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Pınarlı Falakacılar Ç, Yücecan S. The Impact of Sustainability Courses: Are They Effective in Improving Diet Quality and Anthropometric Indices? Nutrients 2024; 16:1700. [PMID: 38892632 PMCID: PMC11174470 DOI: 10.3390/nu16111700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2024] [Revised: 05/27/2024] [Accepted: 05/28/2024] [Indexed: 06/21/2024] Open
Abstract
There are studies on the effect of general nutrition education on diet quality and anthropometric measurements, while studies showing the effectiveness of sustainable nutrition education, which also addresses the effect of food on the environment, are quite limited. This study aimed to investigate the effects of sustainable nutrition education on diet quality, anthropometric measurements, and the carbon footprint (CFP) and water footprint (WFP) of diet. A total of 160 university students received 1 h of sustainable nutrition education for 6 weeks. Before, at the end of, and 2 months after the courses, 24 h food consumption records were taken to assess diet quality and CFP and WFP values of diet, and Mediterranean diet (MedDiet) and Healthy Eating Index (HEI)-2020 scores were evaluated. The results of the study showed that sustainable nutrition education increased MedDiet score by 1.86 points and HEI-2020 score by 7.38 points. This education program also decreased body weight, body mass index (BMI), fat mass, and neck circumference. Sustainability education has a positive impact on calcium, potassium, and magnesium intakes, a negative impact on vitamin B12 and zinc intakes, and no effect on total protein intake. Education resulted in a 22% reduction in CFP and a 10% reduction in WFP.
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Affiliation(s)
- Çağla Pınarlı Falakacılar
- Department of Nutrition and Dietetics, Institute of Health Sciences, Lokman Hekim University, 06510 Çankaya, Ankara, Turkey
| | - Sevinç Yücecan
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Lokman Hekim University, 06510 Çankaya, Ankara, Turkey;
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Kraak VI, Aschemann-Witzel J. The Future of Plant-Based Diets: Aligning Healthy Marketplace Choices with Equitable, Resilient, and Sustainable Food Systems. Annu Rev Public Health 2024; 45:253-275. [PMID: 38772624 DOI: 10.1146/annurev-publhealth-060722-032021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/23/2024]
Abstract
The future of plant-based diets is a complex public health issue inextricably linked to planetary health. Shifting the world's population to consume nutrient-rich, plant-based diets is among the most impactful strategies to transition to sustainable food systems to feed 10 billion people by 2050. This review summarizes how international expert bodies define sustainable diets and food systems and describes types of sustainable dietary patterns. It also explores how the type and proportion of plant- versus animal-source foods and alternative proteins relate to sustainable diets to reduce diet-related morbidity and mortality. Thereafter, we synthesize evidence for current challenges and actions needed to achieve plant-based sustainable dietary patterns using a conceptual framework with principles to promote human health, ecological health, social equity, and economic prosperity. We recommend strategies for governments, businesses, and civil society to encourage marketplace choices that lead to plant-rich sustainable diets within healthy, equitable, and resilient agroecological food systems.
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Affiliation(s)
- Vivica I Kraak
- Department of Human Nutrition, Foods, and Exercise, Virginia Polytechnic Institute and State University, Blacksburg, Virginia, USA;
| | - Jessica Aschemann-Witzel
- MAPP Centre, Department of Management, School of Business and Social Sciences, Aarhus University, Aarhus, Denmark
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Long Y, Huang L, Su J, Yoshida Y, Feng K, Gasparatos A. Mixed diets can meet nutrient requirements with lower carbon footprints. SCIENCE ADVANCES 2024; 10:eadh1077. [PMID: 38598638 PMCID: PMC11006225 DOI: 10.1126/sciadv.adh1077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2023] [Accepted: 03/06/2024] [Indexed: 04/12/2024]
Abstract
Achieving sustainable dietary change is essential for safeguarding human and environmental health. However, dietary recommendations based on broad food groups may not accurately reflect real-world realities because individuals select and consume dishes with multiple food items influenced by diverse context-specific factors. Therefore, here we explored the sustainability trade-offs of dietary choices at the dish level through an optimization modeling approach tested in Japan. We estimated the nutritional quality, price, and carbon footprint of major Japanese dishes and examined 16 dietary scenarios to identify options that meet the nutritional requirements and minimize carbon footprint. Overall, mixed diets contain more combinations of dishes that meet nutritional requirements with lower carbon footprints compared to more restrictive dietary scenarios. We argue that the approach developed here enables a better understanding of dietary trade-offs, complements existing methods, and helps identify sustainable diets by offering nuanced information at the national and sub-national levels.
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Affiliation(s)
- Yin Long
- Department of Technology Management for Innovation, Graduate School of Engineering, University of Tokyo, Tokyo, Japan
| | - Liqiao Huang
- Department of Technology Management for Innovation, Graduate School of Engineering, University of Tokyo, Tokyo, Japan
| | - Jie Su
- Institute for Future Initiatives (IFI), University of Tokyo, 7-3-1 Hongo, 113-8654 Tokyo, Japan
| | - Yoshikuni Yoshida
- Department of Technology Management for Innovation, Graduate School of Engineering, University of Tokyo, Tokyo, Japan
| | - Kuishuang Feng
- Department of Geographical Sciences, University of Maryland, College Park, MD, USA
| | - Alexandros Gasparatos
- Institute for Future Initiatives (IFI), University of Tokyo, 7-3-1 Hongo, 113-8654 Tokyo, Japan
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Almaamari S, Al-Jawaldeh A, Al Ghammari I, Al Shammakhi S, Al Aamri J, El Ati J. Nutritional Data on Selected Food Products Consumed in Oman: An Update of the Food Composition Table and Use for Future Food Consumption Surveys. Foods 2024; 13:787. [PMID: 38472900 PMCID: PMC10930989 DOI: 10.3390/foods13050787] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Revised: 02/25/2024] [Accepted: 02/27/2024] [Indexed: 03/14/2024] Open
Abstract
Food composition data in the Eastern Mediterranean Region countries are often lacking, obsolete, or unreliable. The study aims to provide reliable nutrient data on food products consumed in Oman in order to evaluate their nutritional quality, the consistency of the nutrition labeling and claims, and, ultimately, the use for food consumption surveys and update the current food composition database. Contents of fat, fatty acids, carbohydrates, protein, sugars, and sodium were chemically analyzed in 221 foods and beverages. Products were classified according to their nutritional composition and the extent of processing and coded according to the FoodEx2 system. Labels and laboratory values were compared using the tolerance levels of the European Union. Results indicate that the nutrition labeling aligns with the values obtained in the laboratory, with the exception of 6.3% discrepancies in TFA content, where the reported values are higher than the appropriate reference values. The most frequent category (71.5%) was ultra-processed foods. In terms of inconsistencies in the nutritional claims, 5.1% of food products with claims did not comply with the statement "sugar-free" or "low salt". Our study provides evidence to support the necessity of comprehensive recommendations for consumers and food industries, which are aimed at enhancing the nutritional quality of products and augmenting consumer awareness.
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Affiliation(s)
- Salima Almaamari
- Nutrition Department, Ministry of Health, Muscat 393, Oman; (S.A.); (I.A.G.); (S.A.S.); (J.A.A.)
| | - Ayoub Al-Jawaldeh
- Regional Office for the Eastern Mediterranean, World Health Organization, Cairo 7608, Egypt;
| | - Ibtisam Al Ghammari
- Nutrition Department, Ministry of Health, Muscat 393, Oman; (S.A.); (I.A.G.); (S.A.S.); (J.A.A.)
| | - Saleh Al Shammakhi
- Nutrition Department, Ministry of Health, Muscat 393, Oman; (S.A.); (I.A.G.); (S.A.S.); (J.A.A.)
| | - Jokha Al Aamri
- Nutrition Department, Ministry of Health, Muscat 393, Oman; (S.A.); (I.A.G.); (S.A.S.); (J.A.A.)
| | - Jalila El Ati
- SURVEN (Nutrition Surveillance and Epidemiology in Tunisia) Research Laboratory, INNTA (National Institute of Nutrition and Food Technology), 11 Rue Jebel Lakhdar, Bab Saadoun, Tunis 1007, Tunisia
- Natural Sciences Department, Faculty of Sciences of Tunis, Campus El Manar, University Tunis El Manar, Tunis 1068, Tunisia
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Long Y, Huang L, Fujie R, He P, Chen Z, Xu X, Yoshida Y. Carbon footprint and embodied nutrition evaluation of 388 recipes. Sci Data 2023; 10:794. [PMID: 37949916 PMCID: PMC10638372 DOI: 10.1038/s41597-023-02702-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Accepted: 10/31/2023] [Indexed: 11/12/2023] Open
Abstract
Food consumption, which delivers fundamental energy and essential nutrients to human beings, is crucial for achieving a series of sustainable goals. Alongside rising population growth and living standards, there has been a significant increase in food cultivation demands, supply chain complexities, and waste management. Therefore, to protect human health and the environment, promoting sustainable food systems and the uptake of sustainable dietary habits are vital. Yet, information on the environmental and health impact of dietary choices remains inconsistent across multiple evaluation methods, which fail to deliver essential ideas to consumers. In this study, we formulate an integrated approach using Environmentally Extended Input-Output analysis, covering the food supply chain from production to the distribution phase, complemented with a hybrid Life Cycle Assessment for cooking and disposal processes, to quantify the carbon footprint of specific recipes. Our dataset also includes the distinct nutritional values of each recipe. This dataset not only informs the food industry and recipe platforms, enabling more sustainable choices, but also helps individuals balance nutritional value with environmental impact, leading to more informed and sustainable dietary decisions.
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Affiliation(s)
- Yin Long
- Graduate School of Engineering, University of Tokyo, Tokyo, Japan.
| | - Liqiao Huang
- Graduate School of Engineering, University of Tokyo, Tokyo, Japan
| | - Rinakira Fujie
- Graduate School of Engineering, University of Tokyo, Tokyo, Japan
| | - Pan He
- School of Earth and Environmental Sciences, Cardiff University, Cardiff, UK
| | - Zhiheng Chen
- Graduate School of Engineering, University of Tokyo, Tokyo, Japan
| | - Xiaoyan Xu
- Graduate School of Engineering, University of Tokyo, Tokyo, Japan
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Tan LJ, Shin S. Low Greenhouse Gas Emission Self-Selective Diets and Risk of Metabolic Syndrome in Adults 40 and Older: A Prospective Cohort Study in South Korea. ENVIRONMENTAL HEALTH PERSPECTIVES 2023; 131:117010. [PMID: 37976131 PMCID: PMC10655912 DOI: 10.1289/ehp12727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 10/22/2023] [Accepted: 11/02/2023] [Indexed: 11/19/2023]
Abstract
BACKGROUND The food system accounts for ∼ 40 % of human-generated greenhouse gas (GHG) emissions. Meanwhile, daily diet selection also impacts human nutrition status and health. OBJECTIVES This study aimed to use the alternate Mediterranean Diet (aMED) score to evaluate the quality of a low-GHG emission diet and the association with risk of developing metabolic syndrome (MetS). METHODS A total of 41,659 healthy participants without MetS 40 y of age or older were selected from the Health Examinees Study, an ongoing cohort study in South Korea from 2004. A dietary GHG emissions database was compiled following a national project and literature review. MetS was defined according to the Adult Treatment Panel III criteria of the National Cholesterol Education Program. The participants were grouped into quintiles based on 2,000 kcal -standardized daily diet-GHG emissions (Q1: the lowest energy-adjusted diet-GHG emissions). A multivariable logistic regression model was used to analyze the risk for MetS at follow-up. The aMED score was used to assess the diet quality of the different diet-related GHG emission groups. RESULTS Females with lower energy-adjusted diet-related GHG emissions had significantly lower risks of developing MetS (p = 0.0043 ) than those with the highest energy-adjusted diet-related GHG emissions. In addition, the Q1 group, in comparison with the other groups, had a higher aMED score (3.02 for males and 3.00 for females), which indicated that the participants in this group had a diet that more closely matched the Mediterranean diet. DISCUSSION These findings provide a reference for dietary guidance and other policies aimed toward improving dietary intake and reducing diet-related GHG emissions in South Korea and worldwide. https://doi.org/10.1289/EHP12727.
