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Cheng EMY, Cheng CML, Choo J, Yan Y, Carrasco LR. Biodiversity footprints of 151 popular dishes from around the world. PLoS One 2024; 19:e0296492. [PMID: 38381742 PMCID: PMC10880993 DOI: 10.1371/journal.pone.0296492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2023] [Accepted: 12/14/2023] [Indexed: 02/23/2024] Open
Abstract
Habitat loss for food production is a key threat to global biodiversity. Despite the importance of dietary choices on our capacity to mitigate the on-going biodiversity crisis, unlike with specific ingredients or products, consumers have limited information on the biodiversity implications of choosing to eat a certain popular dish. Here we estimated the biodiversity footprints of 151 popular local dishes from around the world when globally and locally produced and after calorical content standardization. We find that specific ingredients (beef, legumes, rice) encroaching on biodiversity hotspots with already very high agricultural pressure (e.g. India) lead to high biodiversity footprint in the dishes. Examples of high-biodiversity-footprint popular dishes were beef dishes such as fraldinha (beef cut dish) originating from Brazil and legume dishes such as chana masala (chickpea curry) from India. Regardless of assuming locally or globally produced, feedlot or pasture livestock production, vegan and vegetarian dishes presented lower biodiversity footprints than dishes containing meat. Our results demonstrate the feasibility of analysing biodiversity footprint at the dish level across multiple countries, making sustainable eating decisions more accessible to consumers.
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Affiliation(s)
- Elissa M. Y. Cheng
- Department of Biological Sciences, National University of Singapore, Singapore, Singapore
| | - Carina M. L. Cheng
- Department of Statistics and Data Science, National University of Singapore, Singapore, Singapore
| | - Jacqueline Choo
- Department of Biological Sciences, National University of Singapore, Singapore, Singapore
| | - Yanyun Yan
- Department of Biological Sciences, National University of Singapore, Singapore, Singapore
| | - Luis Roman Carrasco
- Department of Biological Sciences, National University of Singapore, Singapore, Singapore
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Hoaghia MA, Cadar O, Moisa C, Roman C, Kovacs E. Heavy metals and health risk assessment in vegetables grown in the vicinity of a former non-metallic facility located in Romania. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:40079-40093. [PMID: 35113380 DOI: 10.1007/s11356-022-18879-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Accepted: 01/21/2022] [Indexed: 06/14/2023]
Abstract
Soil contamination represents a serious and significant issue, especially when it comes to soil used in agricultural practices. This research was carried out in order to investigate the accumulation level of potentially toxic trace elements (Cr, Cd, Cu, Mn, Ni, Pb and Zn) in soil and vegetables (Solanum lycopersicum and Daucus carota). The transfer of the trace elements from soil to vegetables and the potential risk assessment were studied as well. Results indicated relatively high levels of heavy metals. Cd, Cu and Pb exceeded the alert limits established by the Romanian legislation. Zn was high as well. Positive correlations between the Cr, Cu and Pb indicated similar source of pollution, possibly related to the activities occurred in the non-metallic facility, nearby the study area. The heavy metals determined in the Solanum lycopersicum fruits and Daucus carota roots were below the maximum allowable concentrations, according to the WHO/FAO guideline. Slightly higher amounts of Cr and Cu were measured in tomatoes, compared to the carrots. Nevertheless, carrots were richer in Ni and Mn. The applied pollution indices indicated a contamination with heavy metals in 90% of the soil samples, with 9% probability of toxicity, the remaining 10% being classified into the precaution domain category. The plant bioconcentration of heavy metals into the Solanum lycopersicum fruits and Daucus carota roots is characterized using transfer factors. Generally, the results indicate that Daucus carota was the most susceptible to uptake Cu and Mn, while Solanum lycopersicum would rather uptake Cd and Zn. The estimated non-carcinogenic risk, based on the human health risk indices, indicates that the studied vegetables are safe for consumption with no impact on the human health. The results are lower than the critical value. Similarly, the carcinogenic risk indices results showed acceptable risks of cancer developing. It is important to assess and monitor the heavy metals levels in soil and in the vegetables intended to be consumed, in order to prevent contamination and potential negative effects on the environment and implicitly on the human health. The obtained data can be used in remediation techniques, as well as in implementing control measures of heavy metal contamination in soil and vegetables.
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Affiliation(s)
- Maria-Alexandra Hoaghia
- National Institute for Research and Development of Optoelectronics Bucharest INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293, Cluj-Napoca, Romania
| | - Oana Cadar
- National Institute for Research and Development of Optoelectronics Bucharest INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293, Cluj-Napoca, Romania
| | - Corina Moisa
- Medicine and Pharmacy Faculty, University of Oradea, 5 Armatei Romane Street, 3700, Oradea, Romania
| | - Cecilia Roman
- National Institute for Research and Development of Optoelectronics Bucharest INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293, Cluj-Napoca, Romania
| | - Eniko Kovacs
- National Institute for Research and Development of Optoelectronics Bucharest INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293, Cluj-Napoca, Romania.
- University of Agricultural Sciences and Veterinary Medicine, 3-5 Calea Manastur Street, 400372, Cluj-Napoca, Romania.
