrates a protective effect against prostate and breast cancer, attributed to its isoflavone content. Moreover, legumes contribute to sustainable food production and are integral to environmentally conscious dietary recommendations. Despite their recognized health benefits, inconsistency in the classification and terminology of legumes within dietary guidelines poses a barrier to effective communication and guideline adherence. A unified approach to defining legumes, emphasizing specific varieties such as beans, peas, and lentils, may enhance consumer understanding and promote consumption. Global legume consumption varies widely, influenced by cultural dietary patterns, economic factors, and consumer familiarity. Overall, incorporating legumes into the diet on a regular basis, with daily intake targets ranging from 50 to 100 grams, is recommended for promoting optimal health and well-being, as suggested by the global recommendation from the Eat Lancet Commission Planetary Health Diet. In conclusion, promoting legume consumption globally requires a concerted effort to standardize dietary guidelines, enhance consumer awareness, and address barriers to consumption. By harnessing the nutritional and environmental benefits of legumes, we can cultivate healthier populations and foster a sustainable food system for future generations.