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Guy DJ, Bray J, Appleton KM. Select dietary changes towards sustainability: Impacts on dietary profiles, environmental footprint, and cost. Appetite 2024; 194:107194. [PMID: 38154573 DOI: 10.1016/j.appet.2023.107194] [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: 10/03/2023] [Revised: 12/13/2023] [Accepted: 12/22/2023] [Indexed: 12/30/2023]
Abstract
Healthy sustainable diets have the power to improve dietary intakes and environmental resource use. However, recommendations for improving food choices need to consider the effects of any changes across multiple dimensions of health, environmental sustainability, and dietary cost to promote long-lasting behaviour change. The aim of this study was to identify differences between original diets, and the diets that can be achieved through the implementation of select small dietary changes towards sustainability. Twelve hypothetical sustainable actions were investigated for the potential effects of these actions on dietary markers (protein, saturated fat, sugars, salt, iron, and calcium), environmental footprints (greenhouse gas emissions, freshwater withdrawals, and land use), and dietary cost. Dietary data from 1235 individuals, aged 19-94 years, participating in the UK National Diet and Nutrition Survey (2017/19) provided the original diet. Dietary changes were implemented as required by each sustainable action, and differences between the original diet and each new diet were investigated. Results revealed benefits to dietary markers and environmental characteristics from eleven sustainable actions (range: F(1,728) = 5.80, p < .001 to F(1,506) = 435.04, p < .001), but effects were stronger for some actions than for others. Greatest benefits for all three outcomes were found for actions which reduced meat consumption and/or replaced meat with pulses or eggs. The remaining sustainable actions tended to be beneficial for improving outcomes individually or to some degree. Our results demonstrate the possible impacts of a number of small sustainable dietary actions for dietary, environmental, and cost outcomes, and provide a hierarchy of actions based on benefit. Findings may facilitate dietary behaviours towards improved health, whilst also offering fruitful contributions towards environmental footprint targets in the UK.
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Affiliation(s)
- Danielle J Guy
- Department of Psychology, Faculty of Science and Technology, Bournemouth University, UK.
| | - Jeffery Bray
- Bournemouth University Business School, Bournemouth University, UK
| | - Katherine M Appleton
- Department of Psychology, Faculty of Science and Technology, Bournemouth University, UK
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2
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López Cifuentes M, Penker M, Kaufmann L, Wittmann F, Fiala V, Gugerell C, Lauk C, Krausmann F, Eder M, Freyer B. Diverse types of knowledge on a plate: a multi-perspective and multi-method approach for the transformation of urban food systems towards sustainable diets. SUSTAINABILITY SCIENCE 2023; 18:1-18. [PMID: 36789006 PMCID: PMC9911332 DOI: 10.1007/s11625-022-01287-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Accepted: 12/24/2022] [Indexed: 06/18/2023]
Abstract
Urbanization processes are accompanied by growing global challenges for food systems. Urban actors are increasingly striving to address these challenges through a focus on sustainable diets. However, transforming food systems towards more sustainable diets is challenging and it is unclear what the local scope of action might be. Co-production of knowledge between science and non-science is particularly useful for analysing context-specific solutions and promise to result in more robust socio-economic, political and technical solutions. Thus, this paper aims to integrate different types and sources of knowledge to understand urban food systems transformation towards a more sustainable diet in Vienna; and, second, to analyse and reflect on the difficulties and ways forward to integrate diverse actors' perspectives, multiple methods and epistemologies. We created different future scenarios that illustrate the synergies and trade-offs of various bundles of measures and the interactions among single dimensions of sustainable diets. These scenarios show that there is plenty of scope for local action, but co-ordination across diverse groups, interests, and types of knowledge is necessary to overcome lock-ins.
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Affiliation(s)
- Marta López Cifuentes
- Department of Economics and Social Sciences, Institute for Sustainable Economic Development, University of Natural Resources and Life Sciences (BOKU), Feistmantelstraße 4, 1180 Vienna, Austria
- Centre for Environment and Sustainability, University of Surrey, Arthur C Clarke Building, Guildford, GU2 7XH UK
| | - Marianne Penker
- Department of Economics and Social Sciences, Institute for Sustainable Economic Development, University of Natural Resources and Life Sciences (BOKU), Feistmantelstraße 4, 1180 Vienna, Austria
| | - Lisa Kaufmann
- Department of Economics and Social Sciences, Institute of Social Ecology, University of Natural Resources and Life Sciences (BOKU), Schottenfeldgasse 29, 1070 Vienna, Austria
| | - Fritz Wittmann
- Department of Economics and Social Sciences, Institute of Agricultural and Forestry Economics, University of Natural Resources and Life Sciences (BOKU), Feistmantelstraße 4, 1180 Vienna, Austria
| | - Valentin Fiala
- Research Center for Sustainability, Freie Universität Berlin, Ihnestraße 22, 14195 Berlin, Germany
| | - Christina Gugerell
- Centre for Environment and Sustainability, University of Surrey, Arthur C Clarke Building, Guildford, GU2 7XH UK
| | - Christian Lauk
- Department of Economics and Social Sciences, Institute of Social Ecology, University of Natural Resources and Life Sciences (BOKU), Schottenfeldgasse 29, 1070 Vienna, Austria
| | - Fridolin Krausmann
- Department of Economics and Social Sciences, Institute of Social Ecology, University of Natural Resources and Life Sciences (BOKU), Schottenfeldgasse 29, 1070 Vienna, Austria
| | - Michael Eder
- Department of Economics and Social Sciences, Institute of Agricultural and Forestry Economics, University of Natural Resources and Life Sciences (BOKU), Feistmantelstraße 4, 1180 Vienna, Austria
| | - Bernhard Freyer
- Division of Organic Farming, Department of Sustainable Agricultural Systems, University of Natural Resources and Life Sciences (BOKU), Gregor-Mendelstraße 33, 1180 Vienna, Austria
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Bastian GE, Buro D, Palmer-Keenan DM. Recommendations for Integrating Evidence-Based, Sustainable Diet Information into Nutrition Education. Nutrients 2021; 13:4170. [PMID: 34836423 PMCID: PMC8619516 DOI: 10.3390/nu13114170] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/15/2021] [Accepted: 11/19/2021] [Indexed: 01/31/2023] Open
Abstract
The adoption of more sustainable diets (SD) has the capacity to meet the needs of individuals without compromising future generations' abilities to do the same. Nutrition educators are ideal candidates for delivering SD education to consumers, yet evidence-based recommendations for the profession have not been crafted. The results of a thorough, narrative review of the literature performed in 2021 suggest there are five well-supported recommendations nutrition educators should consider incorporating in their work. They are (1) shift towards a plant-based diet, (2) mitigate food waste, (3) limit consumption of ultra-processed foods (UPF), (4) engage in local food systems, and (5) choose sustainable seafood. Each recommendation is discussed below in detail, to provide nutrition educators with a nuanced scope of the issue, after which suggestions for the inclusion of these recommendations, using an example of the authors' experiences from the US Expanded Food and Nutrition Education Program (EFNEP), are provided.