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Dietary Patterns at the Individual Level through a Nutritional and Environmental Approach: The Case Study of a School Canteen. Foods 2022; 11:foods11071008. [PMID: 35407095 PMCID: PMC8997873 DOI: 10.3390/foods11071008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 03/26/2022] [Accepted: 03/28/2022] [Indexed: 11/17/2022] Open
Abstract
The public catering sector has important responsibilities in seeking a change toward more sustainable choices for many aspects related to the environmental impacts of their services. The environmental impact of production processes can be studied through life cycle assessment (LCA), which allows a greater awareness of choices and has rarely been applied to catering. In this work, we studied the impacts of two dishes (braised meat and cauliflower meatballs) in a school canteen, their impacts were studied using the daily energy requirement (expressed in kcal) as a functional unit. Global warming potential (GWP) and nonrenewable energy (NRE) were calculated starting from the supply of raw materials up to distribution. Electricity and the act of cooking the meatballs accounted for more than 60% of the measured impact in terms of GWP, whereas, less markedly, they dominated in terms of nonrenewable energy used. In the case of braised meat, the total impact was, however, attributable to the life cycle of the meat (between 60% and 76%) and the consumption of electricity (between 19% and 27%), whereas for all other factors, the contribution was never particularly high. Additionally, a discussion on the correct functional unit to be used proposed the environmental impact of different recipes as an additional criterion for nutritionists during the composition of the menu. An integrated system appears important for changing policies and behaviors and the application of LCA can be a tool capable of contributing to the construction of a holistic instrument of sustainability.
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Triches RM. Dietas saudáveis e sustentáveis no âmbito do sistema alimentar no século XXI. SAÚDE EM DEBATE 2020. [DOI: 10.1590/0103-1104202012622] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
RESUMO O objetivo deste ensaio foi o de realizar análise reflexiva sobre o tema das dietas sustentáveis, salientando a necessidade de debater o que seria uma alimentação adequada, dado o impacto ambiental do sistema alimentar atual. Inicia-se com uma digressão sobre a construção dessa temática para, na sequência, traçar paralelos entre dietas saudáveis e sustentáveis. Para tanto, utilizaram-se bases de dados e literatura cinzenta. O conceito de dietas sustentáveis vem sendo construído com o objetivo de agregar às preocupações nutricionais, culturais e econômicas, as questões ambientais que envolvem todo o sistema alimentar, pensando a garantia de Segurança Alimentar e Nutricional no presente e futuro. No entanto, as pesquisas realizadas têm mostrado a complexidade em conjugar todas essas preocupações na formulação de uma dieta adequada. Em linhas gerais, autores estudados concordam que uma alimentação com baixo impacto ambiental é geralmente consistente com uma boa nutrição. Porém, mesmo dentro desses padrões alimentares, haverá alguns alimentos mais sustentáveis do que outros, baseados em fatores da cadeia de suprimentos, dependendo de como e onde os alimentos foram produzidos, fabricados e transportados. O campo científico da nutrição e as diretrizes e políticas alimentares devem dar a devida consideração à sustentabilidade ao estabelecer metas voltadas para a nutrição saudável.
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A Comprehensive Review of the Benefits of and the Barriers to the Switch to a Plant-Based Diet. SUSTAINABILITY 2020. [DOI: 10.3390/su12104136] [Citation(s) in RCA: 84] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In recent decades, the food industry has been faced with new challenges, and it has had to develop new types of diets and produce new types of foods that can slow down the spread of chronic diseases. The aim of our research was to identify the characteristics of plant-based nutrition, based on international and Hungarian literature. The comprehensive analysis was performed based on the theoretical model called Theory of Planned Behavior, in the course of which the perceived and objective benefits of and barriers to the conversion to a plant-based diet were examined. According to our results, the main benefits of plant-based nutrition are its many factors associated with a reduction in risk of developing numerous chronic diseases. This is followed by benefits of well-being and satisfaction, followed by ethical and environmental benefits. The most commonly reported inhibitory factor of a vegetarian diet is the enjoyment of eating meat and the difficulty in giving up meat consumption. This is followed by health considerations, e.g., lack of various ingredients in foods. Convenience and taste factors are also important disincentives, as well as the irrelevant nature of some plant-based nutrition information sources. Besides, social barriers, negative discrimination, and negative effect on mental health associated with them can also be a hindrance, as can financial barriers. The classification developed during our analysis can serve as a relevant guideline for decision-makers, and also as a basis for further primary qualitative and quantitative research.
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Oravecz T, Mucha L, Magda R, Totth G, Illés CB. Consumers' Preferences for Locally Produced Honey in Hungary. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2020. [DOI: 10.11118/actaun202068020407] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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Environmental Effects of the Livestock Industry: The Relationship between Knowledge, Attitudes, and Behavior among Students in Israel. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2019; 16:ijerph16081359. [PMID: 31014019 PMCID: PMC6518108 DOI: 10.3390/ijerph16081359] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 04/07/2019] [Accepted: 04/15/2019] [Indexed: 12/24/2022]
Abstract
The livestock industry has numerous and diverse impacts on the environment. In a cross-sectional study using an online questionnaire, 361 students were asked about their knowledge, attitudes, and behavior related to the environmental impact caused by livestock industry. The data were analyzed using correlations, t-tests for independent samples, and linear regression models. We found that students have almost no knowledge about the environmental impact of the food they consume, their attitudes are moderately pro-environmental, yet they are not strict about pro-environmental behavior. Students with higher levels of environmental knowledge demonstrated more pro-environmental attitudes and behavior; attitudes mediate the relationship between level of knowledge and behavior with respect to environmental pollution caused by the livestock industry. In addition, participants that rear/reared animals demonstrated more knowledge and pro-environmental attitudes and behavior, and women demonstrated more pro-environmental attitudes and behavior than men. There is a need to raise awareness of the environmental and health impacts caused by livestock industry. An introductory course on environmental science should be integrated into different academic study programs. Further research should be conducted among additional population sectors.
