<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2183-5985</journal-id>
<journal-title><![CDATA[Acta Portuguesa de Nutrição]]></journal-title>
<abbrev-journal-title><![CDATA[Acta Port Nutr]]></abbrev-journal-title>
<issn>2183-5985</issn>
<publisher>
<publisher-name><![CDATA[Associação Portuguesa de Nutrição]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2183-59852022000100026</article-id>
<article-id pub-id-type="doi">10.21011/apn.2022.2805</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[QUAL A EVOLUÇÃO DA PREDISPOSIÇÃO DOS PORTUGUESES PARA CONSUMIR LEGUMINOSAS COMO FONTE PROTEICA PRINCIPAL?]]></article-title>
<article-title xml:lang="en"><![CDATA[WHAT IS THE EVOLUTION OF PORTUGUESE CONSUMERS&#8217; PREDISPOSITION TO USE LEGUMES AS THEIR MAIN PROTEIN SOURCE?]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Moreira]]></surname>
<given-names><![CDATA[Rosa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Santos]]></surname>
<given-names><![CDATA[Carla S]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vasconcelos]]></surname>
<given-names><![CDATA[Marta W]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pinto]]></surname>
<given-names><![CDATA[Elisabete]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidade Católica Portuguesa  ]]></institution>
<addr-line><![CDATA[Porto ]]></addr-line>
<country>Portugal</country>
</aff>
<pub-date pub-type="pub">
<day>30</day>
<month>03</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>30</day>
<month>03</month>
<year>2022</year>
</pub-date>
<numero>28</numero>
<fpage>26</fpage>
<lpage>29</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_arttext&amp;pid=S2183-59852022000100026&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_abstract&amp;pid=S2183-59852022000100026&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_pdf&amp;pid=S2183-59852022000100026&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO  INTRODUÇÃO:  O crescimento populacional e as alterações climáticas têm motivado a procura de padrões alimentares mais saudáveis e ambientalmente mais sustentáveis. Uma maior inclusão de alimentos de origem vegetal, como as leguminosas, pode fazer parte deste caminho.  OBJETIVOS:  O objetivo deste estudo foi avaliar o consumo de leguminosas em duas amostras da população adulta portuguesa, e comparar a predisposição para a inclusão destes alimentos como substitutos proteicos da carne ou do pescado, em 2014 e 2020. METODOLOGIA: Foram elaborados dois questionários semiestruturados com algumas perguntas iguais, um em 2014 e outro em 2020, disseminados online, através das redes sociais. Foram participantes válidos 1741 indivíduos em 2014 e 908 em 2020. As variáveis categóricas foram descritas através de n e % e comparadas através do teste de qui-quadrado. A idade foi descrita através de mediana e intervalo interquartil e comparadas através do teste de Mann-Whitney U. A análise foi conduzida através do software SPSS 24.0.  RESULTADOS:  Em 2014, 19,9% dos entrevistados referiu que utilizava leguminosas como substituto da carne e do pescado e, em 2020, esta percentagem subiu para 31,7% (p&lt; 0,001). A percentagem de inquiridos que afirmaram não colocar tal hipótese diminuiu de 15,0% (2014) para 11,5% (2020) (p = 0,017). As principais motivações e barreiras para o consumo de leguminosas foram identificadas e 77,5% da amostra mostrou não ter conhecimento sobre a sua porção diária recomendada.  CONCLUSÕES:  Apesar de os portugueses estarem dispostos a alterar os seus hábitos alimentares, é necessário desenvolver estratégias para aumentar o conhecimento acerca das leguminosas, nomeadamente das recomendações alimentares para uma dieta saudável e sustentável.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  INTRODUCTION:  Population growth and climate change have prompted reflection on which dietary patterns will be responsible for ensuring healthier and more environmentally sustainable foods. Greater inclusion of plant-based foods such as legumes can be part of this transition. OBJECTIVES: This study aimed to monitor and characterize the consumption of legumes in the Portuguese adult population, and to compare the predisposition to include these foods as protein substitutes for meat or fish in 2014 and in 2020.  METHODOLOGY:  Two semi-structured questionnaires were developed with some identical questions, one in 2014 and the other in 2020, published online through social networks. There were 1741 valid participants in 2014 and 908 in 2020. The categorical variables were obtained through n and % and compared using the chi-square test. Age was described using median and interquartile range and compared using the Mann-Whitney U test. The analysis was conducted using the SPSS 24.0 software.  RESULTS:  In 2014, 19.9% of respondents reported using legumes as a substitute for meat and fish and in 2020, this percentage increased to 31.7% (p&lt; 0.001). The percentage of the respondents that claimed not to be willing to make such a replacement decreased from 15.0% (2014) to 11.5% (2020) (p = 0.017). The main drivers and barriers for legume consumption were identified and 77.5% of the respondents were not familiar with the recommended daily intake.  CONCLUSIONS:  Despite the Portuguese population is increasingly available to modify their dietary habits. However, it is necessary to develop strategies to increase knowledge about dietary recommendations for a healthy and sustainable diet.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[Dietas sustentáveis]]></kwd>
<kwd lng="pt"><![CDATA[Padrão alimentar]]></kwd>
<kwd lng="pt"><![CDATA[Proteína vegetal]]></kwd>
<kwd lng="en"><![CDATA[Sustainable diets]]></kwd>
<kwd lng="en"><![CDATA[Dietary patterns]]></kwd>
<kwd lng="en"><![CDATA[Plant-based protein]]></kwd>
</kwd-group>
</article-meta>
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