Social inequalities in the consumption of beans and other legumes: a study with adults from Brazil

Abstract Legumes have an effect on reducing risk factors for cardiometabolic diseases if consumed at least 4 times a week. In addition, they contribute to intestinal health, are a source of fiber and protein and represent an important instrument for the food safety of developing countries. It was intended to estimate the prevalence of consumption of beans and other legumes, in the diet of the adult population of a city in southeastern Brazil identifying inequalities of race, income and schooling. This is a cross-sectional study conducted in Campinas, São Paulo (ISACamp 2014/15) that evaluated 1889 people aged 18 years or older. Pearson's Chi-square test estimated the prevalence of bean consumption at least 4 days a week, as well as the prevalence of consumption of other legumes among those who stopped consuming beans in 3 days or more. The associations of these behaviors with the variables race, income and schooling were analyzed based on the prevalence ratios adjusted by gender and age. Among blacks and browns, in groups with incomes below 0.5 minimum wage and in those with up to 4 years of study, percentages higher than 66% were found in the prevalence of bean consumption in more than 4 days a week. Among those who stopped eating beans in at least 3 days, no more than 24% reported ingesting other legumes as a substitute. Among the whites, in the group of best income and in the best level of study the prevalence of bean consumption was lower and the intake of other legumes was more frequent. It is noteworthy, however, that the prevalence of bean replacement with another type of legumes did not exceed 34% even among the most favored strata. It is concluded that beans are strongly present in the diet of the less privileged groups of population and that the substitution of beans with other legumes, besides infrequent, can be considered a practice of whites and segments of better socioeconomic level. Key messages Beans are strongly present in the diet of the less privileged groups of population. The substitution of beans with other legumes can be considered a practice of whites and segments of better socioeconomic level.