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Ridgway E, Baker P, Woods J, Lawrence M. Historical Developments and Paradigm Shifts in Public Health Nutrition Science, Guidance and Policy Actions: A Narrative Review. Nutrients 2019; 11:E531. [PMID: 30823494 PMCID: PMC6471843 DOI: 10.3390/nu11030531] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 02/22/2019] [Accepted: 02/22/2019] [Indexed: 12/27/2022] Open
Abstract
Public health nutrition (PHN) seeks to protect and promote the nutrition-related health and wellbeing of populations. PHN science is dynamic and has evolved over time, helping to inform our understanding of the changing nature, scope, causes and solutions to PHN problems. This scientific basis has informed nutrition guidance and policy. Using a narrative synthesis method and guided by Kuhn's theory on the structure of scientific revolutions, this paper reviews the historical development of PHN, aiming to understand the emergence of major scientific paradigms, paradigm shifts and evidence-informed guidance and policy. We propose that the development of PHN is characterized by the successive layering of paradigms resulting from interactions between science, social change and policy-making. Four eras of PHN are evident: the foundation, nutrient deficiency, dietary excess and imbalances, and environmental sustainability (ES). Dominant paradigms have been communicated through nutrient reference standards, dietary goals and dietary guidelines. Transitions from one era to the next indicated new ways of thinking about PHN, amounting to a paradigm shift. The bidirectional relationship between nutrition and ES is the latest challenge confronting PHN. Investigating PHN paradigm transitions reveals how we have arrived at current guidance and policies, and how PHN might progress into the future.
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Affiliation(s)
- Ella Ridgway
- School of Exercise and Nutrition Sciences, Deakin University, Geelong, Australia.
| | - Phillip Baker
- Institute for Physical Activity and Nutrition (IPAN) School of Exercise and Nutrition Sciences, Deakin University, Geelong, Australia.
| | - Julie Woods
- Institute for Physical Activity and Nutrition (IPAN) School of Exercise and Nutrition Sciences, Deakin University, Geelong, Australia.
| | - Mark Lawrence
- Institute for Physical Activity and Nutrition (IPAN) School of Exercise and Nutrition Sciences, Deakin University, Geelong, Australia.
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Lynch H, Johnston C, Wharton C. Plant-Based Diets: Considerations for Environmental Impact, Protein Quality, and Exercise Performance. Nutrients 2018; 10:E1841. [PMID: 30513704 PMCID: PMC6316289 DOI: 10.3390/nu10121841] [Citation(s) in RCA: 84] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 11/23/2018] [Accepted: 11/27/2018] [Indexed: 12/19/2022] Open
Abstract
Plant-based diets provide well-established physical and environmental health benefits. These benefits stem in part from the degree of restriction of animal-derived foods. Historically, meat and other animal-derived proteins have been viewed as an integral component of athletes' diets, leading some to question the adequacy of vegetarian or vegan diets for supporting athletic performance. The purpose of this review is to examine the impact of plant-based diets on human physical health, environmental sustainability, and exercise performance capacity. Based on currently available literature, it is unlikely that plant-based diets provide advantages, but do not suffer from disadvantages, compared to omnivorous diets for strength, anaerobic, or aerobic exercise performance. However, plant-based diets typically reduce the risk of developing numerous chronic diseases over the lifespan and require fewer natural resources for production compared to meat-containing diets. As such, plant-based diets appear to be viable options for adequately supporting athletic performance while concurrently contributing to overall physical and environmental health. Given the sparse literature comparing omnivore, vegetarian, and vegan athletes, particularly at the elite level, further research is warranted to ascertain differences that might appear at the highest levels of training and athletic performance.
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Affiliation(s)
- Heidi Lynch
- Point Loma Nazarene University, San Diego, CA 92106, USA.