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Affiliation(s)
- Graham E. Bastian
- Department of Nutritional Sciences, Rutgers University, New Brunswick, NJ 08901, USA;
| | - Danielle Buro
- Division of Life Sciences, Rutgers University, New Brunswick, NJ 08901, USA;
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Gajski G, Gerić M, Jakaša I, Peremin I, Domijan AM, Vučić Lovrenčić M, Kežić S, Bituh M, Moraes de Andrade V. Inflammatory, oxidative and DNA damage status in vegetarians: is the future of human diet green? Crit Rev Food Sci Nutr 2021:1-33. [PMID: 34634971 DOI: 10.1080/10408398.2021.1986464] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
The health benefit of a vegetarian diet is still under debate as it may result in a higher intake of some beneficial micronutrients, while others may be reduced, thus influencing various metabolic pathways and health-related biomarkers. This scoping review discusses inflammatory, oxidative and DNA damage status in vegetarians and vegans compared to omnivores. Most of the reviewed studies indicated favorable effects of a vegetarian diet on oxidative status compared to omnivores but did not clearly associate particular dietary habits to genome damage. The evidence on the effect of vegetarian diet on the inflammatory and immunological biomarkers is poor, which could at least partly be explained by methodological constraints such as small sample size, short duration of vegetarianism and inconsistent definitions of the omnivorous diet. The only inflammatory biomarker that seems to be associated with the vegetarian diet was inflammatory mediator C-reactive protein, which in several studies showed lower values in vegetarians as compared to omnivores. There were very few studies on immunological markers and the results on the difference between vegetarians and omnivores were inconclusive. Although several biomarkers involved in oxidative stress and inflammation showed a beneficial association with the vegetarian diet, further research in well-defined and sufficiently sized cohorts is needed to provide more evidence.
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Affiliation(s)
- Goran Gajski
- Mutagenesis Unit, Institute for Medical Research and Occupational Health, Zagreb, Croatia
| | - Marko Gerić
- Mutagenesis Unit, Institute for Medical Research and Occupational Health, Zagreb, Croatia
| | - Ivone Jakaša
- Faculty of Food Technology and Biotechnology, Department of Chemistry and Biochemistry, Laboratory for Analytical Chemistry, University of Zagreb, Zagreb, Croatia
| | - Ines Peremin
- Faculty of Food Technology and Biotechnology, Department of Chemistry and Biochemistry, Laboratory for Analytical Chemistry, University of Zagreb, Zagreb, Croatia
| | - Ana-Marija Domijan
- Faculty of Pharmacy and Biochemistry, Department of Pharmaceutical Botany, University of Zagreb, Zagreb, Croatia
| | | | - Sanja Kežić
- Coronel Institute of Occupational Health, Amsterdam UMC, University of Amsterdam, Amsterdam, The Netherlands
| | - Martina Bituh
- Faculty of Food Technology and Biotechnology, Department of Food Quality Control, Laboratory for Food Chemistry and Biochemistry, University of Zagreb, Zagreb, Croatia
| | - Vanessa Moraes de Andrade
- Health Sciences Unit, Translational Biomedicine Laboratory, University of Southern Santa Catarina, Criciúma, Brazil
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Pereira P, Palma C, Ferreira-Pêgo C, Amaral O, Amaral A, Rijo P, Gregório J, Palma L, Nicolai M. Grape Pomace: A Potential Ingredient for the Human Diet. Foods 2020; 9:E1772. [PMID: 33260373 PMCID: PMC7760011 DOI: 10.3390/foods9121772] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 11/20/2020] [Accepted: 11/25/2020] [Indexed: 11/30/2022] Open
Abstract
The industrial production of wine generates annually tons of waste that can and must be properly reused to reduce its polluting load ad increase the availability of passive ingredients to be used in human nutrition. Grape pomace, a by-product of winemaking, beyond being of nutritional value is a bioactive source with high potential value and benefits for human health. Having as main goal the preliminary perception of the potential use of this by-product, the aim of this study was the characterization of eight different grape pomaces. In this sense, ash content, relative ash, moisture, pH, microorganisms, metals (Al, Cd, Cr, Cu, Fe, Hg, Li, Mn, Ni, Pb, and Zn), and semi-metal (As) were reported. The parameter that limits the daily amount ingested of this product is its arsenic content, a non-essential element that belongs to the group of semi-metal. Considering the obtained results and in the light of the restrictions imposed through the legislation in regulations set by the European Commission, the inclusion of grape pomace in the industrial production of foodstuffs could be a step towards the future of human nutrition and health.
