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The Role of Legumes in the Sustainable Mediterranean Diet: Analysis of the Consumption of Legumes in the Mediterranean Population over the Last Ten Years a PRISMA Statement Methodology

Author

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  • Betty Carlini

    (Ministry of Education and Merit, Italian Government, Viale Trastevere 76/a, 00153 Rome, Italy
    Department of Environment and Agroforestry, Faculty of Sciences and Arts, Catholic University of Ávila, 05005 Ávila, Spain)

  • Cristina Lucini

    (Department of Environment and Agroforestry, Faculty of Sciences and Arts, Catholic University of Ávila, 05005 Ávila, Spain)

  • Javier Velázquez

    (Department of Environment and Agroforestry, Faculty of Sciences and Arts, Catholic University of Ávila, 05005 Ávila, Spain)

Abstract

The Mediterranean model, introduced by Ancel Keys, has gained significant importance from the perspective of sustainability. This is why the Mediterranean diet is now called a sustainable diet. This study focuses on legumes, protein-rich foods of vegetable origin, cultivated in the area, as their production and use in cooking are highly sustainable. The analysis covers their consumption over the last 10 years in the entire Mediterranean area, looking specifically at Spain. The objectives of this work are to analyze the production of legumes in the Mediterranean area, taking into account the fact that they are an important environmental as well as food resource, and to analyze how the consumption of legumes has changed in certain countries bordering the Mediterranean in relation to social and cultural changes, with particular attention to the pandemic. The study shows how, in Spain, since 2020, the consumption of legumes has increased, demonstrating that in emergency situations, different dietary choices are made. In addition, it shows how legumes are an excellent source of vegetable protein and an important environmental resource from the perspective of sustainability.

Suggested Citation

  • Betty Carlini & Cristina Lucini & Javier Velázquez, 2024. "The Role of Legumes in the Sustainable Mediterranean Diet: Analysis of the Consumption of Legumes in the Mediterranean Population over the Last Ten Years a PRISMA Statement Methodology," Sustainability, MDPI, vol. 16(7), pages 1-15, April.
    • Handle: RePEc:gam:jsusta:v:16:y:2024:i:7:p:3081-:d:1371679
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    References listed on IDEAS

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    1. Sara Baldassano & Anna Alioto & Alessandra Amato & Carlo Rossi & Giulia Messina & Maria Roberta Bruno & Roberta Stallone & Patrizia Proia, 2023. "Fighting the Consequences of the COVID-19 Pandemic: Mindfulness, Exercise, and Nutrition Practices to Reduce Eating Disorders and Promote Sustainability," Sustainability, MDPI, vol. 15(3), pages 1-15, January.
    2. Magdalena Śmiglak-Krajewska & Julia Wojciechowska-Solis & Domenico Viti, 2020. "Consumers’ Purchasing Intentions on the Legume Market as Evidence of Sustainable Behaviour," Agriculture, MDPI, vol. 10(10), pages 1-20, September.
    3. Paweł Sobczak & Józef Grochowicz & Patrycja Łusiak & Wioletta Żukiewicz-Sobczak, 2023. "Development of Alternative Protein Sources in Terms of a Sustainable System," Sustainability, MDPI, vol. 15(16), pages 1-15, August.
    4. Denise Filippin & Anna Rita Sarni & Gianluca Rizzo & Luciana Baroni, 2023. "Environmental Impact of Two Plant-Based, Isocaloric and Isoproteic Diets: The Vegan Diet vs. the Mediterranean Diet," IJERPH, MDPI, vol. 20(5), pages 1-21, February.
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