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Affiliation(s)
- Li-Juan Tan
- Department of Food and Nutrition, Chung-Ang University, Gyeonggi-do, Republic of Korea
| | - Sangah Shin
- Department of Food and Nutrition, Chung-Ang University, Gyeonggi-do, Republic of Korea
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Robinson JPW, Darling ES, Maire E, Hamilton M, Hicks CC, Jupiter SD, Aaron MacNeil M, Mangubhai S, McClanahan T, Nand Y, Graham NAJ. Trophic distribution of nutrient production in coral reef fisheries. Proc Biol Sci 2023; 290:20231601. [PMID: 37788704 PMCID: PMC10547557 DOI: 10.1098/rspb.2023.1601] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Accepted: 08/30/2023] [Indexed: 10/05/2023] Open
Abstract
Coral reef fisheries supply nutritious catch to tropical coastal communities, where the quality of reef seafood is determined by both the rate of biomass production and nutritional value of reef fishes. Yet our understanding of reef fisheries typically uses targets of total reef fish biomass rather than individual growth (i.e. biomass production) and nutrient content (i.e. nutritional value of reef fish), limiting the ability of management to sustain the productivity of nutritious catches. Here, we use modelled growth coefficients and nutrient concentrations to develop a new metric of nutrient productivity of coral reef fishes. We then evaluate this metric with underwater visual surveys of reef fish assemblages from four tropical countries to examine nutrient productivity of reef fish food webs. Species' growth coefficients were associated with nutrients that vary with body size (calcium, iron, selenium and zinc), but not total nutrient density. When integrated with fish abundance data, we find that herbivorous species typically dominate standing biomass, biomass turnover and nutrient production on coral reefs. Such bottom-heavy trophic distributions of nutrients were consistent across gradients of fishing pressure and benthic composition. We conclude that management restrictions that promote sustainability of herbivores and other low trophic-level species can sustain biomass and nutrient production from reef fisheries that is critical to the food security of over 500 million people in the tropics.
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Affiliation(s)
| | - Emily S. Darling
- Wildlife Conservation Society, Global Marine Program, Bronx, NY 10460, USA
- Department of Ecology and Evolutionary Biology, University of Toronto, Toronto, Ontario, Canada
| | - Eva Maire
- Lancaster Environment Centre, Lancaster University, Lancaster LA1 4YQ, UK
| | - Mark Hamilton
- Lancaster Environment Centre, Lancaster University, Lancaster LA1 4YQ, UK
| | - Christina C. Hicks
- Lancaster Environment Centre, Lancaster University, Lancaster LA1 4YQ, UK
| | - Stacy D. Jupiter
- Melanesia Program, Wildlife Conservation Society, 11 Ma'afu St, Suva, Fiji
| | - M. Aaron MacNeil
- Ocean Frontier Institute, Department of Biology, Dalhousie University, Canada B3H 4R2
| | - Sangeeta Mangubhai
- Melanesia Program, Wildlife Conservation Society, 11 Ma'afu St, Suva, Fiji
| | - Tim McClanahan
- Wildlife Conservation Society, Global Marine Program, Bronx, NY 10460, USA
| | - Yashika Nand
- Melanesia Program, Wildlife Conservation Society, 11 Ma'afu St, Suva, Fiji
- Australian Institute of Marine Science, Townsville, Queensland, Australia
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Mezajoug Kenfack LB, Ngangoum ES, Nzali HG, Djiazet S, Mekongo Otabela JP, Tchiégang C. Possibilities of valorization of Gnetum spp leaves in modern gastronomy: Production and characterization of new vegetable tarts and salads. Heliyon 2023; 9:e18542. [PMID: 37576241 PMCID: PMC10412999 DOI: 10.1016/j.heliyon.2023.e18542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 07/14/2023] [Accepted: 07/20/2023] [Indexed: 08/15/2023] Open
Abstract
Gnetum spp is a green creeper plant abundantly found in the Central African forests. Their leaves are eaten as vegetable by inhabitants. In order to valorize this vegetable in modern gastronomy, a survey was carried out in three towns of Cameroon to evaluate its importance in the feeding habits. The leaves were also sliced in two different forms, precooked, spin-dried and used for Gnetum tarts and salads production. 50, 100 and 150 g of thin sliced precooked leaves were used to prepare three salads and three tarts, keeping the other ingredients constant. Three additional tarts were prepared similarly using thinnest sliced precooked leaves. The final products were analyzed in terms of physiochemical, nutritional and sensorial properties. More than 96.9% of people investigated eat Gnetum leafy vegetables at least once per month. The survey study indicates that the transformation of Gnetum is mostly done by people within the age of 20 to 40 years old. Results of the physicochemical analyses showed that the total protein, lipid and carbohydrate contents increased in general with the increasing of the Gnetum leaf quantities used for preparation. The crude fiber contents of salads and tarts ranged from 52.00 ± 0.68 to 62.66 ± 1.26 and 29.33 ± 0.67 to 33.66 ± 0.47 g/100 g DW respectively. They were positively correlated with the quantity of Gnetum leaves used. The total phenolic contents, also increased significantly (p < 0.05) with the quantity of Gnetum leaves, from 182.45 ± 1.69 to 493.52 ± 2.10 mg/100 g DW for the salad and from 86.69 ± 4.08 to 283.21 ± 6.79 mg/100 g DW for the tart. The calculated energy density of tarts and salads permitted to classify these food products as low and high energy density foods respectively. The nutritional densities of produced tarts oscillated from 0.27 to 0.3 and that of salads from 0.58 to 0.71. With their nutritional values and the significant amount of fibers, Gnetum tarts and salads could be good new recipes to valorize the Gnetum leafy vegetables.
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Affiliation(s)
- Laurette Blandine Mezajoug Kenfack
- Department of Food Engineering and Quality Control (GACQ), University Institute of Technology, University of Ngaoundere, P.O. Box 454, Ngaoundere, Cameroon
| | - Eric Serge Ngangoum
- School of Agriculture and Natural Resources, Catholic University Institute of Buea, P.O. Box 563, Buea, Cameroon
| | - Horliane Ghomdim Nzali
- Department of Food Engineering and Quality Control (GACQ), University Institute of Technology, University of Ngaoundere, P.O. Box 454, Ngaoundere, Cameroon
| | - Stève Djiazet
- Department of Food Sciences and Nutrition, National Advanced School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon
| | - Joseph Pascal Mekongo Otabela
- Department of Food Engineering and Quality Control (GACQ), University Institute of Technology, University of Ngaoundere, P.O. Box 454, Ngaoundere, Cameroon
| | - Clergé Tchiégang
- Department of Food Engineering and Quality Control (GACQ), University Institute of Technology, University of Ngaoundere, P.O. Box 454, Ngaoundere, Cameroon
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de la O V, Zazpe I, de la Fuente-Arrillaga C, Santiago S, Goni L, Martínez-González MÁ, Ruiz-Canela M. Association between a new dietary protein quality index and micronutrient intake adequacy: a cross-sectional study in a young adult Spanish Mediterranean cohort. Eur J Nutr 2023; 62:419-432. [PMID: 36085527 PMCID: PMC9899725 DOI: 10.1007/s00394-022-02991-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Accepted: 08/24/2022] [Indexed: 02/07/2023]
Abstract
PURPOSE There is no evidence of a dietary index that measures not only the quantity but also the quality of protein. The aim is to investigate the association between a new dietary protein quality index (PQI) and micronutrient intake adequacy in a Mediterranean cohort. DESIGN We assessed 17,535 participants' diet at baseline using a semi-quantitative FFQ. The PQI was calculated according to the ratio of protein (g/d) sources: [fish, seafood, lean meat, pulses, eggs, nuts, low-fat dairy, and whole grains]/[red and ultra-processed meats, whole-fat or semi-skimmed dairy, potatoes and refined grains]. Participants were classified into quintiles of PQI. We evaluated the intakes of Fe, Cr, I, K, Mg, Ca, P, Na, Se, Zn and vitamins A, B1, B2, B3, B6, B12, C, E and folic acid. Micronutrient adequacy was evaluated using DRIs. Logistic regression analysis was used to assess the micronutrient adequacy according to quintiles of PQI. RESULTS In this cross-sectional analysis, a total of 24.2% and 4.3% participants did not to meet DRIs in ≥ 4 and ≥ 8 micronutrients, respectively. The odds of failing to meet ≥ 4 and ≥ 8 DRI were lower in participants in the highest quintile of protein quality (OR = 0.22; IC 95% = 0.18, 0.26; P-trend < 0.001; and OR = 0.08; IC 95% = 0.05, 0.14; P-trend < 0.001, respectively) as compared to participants in the lowest quintile. CONCLUSION Higher PQI was found to be strongly associated with better micronutrient intake adequacy in this Mediterranean cohort. The promotion of high-quality protein intake may be helpful for a more adequate intake of micronutrients. The odds of failing to meet certain numbers of DRIs were lower rather than saying lower risk.