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10
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Fortney L, Podein R, Hernke M. Detoxification. Integr Med (Encinitas) 2018. [DOI: 10.1016/b978-0-323-35868-2.00106-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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11
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Rosi A, Mena P, Pellegrini N, Turroni S, Neviani E, Ferrocino I, Di Cagno R, Ruini L, Ciati R, Angelino D, Maddock J, Gobbetti M, Brighenti F, Del Rio D, Scazzina F. Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet. Sci Rep 2017; 7:6105. [PMID: 28733610 PMCID: PMC5522483 DOI: 10.1038/s41598-017-06466-8] [Citation(s) in RCA: 72] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2016] [Accepted: 06/02/2017] [Indexed: 01/10/2023] Open
Abstract
Food and beverage consumption has a great impact on the environment, although there is a lack of information concerning the whole diet. The environmental impact of 153 Italian adults (51 omnivores, 51 ovo-lacto-vegetarians, 51 vegans) and the inter-individual variability within dietary groups were assessed in a real-life context. Food intake was monitored with a 7-d dietary record to calculate nutritional values and environmental impacts (carbon, water, and ecological footprints). The Italian Mediterranean Index was used to evaluate the nutritional quality of each diet. The omnivorous choice generated worse carbon, water and ecological footprints than other diets. No differences were found for the environmental impacts of ovo-lacto-vegetarians and vegans, which also had diets more adherent to the Mediterranean pattern. A high inter-individual variability was observed through principal component analysis, showing that some vegetarians and vegans have higher environmental impacts than those of some omnivores. Thus, regardless of the environmental benefits of plant-based diets, there is a need for thinking in terms of individual dietary habits. To our knowledge, this is the first time environmental impacts of three dietary regimens are evaluated using individual recorded dietary intakes rather than hypothetical diet or diets averaged over a population.
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Affiliation(s)
- Alice Rosi
- Human Nutrition Unit, Department of Food and Drug, University of Parma, Parma, Italy
| | - Pedro Mena
- Human Nutrition Unit, Department of Food and Drug, University of Parma, Parma, Italy
| | - Nicoletta Pellegrini
- Human Nutrition Unit, Department of Food and Drug, University of Parma, Parma, Italy.
| | - Silvia Turroni
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum University of Bologna, Bologna, Italy
| | - Erasmo Neviani
- Human Nutrition Unit, Department of Food and Drug, University of Parma, Parma, Italy
| | - Ilario Ferrocino
- Department of Agricultural, Forest and Food Science, University of Turin, Turin, Italy
| | - Raffaella Di Cagno
- Faculty of Science and Technology, Libera Università di Bolzano, Bolzano, Italy
| | - Luca Ruini
- Barilla Center for Food & Nutrition, Parma, Italy
| | | | - Donato Angelino
- Human Nutrition Unit, Department of Food and Drug, University of Parma, Parma, Italy
| | - Jane Maddock
- MRC Human Nutrition Research, Elsie Widdowson Laboratory, Cambridge, CB1 9NL, United Kingdom.,The Need for Nutrition Education/Innovation Programme (University of Cambridge) C/O MRC Elsie Widdowson Laboratory, Cambridge, CB1 9NL, United Kingdom
| | - Marco Gobbetti
- Faculty of Science and Technology, Libera Università di Bolzano, Bolzano, Italy
| | - Furio Brighenti
- Human Nutrition Unit, Department of Food and Drug, University of Parma, Parma, Italy
| | - Daniele Del Rio
- Human Nutrition Unit, Department of Food and Drug, University of Parma, Parma, Italy
| | - Francesca Scazzina
- Human Nutrition Unit, Department of Food and Drug, University of Parma, Parma, Italy
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Ulaszewska MM, Luzzani G, Pignatelli S, Capri E. Assessment of diet-related GHG emissions using the environmental hourglass approach for the Mediterranean and new Nordic diets. THE SCIENCE OF THE TOTAL ENVIRONMENT 2017; 574:829-836. [PMID: 27665443 DOI: 10.1016/j.scitotenv.2016.09.039] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2016] [Revised: 09/06/2016] [Accepted: 09/06/2016] [Indexed: 04/14/2023]
Abstract
Food production and preparation affect the environment in many ways, with effects on greenhouse gases, use of land, biodiversity, etc. The impact is influenced by consumer demand and eating habits. Two different recommended dietary models were considered, the Mediterranean Diet and the New Nordic Diet, with quantitative analysis of GHG emissions through LCA. An environmental hourglass (EH) approach based on LCA was introduced to help translate health-promoting dietary recommendations that consider regional circumstances and cultural diversity into practical eating habits, to promote sustainable and environmentally friendly consumption. Using the environmental hourglass approach, we examined whether dietary choices based on nutritional recommendations can minimise certain negative effects on the food production environment. Using two examples of health-enhancing, regionally-oriented and culturally appropriate dietary patterns - the Mediterranean Diet and the New Nordic Diet - we showed that consumption of high protein foods has a similar and comparable environmental impact to fruit and vegetable consumption. The results of this work may provide a starting point for integrated policy addressing issues related to the healthy diet of the population, aware food choices and sustainable agriculture.
