Transitioning Towards Sustainable Diets: Pulses, Their Role in Modulating Gut Microbiota and Metabolic Health

Abstract

Background: The global shift to sustainable diets has raised interest in plant-based protein sources, particularly pulses, due to their nutritional value, health benefits, and low environmental impact. Pulses are rich in protein, dietary fiber, and a variety of bioactive compounds that may influence gut microbiota and metabolic health. Objective: This narrative review aims to evaluate the role of pulse consumption in modulating gut microbiota, improving metabolic health, and contributing to the prevention of non-communicable diseases (NCDs), while considering the impact of processing techniques such as fermentation and sustainability aspects. Methods: A comprehensive literature search was conducted using major scientific databases to identify relevant studies published during the last 10 years. Evidence from in vitro, in vivo experimental and human studies was included, focusing on pulse composition, bioactive compounds, gut microbiota modulation, metabolic outcomes, and the effects of processing methods such as fermentation. Results: Pulses demonstrate promising potential to improve gut health by promoting beneficial microbiota, increasing short-chain fatty acid production, and enhancing intestinal barrier function. Evidence also suggests favorable effects on lipid metabolism, glycemic control, and inflammation. Processing techniques, particularly fermentation, improve nutrient bioavailability, digestibility, and bioactive profiles. Beyond health outcomes, this review places pulses in the larger context, emphasizing their contribution to healthy, sustainable diets. Conclusions: Pulses are key components for achieving sustainable, health-promoting diets with promising effects on gut and metabolic health. However, current evidence is largely derived from preclinical studies, highlighting the need for long-term human interventions and scalable processing strategies to fully realize their potential.