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Affiliation(s)
- Paula Pereira
- CBIOS—Universidade Lusófona’s Research Center for Biosciences & Health Technologies, Campo Grande 376, 1749-024 Lisboa, Portugal; (P.P.); (C.F.-P.); (P.R.); (J.G.); (L.P.)
- CERENA—Instituto Superior Técnico (IST Center for Natural Resources and Environment), Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal
| | - Carla Palma
- Instituto Hidrográfico, R. Trinas 49, 1249-093 Lisboa, Portugal;
| | - Cíntia Ferreira-Pêgo
- CBIOS—Universidade Lusófona’s Research Center for Biosciences & Health Technologies, Campo Grande 376, 1749-024 Lisboa, Portugal; (P.P.); (C.F.-P.); (P.R.); (J.G.); (L.P.)
| | - Olga Amaral
- Departamento de Tecnologias e Ciências Aplicadas, Instituto Politécnico de Beja, Campus do IPBeja, Apartado 6155, 7800-295 Beja, Portugal; (O.A.); (A.A.)
| | - Anabela Amaral
- Departamento de Tecnologias e Ciências Aplicadas, Instituto Politécnico de Beja, Campus do IPBeja, Apartado 6155, 7800-295 Beja, Portugal; (O.A.); (A.A.)
| | - Patrícia Rijo
- CBIOS—Universidade Lusófona’s Research Center for Biosciences & Health Technologies, Campo Grande 376, 1749-024 Lisboa, Portugal; (P.P.); (C.F.-P.); (P.R.); (J.G.); (L.P.)
- Instituto de Investigação do Medicamento (iMed.ULisboa), Faculdade de Farmácia, Universidade de Lisboa, 1649-003 Lisboa, Portugal
| | - João Gregório
- CBIOS—Universidade Lusófona’s Research Center for Biosciences & Health Technologies, Campo Grande 376, 1749-024 Lisboa, Portugal; (P.P.); (C.F.-P.); (P.R.); (J.G.); (L.P.)
| | - Lídia Palma
- CBIOS—Universidade Lusófona’s Research Center for Biosciences & Health Technologies, Campo Grande 376, 1749-024 Lisboa, Portugal; (P.P.); (C.F.-P.); (P.R.); (J.G.); (L.P.)
| | - Marisa Nicolai
- CBIOS—Universidade Lusófona’s Research Center for Biosciences & Health Technologies, Campo Grande 376, 1749-024 Lisboa, Portugal; (P.P.); (C.F.-P.); (P.R.); (J.G.); (L.P.)
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Reshaping the Traditional Pattern of Food Consumption in Romania through the Integration of Sustainable Diet Principles. A Qualitative Study. SUSTAINABILITY 2020. [DOI: 10.3390/su12145826] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
The Romanian traditional pattern of food consumption as a whole is no longer a reference point in shaping a healthy and sustainable food behavior due to the growing discrepancies between the return to traditions and the constraints of sustainable development, so the aim of this study is to provide solutions for reshaping the food pattern by incorporating the principles of sustainable diet. The research conducted is based on qualitative data and the semi-structured interview was used as method of data collection from a sample of 21 Romanians traditional food consumers. The study led to a typology of respondents that combines two consumption orientations, “healthy” and “convenience”, with two attitudes towards traditional diet, “hedonism” and “conformism”. Although respondents do not completely reject the idea of flexitarianism, they showed the tendency for overconsumption of meat-based traditional foods and a weak concern for environmental sustainability. For these reasons, a set of recommendations for a new model of sustainable diet for Romanian population, focused on the relationship between traditionality, sustainability, and health, was put forward. The research findings show the need for supporting nutritional education programs and extensive information campaigns targeted at Romanian consumers to encourage the adoption of flexitarian style and the switch to a more sustainable diet in the near future.
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Drivers of the Growing Water, Carbon and Ecological Footprints of the Chinese Diet from 1961 to 2017. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17051803. [PMID: 32164299 PMCID: PMC7084431 DOI: 10.3390/ijerph17051803] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 03/06/2020] [Accepted: 03/08/2020] [Indexed: 11/16/2022]
Abstract
In the past decades, food consumption in China has undergone a rapid increase and a significant structure transition, as a result of population growth and economic development. The food system is increasingly threatening the environment by depleting water resources, deteriorating water bodies, aggravating climate change, degrading ecosystems, etc. It is significant to understand how food consumption affected the environment and how its impacts were driven in the historical period. This study reveals the environmental impacts of China's food system from 1961 to 2017 from a consumption perspective by assessing water, carbon, and ecological footprints. The logarithmic mean Divisia index method was used to examine the drivers of the growing environmental footprints. The assessment results show that all three environmental footprints have had a drastic increase of more than two times during the studied period, which indicates the high environmental pressure posed by food consumption. We also found that, before the 1980s, the main driving forces of the increasing footprints were population and per capita energy intake. From 1984, the diet pattern started to take a positive effect and then became the dominant driver of the growing environmental footprints after the end of the 1990s.
