'Raising the Pulse' (RtP): Systems analysis of the environmental, nutritional and health benefits of pulse-enhanced foods

“提高脉搏”(RtP)：对脉搏强化食品的环境、营养和健康益处进行系统分析

• 批准号: BB/W017946/1
• 负责人: Julie Lovegrove
• 金额: $ 258.36万
• 依托单位: University of Reading
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2022
• 资助国家: 英国
• 起止时间: 2022 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FW017946%2F1
• 关键词: Raising; Pulse; RtP; Systems; analysis

'Raising the Pulse (RtP)' is based on the concept that considerable health and environmental benefit would result if we could make it easier for the UK population to eat more UK grown pulses. The pulse best suited to the UK, the faba bean, is naturally high in protein, micronutrients and fibre, and has the lowest environmental impact of all crops, as it can 'fix' nitrogen from the atmosphere with no need for polluting nitrate fertilizers. However, most of the population will not significantly increase their consumption unless they are successfully incorporated into familiar looking and tasting, economic and convenient staple foods, such as bread. This has not been done to date because economic incentives do not exist for producers to supply raw materials with defined end use quality, nor for processors to reconfigure their processing plant to accommodate a new raw material. A major stimulus such as that provided by this study is required to encourage food manufacturers to use UK pulses to satisfy consumer demand for plant-based and pulse-rich foods rather than importing chiefly soy-based ingredients. RtP addresses this market failure by bringing together a consortium to develop feasible routes to market for UK produced foods with added faba beans. The project includes experts in diverse areas, including environment, agriculture, food, nutrition, health and consumer behaviour, who have a demonstrated track record in this area and who will work with industry, government and civil society to tackle five linked challenges:Challenge 1: how can environmental impacts of faba beans grown to meet specific quality standards be minimised? We will conduct extensive field trials to establish growing protocols to maximise the amount of nutrients produced per unit area using the best available genetics, agronomy and post-harvest technologies while making detailed measurements of environmental impacts.Challenge 2: how can faba beans from Challenge 1 be prepared for incorporation into a variety of food products such that they retain the highest possible nutritional value and minimal change in taste? Following successful pilot breadmaking trials conducted to demonstrate feasibility, we will optimise cultivar selection, pre-processing and milling steps to obtain faba bean flours that can be successfully combined with wheat flour to make RtP bread that is an acceptable alternative to conventional bread, but with added nutritional and environmental benefits. Challenge 3: what effects do eating more pulses have on nutritional intake and human health? A human study will be performed using RtP bread to determine nutrient availability and its effects on hunger and health markers. Furthermore, two consumer studies, one in student halls of residence and one in the catering outlets on the University of Reading campus, will be conducted. These will investigate whether faba beans offered as RtP breads and in other foods result in a healthier diet and better nutritional knowledge when information of their benefits is given.Challenge 4: how can understanding of consumer attitudes, preferences and behaviours be used to achieve optimum increase in pulse intake? Addressing this crucial point will involve reviewing evidence, performing focus groups, surveys, choice experiment and test market launch. This will include determination of how RtP bread and related foods are perceived, whether they are liked and, therefore, chosen and whether knowledge of their benefits promotes their consumption. Challenge 5: will combine all data collected across the project to create an over-arching mathematical model of interactions between pulse (particularly faba bean) production, manufacturing and consumption. This model will be used to determine the influence on environment and health of legislation and consumer behaviour and to predict the outcomes of specific interventions to hasten the transition of the UK population to a diet that contains more pulses.

