English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

[3]. Humans have observed, over many centuries, that diets low in meat and high in cereals and legumes are beneficial for health. Epidemiological studies over the last 20 years have conformed these observations i.e that eating legumes can extend life by preventing chronic disease, including cardiovascular disease, coronary artery disease [4], diabetes, bowel cancer [5] and overweight as well as improving gut health [6,7,8]. The consumption of legumes is recommended by public health agencies around the world. The recommendation to consume legumes is based on them being a good source of protein, fiber, and several micronutrients including iron and zinc [9]. Despite these evidences the legumes tend to be consumed infrequently by many people resident in industrialized countries [9]. Their consumption in the western world remains quite low at less than 3-5 kg/capita for year. In other parts of the world, annual legumes consumption can range from 10 kg/capita (South America and India) to 40 kg/capita (Burundi) [1]. Simona Giampaoli et al. published an article describing foods consumed by middle-aged adults in 1960 in the town of Nicotera (Italy). According to this manuscript the legumes consumption was 43 g/day and 39 g/ day for men and women, respectively. While the investigation food HES (Health examination survey), conducted on 1,968 men and 2,062 women in 2008-2012, aged 40-59 years, resident in all Italian regions the legumes consumption both for men and women was 22 g/day [10]. A cross-sectional study on 1065 medical students shows that only 35% eat legumes more than once a week [11].

Legumes Consumption among Young and Adult Residents In Sicily (South Italy): Evidence and Predictive Factors