Nutrition Translation and Communications (Oral Session 11)

(OR11-03-25) Strategies to Boost Consumption of Beans, Peas, and Lentils: Results of a National Survey of Americans

Monday, June 2, 2025

8:42 AM – 8:56 AM ET

Location: S230 E-H

Presenting Author(s)

AT

Andrew L. Thorne-Lyman, ScD MHS

Associate Professor
Johns Hopkins Bloomberg School of Public Health
Baltimore, Maryland, United States

Disclosure(s): No relevant financial relationship(s) with ineligible companies to disclose.

Co-Author(s)

KS

Kate Schneider

Johns Hopkins School of Advanced International Studies, United States
DA

Daphene Altema-Johnson, MPH,MBA, RDN

Johns Hopkins Center for a Livable Future
AK

Angela KC, MSPH

Johns Hopkins Bloomberg School of Public Health
Baltimore, Maryland, United States
HL

Hyomin Lee

Johns Hopkins Bloomberg School of Public Health, United States
DL

Dave Love, PhD, MSPH

Associate Scientist
Johns Hopkins Center for a Livable Future
Baltimore, Maryland, United States
Roni Neff, PhD, MS

Associate Professor
Johns Hopkins Bloomberg School of Public Health
Baltimore, Maryland, United States
EN

Elizabeth Nussbaumer, MPP

Project Director
Johns Hopkins Bloomberg School of Public Health
Baltimore, Maryland, United States
RR

Rebecca Ramsing

Johns Hopkins Bloomberg School of Public Health, United States

Objectives: The 2025 Scientific Report of the Dietary Guidelines Committee recommended an increase in the consumption of legumes (beans, peas, and lentils). Over 80% of the U.S. population consumes fewer legumes than recommended, despite their health and environmental benefits. The objective of this study was to identify opportunities to increase the consumption of legumes to help close the gap between recommended and actual consumption of legumes by Americans.

Methods: An online survey was administered in English and Spanish using the Ipsos-KnowledgePanel platform to a nationally representative sample of 1,020 adults ( >18y).. The survey included questions about food preferences, barriers to consumption, dietary motivations, and willingness to shift dietary habits. Different messages to increase legume consumption were also tested.

Results: The frequency of consumption of pulses was low, with just 56% of Americans consuming them at least a few times a week. The majority (59%) of respondents were at least somewhat interested in more frequent intake of pulses and only 11% expressed no interest. The main motivators of intake included the desire to eat more fiber (56.3%), eat healthier (49.3%), lose weight (32.3%), and eat less meat (28.6%). Only 10.2% cited a desire to reduce their environmental footprint and 18.8% cited lower costs as reasons to eat more legumes. Reported barriers to legume consumption included gas (25.4%), taste (19.7%), and lack of knowledge about preparation methods (13.1%). Messaging related to lowered risk of diabetes and heart disease with higher consumption of legumes resonated with participants more than messaging about nutrients, sustainability, or recommended intake frequency. The final presentation will examine how opportunities and barriers varied across different demographic groups in America.

Conclusions: While legumes represent a healthy and environmentally beneficial alternative to red meat, efforts to promote sustainable food consumption patterns may be more successful through messaging highlighting specific health benefits rather than environmental benefits.

Funding Sources: United States Department of Agriculture and the Silicon Valley Community Foundation