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However, assessing the impact of such a dietary shift on the dietary and nutritional intake of traditionally omnivorous populations is needed. The objective of this study was to assess the impact of substituting a traditional omnivorous\u2010based lunch for a vegetarian, legume\u2010based meal on the daily dietary and nutritional intake in a group of omnivorous adults in the city of Porto, Portugal. Nineteen, non\u2010vegetarian, healthy young adults consumed a vegetarian, legume\u2010based meal from Monday to Friday, for 8 consecutive weeks. Socio\u2010demographic data, health status, lifestyle\u2010related information and anthropometric parameters were recorded. Three\u2010day food records were used to collect food intake at baseline and week 8. European Food Safety Authority and World Health Organization reference values were used to assess nutritional inadequacies. Variables were described as medians (<jats:italic>P<\/jats:italic><jats:sub>25<\/jats:sub> and <jats:italic>P<\/jats:italic><jats:sub>75<\/jats:sub>). Wilcoxon signed\u2010rank and Mann\u2013Whitney tests were used for statistical comparisons. A <jats:italic>p<\/jats:italic>\u2010value of &lt;0.05 was considered statistically significant. Participants consumed 38.0 (<jats:italic>P<\/jats:italic><jats:sub>25<\/jats:sub>\u2009=\u200935.0; <jats:italic>P<\/jats:italic><jats:sub>75<\/jats:sub>\u2009=\u200940.0) meals, resulting in an intake of 84.5\u2009g (<jats:italic>P<\/jats:italic><jats:sub>25<\/jats:sub>\u2009=\u200974.9; <jats:italic>P<\/jats:italic><jats:sub>75<\/jats:sub>\u2009=\u200998.4) of cooked legumes per meal, meaning 11 subjects (57.9%) met the Portuguese guidelines for legume consumption (\u226580\u2009g\/day of legumes). The current dietary intervention did not seem to aggravate the prevalence of nutritional inadequacies for the macro\u2010 and micronutrients tested, except for the case of vitamin B<jats:sub>12<\/jats:sub> (52.6% [95% CI: 28.9\u201375.6] vs. 78.9% [95% CI: 54.4\u201394.0]). This could be linked to the reduction of dietary sources of this vitamin which is an expected consequence of vegetarian meals. Dietary changes towards grain legume\u2010based diets are desirable yet need to be carefully implemented to prevent exacerbating potential nutrient inadequacies, especially of vitamin B<jats:sub>12<\/jats:sub>.<\/jats:p>","DOI":"10.1111\/nbu.12613","type":"journal-article","created":{"date-parts":[[2023,4,18]],"date-time":"2023-04-18T07:22:45Z","timestamp":1681802565000},"page":"190-202","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Impact of a daily legume\u2010based meal on dietary and nutritional intake in a group of omnivorous adults"],"prefix":"10.1111","volume":"48","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8736-9964","authenticated-orcid":false,"given":"Helena","family":"Ferreira","sequence":"first","affiliation":[{"name":"CBQF \u2013 Centro de Biotecnologia e Qu\u00edmica Fina \u2013 Laborat\u00f3rio Associado, Escola Superior de Biotecnologia Universidade Cat\u00f3lica Portuguesa  Porto Portugal"}]},{"given":"Marta","family":"Vasconcelos","sequence":"additional","affiliation":[{"name":"CBQF \u2013 Centro de Biotecnologia e Qu\u00edmica Fina \u2013 Laborat\u00f3rio Associado, Escola Superior de Biotecnologia Universidade Cat\u00f3lica Portuguesa  Porto Portugal"}]},{"given":"Ana M.","family":"Gil","sequence":"additional","affiliation":[{"name":"Department of Chemistry and CICECO\u2010Aveiro Institute of Materials University of Aveiro  Aveiro Portugal"}]},{"given":"Beatriz","family":"Oliveira","sequence":"additional","affiliation":[{"name":"Eurest Portugal Lda Edif\u00edcio Prime  Lisbon Portugal"}]},{"given":"Elisete","family":"Varandas","sequence":"additional","affiliation":[{"name":"Eurest Portugal Lda Edif\u00edcio Prime  Lisbon Portugal"}]},{"given":"Eug\u00e9nia","family":"Vilela","sequence":"additional","affiliation":[{"name":"Eurest Portugal Lda Edif\u00edcio Prime  Lisbon Portugal"}]},{"given":"Kimhuong","family":"Say","sequence":"additional","affiliation":[{"name":"CBQF \u2013 Centro de Biotecnologia e Qu\u00edmica Fina \u2013 Laborat\u00f3rio Associado, Escola Superior de Biotecnologia Universidade Cat\u00f3lica Portuguesa  Porto Portugal"}]},{"given":"Joana","family":"Silveira","sequence":"additional","affiliation":[{"name":"CBQF \u2013 Centro de Biotecnologia e Qu\u00edmica Fina \u2013 Laborat\u00f3rio Associado, Escola Superior de Biotecnologia Universidade Cat\u00f3lica Portuguesa  Porto Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9028-8009","authenticated-orcid":false,"given":"Elisabete","family":"Pinto","sequence":"additional","affiliation":[{"name":"CBQF \u2013 Centro de Biotecnologia e Qu\u00edmica Fina \u2013 Laborat\u00f3rio Associado, Escola Superior de Biotecnologia Universidade Cat\u00f3lica Portuguesa  Porto Portugal"},{"name":"EPIUnit \u2013 Instituto de Sa\u00fade P\u00fablica Universidade do Porto  Porto Portugal"}]}],"member":"311","published-online":{"date-parts":[[2023,4,18]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2018.07.008"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.scitotenv.2021.151041"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu12123837"},{"key":"e_1_2_10_5_1","volume-title":"Nutrient losses and gains in the preparation of foods","author":"Bergstr\u00f6m L.","year":"1994"},{"key":"e_1_2_10_6_1","volume-title":"Tables on weight yield of food and retention factors of food constituents for the calculation of nutrient composition of cooked foods (dishes)","author":"Bogn\u00e1r A.","year":"2002"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/su11102984"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu10020141"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.3389\/fsufs.2022.771041"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2017.03.044"},{"key":"e_1_2_10_11_1","doi-asserted-by":"crossref","unstructured":"EFSA. 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