Research Roundup

Legumes: a vehicle for transition to sustainability

30 January 2024

A narrative review provides an overview of the nutritional and health benefits that legumes offer. Legumes are described as an excellent source of protein which has a cache with today’s plant-based eating patterns. Consumption of legumes has been linked to several health benefits, including a lower risk of cardiovascular diseases, type 2 diabetes mellitus, and certain types of cancer, while legumes’ high fibre content promotes digestive health. Although legumes contain anti-nutrients such as tannins, lectins, phytic acid, and oligosaccharides, which affect the digestibility and bioavailability of nutrients, the amount of anti-nutrients may be reduced by food processing. 

Additionally, the hot topic of sustainability is discussed in relation to legumes which have a low environmental footprint in their cultivation. They can be grown in a variety of climates and soil types, and they require less water and fertilizer than other crops, making them a sustainable option for farmers. Leguminous plants can be included in various types of cultivation; e.g. in rotation and intercropping. Their inclusion in such systems helps to maintain soil fertility by providing nitrogen through biological nitrogen fixation and increasing soil organic matter and resources available for soil organisms. Reference includes the viability of legumes on Mars as they can be used to enrich the planet’s soils with nitrogen, which will be useful for non-legume plants that are not as efficient at nitrogen uptake. 

The author proposes that achieving widespread adoption of legumes as a sustainable source of protein will require a varied approach, including education, research and development, policy changes, and collaboration between different interested parties.  

Reference

Yanni AE, Iakovidi S, Vasilikopoulou E, Karathanos VT. Legumes: A Vehicle for Transition to Sustainability.  Nutrients. 2024; 16(1):98. https://doi.org/10.3390/nu16010098