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Affiliation(s)
- Maria M Ulaszewska
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via Mach 1, 38010 San Michele all'Adige (TN), Italy
| | - Gloria Luzzani
- Institute of Agricultural and Environmental Chemistry, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; OPERA Research Center, Catholic University of the Sacred Heart (UCSC), Piacenza, Italy.
| | - Sonia Pignatelli
- Life Cycle Engineering, Via Livorno 60 c/o Environment Park, 10144 Torino, Italy
| | - Ettore Capri
- Institute of Agricultural and Environmental Chemistry, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; OPERA Research Center, Catholic University of the Sacred Heart (UCSC), Piacenza, Italy
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Abstract
'Wholesome Nutrition' is a concept of sustainable nutrition that was developed at the University of Giessen in the 1980s. In this concept, health and the ecologic, economic, social and cultural dimensions of nutrition are equally important. In 1992 at the UN-Conference on Environment and Development in Rio de Janeiro the definition of 'Sustainable Development' comprised the dimensions environment, economy and society. Additionally to these three 'classical' dimensions of sustainability, we included 'health' as the fourth dimension because nutrition has far reaching effects on human health. The fifth dimension, 'culture', became part of the sustainability dialogue since many years; the respective cultural background influences food habits. Presently, mankind has to cope with huge global challenges such as poverty and food insecurity in low-income countries as well as climate change. Therefore the objective is to identify prospects for actions to respond to these global challenges. The concept of 'Sustainable Nutrition' analyses the food supply chain at all stages from input-production and primary production to processing, distribution, preparation, consumption and waste disposal. The present analysis leads to the following seven principles: preference of plant-based foods, organic foods, regional and seasonal products, preference of minimally processed foods, Fair Trade products, resource-saving housekeeping and enjoyable eating culture. This concept is based on holistic thinking and has the potential to reduce the global challenges in the field of nutrition. Scientists, stakeholders, multipliers and consumers are asked to consider environmental, economic, social and cultural aspects in addition to the biological (health) aspects.
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Loy LS, Wieber F, Gollwitzer PM, Oettingen G. Supporting Sustainable Food Consumption: Mental Contrasting with Implementation Intentions (MCII) Aligns Intentions and Behavior. Front Psychol 2016; 7:607. [PMID: 27199840 PMCID: PMC4850472 DOI: 10.3389/fpsyg.2016.00607] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Accepted: 04/12/2016] [Indexed: 11/30/2022] Open
Abstract
With growing awareness that sustainable consumption is important for quality of life on earth, many individuals intend to act more sustainably. In this regard, interest in reducing meat consumption is on the rise. However, people often do not translate intentions into actual behavior change. To address this intention-behavior gap, we tested the self-regulation strategy of mental contrasting with implementation intentions (MCII). Here, people identify and imagine a desired future and current obstacles standing in its way. They address the obstacles with if-then plans specifying when, where, and how to act differently. In a 5-week randomized controlled experimental study, we compared an information + MCII intervention with an information-only control intervention. As hypothesized, only MCII participants’ intention of reducing their meat consumption was predictive of their actual reduction, while no correspondence between intention and behavior change was found for control participants. Participants with a moderate to strong intention to reduce their meat consumption reduced it more in the MCII than in the control condition. Thus, MCII helped to narrow the intention-behavior gap and supported behavior change for those holding moderate and strong respective intentions.
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Affiliation(s)
- Laura S Loy
- Media Psychology Division, School of Communication, University of HohenheimStuttgart, Germany; Social Psychology and Motivation Division, Department of Psychology, University of KonstanzKonstanz, Germany
| | - Frank Wieber
- Social Psychology and Motivation Division, Department of Psychology, University of KonstanzKonstanz, Germany; Centre for Health Sciences, School of Health Professions, Zurich University of Applied SciencesWinterthur, Switzerland
| | - Peter M Gollwitzer
- Social Psychology and Motivation Division, Department of Psychology, University of KonstanzKonstanz, Germany; Motivation Lab, Psychology Department, New York UniversityNew York, NY, USA
| | - Gabriele Oettingen
- Motivation Lab, Psychology Department, New York UniversityNew York, NY, USA; Educational Psychology and Motivation Division, Department of Psychology, University of HamburgHamburg, Germany
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Hawkins IW, Balsam AL, Graves D. A Qualitative Study of How Registered Dietitians Made the Connection Between Diet, Climate Change, and Environmental Degradation. JOURNAL OF HUNGER & ENVIRONMENTAL NUTRITION 2015. [DOI: 10.1080/19320248.2015.1004213] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Hawkins IW, Balsam AL, Graves D. A Qualitative Study of the Skills That Enabled the Pro-Environmental Behaviors of Registered Dietitians. JOURNAL OF HUNGER & ENVIRONMENTAL NUTRITION 2015. [DOI: 10.1080/19320248.2014.929546] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Comparing the water, energy, pesticide and fertilizer usage for the production of foods consumed by different dietary types in California. Public Health Nutr 2014; 18:2425-32. [DOI: 10.1017/s1368980014002833] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
AbstractObjectiveTo compare the use of water, energy, pesticides and fertilizer to produce commodities for two dietary patterns that vary in the content of plant and animal products.DesignA unique analysis using ‘real-world’ data was performed, in contrast to previous analyses which applied simulated data. Consumption data from the Adventist Health Study were used to identify two dietary patterns with a markedly different consumption of several plant and animal products. State agricultural data were collected and applied to commodity production statistics. Indices were created to allow a comparison of the resource requirements for each dietary pattern.SettingCalifornia, USA.SubjectsNone.ResultsThe diet containing more animal products required an additional 10 252 litres of water, 9910 kJ of energy, 186 g of fertilizer and 6 g of pesticides per week in comparison to the diet containing less animal products. The greatest contribution to the difference came from the consumption of animal products, particularly beef.ConclusionsConsuming a more plant-based diet could to an extent alleviate the negative environmental impacts related to food production. As a method to feed ourselves more sustainably, behavioural adjustments appear to be a very important tool.
