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Health Benefits of Pulses

Health Benefits of Pulses

Wendy J. Dahl Editor

Health Benefits of Pulses

Editor Wendy J. Dahl Food Science and Human Nutrition Department University of Florida Gainesville, FL, USA

ISBN 978-3-030-12762-6    ISBN 978-3-030-12763-3 (eBook) https://doi.org/10.1007/978-3-030-12763-3 © Springer Nature Switzerland AG 2019 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors, and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. This Springer imprint is published by the registered company Springer Nature Switzerland AG The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland

Preface

Pulses, in the form of whole or split seed or flour, have been staple or subsistence foods in many parts of the world for thousands of years. The recent upsurge in interest in pulses and pulse ingredients, and plant protein more generally, in populations consuming mainly a so-called Western diet, has been driven by a variety of factors. These include consumer demand for high-protein foods prepared with non-animal-­ protein ingredients which are also non-soy, non-wheat, and non-GMO, the rise in veganism and vegetarianism, and anticipated health benefits associated with consumption of pulses, which are low in fat and rich in protein, lysine, dietary fiber, and resistant and slowly digestible starch and which contain a variety of micronutrients and bioactive compounds. From a wellness perspective, pulses seem right for the times in light of the growing prevalence in many countries of obesity and chronic, diet-related diseases such as hypertension, cardiovascular disease, and type 2 diabetes. The marketplace has responded to consumer interest in pulses with a flurry of new product introductions, which include pulse-cereal complementary foods and pulse-based meat substitutes and snack foods, along with an unprecedented level of commercial interest in wet and dry fractionation technologies and an u