Exploring Knowledge and Consumption of Beans Among Adults with Gluten-Related Disorders—A Cross Sectional Study in Canada

Abstract

Introduction: Gluten-related disorders have been increasingly reported across all gender and age groups. In addition to their higher cost, gluten-free products are often higher in fat, sugar, and sodium. Despite the substantial nutritional benefits of beans, they remain insufficiently represented in gluten-free dietary patterns. Aim: In this study, our aim was to explore knowledge and consumption of beans among adults with gluten-related disorders, including celiac disease (CD) and non-celiac gluten sensitivity (NCGS). Methods: This study followed a cross-sectional, observational design. In collaboration with Celiac Canada, individuals with a diagnosis of CD or NCGS were recruited. Participants were asked to complete a Qualtrics-based questionnaire, exploring self-reported Diagnosis and Health Status, Eating Habits and Consumption of Beans, Knowledge, Determinants of Bean Consumption, Barriers and Drivers of Bean Consumption, and Demographics. Descriptive statistics as well as exploratory analyses and regression analyses were conducted, with statistical significance defined as p ≤ 0.05. Results: A total of 528 participants, including 490 individuals with CD and 38 with NCGS, completed the survey. Several self-reported micronutrient deficiencies were mentioned at the time of diagnosis, with iron-deficiency anemia being the most prevalent (69.0%). In addition, the most frequently self-reported symptom was fatigue (72.2%), followed by flatulence and abdominal pain (71.2%). Most participants (96.4%) strongly agreed that following a gluten-free diet is essential for the management of their diagnosis. Although a high proportion of participants (88.6%) reported daily consumption of plant-based foods, only 0.9% of participants reported daily consumption of dry beans and 0.4% reported daily consumption of canned beans. The most frequently mentioned motivators were the nutritional value of beans (74.9%), whereas the most common barrier to bean consumption was the long cooking and soaking time (40.2%). In addition, potential cross-contamination with gluten was mentioned as another major concern to including beans in gluten-free diets. Despite participants’ confidence in knowledge about beans and their nutritional value and health benefits, most participants (68.9%) agreed that knowing more about how to prepare beans would encourage them to consume them as part of their diets. Based on multivariable linear regression analysis, confidence in knowledge about bean preparation (p ≤ 0.001) and interest in learning more about them (p ≤ 0.001) were positively associated with increased bean consumption. Conclusions: Despite high interest in beans and strong confidence in bean-related knowledge among individuals with CD or NCGS, consumption remains relatively low. Educational resources focused on preparation, recipes, and gastrointestinal tolerance may help increase consumption. Future research should evaluate the tolerability and long-term health effects of bean consumption in CD and NCGS populations.

The authors' abstract, as published at the source. Nutrients, 2026 · DOI ↗