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Baroni L, Berati M, Candilera M, Tettamanti M. Total Environmental Impact of Three Main Dietary Patterns in Relation to the Content of Animal and Plant Food. Foods 2014; 3:443-460. [PMID: 28234330 PMCID: PMC5302254 DOI: 10.3390/foods3030443] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2014] [Revised: 06/09/2014] [Accepted: 07/14/2014] [Indexed: 12/24/2022] Open
Abstract
Based on a review of the most recent available scientific evidence, the new Dietary Guidelines for Americans 2010 (USDA DG) provide information and advice for choosing a healthy diet. To compare the environmental impacts of, respectively, omnivorous (OMN), lacto-ovo-vegetarian (LOV) and vegan (VEG) dietary patterns as suggested in the USDA DG, we analyzed the three patterns by Life Cycle Assessment (LCA) methodology. The presence of animal food in the diet was the main determinant of environmental impact. The major impact always stemmed from land and water use. The second largest impact came from energy use. Emission of toxic inorganic compounds into the atmosphere was the third cause of impact. Climate change and acidification/eutrophication represented other substantial impacts.
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Affiliation(s)
- Luciana Baroni
- Primary Care Unit, District No. 4, U.L.S.S. No. 9, Treviso 31100, Italy.
| | - Marina Berati
- Nutrition Ecology International Center (NEIC), Torino 10100, Italy.
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20
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Abstract
Early human food cultures were plant-based. Major religions such as Hinduism and Buddhism have recommended a vegetarian way of life since their conception. The recorded history of vegetarian nutrition started in the sixth century bc by followers of the Orphic mysteries. The Greek philosopher Pythagoras is considered the father of ethical vegetarianism. The Pythagorean way of life was followed by a number of important personalities and influenced vegetarian nutrition until the 19th century. In Europe, vegetarian nutrition more or less disappeared during the Middle Ages. In the Renaissance era and in the Age of Enlightenment, various personalities practiced vegetarianism. The first vegetarian society was started in England in 1847. The International Vegetarian Society was founded in 1908 and the first vegan society began in 1944. Prominent vegetarians during this time included Sylvester Graham, John Harvey Kellogg, and Maximilian Bircher-Benner. A paradigm shift occurred at the turn of the 21st century. The former prejudices that vegetarianism leads to malnutrition were replaced by scientific evidence showing that vegetarian nutrition reduces the risk of most contemporary diseases. Today, vegetarian nutrition has a growing international following and is increasingly accepted. The main reasons for this trend are health concerns and ethical, ecologic, and social issues. The future of vegetarian nutrition is promising because sustainable nutrition is crucial for the well-being of humankind. An increasing number of people do not want animals to suffer nor do they want climate change; they want to avoid preventable diseases and to secure a livable future for generations to come.
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Affiliation(s)
- Claus Leitzmann
- From the Department of Nutrition, Giessen University, Wilhelmstrasse 20, 35392 Giessen, Germany
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Reynolds CJ, Buckley JD, Weinstein P, Boland J. Are the dietary guidelines for meat, fat, fruit and vegetable consumption appropriate for environmental sustainability? A review of the literature. Nutrients 2014; 6:2251-65. [PMID: 24926526 PMCID: PMC4073148 DOI: 10.3390/nu6062251] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2014] [Revised: 05/19/2014] [Accepted: 06/05/2014] [Indexed: 11/20/2022] Open
Abstract
This paper reviews the current literature around the environmental impacts of dietary recommendations. The focus of the review is on collating evidence relating to environmental impacts of the dietary advice found in the World Health Organisation guidelines, and environmental impact literature: reducing the consumption of fat, reducing the consumption of meat-based protein and animal-based foods, and increasing the consumption of fruit and vegetables. The environmental impact of reducing dietary fat intake is unclear, although reducing consumption of the food category of edible fats and oils appears to have little impact. However most, but not all, studies support environmental benefits of a reduced consumption of animal-based foods and increased consumption of fruit and vegetables. In general, it appears that adhering to dietary guidelines reduces impact on the environment, but further study is required to examine the environmental impacts of animal-based foods, and fruit and vegetable intake in depth.
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Affiliation(s)
- Christian John Reynolds
- Centre for Industrial and Applied Mathematics, the Barbara Hardy Institute, University of South Australia, Mawson Lakes Boulevard, Mawson Lakes, SA 5095, Australia.
| | - Jonathan David Buckley
- Nutritional Physiology Research Centre, Sansom Institute for Health Research, University of South Australia, Mawson Lakes Boulevard, Mawson Lakes, SA 5095, Australia.
| | - Philip Weinstein
- School of Pharmacy and Medical Sciences, Division of Health Sciences, University of South Australia, Mawson Lakes Boulevard, Mawson Lakes, SA 5095, Australia.
| | - John Boland
- Centre for Industrial and Applied Mathematics, the Barbara Hardy Institute, University of South Australia, Mawson Lakes Boulevard, Mawson Lakes, SA 5095, Australia.
