Background The gap between recommended and actual dietary fiber consumption in
Western societies is increasing largely, due to a shift towards a Western dietary pattern. This …

This chapter aims to discuss patterns of human consumption of pulses, their nutritional
value, and their role in health and disease prevention. The potential to include pulses within …

Pulses are dry leguminous crops consisting of beans, lentils, chickpeas, and peas. They are
a broad category of food that are often aggregated when their contribution to healthy dietary …

Pulses, in the form of whole or split seed or flour, have been staple or subsistence foods in
many parts of the world for thousands of years. The recent upsurge in interest in pulses and …

World health authorities recommend people maximize their protein intake through vegetable
sources (such as pulses), and reduce protein intake from animal sources. Increasing …

Despite their high nutritional value and potential health benefits, pulse intake has not
increased in the last three decades. Several strategies have been implemented to increase …

An important gap exists between the daily amounts of fiber recommended in the human diet
(28–42 g/d) and that which is actually consumed (median intake, 12–14 g/d). In fact,< 5% of …

Pulses have been part of the human diet for centuries, yet their nutritional value is not well
recognised and average consumption remains low. As nutrient‐dense foods, they contain …

Pulses have been identified as important components of a healthy diet. Assessment of pulse
grains' nutritional composition alongside data from available preclinical and clinical trials …

Improving nutrition is a development priority, particularly in low‐and middle‐income
countries (LMICs) in Africa and South Asia, in which there is a persistent burden of …