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Grosso G, Fresán U, Bes-Rastrollo M, Marventano S, Galvano F. Environmental Impact of Dietary Choices: Role of the Mediterranean and Other Dietary Patterns in an Italian Cohort. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:E1468. [PMID: 32106472 PMCID: PMC7084186 DOI: 10.3390/ijerph17051468] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 02/14/2020] [Accepted: 02/18/2020] [Indexed: 12/19/2022]
Abstract
Background: Current scientific literature suggests healthy dietary patterns may have less environmental impact than current consumption patterns, but most of the studies rely on theoretical modeling. The aim of this study was to assess the impact on resources (land, water, and energy) use and greenhouse gas (GHG) emissions of healthy dietary patterns in a sample of Italian adults. METHODS Participants (n = 1806) were recruited through random sampling in the city of Catania, southern Italy. Dietary consumption was assessed through a validated food frequency questionnaire (FFQ); dietary patterns were calculated through dietary scores. The specific environmental footprints of food item production/processing were obtained from various available life-cycle assessments; a sustainability score was created based on the impact of the four environmental components calculated. RESULTS The contribution of major food groups to the environmental footprint showed that animal products (dairy, egg, meat, and fish) represented more than half of the impact on GHG emissions and energy requirements; meat products were the stronger contributors to GHG emissions and water use, while dairy products to energy use, and cereals to land use. All patterns investigated, with the exception of the Dietary Approach to Stop Hypertension (DASH), were linearly associated with the sustainability score. Among the components, higher adherence to the Mediterranean diet and Alternate Diet Quality Index (AHEI) was associated with lower GHG emissions, dietary quality index-international (DQI-I) with land use, while Nordic diet with land and water use. CONCLUSIONS In conclusion, the adoption of healthy dietary patterns involves less use of natural resources and GHG emissions, representing eco-friendlier options in Italian adults.
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Affiliation(s)
- Giuseppe Grosso
- Department of Biomedical and Biotechnological Sciences, University of Catania, 95123 Catania, Italy;
| | - Ujué Fresán
- CIBER-ESP, 28029 Madrid, Spain;
- Instituto de Salud Pública y Laboral de Navarra, 31003 Pamplona, Spain
| | - Maira Bes-Rastrollo
- Department of Preventive Medicine and Public Health, University of Navarra, 31008 Pamplona, Spain;
- IdiSNA, Navarra’s Health Research Institute, 31008 Pamplona, Spain
- CIBERobn, Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Stefano Marventano
- Department of Childhood and Adolescent, AUSL Romagna, Rimini Women’s Health, 47921 Rimini, Italy;
| | - Fabio Galvano
- Department of Biomedical and Biotechnological Sciences, University of Catania, 95123 Catania, Italy;
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Effects of Long-Versus Short-Term Exposure to the Mediterranean Diet on Skin Microvascular Function and Quality of Life of Healthy Adults in Greece and the UK. Nutrients 2019; 11:nu11102487. [PMID: 31623223 PMCID: PMC6835788 DOI: 10.3390/nu11102487] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 10/13/2019] [Accepted: 10/15/2019] [Indexed: 02/07/2023] Open
Abstract
The beneficial effects of the Mediterranean diet (MD) adherence in reducing cardiovascular disease (CVD) risk and improving CVD-related physiological indices have been well-documented. However, the exact MD adherence duration needed for these effects to occur is under-researched. The aim of the present, two-arm, two-site study clinical trial was to assess the effects of long- vs. short-term MD adherence on the skin microvascular circulation, and quality of life. Two groups were recruited, one being long-term MD adherers (>5 years; from Greece; control group), and one of the non-adherers (from the UK), with the latter participating in a four-week MD intervention (intervention group). Our main outcome was skin microvascular function assessed by cutaneous vascular conductance (CVC). Secondary outcomes included quality of life, dietary intake, blood pressure and lipidemic profile. At the end of the intervention, both groups had high MD adherence. For the intervention group, significantly improved post-intervention CVC values were noted concerning the initial peak phase (2.0 ± 0.6 vs. 2.8 ± 0.8; p < 0.05). CVC values of the control group, were however higher at the plateau phase in comparison to the intervention group (intervention end; 3.8 ± 0.8 vs. 3.1 ± 1.2; p < 0.05). As per QoL, the physical domain was improved post-intervention (13.7 ± 1.2 vs. 15.9 ± 1.2; p < 0.05). No differences were observed in the lipidemic profile between groups, or between the baseline and final intervention phases. The findings indicate that although short-term MD adherence is effective in improving certain microvascular physiological properties and QoL domains, there is room for additional improvement, observed in long-term adherers. Our findings are important in the design of future, MD-based, lifestyle interventions, with the advisable durations differing between target groups.
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Gustafson DI, Edge MS, Griffin TS, Kendall AM, Kass SD. Growing Progress in the Evolving Science, Business, and Policy of Sustainable Nutrition. Curr Dev Nutr 2019; 3:nzz059. [PMID: 31206095 PMCID: PMC6557909 DOI: 10.1093/cdn/nzz059] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 04/26/2019] [Accepted: 04/29/2019] [Indexed: 11/21/2022] Open
Abstract
A session was convened at the ASN Nutrition 2018 annual meeting to discuss the scientific evidence on what makes individual foods and dietary patterns both sustainable and nutritious, and the role of various stakeholders in the actions needed to implement food systems that deliver "sustainable nutrition." This commentary is a structured synthesis of the primary themes of the session, and concludes with a set of implications and research recommendations. Consumers are becoming increasingly aware of the environmental implications of what they eat, and there is growing momentum toward changes in the food system. However, ecological challenges persist, and although the literature is evolving, methodologic improvements are needed in the scientific approaches to address dietary patterns that meet nutrition needs in more holistically sustainable ways. The session concluded with encouraging evidence that consumers, businesses, scientists, and policy-makers are collectively "rising to the occasion," with cross-sectoral partnerships to address these issues.