“提高豆类”(RTP)的理念是，如果我们能让英国人更容易食用更多的英国种植的豆类，就会带来可观的健康和环境效益。最适合英国的豆类是蚕豆，它天然富含蛋白质、微量营养素和纤维，对环境的影响是所有农作物中最低的，因为它可以从大气中固定氮，而不需要污染硝酸盐的肥料。然而，大多数人不会大幅增加他们的消费，除非他们成功地纳入熟悉的外观和品尝，经济和方便的主食，如面包。到目前为止还没有做到这一点，因为不存在经济奖励措施让生产商提供具有明确最终用途质量的原材料，也不存在让加工商重新配置其加工厂以适应新原材料的激励措施。需要像这项研究提供的那样的重大刺激措施，以鼓励食品制造商利用英国的PULSE来满足消费者对植物性和富含豆类食品的需求，而不是主要进口大豆成分。RTP通过联合一个财团为英国生产的添加蚕豆的食品开发可行的营销路线，从而解决了这一市场失灵问题。该项目包括环境、农业、食品、营养、健康和消费者行为等不同领域的专家，他们在这一领域有着良好的记录，他们将与行业、政府和民间社会合作，应对五个相互关联的挑战：挑战1：如何最大限度地减少种植达到特定质量标准的蚕豆对环境的影响？我们将进行广泛的田间试验，以建立种植方案，利用最好的可用遗传学、农学和收获后技术，最大化单位面积产生的营养素数量，同时对环境影响进行详细测量。挑战2：如何准备将挑战1中的蚕豆合并到各种食品中，使其保持尽可能高的营养价值和最小的味道变化？在成功进行面包制作试验以证明可行性后，我们将优化品种选择、前处理和碾磨步骤，以获得可与小麦粉成功结合的蚕豆粉，以制作RTP面包，这种面包是传统面包的可接受替代品，但具有额外的营养和环境效益。挑战3：多吃豆类对营养摄入和人类健康有什么影响？将使用RTP面包进行一项人体研究，以确定营养的可用性及其对饥饿和健康指标的影响。此外，将进行两项消费者研究，一项在学生宿舍进行，另一项在雷丁大学校园的餐饮网点进行。这些研究将调查蚕豆作为RTP面包和其他食品提供时，是否会导致更健康的饮食和更好的营养知识，当其益处的信息给出时。挑战4：如何利用对消费者态度、偏好和行为的了解来实现最佳的脉搏摄入量？解决这一关键点将涉及审查证据、开展焦点小组、调查、选择实验和测试市场推出。这将包括确定人们如何感知RTP面包和相关食品，它们是否受欢迎并因此被选择，以及对其益处的了解是否促进了它们的消费。挑战5：将整个项目收集的所有数据结合在一起，创建一个关于PULSE(特别是蚕豆)生产、制造和消费之间相互作用的全面数学模型。该模型将被用来确定立法和消费者行为对环境和健康的影响，并预测特定干预措施的结果，以加速英国人口向含有更多豆类的饮食的转变。

项目成果

Pulse rich diets are associated with a higher nutrient intake in adults: Results from the National Diet and Nutrition Survey years 1-11

富含豆类的饮食与成人较高的营养摄入量相关：1-11 年国家饮食和营养调查的结果

• DOI: 10.1017/s0029665123004676
• 发表时间: 2024
• 期刊: Proceedings of the Nutrition Society
• 影响因子: 7
• 作者: Olotu O

'Raising the Pulse': The environmental, nutritional and health benefits of pulse-enhanced foods

“提高脉搏”：脉搏强化食品的环境、营养和健康益处

• DOI: 10.1111/nbu.12601
• 发表时间: 2023
• 期刊: Nutrition Bulletin
• 影响因子: 3.3
• 作者: Lovegrove J

Effects of substituting red and processed red meats with faba beans on nutrient intake and environmental impact in UK adults

用蚕豆替代红肉和加工红肉对英国成年人营养摄入和环境影响的影响

• DOI: 10.1017/s0029665123004366
• 发表时间: 2024
• 期刊: Proceedings of the Nutrition Society
• 影响因子: 7
• 作者: Bonham C

Pulse-rich diets are associated with higher micronutrient intake and serum micronutrient status in UK children aged 1-18 years

富含豆类的饮食与英国 1-18 岁儿童较高的微量营养素摄入量和血清微量营养素状况相关

• DOI: 10.1017/s0029665123004081
• 发表时间: 2024
• 期刊: Proceedings of the Nutrition Society
• 影响因子: 7
• 作者: Kaimila Y