Legumes in a sustainable healthy diet: (How) to be or not to be, that is the question
نویسندگان
چکیده
One of the staple foods in a healthy and sustainable diet is legumes. As such, new dietary guidelines around globe now include higher intakes For example, most recent Danish recommend daily intake 100 g cooked This is, however, far from current intakes. The question then, how should legumes be (or not be) designed to enable this grand transition necessary contribute global sustainability goals? option has been produce legume-based meat alternatives. But only way go? In opinion, we debate solution. We outline processing, health climate aspect legume product consumption argue that do have right information able appropriately design future foods. conclude processing must part solution as also need replace red with re-design traditional meals or products. Finally, create lasting impact for planetary population health, further dimensions such food culture, equitability affordability focus.
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ژورنال
عنوان ژورنال: International journal of food design
سال: 2022
ISSN: ['2056-6530', '2056-6522']
DOI: https://doi.org/10.1386/ijfd_00044_3