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Affiliation(s)
- Víctor de la O
- grid.5924.a0000000419370271Department of Preventive Medicine and Public Health, Campus Universitario, School of Medicine, University of Navarra, 31008 Pamplona, Spain ,grid.413448.e0000 0000 9314 1427CIBER Fisiopatología de La Obesidad Y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), Madrid, Spain ,grid.508840.10000 0004 7662 6114Navarra Institute for Health Research (IdiSNA), Pamplona, Spain ,grid.482878.90000 0004 0500 5302Cardiometabolic Nutrition Group, IMDEA Food, CEI UAM + CSIC, Madrid, Spain
| | - Itziar Zazpe
- grid.5924.a0000000419370271Department of Nutrition and Food Sciences and Physiology, Campus Universitario, School of Pharmacy and Nutrition, University of Navarra, 31008 Pamplona, Spain ,grid.413448.e0000 0000 9314 1427CIBER Fisiopatología de La Obesidad Y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), Madrid, Spain ,grid.508840.10000 0004 7662 6114Navarra Institute for Health Research (IdiSNA), Pamplona, Spain
| | - Carmen de la Fuente-Arrillaga
- grid.5924.a0000000419370271Department of Preventive Medicine and Public Health, Campus Universitario, School of Medicine, University of Navarra, 31008 Pamplona, Spain ,grid.413448.e0000 0000 9314 1427CIBER Fisiopatología de La Obesidad Y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), Madrid, Spain ,grid.508840.10000 0004 7662 6114Navarra Institute for Health Research (IdiSNA), Pamplona, Spain
| | - Susana Santiago
- grid.5924.a0000000419370271Department of Nutrition and Food Sciences and Physiology, Campus Universitario, School of Pharmacy and Nutrition, University of Navarra, 31008 Pamplona, Spain ,grid.508840.10000 0004 7662 6114Navarra Institute for Health Research (IdiSNA), Pamplona, Spain
| | - Leticia Goni
- grid.5924.a0000000419370271Department of Preventive Medicine and Public Health, Campus Universitario, School of Medicine, University of Navarra, 31008 Pamplona, Spain ,grid.413448.e0000 0000 9314 1427CIBER Fisiopatología de La Obesidad Y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), Madrid, Spain ,grid.508840.10000 0004 7662 6114Navarra Institute for Health Research (IdiSNA), Pamplona, Spain
| | - Miguel Ángel Martínez-González
- grid.5924.a0000000419370271Department of Preventive Medicine and Public Health, Campus Universitario, School of Medicine, University of Navarra, 31008 Pamplona, Spain ,grid.413448.e0000 0000 9314 1427CIBER Fisiopatología de La Obesidad Y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), Madrid, Spain ,grid.508840.10000 0004 7662 6114Navarra Institute for Health Research (IdiSNA), Pamplona, Spain ,grid.38142.3c000000041936754XDepartment of Nutrition, Harvard TH Chan School of Public Health, Boston, MA USA
| | - Miguel Ruiz-Canela
- grid.5924.a0000000419370271Department of Preventive Medicine and Public Health, Campus Universitario, School of Medicine, University of Navarra, 31008 Pamplona, Spain ,grid.413448.e0000 0000 9314 1427CIBER Fisiopatología de La Obesidad Y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), Madrid, Spain ,grid.508840.10000 0004 7662 6114Navarra Institute for Health Research (IdiSNA), Pamplona, Spain
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Plamondon G, Labonté MÈ, Pomerleau S, Vézina S, Mikhaylin S, Laberee L, Provencher V. The influence of information about nutritional quality, environmental impact and eco-efficiency of menu items on consumer perceptions and behaviors. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104683] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Pikosky MA, Ragalie-Carr J, Miller GD. Recognizing the importance of protein quality in an era of food systems transformation. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.1012813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
A transformation of current food systems is needed to nourish the growing global population in more sustainable ways. To support this, some are advocating for a shift to plant-based or -exclusive diets. These recommendations – typically borne out of concerns for the environment – often fail to account for unintended nutritional consequences, which could be particularly pronounced for protein intake. While there is enough protein to meet current global needs, the issue of protein quality is often overlooked and oversimplified. High-quality protein, including from animal source foods (ASF), is needed to meet nutritional demands in low- and middle-income countries (LMIC), particularly among vulnerable population groups. In high-income countries (HIC), protein quality is important for at-risk populations who have higher protein requirements and lower energy and/or protein intakes. Further, as the global population increases, driven primarily by population growth in LMIC, it is possible that protein production will need to increase in HIC to support exports to help feed the global population. The global dialogue and resulting dietary recommendations must therefore become more nuanced to consider the interaction between nutritional value and environmental impact to help better reflect trade-offs across multiple domains of sustainability. Nutritional life cycle assessments are one way to help accomplish this nuance and evaluate how all types of food production systems should be refocused to improve their environmental efficiency and nutritional impact.
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Marshall CJ, Garrett K, Van Vliet S, Beck MR, Gregorini P. Dietary and Animal Strategies to Reduce the Environmental Impact of Pastoral Dairy Systems Result in Altered Nutraceutical Profiles in Milk. Animals (Basel) 2022; 12:ani12212994. [PMID: 36359120 PMCID: PMC9657149 DOI: 10.3390/ani12212994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 10/14/2022] [Accepted: 10/24/2022] [Indexed: 11/06/2022] Open
Abstract
The objective of this study was to evaluate and provide further insights into how dairy cows genetically divergent for milk urea N breeding values [MUNBV, high (2.21 ± 0.21) vs. low (−1.16 ± 0.21); µ ± SEM], consuming either fresh cut Plantain (Plantago lanceolata L., PL) or Ryegrass (Lolium perenne L., RG) herbage, impacted the nutraceutical profile of whole milk by investigating amino and fatty acid composition and applying metabolomic profiling techniques. Both diet and MUNBV, and their interaction term, were found to affect the relative abundance of alanine, glycine, histidine, and phenylalanine in the milk (p < 0.05), but their minor absolute differences (up to ~0.13%) would not be considered biologically relevant. Differences were also detected in the fatty acid profile based on MUNBV and diet (p < 0.05) with low MUNBV cows having a greater content of total unsaturated fatty acids (+16%) compared to high MUNBV cows and cows consuming PL having greater content of polyunsaturated fatty acids (+92%), omega 3 (+101%) and 6 (+113%) compared to RG. Differences in the metabolomic profile of the milk were also detected for both MUNBV and dietary treatments. Low MUNBV cows were found to have greater abundances of choline phosphate, phosphorylethanolamine, N-acetylglucosamine 1-phosphate, and 2-dimethylaminoethanol (p < 0.05). High MUNBV cows had a greater abundance of methionine sulfoxide, malate, 1,5-anhydroglucitol (1,5-AG), glycerate, arabitol/xylitol, 3-hydroxy-3-methylglutarate, 5-hydroxylysine and cystine (p < 0.05). Large differences (p < 0.05) were also detected as a result of diet with PL diets having greater abundances of the phytochemicals 4-acetylcatechol sulfate, 4-methylcatechol sulfate, and p-cresol glucuronide whilst RG diets had greater abundances of 2,6-dihydroxybenzoic acid, 2-acetamidophenol sulfate, and 2-hydroxyhippurate. The results of this study indicate the potential to alter the nutraceutical value of milk from dietary and genetic strategies that have been previously demonstrated to reduce environmental impact.
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Affiliation(s)
- Cameron Joel Marshall
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
- Correspondence:
| | - Konagh Garrett
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
| | - Stephan Van Vliet
- Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan, UT 84322, USA
| | - Matthew Raymond Beck
- Livestock Nutrient Management Research Unit, The Agricultural Research Service, The United States Department of Agriculture (USDA-ARS), 300 Simmons Drive, Unit 10, Bushland, TX 79012, USA
| | - Pablo Gregorini
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
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13
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Kombanda KT, Margerison C, Booth A, Worsley A. How young adults in Australia classify foods as healthy and unhealthy. Appetite 2022; 175:106060. [PMID: 35472622 DOI: 10.1016/j.appet.2022.106060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 03/22/2022] [Accepted: 04/18/2022] [Indexed: 11/25/2022]
Abstract
Young Australian adults exhibit poor food behaviour however, there is limited research as to why young adults choose to eat healthy or unhealthy foods. This study aimed to explore how young adults' (18-30 years) in Australia classify foods as healthy and unhealthy. Through a social-constructivist approach, 38 young adults (76% females and 21% males; mean age = 24.1 years) were interviewed Australia-wide. Data were thematically analysed. Participants were classified into three groups based on their living arrangements namely, parental, shared and independent households. Four themes emerged, food preparation; food groups; nutrient composition and perceived impact. Food classification criteria based on nutrients were the most frequently used criterion to classify foods as unhealthy. A strong emphasis was placed on avoiding less healthy nutrients and there were limited discussions about beneficial nutrients. Participants belonging to the different household groups defined 'moderation' in several ways to justify their consumption of unhealthy foods. Reading food labels was a key criterion for evaluating healthiness amongst the participants of the parental and independent household groups, not among the shared household group. Findings reveal how living arrangements influenced young adults' perceptions of healthiness. Future public health policy could incorporate the language of young adults identified in this study in the transfer of nutritional knowledge to young adults.
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Affiliation(s)
- Krupa Thammaiah Kombanda
- Deakin University, Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Geelong, Australia.
| | - Claire Margerison
- Deakin University, Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Geelong, Australia.
| | - Alison Booth
- Deakin University, Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Geelong, Australia.
| | - Anthony Worsley
- Deakin University, School of Exercise and Nutrition Sciences, Australia.
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14
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Meat Analogues: Types, Methods of Production and Their Effect on Attributes of Developed Meat Analogues. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02859-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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15
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Zhang L, Dong H, Yu Y, Liu L, Zang P. Application and challenges of
3D
food printing technology in manned spaceflight: a review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15879] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Long‐zhen Zhang
- Space Science and Technology Institute (Shenzhen) Shenzhen 518117 China
- China Astronaut Research and Training Center Key Laboratory of Space Nutrition and Food Engineering Beijing 100094 China
| | - Hai‐sheng Dong
- China Astronaut Research and Training Center Key Laboratory of Space Nutrition and Food Engineering Beijing 100094 China
| | - Yan‐bo Yu
- Space Science and Technology Institute (Shenzhen) Shenzhen 518117 China
| | - Li‐yan Liu
- Lee Kum Kee (Xinhui) Food Co., Ltd. Jiangmen Guangdong 529156 China
| | - Peng Zang
- China Astronaut Research and Training Center Key Laboratory of Space Nutrition and Food Engineering Beijing 100094 China
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16
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Foong A, Pradhan P, Frör O, Kropp JP. Adjusting agricultural emissions for trade matters for climate change mitigation. Nat Commun 2022; 13:3024. [PMID: 35680858 PMCID: PMC9184627 DOI: 10.1038/s41467-022-30607-x] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Accepted: 04/27/2022] [Indexed: 12/02/2022] Open
Abstract
Reducing greenhouse gas emissions in food systems is becoming more challenging as food is increasingly consumed away from producer regions, highlighting the need to consider emissions embodied in trade in agricultural emissions accounting. To address this, our study explores recent trends in trade-adjusted agricultural emissions of food items at the global, regional, and national levels. We find that emissions are largely dependent on a country's consumption patterns and their agricultural emission intensities relative to their trading partners'. The absolute differences between the production-based and trade-adjusted emissions accounting approaches are especially apparent for major agricultural exporters and importers and where large shares of emission-intensive items such as ruminant meat, milk products and rice are involved. In relative terms, some low-income and emerging and developing economies with consumption of high emission intensity food products show large differences between approaches. Similar trends are also found under various specifications that account for trade and re-exports differently. These findings could serve as an important element towards constructing national emissions reduction targets that consider trading partners, leading to more effective emissions reductions overall.
