Assessment of Legume Consumption Among Older Adults in La Matanza, Buenos Aires

Abstract

Introduction: Legumes are affordable and versatile foods that are part of a healthy diet. Their benefits include providing protein, fiber, vitamins, and minerals, as well as their low fat and sodium content and low glycemic index. The aim of this study was to assess legume consumption among older adults affiliated with the National Institute of Social Services for Retirees and Pensioners (Instituto Nacional de Servicios Sociales para Jubilados y Pensionados, INSSJP) in La Matanza, Buenos Aires Province, who attended group social and recreational activities.

Materials and Methods: An observational, descriptive, cross-sectional study was conducted. Participants were older adults affiliated with the National Institute of Social Services for Retirees and Pensioners (INSSJP) in La Matanza who attended social and recreational activities. Data were collected through a self-administered survey using a digital Google Forms questionnaire. The survey assessed legume consumption, consumption frequency, reasons for non-consumption, times of the year when legumes were consumed, the most frequently consumed types and forms, usual preparation methods, and perceptions of legumes as a healthy food. Data were analyzed using SPSS Statistics version 25.

Results: A total of 155 participants completed the questionnaire. Overall, 91.6% reported consuming legumes. The main reasons for not consuming legumes were dislike (46.2%) and intolerance (30.8%). Among those who consumed legumes, 94.4% considered them healthy. The most frequently reported consumption frequencies were “once a week” and “less than once a week” (33.1% each). Most participants (88.7%) consumed legumes throughout the year. The most commonly consumed legumes were lentils (31.6%), chickpeas (22.1%), and dried peas (20.2%), with dried legumes being the most common form of purchase (56.1%). The most frequent preparations were stews (44.5%), patties (21.0%), and spreads (19.0%).

Conclusions: Most participants perceived legumes as healthy foods and consumed them throughout the year; however, their inclusion in the diet was limited to a weekly or less frequent intake, with consumption concentrated on lentils and chickpeas, mainly used in traditional preparations such as stews made from dried legumes. Among non-consumers, the main reasons for not consuming legumes were dislike and intolerance.