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Affiliation(s)
| | | | - Timothy S Griffin
- Tufts University, Friedman School of Nutrition Science & Policy, Boston, MA, USA
| | - Alissa M Kendall
- University of California Davis, Department of Civil Engineering, Davis, CA, USA
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11
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Farmery AK, Hendrie GA, O'Kane G, McManus A, Green BS. Sociodemographic Variation in Consumption Patterns of Sustainable and Nutritious Seafood in Australia. Front Nutr 2018; 5:118. [PMID: 30560133 PMCID: PMC6287033 DOI: 10.3389/fnut.2018.00118] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Accepted: 11/14/2018] [Indexed: 11/13/2022] Open
Abstract
National dietary guidelines (DGs) consistently recommend consuming seafood for health benefits, however, the sustainability of increasing seafood consumption is often challenged. Seafood products vary in environmental performance as well as health benefits, yet there is no information integrating the health and ecological impacts of different seafood choices. The first step in optimising improved health and environmental outcomes is to examine more closely the types of seafood being consumed at population and individual levels, to develop the means to increase the intake of seafood that is optimal for human health and the environment. The purpose of this analysis was to better understand the specific types and amounts of seafood consumed by the Australian population, and by socioeconomic subgroups within the population, to determine the relative nutritional content and sustainability of seafood consumed by these groups. Secondary analysis of the Australian Health Survey (AHS) (2011-2013), which reached 32,000 people (25,000 households) was undertaken. The majority of respondents (83%) did not consume any seafood on the day of the survey. Results indicated the proportion of seafood consumers was lowest among adults who were unemployed, had the least education and were the most socio-economically disadvantaged. Crustaceans and farmed fish with low omega 3-content, such as basa and tilapia, were identified as the least nutritious and least sustainable seafood categories. These two categories constituted a substantial amount of total seafood intake for the lowest socio-economic consumers, and over 50% for unemployed consumers. In contrast, consumers in the highest socio-demographic group consumed mainly high trophic level fish (moderate nutrition and sustainability) and farmed fish with high omega-3 content (high nutrition, moderate sustainability). Fewer than 1% of adults or children reported eating seafood identified as both more nutritious and less resource intensive, such as small pelagics or molluscs. Opportunities exist to increase seafood intakes to improve health outcomes by varying current seafood consumption patterns to maximise nutritional outcomes and minimise environmental impacts. Initiatives to promote the health and environmental benefits of seafood should be promoted at the population level, with targeted interventions for specific groups, and should encourage consumption of highly nutritious low resource intensive types of seafood.
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Affiliation(s)
- Anna K Farmery
- Australian National Centre for Ocean Resources and Security, University of Wollongong, Wollongong, NSW, Australia
| | - Gilly A Hendrie
- Commonwealth Scientific and Industrial Research Organisation, Health and Biosecurity, Adelaide, SA, Australia
| | - Gabrielle O'Kane
- Health Research Institute, University of Canberra, Canberra, ACT, Australia
| | | | - Bridget S Green
- Institute for Marine and Antarctic Studies, University of Tasmania, Taroona, TAS, Australia
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Farmery AK, O’Kane G, McManus A, Green BS. Consuming sustainable seafood: guidelines, recommendations and realities. Public Health Nutr 2018; 21:1503-1514. [PMID: 29352833 PMCID: PMC10284715 DOI: 10.1017/s1368980017003895] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2017] [Revised: 10/17/2017] [Accepted: 11/27/2017] [Indexed: 01/10/2023]
Abstract
OBJECTIVE Encouraging people to eat more seafood can offer a direct, cost-effective way of improving overall health outcomes. However, dietary recommendations to increase seafood consumption have been criticised following concern over the capacity of the seafood industry to meet increased demand, while maintaining sustainable fish stocks. The current research sought to investigate Australian accredited practising dietitians' (APD) and public health nutritionists' (PHN) views on seafood sustainability and their dietary recommendations, to identify ways to better align nutrition and sustainability goals. DESIGN A self-administered online questionnaire exploring seafood consumption advice, perceptions of seafood sustainability and information sources of APD and PHN. Qualitative and quantitative data were collected via open and closed questions. Quantitative data were analysed with χ 2 tests and reported using descriptive statistics. Content analysis was used for qualitative data. SETTING Australia. SUBJECTS APD and PHN were targeted to participate; the sample includes respondents from urban and regional areas throughout Australia. RESULTS Results indicate confusion around the concept of seafood sustainability and where to obtain information, which may limit health professionals' ability to recommend the best types of seafood to maximise health and sustainability outcomes. Respondents demonstrated limited understanding of seafood sustainability, with 7·5 % (n 6/80) satisfied with their level of understanding. CONCLUSIONS Nutrition and sustainability goals can be better aligned by increasing awareness on seafood that is healthy and sustainable. For health professionals to confidently make recommendations, or identify trade-offs, more evidence-based information needs to be made accessible through forums such as dietetic organisations, industry groups and nutrition programmes.
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Affiliation(s)
- Anna K Farmery
- Institute for Marine and Antarctic Studies, University of Tasmania, Hobart, TAS 7001, Australia
| | - Gabrielle O’Kane
- Health Research Institute, University of Canberra, Canberra, ACT, Australia
| | | | - Bridget S Green
- Institute for Marine and Antarctic Studies, University of Tasmania, Hobart, TAS, Australia
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Péneau S, Fassier P, Allès B, Kesse-Guyot E, Hercberg S, Méjean C. Dilemma between health and environmental motives when purchasing animal food products: sociodemographic and nutritional characteristics of consumers. BMC Public Health 2017; 17:876. [PMID: 29126385 PMCID: PMC5681835 DOI: 10.1186/s12889-017-4875-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2016] [Accepted: 10/25/2017] [Indexed: 12/18/2022] Open
Abstract
BACKGROUND Dietary guidelines in France give quantitative recommendations for intake of meat, fish and dairy products whereas consumers are increasingly concerned by the environmental impacts associated with the production of these foods. This potentially leads to consumer dilemmas when purchasing food products. The present study aimed at investigating the sociodemographic profiles of individuals reporting health and environmental dilemmas when purchasing meat, fish and dairy products, and comparing diet quality of individuals with and without dilemma. METHODS A total of 22,936 adult participants in the NutriNet-Santé cohort were included in this cross-sectional analysis. Participants completed a questionnaire assessing motives when purchasing meat, fish and dairy products, including health and environmental determinants. Environmental vs. health dilemmas were assessed using implicit and explicit methods. Sociodemographic data as well as dietary intake using repeated 24 h-records were collected. The association between sociodemographic characteristics and presence of dilemma was assessed using logistic regression models and between dilemma and intake of these products, adherence to food group guidelines, or overall dietary quality, using covariance analysis. RESULTS Among participants, 13% were torn between buying meat for health reasons and to avoid buying it for environmental reasons, 12% in the case of fish and 5% in the case of dairy products. Older participants, women and low income individuals were more likely to report dilemmas. Participants reporting dilemmas for meat and dairy products consumed less of these foods (P < 0.05 and P < 0.0001, respectively) and had a better dietary quality overall (both P < 0.0001). In addition, participants with meat dilemma showed a better adherence to meat/fish/eggs guidelines (P < 0.001). CONCLUSIONS Individuals reporting dilemmas concerning animal products had specific sociodemographic characteristics and showed higher diet quality overall compared with those having no dilemma. Our data suggest that having environmental concerns is not contradictory with adherence to nutritional guidelines.