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Affiliation(s)
- Adrian Foong
- Potsdam Institute for Climate Impact Research (PIK), Member of the Leibniz Association, P.O. Box 60 12 03, D-14412, Potsdam, Germany
- University of Koblenz-Landau, Institute for Environmental Sciences, Landau, Germany
- adelphi research gemeinnützige GmbH, Berlin, Germany
| | - Prajal Pradhan
- Potsdam Institute for Climate Impact Research (PIK), Member of the Leibniz Association, P.O. Box 60 12 03, D-14412, Potsdam, Germany.
| | - Oliver Frör
- University of Koblenz-Landau, Institute for Environmental Sciences, Landau, Germany
| | - Jürgen P Kropp
- Potsdam Institute for Climate Impact Research (PIK), Member of the Leibniz Association, P.O. Box 60 12 03, D-14412, Potsdam, Germany
- University of Potsdam, Institute for Environmental Science and Geography, Potsdam, Germany
- Bauhaus Earth gGmbH, Berlin, Germany
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17
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Faccioli M, Law C, Caine CA, Berger N, Yan X, Weninger F, Guell C, Day B, Smith RD, Bateman IJ. Combined carbon and health taxes outperform single-purpose information or fiscal measures in designing sustainable food policies. NATURE FOOD 2022; 3:331-340. [PMID: 37117577 DOI: 10.1038/s43016-022-00482-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Accepted: 03/04/2022] [Indexed: 04/30/2023]
Abstract
The food system is a major source of both environmental and health challenges. Yet, the extent to which policy-induced changes in the patterns of food demand address these challenges remains poorly understood. Using a survey-based, randomized controlled experiment with 5,912 respondents from the United Kingdom, we evaluate the potential effect of carbon and/or health taxes, information and combined tax and information strategies on food purchase patterns and the resulting impact on greenhouse gas emissions and dietary health. Our results show that while information on the carbon and/or health characteristics of food is relevant, the imposition of taxes exerts the most substantial effects on food purchasing decisions. Furthermore, while carbon or health taxes are best at separately targeting emissions or dietary health challenges, respectively, a combined carbon and health tax policy maximizes benefits in terms of both environmental and health outcomes. We show that such a combined policy could contribute to around one third of the reductions in residual emissions required to achieve the United Kingdom's 2050 net-zero commitments, while discouraging the purchase of especially unhealthy snacks, sugary drinks and alcohol and increasing the purchase of fruit and vegetables.
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Affiliation(s)
- Michela Faccioli
- Land, Environment, Economics and Policy Institute (LEEP), Department of Economics, University of Exeter Business School (UEBS), Exeter, UK.
| | - Cherry Law
- Population Health Innovation Lab, Department of Public Health, Environments and Society, London School of Hygiene and Tropical Medicine, London, UK
- Department of Agri-Food Economics and Marketing, School of Agriculture Policy and Development, University of Reading, Reading, UK
| | - Catherine A Caine
- Exeter University Law School, College of Social Sciences and International Studies, Exeter University, Exeter, UK
| | - Nicolas Berger
- Population Health Innovation Lab, Department of Public Health, Environments and Society, London School of Hygiene and Tropical Medicine, London, UK
- Department of Epidemiology and Public Health, Sciensano (Belgian Scientific Institute of Public Health), Brussels, Belgium
| | - Xiaoyu Yan
- Environment and Sustainability Institute, University of Exeter, Penryn, UK
| | | | - Cornelia Guell
- European Centre for Environment and Human Health, University of Exeter Medical School, Truro, UK
| | - Brett Day
- Land, Environment, Economics and Policy Institute (LEEP), Department of Economics, University of Exeter Business School (UEBS), Exeter, UK
| | - Richard D Smith
- Executive Suite, University of Exeter Medical School, Exeter, UK
- Faculty of Public Health and Policy, London School of Hygiene and Tropical Medicine, London, UK
| | - Ian J Bateman
- Land, Environment, Economics and Policy Institute (LEEP), Department of Economics, University of Exeter Business School (UEBS), Exeter, UK
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18
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Animal board invited review: Animal source foods in healthy, sustainable, and ethical diets - An argument against drastic limitation of livestock in the food system. Animal 2022; 16:100457. [PMID: 35158307 DOI: 10.1016/j.animal.2022.100457] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 01/06/2022] [Accepted: 01/07/2022] [Indexed: 02/07/2023] Open
Abstract
Animal source foods are evolutionarily appropriate foods for humans. It is therefore remarkable that they are now presented by some as unhealthy, unsustainable, and unethical, particularly in the urban West. The benefits of consuming them are nonetheless substantial, as they offer a wide spectrum of nutrients that are needed for cell and tissue development, function, and survival. They play a role in proper physical and cognitive development of infants, children, and adolescents, and help promote maintenance of physical function with ageing. While high-red meat consumption in the West is associated with several forms of chronic disease, these associations remain uncertain in other cultural contexts or when consumption is part of wholesome diets. Besides health concerns, there is also widespread anxiety about the environmental impacts of animal source foods. Although several production methods are detrimental (intensive cropping for feed, overgrazing, deforestation, water pollution, etc.) and require substantial mitigation, damaging impacts are not intrinsic to animal husbandry. When well-managed, livestock farming contributes to ecosystem management and soil health, while delivering high-quality foodstuffs through the upcycling of resources that are otherwise non-suitable for food production, making use of marginal land and inedible materials (forage, by-products, etc.), integrating livestock and crop farming where possible has the potential to benefit plant food production through enhanced nutrient recycling, while minimising external input needs such as fertilisers and pesticides. Moreover, the impacts on land use, water wastage, and greenhouse gas emissions are highly contextual, and their estimation is often erroneous due to a reductionist use of metrics. Similarly, whether animal husbandry is ethical or not depends on practical specificities, not on the fact that animals are involved. Such discussions also need to factor in that animal husbandry plays an important role in culture, societal well-being, food security, and the provision of livelihoods. We seize this opportunity to argue for less preconceived assumptions about alleged effects of animal source foods on the health of the planet and the humans and animals involved, for less top-down planning based on isolated metrics or (Western) technocratic perspectives, and for more holistic and circumstantial approaches to the food system.
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19
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Leroy F, Beal T, Gregorini P, McAuliffe GA, van Vliet S. Nutritionism in a food policy context: the case of ‘animal protein’. ANIMAL PRODUCTION SCIENCE 2022. [DOI: 10.1071/an21237] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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20
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Abstract
Dairy foods are a heterogeneous group of products that vary in physical state and structure; profile and amounts of essential nutrients, bioactive ingredients, and other constituents; the extent of alteration of these constituents by processing, whether they are fermented or aged; and addition of constituents during manufacture. The complexity of the dairy matrix is associated with a heterogeneous impact on health outcomes from increased, decreased, or neutral effects for specific dairy products and specific health outcomes. Researchers must become more nuanced and systematic in their study of the role of dairy products in health to develop meaningful dietary recommendations. This review of the evidence for the dairy matrix and health points out the dearth of randomized controlled trials and of mechanistic insights. The variable effects of dairy-product consumption on health suggest possibilities for personalized nutrition advice.
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Affiliation(s)
- Connie M Weaver
- Department of Nutrition Science, Purdue University, West Lafayette, Indiana, United States
- Weaver and Associates Consulting LLC, Colorado Springs, Colorado, United States
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21
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Ominski K, Gunte K, Wittenberg K, Legesse G, Mengistu G, McAllister T. The role of livestock in sustainable food production systems in Canada. CANADIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1139/cjas-2021-0005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Global drivers such as the growing human population, evolving consumer preferences, globalization, and climate change have put pressure on the agri-food sector to produce more livestock products with less land, feed, and water. Taste, nutritional value, cost, convenience, source, animal welfare, and environmental sustainability of food are criteria upon which purchasing decisions are made. In response, an environmental footprint analysis composed of greenhouse gas emissions, nutrient and water use efficiency, water quality, carbon storage, and biodiversity has been completed for many commodities. However, as livestock production systems occur within complex agro-ecosystems, it is extremely challenging to formulate a single overall sustainability metric. There is no “silver bullet” to solve the environmental concerns of all livestock production systems as they operate under different constraints on different landscapes, with different water and nutrient cycles, and soil types. Furthermore, the lack of scientific evidence regarding the interactions between livestock production, human nutritional adequacy, and the health of our environment makes it difficult for consumers to interpret this information and make informed food choices. This review examines these complex interactions and trade-offs, as well as the potential impacts of changes in consumer dietary choice on environmental sustainability, nutritional adequacy, and land use.
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Affiliation(s)
- Kim Ominski
- Department of Animal Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
- National Centre for Livestock and the Environment, Winnipeg, MB R3T 2N2, Canada
| | - Kebebe Gunte
- Department of Animal Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
- National Centre for Livestock and the Environment, Winnipeg, MB R3T 2N2, Canada
| | - Karin Wittenberg
- Department of Animal Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
- National Centre for Livestock and the Environment, Winnipeg, MB R3T 2N2, Canada
| | - Getahun Legesse
- Manitoba Agriculture and Resource Development, Winnipeg, MB R3T 2N2, Canada
- National Centre for Livestock and the Environment, Winnipeg, MB R3T 2N2, Canada
| | - Genet Mengistu
- Department of Animal Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
- National Centre for Livestock and the Environment, Winnipeg, MB R3T 2N2, Canada
| | - Tim McAllister
- Agriculture and Agri-Food Canada, Lethbridge, AB T1J 4B1, Canada
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22
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Rodríguez Escobar MI, Cadena E, Nhu TT, Cooreman-Algoed M, De Smet S, Dewulf J. Analysis of the Cultured Meat Production System in Function of Its Environmental Footprint: Current Status, Gaps and Recommendations. Foods 2021; 10:2941. [PMID: 34945492 PMCID: PMC8701123 DOI: 10.3390/foods10122941] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 11/12/2021] [Accepted: 11/18/2021] [Indexed: 12/27/2022] Open
Abstract
Cultured meat has been presented as an environmentally friendlier option to conventional meat, but due to the limited data, the studies related to its performance are scarce and based on hypothetical production processes. This work provides a short literature review of the published environmental assessments of cultured meat. The main findings of this critical analysis showed that the lack of real data related to cultured meat decreased the level of accuracy of each study. The missing environmental profile of the process itself, including the proliferation and differentiation phases in bioreactors, along with key ingredients such as growth factors and other recombinant proteins, increase the difficulty of achieving reliable conclusions. In order to bridge the highlighted gaps, a complete production system is modelled and analysed from an engineering and life-cycle perspective. Furthermore, an overview of the supply chains of different products used in the process is provided, together with recommendations on how they should be considered in future life-cycle assessments. In essence, this work provides a structured pathway for upcoming consistent environmental assessments in this field, with the objective of setting the basis to understand the potential of cultured meat.
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Affiliation(s)
- María Ignacia Rodríguez Escobar
- Research Group Sustainable Systems Engineering (STEN), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; (E.C.); (T.T.N.); (M.C.-A.); (J.D.)
| | - Erasmo Cadena
- Research Group Sustainable Systems Engineering (STEN), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; (E.C.); (T.T.N.); (M.C.-A.); (J.D.)
| | - Trang T. Nhu
- Research Group Sustainable Systems Engineering (STEN), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; (E.C.); (T.T.N.); (M.C.-A.); (J.D.)
| | - Margot Cooreman-Algoed
- Research Group Sustainable Systems Engineering (STEN), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; (E.C.); (T.T.N.); (M.C.-A.); (J.D.)
| | - Stefaan De Smet
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium;
| | - Jo Dewulf
- Research Group Sustainable Systems Engineering (STEN), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; (E.C.); (T.T.N.); (M.C.-A.); (J.D.)