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Heller MC, Keoleian GA, Willett WC. Toward a life cycle-based, diet-level framework for food environmental impact and nutritional quality assessment: a critical review. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2013; 47:12632-47. [PMID: 24152032 DOI: 10.1021/es4025113] [Citation(s) in RCA: 121] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/17/2023]
Abstract
Supplying adequate human nutrition within ecosystem carrying capacities is a key element in the global environmental sustainability challenge. Life cycle assessment (LCA) has been used effectively to evaluate the environmental impacts of food production value chains and to identify opportunities for targeted improvement strategies. Dietary choices and resulting consumption patterns are the drivers of production, however, and a consumption-oriented life cycle perspective is useful in understanding the environmental implications of diet choices. This review identifies 32 studies that use an LCA framework to evaluate the environmental impact of diets or meals. It highlights the state of the art, emerging methodological trends and current challenges and limitations to such diet-level LCA studies. A wide range of bases for analysis and comparison (i.e., functional units) have been employed in LCAs of foods and diet; we conceptually map appropriate functional unit choices to research aims and scope and argue for a need to move in the direction of a more sophisticated and comprehensive nutritional basis in order to link nutritional health and environmental objectives. Nutritional quality indices are reviewed as potential approaches, but refinement through ongoing collaborative research between environmental and nutritional sciences is necessary. Additional research needs include development of regionally specific life cycle inventory databases for food and agriculture and expansion of the scope of assessments beyond the current focus on greenhouse gas emissions.
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Affiliation(s)
- Martin C Heller
- Center for Sustainable Systems, School of Natural Resources and Environment, University of Michigan , 3012 Dana Building, 440 Church Street, Ann Arbor, Michigan 48109-1041, United States
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Schösler H, Boer JD, Boersema JJ. Can we cut out the meat of the dish? Constructing consumer-oriented pathways towards meat substitution. Appetite 2012; 58:39-47. [DOI: 10.1016/j.appet.2011.09.009] [Citation(s) in RCA: 309] [Impact Index Per Article: 25.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2011] [Revised: 08/22/2011] [Accepted: 09/04/2011] [Indexed: 10/17/2022]
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24
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Detoxification. Integr Med (Encinitas) 2012. [DOI: 10.1016/b978-1-4377-1793-8.00088-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Schneider K, Hoffmann I. Nutrition Ecology—A Concept for Systemic Nutrition Research and Integrative Problem Solving. Ecol Food Nutr 2011; 50:1-17. [DOI: 10.1080/03670244.2010.524101] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Hamelin AM, Lamontagne C, Ouellet D, Pouliot N, O'brien HT. Healthful Eating: Beyond Food, a Global Concept. CAN J DIET PRACT RES 2010; 71:e21-7. [DOI: 10.3148/71.2.2010.98] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Producing a definition of healthful eating that expresses adequately the richness and the complexity of the eating experience is challenging. Still, the effort is crucial if one wants to promote behavioural change in the population, as well as a transformation of interventional practices, programs, and policies, and even the agri-food system. We explain that the biological, social, and environmental dimensions of healthful eating, along with the interactions among them, must be addressed. Once these dimensions are considered as a whole, the definition of healthful eating allows the identification of a wide range of strategic interventions to implement such eating. We suggest a continuum of eating quality that could be used to identify, in general, the food habits of persons or groups.
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Affiliation(s)
| | - Caroline Lamontagne
- Agence de la santé et des services sociaux de la Capitale-Nationale, Direction régionale de santé publique, Québec, QC
| | - Denise Ouellet
- Groupe d’études en nutrition publique, Université Laval, Québec, QC
| | - Nathalie Pouliot
- Agence de la santé et des services sociaux de Montréal, Direction de santé publique, Montréal, QC
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Van Audenhaege M, Héraud F, Menard C, Bouyrie J, Morois S, Calamassi-Tran G, Lesterle S, Volatier JL, Leblanc JC. Impact of food consumption habits on the pesticide dietary intake: Comparison between a French vegetarian and the general population. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2009; 26:1372-88. [DOI: 10.1080/02652030903031171] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Marlow HJ, Hayes WK, Soret S, Carter RL, Schwab ER, Sabaté J. Diet and the environment: does what you eat matter? Am J Clin Nutr 2009; 89:1699S-1703S. [PMID: 19339399 DOI: 10.3945/ajcn.2009.26736z] [Citation(s) in RCA: 178] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Food demand influences agricultural production. Modern agricultural practices have resulted in polluted soil, air, and water; eroded soil; dependence on imported oil; and loss of biodiversity. The goal of this research was to compare the environmental effect of a vegetarian and nonvegetarian diet in California in terms of agricultural production inputs, including pesticides and fertilizers, water, and energy used to produce commodities. The working assumption was that a greater number and amount of inputs were associated with a greater environmental effect. The literature supported this notion. To accomplish this goal, dietary preferences were quantified with the Adventist Health Study, and California state agricultural data were collected and applied to state commodity production statistics. These data were used to calculate different dietary consumption patterns and indexes to compare the environmental effect associated with dietary preference. Results show that, for the combined differential production of 11 food items for which consumption differs among vegetarians and nonvegetarians, the nonvegetarian diet required 2.9 times more water, 2.5 times more primary energy, 13 times more fertilizer, and 1.4 times more pesticides than did the vegetarian diet. The greatest contribution to the differences came from the consumption of beef in the diet. We found that a nonvegetarian diet exacts a higher cost on the environment relative to a vegetarian diet. From an environmental perspective, what a person chooses to eat makes a difference.