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Affiliation(s)
- Sandrine Péneau
- Université Paris 13, Sorbonne Paris Cité, Equipe de Recherche en Epidémiologie Nutritionnelle (EREN), Centre de Recherche en Epidémiologies et Biostatistiques, Inserm (U1153), Inra, Cnam, COMUE Sorbonne Paris Cité, F-93017 Bobigny, France
- EREN, CRNH Ile-de-France, UFR SMBH Paris 13, Sorbonne Paris Cité, 74 rue Marcel Cachin Cedex, 93017 Bobigny, France
| | - Philippine Fassier
- Université Paris 13, Sorbonne Paris Cité, Equipe de Recherche en Epidémiologie Nutritionnelle (EREN), Centre de Recherche en Epidémiologies et Biostatistiques, Inserm (U1153), Inra, Cnam, COMUE Sorbonne Paris Cité, F-93017 Bobigny, France
| | - Benjamin Allès
- Université Paris 13, Sorbonne Paris Cité, Equipe de Recherche en Epidémiologie Nutritionnelle (EREN), Centre de Recherche en Epidémiologies et Biostatistiques, Inserm (U1153), Inra, Cnam, COMUE Sorbonne Paris Cité, F-93017 Bobigny, France
| | - Emmanuelle Kesse-Guyot
- Université Paris 13, Sorbonne Paris Cité, Equipe de Recherche en Epidémiologie Nutritionnelle (EREN), Centre de Recherche en Epidémiologies et Biostatistiques, Inserm (U1153), Inra, Cnam, COMUE Sorbonne Paris Cité, F-93017 Bobigny, France
| | - Serge Hercberg
- Université Paris 13, Sorbonne Paris Cité, Equipe de Recherche en Epidémiologie Nutritionnelle (EREN), Centre de Recherche en Epidémiologies et Biostatistiques, Inserm (U1153), Inra, Cnam, COMUE Sorbonne Paris Cité, F-93017 Bobigny, France
- Université Paris 13, Sorbonne Paris Cité, Equipe de surveillance et d’épidémiologie nutritionnelle (ESEN), Santé Publique France, F-93017 Bobigny, France
- Département de Santé Publique, Hôpital Avicenne, F-93000 Bobigny, France
| | - Caroline Méjean
- Université Paris 13, Sorbonne Paris Cité, Equipe de Recherche en Epidémiologie Nutritionnelle (EREN), Centre de Recherche en Epidémiologies et Biostatistiques, Inserm (U1153), Inra, Cnam, COMUE Sorbonne Paris Cité, F-93017 Bobigny, France
- INRA, UMR 1110 MOISA, F-34000 Montpellier, France
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Abstract
OBJECTIVE To characterize the multiple dimensions and benefits of the Mediterranean diet as a sustainable diet, in order to revitalize this intangible food heritage at the country level; and to develop a multidimensional framework - the Med Diet 4.0 - in which four sustainability benefits of the Mediterranean diet are presented in parallel: major health and nutrition benefits, low environmental impacts and richness in biodiversity, high sociocultural food values, and positive local economic returns. DESIGN A narrative review was applied at the country level to highlight the multiple sustainable benefits of the Mediterranean diet into a single multidimensional framework: the Med Diet 4.0. Setting/subjects We included studies published in English in peer-reviewed journals that contained data on the characterization of sustainable diets and of the Mediterranean diet. The methodological framework approach was finalized through a series of meetings, workshops and conferences where the framework was presented, discussed and ultimately refined. RESULTS The Med Diet 4.0 provides a conceptual multidimensional framework to characterize the Mediterranean diet as a sustainable diet model, by applying principles of sustainability to the Mediterranean diet. CONCLUSIONS By providing a broader understanding of the many sustainable benefits of the Mediterranean diet, the Med Diet 4.0 can contribute to the revitalization of the Mediterranean diet by improving its current perception not only as a healthy diet but also a sustainable lifestyle model, with country-specific and culturally appropriate variations. It also takes into account the identity and diversity of food cultures and systems, expressed within the notion of the Mediterranean diet, across the Mediterranean region and in other parts of the world. Further multidisciplinary studies are needed for the assessment of the sustainability of the Mediterranean diet to include these new dimensions.