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23
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Bunge AC, Wickramasinghe K, Renzella J, Clark M, Rayner M, Rippin H, Halloran A, Roberts N, Breda J. Sustainable food profiling models to inform the development of food labels that account for nutrition and the environment: a systematic review. Lancet Planet Health 2021; 5:e818-e826. [PMID: 34774122 DOI: 10.1016/s2542-5196(21)00231-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Revised: 08/10/2021] [Accepted: 08/12/2021] [Indexed: 06/13/2023]
Abstract
Sustainable food profiling models (SFPMs) are the scientific basis for the labelling of food products according to their environmental and nutritional impact, allowing consumers to make informed choices. We identified ten SFPMs that score individual foods according to at least two environmental indicators, with the most common being greenhouse gas emissions (n=10) and water use (n=8). Six models additionally assessed the nutritional quality of foods and presented different methods to combine nutritional and environmental indicators. Key advantages of identified models include a wide range in system boundaries, reference units, approaches for defining cutoff values, design proposals for food labelling schemes, and the comprehensive geographical scope of the lifecycle inventory databases used in the development phase of the model. Key disadvantages of identified models include inconsistent methods for food classification and poor replicability due to unclear methods, unavailable code for environmental and nutritional impact calculation, and unclear cutoff values. We found that few SFPMs to date account for at least two environmental impact factors, and even fewer include nutritional values or other dimensions of sustainability. This systematic review highlights the need to use consistent components and to develop national and international reference values for the classification of sustainable food to enable standardised food labelling.
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Affiliation(s)
- Anne Charlotte Bunge
- NCD Office, World Health Organization, Moscow, Russia; Stockholm Resilience Centre, Stockholm, Sweden
| | | | - Jessica Renzella
- Nuffield Department of Population Health, University of Oxford, Oxford, UK
| | - Michael Clark
- Nuffield Department of Population Health, University of Oxford, Oxford, UK
| | - Mike Rayner
- Nuffield Department of Population Health, University of Oxford, Oxford, UK
| | - Holly Rippin
- NCD Office, World Health Organization, Moscow, Russia
| | - Afton Halloran
- NCD Office, World Health Organization, Moscow, Russia; Department of Nutrition, Exercise and Sports, University of Copenhagen, Copenhagen, Denmark
| | - Nia Roberts
- Nuffield Department of Population Health, University of Oxford, Oxford, UK
| | - João Breda
- NCD Office, World Health Organization, Moscow, Russia
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24
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Van Eenennaam AL, Werth SJ. Animal board invited review: Animal agriculture and alternative meats - learning from past science communication failures. Animal 2021; 15:100360. [PMID: 34563799 DOI: 10.1016/j.animal.2021.100360] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2021] [Revised: 08/18/2021] [Accepted: 08/23/2021] [Indexed: 01/24/2023] Open
Abstract
Sustainability discussions bring in multiple competing goals, and the outcomes are often conflicting depending upon which goal is being given credence. The role of livestock in supporting human well-being is especially contentious in discourses around sustainable diets. There is considerable variation in which environmental metrics are measured when describing sustainable diets, although some estimate of the greenhouse gas (GHG) emissions of different diets based on varying assumptions is commonplace. A market for animal-free and manufactured food items to substitute for animal source food (ASF) has emerged, driven by the high GHG emissions of ASF. Ingredients sourced from plants, and animal cells grown in culture are two approaches employed to produce alternative meats. These can be complemented with ingredients produced using synthetic biology. Alternative meat companies promise to reduce GHG, the land and water used for food production, and reduce or eliminate animal agriculture. Some CEOs have even claimed alternative meats will 'end world hunger'. Rarely do such self-proclamations emanate from scientists, but rather from companies in their efforts to attract venture capital investment and market share. Such declarations are reminiscent of the early days of the biotechnology industry. At that time, special interest groups employed fear-based tactics to effectively turn public opinion against the use of genetic engineering to introduce sustainability traits, like disease resistance and nutrient fortification, into global genetic improvement programs. These same groups have recently turned their sights on the 'unnaturalness' and use of synthetic biology in the production of meat alternatives, leaving agriculturists in a quandary. Much of the rationale behind alternative meats invokes a simplistic narrative, with a primary focus on GHG emissions, ignoring the nutritional attributes and dietary importance of ASF, and livelihoods that are supported by grazing ruminant production systems. Diets with low GHG emissions are often described as sustainable, even though the nutritional, social and economic pillars of sustainability are not considered. Nutritionists, geneticists, and veterinarians have been extremely successful at developing new technologies to reduce the environmental footprint of ASF. Further technological developments are going to be requisite to continuously improve the efficiency of animal source, plant source, and cultured meat production. Perhaps there is an opportunity to collectively communicate how innovations are enabling both alternative- and conventional-meat producers to more sustainably meet future demand. This could counteract the possibility that special interest groups who promulgate misinformation, fear and uncertainty, will hinder the adoption of technological innovations to the ultimate detriment of global food security.
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Affiliation(s)
- A L Van Eenennaam
- Department of Animal Science, University of California, 1 Shields Ave, Davis, CA 95616, USA.
| | - S J Werth
- Department of Animal Science, University of California, 1 Shields Ave, Davis, CA 95616, USA
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25
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Steenson S, Buttriss JL. Healthier and more sustainable diets: What changes are needed in high‐income countries? NUTR BULL 2021. [DOI: 10.1111/nbu.12518] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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26
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Brooks C, Swainson M, Beauchamp I, Campelos I, Ishak R, Martindale W. Transformational Steam Infusion Processing for Resilient and Sustainable Food Manufacturing Businesses. Foods 2021; 10:foods10081763. [PMID: 34441540 PMCID: PMC8393886 DOI: 10.3390/foods10081763] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 07/12/2021] [Accepted: 07/23/2021] [Indexed: 11/25/2022] Open
Abstract
Here we show how food and beverage manufacturers report more incisive sustainability and product fulfilment outcomes for their business enterprises when innovative processing technologies are used. The reported steam infusion technology heats food materials within a Vaction Pump device so that steam is directed into the food material within a much reduced volume, reducing the use of steam and processing time. This study reports how such technological interventions will enable supply chain stakeholders to demonstrate responsible consumption by connecting assessments for the reduction of greenhouse gas emissions with consumer-focused outcomes such as product quality. The technology reported in this research not only improves operational agility by improving processing speed, but also improves the responsiveness of factory production to changes in demand. Heating procedures are systemic processes in the food industry that can be used to pasteurize, achieve commercially viable shelf-life, and provide cleaning in place. The reported research defines how these technologies can reduce the carbon footprint of products, improve quality attributes, and lower operating costs across supply chains. They provide an important step in developing distributed manufacturing in the food system because the technologies reported here are modular and can be installed into existing operations. The specific technology can reduce energy consumption by 17.3% compared to basic direct steam heating, with a reduction of 277.8 processing hours and 8.7 tonnes GHG emissions per kettle production line each year. Food and beverage manufacturers are increasingly required to report across the sustainability, nutrition, and product quality outcomes of their business enterprises more incisively so that supply chain stakeholders can demonstrate responsible production and consumption. The steam infusion technologies assessed in this research enable alignment to the UN Sustainable Development Goals, specifically SDG12, Responsible Production and Consumption, using in situ data logging in factory trials for novel heating procedures used to process foods.
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Affiliation(s)
| | - Mark Swainson
- National Centre for Food Manufacturing, University of Lincoln, Holbeach PE12 7PT, UK; (M.S.); (I.C.); (R.I.)
| | - Ian Beauchamp
- OAL, A1 Parkway, Peterborough PE2 6YN, UK; (C.B.); (I.B.)
| | - Isabel Campelos
- National Centre for Food Manufacturing, University of Lincoln, Holbeach PE12 7PT, UK; (M.S.); (I.C.); (R.I.)
| | - Ruzaina Ishak
- National Centre for Food Manufacturing, University of Lincoln, Holbeach PE12 7PT, UK; (M.S.); (I.C.); (R.I.)
| | - Wayne Martindale
- National Centre for Food Manufacturing, University of Lincoln, Holbeach PE12 7PT, UK; (M.S.); (I.C.); (R.I.)
- Correspondence:
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Tso R, Forde CG. Unintended Consequences: Nutritional Impact and Potential Pitfalls of Switching from Animal- to Plant-Based Foods. Nutrients 2021; 13:nu13082527. [PMID: 34444686 PMCID: PMC8398225 DOI: 10.3390/nu13082527] [Citation(s) in RCA: 107] [Impact Index Per Article: 26.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 07/15/2021] [Accepted: 07/20/2021] [Indexed: 12/14/2022] Open
Abstract
Consumers are shifting towards plant-based diets, driven by both environmental and health reasons. This has led to the development of new plant-based meat alternatives (PBMAs) that are marketed as being sustainable and good for health. However, it remains unclear whether these novel PBMAs to replace animal foods carry the same established nutritional benefits as traditional plant-based diets based on pulses, legumes and vegetables. We modelled a reference omnivore diet using NHANES 2017–2018 data and compared it to diets that substituted animal products in the reference diet with either traditional or novel plant-based foods to create flexitarian, vegetarian and vegan diets matched for calories and macronutrients. With the exception of the traditional vegan diet, all diets with traditional plant-based substitutes met daily requirements for calcium, potassium, magnesium, phosphorus, zinc, iron and Vitamin B12 and were lower in saturated fat, sodium and sugar than the reference diet. Diets based on novel plant-based substitutes were below daily requirements for calcium, potassium, magnesium, zinc and Vitamin B12 and exceeded the reference diet for saturated fat, sodium and sugar. Much of the recent focus has been on protein quality and quantity, but our case study highlights the risk of unintentionally increasing undesirable nutrients while reducing the overall nutrient density of the diet when less healthy plant-based substitutes are selected. Opportunities exist for PBMA producers to enhance the nutrient profile and diversify the format of future plant-based foods that are marketed as healthy, sustainable alternatives to animal-based products.
