Time to ‘Raise the Pulse’ of the UK diet

Higher intakes of beans, peas and lentils (pulses) in the UK population were associated with better nutrition and lower environmental impact in a new study at the ÌÒÉ«ÊÓƵ. Yet, UK consumption remains low.

There are easy recipe swaps to incorporate more pulses in our diets, and nutritionists are calling for everyone to make these changes.

The research, which is published today in the European Journal of Nutrition, analysed data from a representative UK population (from the National Diet and Nutrition Survey), found that UK adults consume on average just 15g of pulses and 27g of legumes per day – far below the recommended levels of about 80g per day which counts towards one of your 5 a day needed to promote good health.

The study showed that people who regularly include pulses and legumes in their diet benefit from higher intakes of essential nutrients, including fibre, vitamin E, and folate, and important minerals such as iron, zinc, and magnesium. These diets were also associated with a lower intake of saturated fats and sugars.

Professor Julie Lovegrove, Director of the Hugh Sinclair Unit of Human Nutrition at the ÌÒÉ«ÊÓƵ, who is leading the project, commented: "Our findings clearly demonstrate the benefits of including more pulses in our daily diet. This doesn’t have to be difficult. Adding lentils or beans s into a curry or replacing some of the meat in a lasagne or bolognaise , can improve our diet quality and the planet's health. These foods are not only nutritious but also incredibly versatile, affordable, and sustainable."

The research also highlighted the sustainability advantages, showing that consuming one portion (80g) of pulses or legumes was associated with a more sustainable diet with a lower environmental impact as measured by the EAT-Lancet Index.

Despite these benefits, analysis of the purchasing data revealed that UK households spend relatively little on these foods, with average weekly expenditure in 2022 being just £1.68 on pulses and £2.90 on legumes – representing less than 1% of weekly income.

This study is part of the large ‘Raising the Pulse’ project, funded by the BBSRC Transforming the UK food systems call, which aims to increase pulse consumption in the UK. One strategy is incorporating nutrient-rich pulse flour into staple bread in place of nutrient-poor white wheat flour to improve public and planetary health.

Original research paper: Kaimila, Y., Olotu, O.A., Clegg, M.E. et al. Pulse and legume consumption is associated with a more optimal nutrient intake and a higher EAT-Lancet index in a representative UK population. Eur J Nutr 64, 139 (2025).

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