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'Raising the pulse': the environmental, nutritional and health benefits of pulse-enhanced foods

Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455, O'Sullivan, D. M. ORCID: https://orcid.org/0000-0003-4889-056X, Tosi, P., Millan, E. ORCID: https://orcid.org/0000-0002-2421-2855, Todman, L. C. ORCID: https://orcid.org/0000-0003-1232-294X, Bishop, J. ORCID: https://orcid.org/0000-0003-2114-230X, Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Clegg, M. E., Hammond, J. ORCID: https://orcid.org/0000-0002-6241-3551, Jackson, K. G. ORCID: https://orcid.org/0000-0002-0070-3203, Jones, P. J. ORCID: https://orcid.org/0000-0003-3464-5424, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Macready, A. L. ORCID: https://orcid.org/0000-0003-0368-9336, McMeel, Y., Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481, Rodriguez-Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144, Sharp, P., Shaw, L. J., Smith, L. G. ORCID: https://orcid.org/0000-0002-9898-9288 and Tebbit, M. (2023) 'Raising the pulse': the environmental, nutritional and health benefits of pulse-enhanced foods. Nutrition Bulletin, 48 (1). pp. 134-143. ISSN 1471-9827

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To link to this item DOI: 10.1111/nbu.12601

Abstract/Summary

Diet is a key modulator of non-communicable diseases, and food production represents a major cause of environmental degradation and greenhouse gas emissions. Yet ‘nudging’ people to make better food choices is challenging, as factors including affordability, convenience and taste often take priority over achievement of health and environmental benefits. The overall ‘Raising the Pulse’ project aim is to bring about a step change in the nutritional value of the UK consumers’ diet, and to do so in a way which leads to improved health and greater sustainability within the UK food system. To achieve our objectives, UK-specific faba bean production systems that optimise both end users’ diets and environmental and economic sustainability of production will be implemented in collaboration with key stakeholders (including industry, the retail sector and government). Palatable faba bean flours will be produced and used to develop ‘Raising the Pulse’ food products with improved nutritional profile and environmental value. Consumer focus groups and workshops will establish attitudes, preferences, drivers of, and barriers to increased consumption of such products. They will inform the co-creation of sensory testing and University-wide intervention studies to evaluate the effects of pulses and ‘Raising the Pulse’ foods on diet quality, self-reported satiety, nutritional knowledge, consumer acceptance and market potential. Nutrient bioavailability and satiety will be evaluated in a randomised controlled postprandial human study. Finally, a system model will be developed that predicts changes to land use, environment, business viability, nutrition, and human health after substitution of existing less nutritionally beneficial and environmentally sustainable ingredients with pulses. Government health and sustainability priorities will be addressed, helping to define policy-relevant solutions with significant beneficial supply chain economic impacts, and transformed sustainable food systems to improve consumer diet quality, health and the environment.

Item Type:Article
Refereed:Yes
Divisions:Interdisciplinary centres and themes > Institute for Cardiovascular and Metabolic Research (ICMR)
Science > School of Archaeology, Geography and Environmental Science > Department of Geography and Environmental Science
Interdisciplinary Research Centres (IDRCs) > Institute for Food, Nutrition and Health (IFNH)
Life Sciences > School of Agriculture, Policy and Development > Department of Agri-Food Economics & Marketing
Life Sciences > School of Agriculture, Policy and Development > Department of Crop Science
Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group
Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:109843
Publisher:Wiley-Blackwell

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