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Donini LM, Dernini S, Lairon D, Serra-Majem L, Amiot MJ, del Balzo V, Giusti AM, Burlingame B, Belahsen R, Maiani G, Polito A, Turrini A, Intorre F, Trichopoulou A, Berry EM. A Consensus Proposal for Nutritional Indicators to Assess the Sustainability of a Healthy Diet: The Mediterranean Diet as a Case Study. Front Nutr 2016; 3:37. [PMID: 27622186 PMCID: PMC5002406 DOI: 10.3389/fnut.2016.00037] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2016] [Accepted: 08/15/2016] [Indexed: 11/13/2022] Open
Abstract
BACKGROUND There is increasing evidence of the multiple effects of diets on public health nutrition, society, and environment. Sustainability and food security are closely interrelated. The traditional Mediterranean Diet (MD) is recognized as a healthier dietary pattern with a lower environmental impact. As a case study, the MD may guide innovative inter-sectorial efforts to counteract the degradation of ecosystems, loss of biodiversity, and homogeneity of diets due to globalization through the improvement of sustainable healthy dietary patterns. This consensus position paper defines a suite of the most appropriate nutrition and health indicators for assessing the sustainability of diets based on the MD. METHODS In 2011, an informal International Working Group from different national and international institutions was convened. Through online and face-to-face brainstorming meetings over 4 years, a set of nutrition and health indicators for sustainability was identified and refined. RESULTS Thirteen nutrition indicators of sustainability relating were identified in five areas. Biochemical characteristics of food (A1. Vegetable/animal protein consumption ratios; A2. Average dietary energy adequacy; A3. Dietary Energy Density Score; A4. Nutrient density of diet), Food Quality (A5. Fruit and vegetable consumption/intakes; A6. Dietary Diversity Score), Environment (A7. Food biodiversity composition and consumption; A8. Rate of Local/regional foods and seasonality; A9. Rate of eco-friendly food production and/or consumption), Lifestyle (A10. Physical activity/physical inactivity prevalence; A11. Adherence to the Mediterranean dietary pattern), Clinical Aspects (A12. Diet-related morbidity/mortality statistics; A13. Nutritional Anthropometry). A standardized set of information was provided for each indicator: definition, methodology, background, data sources, limitations of the indicator, and references. CONCLUSION The selection and analysis of these indicators has been performed (where possible) with specific reference to the MD. Sustainability of food systems is an urgent priority for governments and international organizations to address the serious socioeconomic and environmental implications of short-sighted and short-term practices for agricultural land and rural communities. These proposed nutrition indicators will be a useful methodological framework for designing health, education, and agricultural policies in order, not only to conserve the traditional diets of the Mediterranean area as a common cultural heritage and lifestyle but also to enhance the sustainability of diets in general.
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Affiliation(s)
- Lorenzo M. Donini
- Sapienza University of Rome, Rome, Italy
- CIISCAM-International Inter-University Center for Mediterranean Food Culture Studies, Rome, Italy
| | - Sandro Dernini
- CIISCAM-International Inter-University Center for Mediterranean Food Culture Studies, Rome, Italy
- Food and Agriculture Organization of the United Nations, Rome, Italy
| | - Denis Lairon
- CIISCAM-International Inter-University Center for Mediterranean Food Culture Studies, Rome, Italy
- INRA 1260, INSERM 1062, Aix Marseille University, Marseille, France
| | - Lluis Serra-Majem
- CIISCAM-International Inter-University Center for Mediterranean Food Culture Studies, Rome, Italy
- CIBER OBN, Instituto de Salud Carlos III, University of Las Palmas de Gran Canaria, Las Palmas, Spain
| | - Marie-Josèphe Amiot
- CIISCAM-International Inter-University Center for Mediterranean Food Culture Studies, Rome, Italy
- INRA 1260, INSERM 1062, Aix Marseille University, Marseille, France
| | - Valeria del Balzo
- Sapienza University of Rome, Rome, Italy
- CIISCAM-International Inter-University Center for Mediterranean Food Culture Studies, Rome, Italy
| | - Anna-Maria Giusti
- Sapienza University of Rome, Rome, Italy
- CIISCAM-International Inter-University Center for Mediterranean Food Culture Studies, Rome, Italy
| | | | | | - Giuseppe Maiani
- Council for Agricultural Research and Economics-Research Center on Food and Nutrition (CRA-NUT, formerly INRAN), Rome, Italy
| | - Angela Polito
- Council for Agricultural Research and Economics-Research Center on Food and Nutrition (CRA-NUT, formerly INRAN), Rome, Italy
| | - Aida Turrini
- Council for Agricultural Research and Economics-Research Center on Food and Nutrition (CRA-NUT, formerly INRAN), Rome, Italy
| | - Federica Intorre
- Council for Agricultural Research and Economics-Research Center on Food and Nutrition (CRA-NUT, formerly INRAN), Rome, Italy
| | | | - Elliot M. Berry
- CIISCAM-International Inter-University Center for Mediterranean Food Culture Studies, Rome, Italy
- Braun School of Public Health, Hebrew University-Hadassah Medical School, Jerusalem, Israel
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Clonan A, Roberts KE, Holdsworth M. Socioeconomic and demographic drivers of red and processed meat consumption: implications for health and environmental sustainability. Proc Nutr Soc 2016; 75:367-73. [PMID: 27021468 PMCID: PMC4974628 DOI: 10.1017/s0029665116000100] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Abstract
Red and processed meat (RPM) intake varies widely globally. In some high-income countries (HIC) the last decade has witnessed an overall decline or stabilisation in the consumption of RPM, in contrast to emerging economies where its consumption continues to increase with rising income and rapid urbanisation. The production and consumption of RPM have become major concerns regarding the environmental impacts of livestock in particular, but also because of associations between high RPM consumption and diet-related non-communicable disease. Therefore, it is important to identify socioeconomic and demographic drivers of the consumption of RPM. This paper explores how consumption of RPM differs with age, gender, socioeconomic status and in different global contexts. There are some key socioeconomic and demographic patterns in RPM consumption. Men tend to consume RPM more often and in higher quantities, and there is evidence of a social gradient in HIC, with lower socioeconomic groups consuming RPM more often and in larger quantities. Patterns for consumption with age are less clear cut. It is apparent that consumers in HIC are still consuming high levels of RPM, although the downward shifts in some socioeconomic and demographic groups is encouraging and suggests that strategies could be developed to engage those consumers identified as high RPM consumers. In low- and middle-income countries, RPM consumption is rising, especially in China and Brazil, and in urban areas. Ways of encouraging populations to maintain their traditional healthy eating patterns need to be found in low- and middle-income countries, which will have health, environmental and economic co-benefits.