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Affiliation(s)
- Rachel Tso
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore;
| | - Ciarán G. Forde
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore;
- Department of Physiology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117593, Singapore
- Sensory Science and Eating Behaviour, Division of Human Nutrition and Health, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
- Correspondence:
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Grigoriadis V, Nugent A, Brereton P. Working towards a combined measure for describing environmental impact and nutritive value of foods: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.047] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Moughan PJ. Population protein intakes and food sustainability indices: The metrics matter. GLOBAL FOOD SECURITY 2021. [DOI: 10.1016/j.gfs.2021.100548] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Strid A, Johansson I, Bianchi M, Sonesson U, Hallström E, Lindahl B, Winkvist A. Diets benefiting health and climate relate to longevity in northern Sweden. Am J Clin Nutr 2021; 114:515-529. [PMID: 33871543 PMCID: PMC8326051 DOI: 10.1093/ajcn/nqab073] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Accepted: 02/25/2021] [Indexed: 11/12/2022] Open
Abstract
BACKGROUND Diets combining adequate nutritional quality and low climate impact are highly needed for human and planet health. OBJECTIVES We aimed to 1) evaluate nutrient density indexes' ability to predict mortality, and 2) assess the effects of diets varying in nutrient density and climate impact on total mortality. METHODS Dietary data from 49,124 women and 47,651 men aged 35-65 y in the population-based prospective study Västerbotten Intervention Programme (Sweden) were used. Greenhouse gas emissions (GHGEs) were estimated using data from life cycle assessments. Fifteen variants of nutrient density indexes were evaluated and the index that best predicted mortality was used to estimate participants' nutrient density. GHGEs and nutrient density were adjusted for energy intakes. Total mortality risk was estimated by Cox proportional hazards models for 4 groups of women and men, respectively, i.e., higher nutrient density, lower climate impact (HNutr/LClim); higher nutrient density, higher climate impact (HNutr/HClim); lower nutrient density, lower climate impact (LNutr/LClim); and lower nutrient density, higher climate impact (LNutr/HClim-reference group). RESULTS NRF11.3, a Sweden-adapted variant of the Nutrient Rich Foods index, was identified to have the best ability to predict mortality in the study population. Median follow-up times for women and men were 16.0 and 14.7 y, respectively. For women a significantly lower mortality risk was found for HNutr/LClim (HR: 0.87; 95% CI: 0.79, 0.96; P = 0.008) and HNutr/HClim (HR: 0.87; 95% CI: 0.78, 0.97; P = 0.011) than for LNutr/HClim. Among men LNutr/LClim had a significantly higher mortality risk (HR: 1.10; 95% CI: 1.01, 1.21; P = 0.033) than LNutr/HClim. CONCLUSIONS Diets beneficial for both health and climate are feasible and associated with lower mortality risk in women. Further studies are needed to understand how men may transition into diets that are more sustainable from a combined health and climate perspective.
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Affiliation(s)
| | | | - Marta Bianchi
- Department of Agriculture and Food, RISE Research Institutes of Sweden, Gothenburg & Lund, Sweden
| | - Ulf Sonesson
- Department of Agriculture and Food, RISE Research Institutes of Sweden, Gothenburg & Lund, Sweden
| | - Elinor Hallström
- Department of Agriculture and Food, RISE Research Institutes of Sweden, Gothenburg & Lund, Sweden
| | - Bernt Lindahl
- Sustainable Health, Department of Public Health and Clinical Medicine, Umeå University, Umeå, Sweden
| | - Anna Winkvist
- Department of Internal Medicine and Clinical Nutrition, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden,Sustainable Health, Department of Public Health and Clinical Medicine, Umeå University, Umeå, Sweden
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Provenza FD, Anderson C, Gregorini P. We Are the Earth and the Earth Is Us: How Palates Link Foodscapes, Landscapes, Heartscapes, and Thoughtscapes. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.547822] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Abstract
Humans are participating in the sixth mass extinction, and for the first time in 200,000 years, our species may be on the brink of extinction. We are facing the greatest challenges we have ever encountered, namely how to nourish eight billion people in the face of changing climates ecologically, diminish disparity between the haves and the have-nots economically, and ease xenophobia, fear, and hatred socially? Historically, our tribal nature served us well, but the costs of tribalism are now far too great for one people inhabiting one tiny orb. If we hope to survive, we must mend the divides that isolate us from one another and the communities we inhabit. While not doing so could be our undoing, doing so could transform our collective consciousness into one that respects, nourishes, and embraces our interdependence with life on Earth. At a basic level, we can cultivate life by using nature as a model for how to produce and consume food; by decreasing our dependence on fossil fuels for energy to grow, process, and transport food; and by transcending persistent battles over one-size-fits-all plant- or animal-based diets. If we learn to do so in ways that nourish life, we may awaken individually and collectively to the wisdom of the Maori proverb Ko au te whenua. Ko te whenua Ko au: I am the land. The land is me. In this paper, we use “scapes” —foodscapes, landscapes, heartscapes, and thoughtscapes—as unifying themes to discuss our linkages with communities. We begin by considering how palates link animals with foodscapes. Next, we address how palates link foodscapes with landscapes. We then consider how, through our reverence for life, heartscapes link palates with foodscapes and landscapes. We conclude with transformations of thoughtscapes needed to appreciate life on Earth as a community to which we belong, rather than as a commodity that belongs to us.
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Oduro AF, Saalia FK, Adjei MYB. Sensory Acceptability and Proximate Composition of 3-Blend Plant-Based Dairy Alternatives. Foods 2021; 10:482. [PMID: 33668182 PMCID: PMC7995983 DOI: 10.3390/foods10030482] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 01/23/2021] [Accepted: 01/25/2021] [Indexed: 11/17/2022] Open
Abstract
Limitations of plant-based dairy alternatives as sustainable foods are their relatively low protein content and low sensory appeal. In this study, we used a consumer-led product development approach to improve the sensory appeal of existing prototypes of 3-blend dairy alternatives produced from melon seeds, peanuts and coconut. We used Relative Preference Mapping (RPM) and consumer acceptance testing using the 9-point hedonic scale to respectively identify innovative flavours and deduce the effect of ingredient components on consumer sensory appeal. Mixture design was used as the formulation tool to obtain optimized prototypes of the 3-blend dairy alternatives. Proximate analysis of the new prototypes, instrumental color assessment and consumer testing provided a basis to select a sustainable 3-blend dairy alternative. This prototype had a relatively high protein content (2.16%), was considered innovative by target consumers and also had a moderate liking score (6.55 ± 1.88) on the 9-point hedonic scale. Prototypes with higher protein content had low sensory appeal and were not considered innovative. Other prototypes with innovative sensory appeal had low protein content. By combining different plant raw materials and utilizing different sensory testing methods, we were able to design sustainable plant-based dairy alternatives which can be further optimized.
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Affiliation(s)
| | | | - Maame Yaakwaah Blay Adjei
- Department of Nutrition and Food Science, College of Basic and Applied Sciences, University of Ghana, Legon, Accra 00233, Ghana; (A.F.O.); (F.K.S.)
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Tso R, Lim AJ, Forde CG. A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins. Foods 2020; 10:E24. [PMID: 33374855 PMCID: PMC7823589 DOI: 10.3390/foods10010024] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 12/17/2020] [Accepted: 12/18/2020] [Indexed: 12/12/2022] Open
Abstract
Alternative proteins are receiving increased global attention. This burgeoning interest in plants (especially plant-based meat alternatives), insects, algae, and cultured meat has been attributed to their reported health benefits, lower environmental impact and improved animal welfare compared to conventional animal-based meat. Food producers and the media are promoting acceptance of these products, claiming superior nutritional, environmental and ethical credentials and a desirable novel sensory experience. However, the evidence supporting these claims remains unclear. In this review, we summarise the main evidence underlying the nutritional, sensorial, economical, ethical, and environmental reasons reported for the rise in consumer demand for alternative proteins. We found many of these reasons to lack a strong evidence base. For instance, evidence is emerging for the nutritional benefits of plant-based meat alternatives, but present claims are largely based on established evidence for plant-based diets. Significant research gaps remain, especially longitudinal evidence on the sustained effects of replacing conventional animal-based proteins with alternative sources. For many alternative proteins, challenges exist in achieving desirable sensory properties akin to animal-based meat to promote their acceptance by consumers. Overall, fundamental shifts in the food system are required to create a culture in which healthful and sustainable food choices are the norm.
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Affiliation(s)
- Rachel Tso
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore; (R.T.); (A.J.L.)
| | - Amanda JiaYing Lim
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore; (R.T.); (A.J.L.)
| | - Ciarán G. Forde
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore; (R.T.); (A.J.L.)
- Department of Physiology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117593, Singapore
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The effect of traffic-light labels and time pressure on estimating kilocalories and carbon footprint of food. Appetite 2020; 155:104794. [PMID: 32781081 DOI: 10.1016/j.appet.2020.104794] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2019] [Revised: 06/13/2020] [Accepted: 06/28/2020] [Indexed: 11/24/2022]
Abstract
Food consumption decisions require consumers to evaluate the characteristics of products. However, the literature has given limited attention to how consumers determine the impact of food on health (e.g., kilocalories) and on the environment (e.g., carbon footprint). In this exercise, 1511 consumers categorised 43 food products as healthy/unhealthy and good/bad for the environment, and estimated their kilocalories and carbon footprint, which were known to the investigator. The task was performed either with no stimuli (a control group), under time pressure only, with traffic-light labels only, or both. Results show that traffic-light labels: 1) operate through improvements in knowledge, rather than facilitating information processing under pressure; 2) improve the ability to rank products by both kilocalories and carbon footprint, rather than the ability to use the metric; 3) reduce the threshold used to categorise products as unhealthy/bad for the environment, whilst raising the threshold used to classify products as good for the environment (but not healthy). Notably, traffic-light increase accuracy by reducing the response compression of the metric scale. The benefits of labels are particularly evident for carbon footprint. Overall, these results indicate that consumers struggle to estimate numerical information, and labels are crucial to ensure consumers make sustainable decisions, particularly for unfamiliar metrics like carbon footprint.
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Systematic Evaluation of Nutrition Indicators for Use within Food LCA Studies. SUSTAINABILITY 2020. [DOI: 10.3390/su12218992] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Expressing the environmental impact of foods in relation to the nutritional quality is a promising approach in the search for methods integrating interdisciplinary sustainability perspectives. However, the lack of standardized methods regarding how to include nutrient metrics can lead to unharmonized results difficult to interpret. We evaluated nutrient density indexes by systematically assessing the role of methodological variables with the purpose of identifying the index able to rank foods with the highest coherence with the Swedish dietary guidelines. Among 45 variants of the nutrient density index NRF (Nutrient Rich Food), a Sweden-tailored NRF11.3 index, including 11 desirable nutrients and 3 undesirable nutrients, calculated per portion size or 100 kcal with the application of weighting, ranked foods most coherently with the guidelines. This index is suggested to be suitable as complementary functional unit (FU) in comparative life cycle assessment (LCA) studies across food categories. The results clarify implications of methodological choices when calculating nutrient density of foods and offer guidance to LCA researchers on which nutrition metric to use when integrating nutritional aspects in food LCA.
