1st ed. 2019 Edition
by Wendy J. Dahl (Editor)
This book provides a global
overview of pulse intake and future trends from a variety of
perspectives. Pulses, which include dried beans, peas and lentils, are
second only to grains as a source of food for the world’s population.
Contributors from around the globe explore a number of issues related to
this food group, including their impact on global health and
sustainability, the relationship between pulse intake and chronic
disease, and their nutritional and gastrointestinal benefits. The
primary purpose of the volume is to explore the nutritional and health
benefits of pulses (starchy legumes) as a sustainable food source.
Initial
chapters focus on the role of pulses in complementary feeding and in
the prevention of malnutrition in infants and children in the developing
nations of Africa. Authors also consider the feasibility and
sustainable properties of pulses as a staple food for these regions.
Subsequent chapters focus on the association between pulse intake and
chronic disease risk reduction. Contributors identify the unique
contributions of pulses, versus legumes as a whole, to chronic disease
risk and management. Additional chapters provide a comprehensive review
of the nutrient contents of pulses, their bioavailability, and the
nutritional impact of pulse consumption. The book also explores the
phytochemicals contained in pulses from two perspectives, the
traditional perspective of risk (e.g. anti-nutrients) and a
nutraceutical perspective, focused on the novel benefits of pulse
components (e.g. antioxidants).
The editor has designed the
book for students, faculty, and research scientists, as well as
practicing dietitians. Members of the pulse industry, grower
associations, and government agencies also will find the information
relevant to their work, as will those in the private sector employed by
food companies with an interest in pulse ingredients.
