Legume Use in Australia: Insights Into Behaviours, Attitudes, and Consumption Patterns

The benefits of regular legume consumption on health are well recognised. However, previous data has shown that intake amongst Australian adults is suboptimal and it is unknown whether intake has increased with the introduction of new legume products. This study aimed to quantify the type, frequency, and potential barriers and motivators toward legume consumption in Australian adults.

An online survey tool, including questions related to the types of legumes and legume-based products preferentially consumed, frequency of their intake, and barriers and motivators toward consumption was used.

A total of n = 437 participants completed the survey (47.7 ± 15.4 years; BMI: 25.3 ± 5.0 kg/m²). Canned legumes (n = 400; 91.5%), legume-based dips (n = 400; 91.5%), and fresh legumes (n = 392; 89.7%) were amongst the most frequently consumed legume types. Chickpeas (n = 206; 47.1), lentils (n = 109; 24.9%), and peas (n = 92; 21.1%) were the most frequently consumed legume types. Taste preferences (n = 194; 48.4%), meat alternative protein options (n = 187; 46.6%), health (n = 171; 42.6%), and nutritional benefits (n = 138; 34.4%) were major motivators toward consumption. In contrast, not being a key component of the habitual diet (n = 82; 18.8%) and the potential to trigger gut-related symptoms (n = 15; 18.3%) were identified as key barriers.

While key motivators for legume consumption were identified in this sample, barriers must still be addressed through food innovation and clear dietary recommendations to support optimal health.