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Kurzer A, Spencer M, Cienfuegos C, Guinard JX. The Dessert Flip: Consumer preference for desserts with a high proportion of fruit and nuts. J Food Sci 2020; 85:3954-3968. [PMID: 33021336 DOI: 10.1111/1750-3841.15462] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 07/26/2020] [Accepted: 08/26/2020] [Indexed: 11/29/2022]
Abstract
American adults consume excess added sugar and saturated fat, and not enough fruit. A possible solution is the "Dessert Flip," a shift in which the proportions of more sustainable plant-based garnishes, such as fruit and nuts, are increased, while the proportion of conventional dessert is reduced. We hypothesized that the pleasing properties of fruits and nuts-color, variety, flavor, and texture-would allow the Dessert Flip to be liked as well or better than a conventional dessert by college-aged students in a dining hall. In a sensory test, participants (n = 118) significantly preferred plated flipped desserts-those containing 80% by weight fruit (strawberries, raspberries, blueberries, and mangoes) and nuts with 20% cake-over the conventional versions of those desserts with 80% cake and 20% fruit and nuts. No significant differences were found in overall liking. In a second experiment, after eating an entrée, participants (n = 150) chose pictures of multiple varieties of flipped cakes with 60% fruit and 40% cake significantly more than pictures of conventional 80% cake for dessert. Based on the U.S. average fruit prices, the Dessert Flip can be equal or lower in price per serving compared to an ungarnished typically sized cake. We conclude that the Dessert Flip offers a feasible option for increasing servings of fruits and nuts in desserts as well as reducing added sugar and saturated fat while maintaining sensory appeal. Future dietary guidelines could include this general strategy as a recommendation for helping adults include more fruits in their diets. PRACTICAL APPLICATION: The Dessert Flip offers an appetizing way for foodservice to promote healthier eating by increasing servings of fruits and nuts in their desserts while reducing added sugar and saturated fat. Consumers can try this strategy at home by cutting a smaller piece of cake and adding fruit on the side.
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Affiliation(s)
- Amalie Kurzer
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, U.S.A
| | - Molly Spencer
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, U.S.A
| | - Cesar Cienfuegos
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, U.S.A
| | - Jean-Xavier Guinard
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, U.S.A
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van Vliet S, Kronberg SL, Provenza FD. Plant-Based Meats, Human Health, and Climate Change. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.00128] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
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Impact of a Scalable, Multi-Campus "Foodprint" Seminar on College Students' Dietary Intake and Dietary Carbon Footprint. Nutrients 2020; 12:nu12092890. [PMID: 32971829 PMCID: PMC7551495 DOI: 10.3390/nu12092890] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Accepted: 09/15/2020] [Indexed: 12/14/2022] Open
Abstract
Background: Dietary patterns affect both human health and environmental sustainability. Prior research found a ten-unit course on food systems and environmental sustainability shifted dietary intake and reduced dietary carbon footprint among college students. This research evaluated the impact of a similar, more scalable one-unit Foodprint seminar taught at multiple universities. Methods: We used a quasi-experimental pre-post nonequivalent comparison group design (n = 176). As part of the Menus of Change University Research Collaborative, research was conducted at three university campuses in California over four academic terms. All campuses used the same curriculum, which incorporates academic readings, group discussions, and skills-based exercises to evaluate the environmental footprint of different foods. The comparison group comprised students taking unrelated one-unit courses at the same universities. A questionnaire was administered at the beginning and end of each term. Results: Students who took the Foodprint seminar significantly improved their reported vegetable intake by 4.7 weekly servings relative to the comparison group. They also reported significantly decreasing intake of ruminant meat and sugar-sweetened beverages. As a result of dietary shifts, Foodprint seminar students were estimated to have significantly decreased their dietary carbon footprint by 14%. Conclusions: A scalable, one-unit Foodprint seminar may simultaneously promote environmental sustainability and human health.
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Roe BE, Qi D, Apolzan JW, Martin CK. Selection, intake, and plate waste patterns of leftover food items among U.S. consumers: A pilot study. PLoS One 2020; 15:e0238050. [PMID: 32903260 PMCID: PMC7480863 DOI: 10.1371/journal.pone.0238050] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Accepted: 08/08/2020] [Indexed: 11/18/2022] Open
Abstract
Many campaigns promote the preservation and consumption of leftover food items as a critical household strategy to accomplish national consumer food waste reduction goals. We fill a gap in knowledge about the consumption and creation of leftovers in the United States by analyzing data from a pilot study in which 18 subjects tracked food selection, intake, and plate waste across all eating occasions for about one week. Subjects noted which items selected for consumption were leftovers, i.e., previously prepared but uneaten items that were stored for future consumption, and which unfinished items were saved to become leftovers. We found that 12% of items selected for consumption were leftovers while 24% of selected items that were not fully consumed were kept to become a leftover. Leftovers were most frequently vegetables, cheeses, and meats, and most frequently selected on Mondays and for lunch. Regression analyses isolate significant dining patterns with respect to leftovers, including evidence that leftovers were less likely to be fully consumed than non-leftover items, and that larger meals led to more uneaten food. This suggests that strategies to reduce meal size may be most effective in reducing food waste by limiting the creation of leftovers in the first place. Strategies to make leftovers more attractive and appealing may also reduce food waste.
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Affiliation(s)
- Brian E. Roe
- Department of Agricultural, Environmental and Development Economics, Ohio State University, Columbus, OH, United States of America
| | - Danyi Qi
- Department of Agricultural Economics and Agribusiness, Louisiana State University, Baton Rouge, LA, United States of America
| | - John W. Apolzan
- Pennington Biomedical Research Center, Louisiana State University System, Baton Rouge, LA United States of America
| | - Corby K. Martin
- Pennington Biomedical Research Center, Louisiana State University System, Baton Rouge, LA United States of America
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Tompa O, Lakner Z, Oláh J, Popp J, Kiss A. Is the Sustainable Choice a Healthy Choice?-Water Footprint Consequence of Changing Dietary Patterns. Nutrients 2020; 12:E2578. [PMID: 32854386 PMCID: PMC7551173 DOI: 10.3390/nu12092578] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 08/19/2020] [Accepted: 08/21/2020] [Indexed: 01/04/2023] Open
Abstract
It is evident that the modification of dietary patterns is a necessary precondition of disease prevention and health improvement. Changing nutritional habits also has deep-rooted consequences on the environmental burden. The majority of similar previous studies have analyzed the change in greenhouse gas emissions against theoretical modifications in current food consumption. The analysis on the effect of diet on the water footprint is also gaining in importance, since water supply is a critical global issue. Based on current nutritional patterns of a Central European country-Hungary-as well as dietary recommendations and scientific literature, we generated six dietary scenarios and determined the consequences of these on green (originally from precipitation) and blue (sourced from surface or groundwater) water consumption and dietary quality. Compared to the baseline scenario (current local nutritional pattern) of both genders, based on the integrated aspect of water footprint and dietary quality, the most disadvantageous scenario was the ketogenic (ca. -2% in dietary quality, +18% in blue water footprint, and +16% in green water footprint) and the most advantageous was the sustainable scenario (ca. +9% in dietary quality, -42% in green water footprint, and -29% in blue water footprint). As a summary it can be stated, that (1) there is no clear linear relationship between the "healthiness" and water footprint of different diets, but (2) a more balanced diet, which integrates nutritional and environmental considerations could decrease the environmental burden in an efficient way.
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Affiliation(s)
- Orsolya Tompa
- Department of Food Chain Management, Institute of Agribusiness, Faculty of Economics and Social Sciences, Szent István University, 2100 Gödöllő, Hungary; (O.T.); (Z.L.)
| | - Zoltán Lakner
- Department of Food Chain Management, Institute of Agribusiness, Faculty of Economics and Social Sciences, Szent István University, 2100 Gödöllő, Hungary; (O.T.); (Z.L.)
| | - Judit Oláh
- Faculty of Economics and Business, University of Debrecen, 4032 Debrecen, Hungary
- TRADE Research Entity, North-West University, Faculty of Economic and Management Sciences, Vanderbijlpark 1900, South Africa;
| | - József Popp
- TRADE Research Entity, North-West University, Faculty of Economic and Management Sciences, Vanderbijlpark 1900, South Africa;
- Faculty of Economics and Social Sciences, Szent István University, 2100 Gödöllő, Hungary
| | - Anna Kiss
- Institute of Health Promotion and Sport Sciences, Faculty of Education and Psychology, Eötvös Loránd University, 1117 Budapest, Hungary;
- Department Science Policy and Scientometrics, Library and Information Centre of the Hungarian Academy of Sciences, 1051 Budapest, Hungary
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Reguant-Closa A, Roesch A, Lansche J, Nemecek T, Lohman TG, Meyer NL. The Environmental Impact of the Athlete's Plate Nutrition Education Tool. Nutrients 2020; 12:E2484. [PMID: 32824745 PMCID: PMC7468909 DOI: 10.3390/nu12082484] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 08/02/2020] [Accepted: 08/06/2020] [Indexed: 01/17/2023] Open
Abstract
Periodized nutrition is necessary to optimize training and enhance performance through the season. The Athlete's Plate (AP) is a nutrition education tool developed to teach athletes how to design their plates depending on training load (e.g., volume × intensity), from easy (E), moderate (M) to hard (H). The AP was validated, confirming its recommendations according to international sports nutrition guidelines. However, the AP had significantly higher protein content than recommended (up to 2.9 ± 0.5 g·kg-1·d-1; p < 0.001 for H male). The aim of this study was to quantify the environmental impact (EnvI) of the AP and to evaluate the influence of meal type, training load, sex and registered dietitian (RD). The nutritional contents of 216 APs created by 12 sport RDs were evaluated using Computrition Software (Hospitality Suite, v. 18.1, Chatsworth, CA, USA). The EnvI of the AP was analyzed by life cycle assessment (LCA) expressed by the total amount of food on the AP, kg, and kcal, according to the Swiss Agricultural Life Cycle Assessment (SALCA) methodology. Higher EnvI is directly associated with higher training load when the total amount of food on the plate is considered for E (5.7 ± 2.9 kg CO2 eq/day); M (6.4 ± 1.5 kg CO2 eq/day); and H (8.0 ± 2.1 kg CO2 eq/day). Global warming potential, exergy and eutrophication are driven by animal protein and mainly beef, while ecotoxicity is influenced by vegetable content on the AP. The EnvI is influenced by the amount of food, training load and sex. This study is the first to report the degree of EnvI in sports nutrition. These results not only raise the need for sustainability education in sports nutrition in general, but also the urgency to modify the AP nutrition education tool to ensure sports nutrition recommendations are met, while not compromising the environment.
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Affiliation(s)
- Alba Reguant-Closa
- International Doctoral School, University of Andorra, Andorra, AD600 Sant Julià de Lòria, Andorra
| | - Andreas Roesch
- Agroscope, Life Cycle Assessment Research Group, CH-8046 Zurich, Switzerland; (A.R.); (J.L.); (T.N.)
| | - Jens Lansche
- Agroscope, Life Cycle Assessment Research Group, CH-8046 Zurich, Switzerland; (A.R.); (J.L.); (T.N.)
| | - Thomas Nemecek
- Agroscope, Life Cycle Assessment Research Group, CH-8046 Zurich, Switzerland; (A.R.); (J.L.); (T.N.)
| | | | - Nanna L Meyer
- Beth-El College of Nursing and Health Sciences, Department of Human Physiology and Nutrition, William J. Hybl Sports Medicine and Performance Center, University of Colorado, Colorado Springs, CO 80918, USA;
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42
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Exploring fruit’s role in dessert: The Dessert Flip and its impact on university student acceptance and food waste. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103917] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Drewnowski A. Analysing the affordability of the EAT-Lancet diet. LANCET GLOBAL HEALTH 2020; 8:e6-e7. [PMID: 31839142 DOI: 10.1016/s2214-109x(19)30502-9] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Accepted: 11/26/2019] [Indexed: 01/12/2023]
Affiliation(s)
- Adam Drewnowski
- Center for Public Health Nutrition, University of Washington, Seattle, WA 98195, USA.
