Consumo de legumbres en Chile. perspectivas y desafíos

Abstract

The promotion of healthy eating has been one of the pillars in the prevention of chronic non-communicable diseases, which impact health costs. It is necessary to promote healthy lifestyles with structural measures that allow for and facilitate healthier decisions. The consumption of legumes at least twice a week is promoted through dietary guidelines. Despite recommendations, trends in Chile indicate decreased consumption. To understand this practice it is useful to review the elements related to consumption, understanding that the relationship between elements gives rise to a particular way of valuing, preparing and eating legumes. One structural measure to increase the consumption of legumes in our population has been their incorporation as an ingredient in some of the products in food programs. This measure, however, is insufficient by itself to reach the goal set in the dietary guidelines. It is necessary to implement strategies of a communicational nature to promote their social value and to disseminate innovative ways of preparation. This could be accompanied by measures of agricultural production that increase supply and improve quality by increasing the diversity of species available for example. A systemic approach is required, in which structural aspects have to find support in daily routines.