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Affiliation(s)
- Harold J Marlow
- Departments of Environmental Health and Nutrition, Loma Linda University, Loma Linda, CA, USA.
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30
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The influence of apple- and red-wine pomace rich diet on mRNA expression of inflammatory and apoptotic markers in different piglet organs. ACTA ACUST UNITED AC 2007. [DOI: 10.1017/asc200699] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Flavan-3-ols are a class of flavonoids that are widely distributed in fruits and beverages including red wine and apples. Consumption of flavanoid-rich food has been shown to exhibit anti-microbial, anti-oxidative, anti-inflammatory, and immune-modulating effects. To test the nutritional effects of flavanols on mRNA gene-expression of inflammatory and apoptotic marker genes, piglets were given two flavanoids-rich feeding regimens: a low flavanoid standard diet (SD) was compared with diets enriched with 3·5% apple pomace (APD) or 3·5% red-wine pomace (RWPD). The influence on mRNA expression levels was investigated in different immunological active tissues and in the gastro-intestinal tract (GIT). The investigation took place from 1 week prior weaning to 19 days post weaning in 78 piglets. The expression of expressed marker genes was determinate by one-step quantitative real-time (qRT-PCR): TNFα, NFκB as pro-inflammatory; IL10, as anti-inflammatory; caspase 3 as apoptosis; cyclin D1 as cell cycle marker; and nucleosome component histon H3 as reference gene.The feeding regimens result in tissue individual regulation of mRNA gene expression in all investigated organs. It was discovered that there were significant differences between the applied diets and significant changes during feeding time curse. Both pomace treatments caused a significant up-regulation of all investigated genes in liver. The effect on mesenterial lymph nodes and spleen was not prominent. In the GIT, the treatment groups showed a inhibitory effects on gene expression mainly in stomach and jejunum (NFκB, cyclin D1 and caspase 3). In colon the trend of caspase 3 was positive with the greatest change in the RWPD group.In jejunum and stomach the cell cycle turn over was reduced, whereas in liver the cell turn over was highly accelerate. The influence on inflammatory marker gene expression is mainly relevant in stomach. It is presume that both flavanoid rich feeding regimens have the potential to modulate the mRNA expressions of inflammatory, proliferation and apoptotic marker genes in the GIT and piglet organs.
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Leitzmann C, Cannon G. Dimensions, domains and principles of the new nutrition science. Public Health Nutr 2007; 8:787-94. [PMID: 16236218 DOI: 10.1079/phn2005821] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
OBJECTIVE Following the agreed principles, definition and dimensions of the new nutrition science, to elaborate its overall guiding principles, to propose some domains of its biological, social and environmental dimensions, and to propose a series of principles to govern and guide these dimensions and domains. This paper, part of The New Nutrition Science project, is initial work in progress towards a comprehensive typology of the science, and is designed to stimulate further work. METHOD A review that takes into account the discussions of the Giessen workshop on the new nutrition science, and in particular the workshop agreement as expressed in The Giessen Declaration. Three outlines of the evolutionary, historical and ecological general principles to guide the new nutrition science are given in boxed texts. The suggested specific principles, taken mostly from 14 associated papers and workshop discussion, are an informal supplement to the Declaration. They are presented as further work in progress, to be developed, revised and agreed at future meetings designed to develop the new nutrition science. CONCLUSION An essential aspect of the theory and the practice of the new nutrition science--in common with any scientific discipline and indeed any ordered human activity--is a specification of its dimensions and their domains, with definitions; and also considered and agreed principles to govern and guide its work.
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Affiliation(s)
- Claus Leitzmann
- Institute of Human Nutrition, Justus Liebig University, Giessen, Germany.
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Baroni L, Cenci L, Tettamanti M, Berati M. Evaluating the environmental impact of various dietary patterns combined with different food production systems. Eur J Clin Nutr 2006; 61:279-86. [PMID: 17035955 DOI: 10.1038/sj.ejcn.1602522] [Citation(s) in RCA: 223] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
OBJECTIVE Recent studies support the hypothesis that plant-based diets are environmentally better than meat-based diets. This study aims to further explore this topic and to compare different environmental impacts resulting from different dietary patterns (omnivorous, vegetarian, vegan) and methods of production (conventional farming and organic agriculture). DESIGN Three weekly balanced diets, equivalent to one another for energetic and nutrient content, have been planned: an omnivorous one, a vegetarian one and a vegan one. For each one, the Life Cycle Assessment (LCA) method has been applied in order to calculate the environmental impact, expressed in 'points'. INTERVENTIONS The software we selected to carry out the Inventory Analysis and the Impact Assessment is SimaPro5. The Assessment phase has been conducted using Ecoindicator 99, a damage-oriented method, which analyses the impact according to three large damage categories, each of them subsuming various impact categories.
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Affiliation(s)
- L Baroni
- Department of Neurorehabilitation, Villa Salus Hospital, Mestre-Venice, Italy
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36
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Cannon G. Out of the Box. Public Health Nutr 2005; 8:3-6. [PMID: 15705238 DOI: 10.1079/phn2005712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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