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Coats L, Aboul-Enein BH, Dodge E, Benajiba N, Kruk J, Khaled MB, Diaf M, El Herrag SE. Perspectives of Environmental Health Promotion and the Mediterranean Diet: A Thematic Narrative Synthesis. JOURNAL OF HUNGER & ENVIRONMENTAL NUTRITION 2020. [DOI: 10.1080/19320248.2020.1777242] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Laura Coats
- Department of Physiology and Biophysics, Arthur C. Guyton Research Center, University of Mississippi Medical Center, Jackson, MS, USA
| | - Basil H. Aboul-Enein
- Faculty of Public Health and Policy, London School of Hygiene and Tropical Medicine, London, UK
| | - Elizabeth Dodge
- College of Graduate & Professional Studies, University of New England, Portland, ME, USA
| | - Nada Benajiba
- Department of Health Sciences, Track of Clinical Nutrition, College of Health and Rehabilitation, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Joanna Kruk
- Faculty of Physical Culture and Health Promotion, University of Szczecin, Szczecin, Poland
| | - Meghit Boumédiène Khaled
- Faculty of Life and Natural Science, Department of Biology, Djillali Liabes University of Sidi-Bel-Abbes, Sidi-Bel-Abbes, Algeria
| | - Mustapha Diaf
- Faculty of Life and Natural Science, Department of Biology, Djillali Liabes University of Sidi-Bel-Abbes, Sidi-Bel-Abbes, Algeria
| | - Salah Eddine El Herrag
- Faculty of Life and Natural Science, Department of Biology, Djillali Liabes University of Sidi-Bel-Abbes, Sidi-Bel-Abbes, Algeria
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Drewnowski A, Finley J, Hess JM, Ingram J, Miller G, Peters C. Toward Healthy Diets from Sustainable Food Systems. Curr Dev Nutr 2020; 4:nzaa083. [PMID: 32551411 PMCID: PMC7288378 DOI: 10.1093/cdn/nzaa083] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 05/04/2020] [Accepted: 05/13/2020] [Indexed: 11/14/2022] Open
Abstract
This article is based on a session at ASN 2019 entitled "Addressing the Four Domains of Sustainable Food Systems Science (Health, Economics, Society and the Environment): What Will It Take to Harmonize the Evidence to Advance the Field?" A summary of presentations is included. The presentations addressed the 4 principal domains of sustainability defined as nutrition/health, economics, environment, and society and the ways in which they are represented in current research. The session also introduced metrics and measures that are specific to each domain. Participants discussed next steps to move toward consensus and collaboration among scientific communities, especially those of health/nutrition science and environmental science. Food systems may need to be restructured to ensure that the global food supply provides adequate calories and nutrients at an affordable cost. Finally, the session addressed strategies to implement research concepts and move toward policies that encourage consumers to choose healthy diets from sustainable food systems.
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Affiliation(s)
- Adam Drewnowski
- Center for Public Health Nutrition, University of Washington, Seattle, WA, USA
| | - John Finley
- Agricultural Research Service, USDA, Beltsville, MD, USA
| | | | - John Ingram
- Environmental Change Institute, University of Oxford, Oxford, United Kingdom
| | | | - Christian Peters
- Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA
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Tompa O, Kiss A, Lakner Z. Towards the sustainable food consumption in central Europe: Stochastic relationship between water footprint and nutrition. ACTA ALIMENTARIA 2020. [DOI: 10.1556/066.2020.49.1.11] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Sustainable nutrition (SN) considers the environmental impact of food production. This study aims to analyse the relationship between nutrient density and water footprint (WF) of the most consumed food items in Hungary and to create a classification of nutrients. Based on a comprehensive analysis of literature and different data sources, the authors analysed the stochastic relationship between WF and nutrient density of different food items by Spearman's rank correlation. The analysis proved significant (P<0.05) relationship between nutrient density and WF of the most relevant food items in Hungary. Based on the classification, there are nutrients that are overconsumed among the Hungarian population and positively correlate with WF (e.g., cholesterol) and there are nutrients that are under-consumed among the Hungarian population and negatively correlate with WF (e.g., dietary fibres). In general, it can be concluded that the re-structuration of food consumption patterns in Hungary is an important and urgent task, which serves both the public health and ecologic goals. These efforts should be based on a complex evaluation of the problem. This study was one initial step to analyse SN focused on Hungary and further studies are definitely needed.
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Affiliation(s)
- O. Tompa
- Department of Food Economy, Faculty of Food Science, Szent István University, H-1118, Budapest, Villányi út 29–13. Hungary
| | - A. Kiss
- Department of Food Economy, Faculty of Food Science, Szent István University, H-1118, Budapest, Villányi út 29–13. Hungary
| | - Z. Lakner
- Department of Food Economy, Faculty of Food Science, Szent István University, H-1118, Budapest, Villányi út 29–13. Hungary
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The Impact of Resource and Nutritional Resilience on the Global Food Supply System. SUSTAINABILITY 2020. [DOI: 10.3390/su12020751] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Pressure points in global food supply where resilience in supply chains can be limited or controlled are the equivalent of Critical Control Points in food safety systems. The approach of using critical control in supply chains can provide insights for nutritional improvement, sustainable food trade and food waste reduction. The pressure points determine the provision of a secure and sustainable food system where the outcomes of reducing their criticality are identified in the UN Sustainable Development Goals and other international programmes. These seek to reduce climate change impact and improve public health provision. While policy makers are rightly focussed on these targets, the data analysis methods required to rank and associate resource flow pressure points with commercial food supply chains and nutritional goals remain untested. Here, we show how methodologies can identify where opportunities to tackle future criticality exist, and where they are currently being overlooked for food categories that have the greatest consumer and dietary protein demand. The analysis provides insights that identify where latent restrictions in resilience can occur, so that the future risk of food insecurity is reduced.
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McAuliffe GA, Takahashi T, Lee MRF. Applications of nutritional functional units in commodity-level life cycle assessment (LCA) of agri-food systems. THE INTERNATIONAL JOURNAL OF LIFE CYCLE ASSESSMENT 2020; 25:208-221. [PMID: 32063684 PMCID: PMC6994510 DOI: 10.1007/s11367-019-01679-7] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Accepted: 08/23/2019] [Indexed: 05/15/2023]
Abstract
PURPOSE The nutritional quality of final products is attracting an increased level of attention within life cycle assessment (LCA) literature of agri-food systems. The majority of these studies, however, are based on comparisons at the dietary level and, therefore, are unable to offer immediate implications for farmers as to how best to produce food. This article evaluates recent literature examining the nutrition-environment nexus at the commodity level, with the aim to identify potential pathways towards sustainability analysis that can inform both consumers and producers. METHODS A systematic search of literature was carried out to produce a shortlist of studies, and strict exclusion criteria were applied to them afterwards to eliminate irrelevant material. The studies thus selected were classified into one of three tiers based on the level of complexity with regard to their functional units: (1) based on single nutrients, (2) based on composite indicators derived from multiple nutrients and (3) based on commodity-level analysis in a dietary context. RESULTS AND DISCUSSION Sixteen papers were identified for inclusion in the review. All of them accounted for climate change either directly or indirectly, whilst only five addressed different impact categories at the same time. Nine studies estimated environmental impacts under functional units associated with nutrient density scores, and the others utilised alternative approaches to account for nutritional value such as linear programming and end-point modelling combined with epidemiological data. A recently developed method to calculate the marginal contribution of a commodity to the overall nutritional value of a specific diet was considered to be a successful first step in bridging the aforementioned knowledge gap. CONCLUSIONS The LCA community should continue the ongoing effort to link farm management decisions to diet-level environmental impacts through an enhanced focus on human nutrition across the entire value chain. Future research comparing environmental performances of multiple food groups or multiple production systems should acknowledge differences in nutritional composition and bioavailability between the final products and, ideally, the effects of these nutrients on overall dietary quality.
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Affiliation(s)
| | - Taro Takahashi
- Rothamsted Research, North Wyke, Okehampton, Devon EX20 2SB UK
- University of Bristol, Bristol Veterinary School, Langford, Somerset BS40 5DU UK
| | - Michael R. F. Lee
- Rothamsted Research, North Wyke, Okehampton, Devon EX20 2SB UK
- University of Bristol, Bristol Veterinary School, Langford, Somerset BS40 5DU UK
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Abstract
Eradicating world hunger-the aim of Sustainable Development Goal 2 (SDG2)-requires a social-ecological approach to agrifood systems. However, previous work has mostly focused on one or the other. Here, we apply such a holistic approach to depicting the global food panorama through a quantitative multivariate assessment of 43 indicators of food sovereignty and 28 indicators of sociodemographics, social being, and environmental sustainability in 150 countries. The results identify 5 world regions and indicate the existence of an agrifood debt (i.e., disequilibria between regions in the natural resources consumed, the environmental impacts produced, and the social wellbeing attained by populations that play different roles within the globalized agrifood system). Three spotlights underpin this debt: 1) a severe contrast in diets and food security between regions, 2) a concern about the role that international agrifood trade is playing in regional food security, and 3) a mismatch between regional biocapacity and food security. Our results contribute to broadening the debate beyond food security from a social-ecological perspective, incorporating environmental and social dimensions.
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50
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Drewnowski A. Measures and metrics of sustainable diets with a focus on milk, yogurt, and dairy products. Nutr Rev 2019; 76:21-28. [PMID: 29206982 PMCID: PMC5914342 DOI: 10.1093/nutrit/nux063] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
Abstract
The 4 domains of sustainable diets are nutrition, economics, society, and the environment. To be sustainable, foods and food patterns need to be nutrient-rich, affordable, culturally acceptable, and sparing of natural resources and the environment. Each sustainability domain has its own measures and metrics. Nutrient density of foods has been assessed through nutrient profiling models, such as the Nutrient-Rich Foods family of scores. The Food Affordability Index, applied to different food groups, has measured both calories and nutrients per penny (kcal/$). Cultural acceptance measures have been based on relative food consumption frequencies across population groups. Environmental impact of individual foods and composite food patterns has been measured in terms of land, water, and energy use. Greenhouse gas emissions assess the carbon footprint of agricultural food production, processing, and retail. Based on multiple sustainability metrics, milk, yogurt, and other dairy products can be described as nutrient-rich, affordable, acceptable, and appealing. The environmental impact of dairy farming needs to be weighed against the high nutrient density of milk, yogurt, and cheese as compared with some plant-based alternatives.
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Affiliation(s)
- Adam Drewnowski
- Center for Public Health Nutrition, University of Washington, Seattle, Washington, USA
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