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Affiliation(s)
- Angie Clonan
- School of Biosciences, University of Nottingham, Nottingham, UK
| | - Katharine E. Roberts
- ScHARR- School of Health and Related Sciences, University of Sheffield, Sheffield, S1 4DA, UK
| | - Michelle Holdsworth
- ScHARR- School of Health and Related Sciences, University of Sheffield, Sheffield, S1 4DA, UK
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17
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Pieniak Z, Żakowska-Biemans S, Kostyra E, Raats M. Sustainable healthy eating behaviour of young adults: towards a novel methodological approach. BMC Public Health 2016; 16:577. [PMID: 27421759 PMCID: PMC4947369 DOI: 10.1186/s12889-016-3260-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2016] [Accepted: 07/02/2016] [Indexed: 11/15/2022] Open
Abstract
Background Food, nutrition and health policy makers are poised with two pertinent issues more than any other: obesity and climate change. Consumer research has focused primarily on specific areas of sustainable food, such as organic food, local or traditional food, meat substitution and/or reduction. More holistic view of sustainable healthy eating behaviour has received less attention, albeit that more research is emerging in this area. Methods/design This study protocol that aims to investigate young consumers’ attitudes and behaviour towards sustainable and healthy eating by applying a multidisciplinary approach, taking into account economical, marketing, public health and environmental related issues. In order to achieve this goal, consumers’ reactions on interactive tailored informational messages about sustainable from social, environmental and economical point of view, as well as healthy eating behaviour in a group of young adults will be investigated using randomized controlled trial. To undertake the objective, the empirical research is divided into three studies: 1) Qualitative longitudinal research to explore openness to adopting sustainable healthy eating behaviour; 2) Qualitative research with the objective to develop a sustainable healthy eating behaviour index; and 3) Randomised controlled trial to describe consumers’ reactions on interactive tailored messages about sustainable healthy eating in young consumers. Discussion To our knowledge, this is the first randomised controlled trial to test the young adults reactions to interactive tailor made messages on sustainable healthy eating using mobile smartphone app. Mobile applications designed to deliver intervention offer new possibilities to influence young adults behaviour in relation to diet and sustainability. Therefore, the study will provide valuable insights into drivers of change towards more environmentally sustainable and healthy eating behaviours. Trial registration NCT02776410 registered May 16, 2016.
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Affiliation(s)
- Zuzanna Pieniak
- Consumer and Sensory Research Institute Ltd, Sienna 55/9, 00-820, Warsaw, Poland.
| | - Sylwia Żakowska-Biemans
- Department of Organization and Consumption Economics, Warsaw University of Life Sciences (SGGW), 02-787, Warsaw, Poland
| | - Eliza Kostyra
- Department of Functional Food, Ecological Food and Commodities, Warsaw University of Life Sciences (SGGW), 02-787, Warsaw, Poland
| | - Monique Raats
- Food, Consumer Behaviour and Health Research Centre, University of Surrey, GU-2 7XH, Surrey, UK
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18
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Harray AJ, Boushey CJ, Pollard CM, Delp EJ, Ahmad Z, Dhaliwal SS, Mukhtar SA, Kerr DA. A Novel Dietary Assessment Method to Measure a Healthy and Sustainable Diet Using the Mobile Food Record: Protocol and Methodology. Nutrients 2015; 7:5375-95. [PMID: 26151176 PMCID: PMC4517003 DOI: 10.3390/nu7075226] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2015] [Revised: 06/05/2015] [Accepted: 06/24/2015] [Indexed: 01/10/2023] Open
Abstract
The world-wide rise in obesity parallels growing concerns of global warming and depleting natural resources. These issues are often considered separately but there may be considerable benefit to raising awareness of the impact of dietary behaviours and practices on the food supply. Australians have diets inconsistent with recommendations, typically low in fruit and vegetables and high in energy-dense nutrient-poor foods and beverages (EDNP). These EDNP foods are often highly processed and packaged, negatively influencing both health and the environment. This paper describes a proposed dietary assessment method to measure healthy and sustainable dietary behaviours using 4-days of food and beverage images from the mobile food record (mFR) application. The mFR images will be assessed for serves of fruit and vegetables (including seasonality), dairy, eggs and red meat, poultry and fish, ultra-processed EDNP foods, individually packaged foods, and plate waste. A prediction model for a Healthy and Sustainable Diet Index will be developed and tested for validity and reliability. The use of the mFR to assess adherence to a healthy and sustainable diet is a novel and innovative approach to dietary assessment and will have application in population monitoring, guiding intervention development, educating consumers, health professionals and policy makers, and influencing dietary recommendations.
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Affiliation(s)
- Amelia J Harray
- School of Public Health, Curtin University, GPO Box U1987, Perth 6845, Australia.
| | - Carol J Boushey
- Epidemiology Program, University of Hawaii Cancer Center, Honolulu, HI 96813, USA.
- Video and Image Processing Laboratory, School of Electrical and Computer Engineering, Purdue University, West Lafayette, IN 47907-2035, USA.
| | - Christina M Pollard
- School of Public Health, Curtin University, GPO Box U1987, Perth 6845, Australia.
- Department of Health Western Australia, Perth 6004, Australia.
| | - Edward J Delp
- Video and Image Processing Laboratory, School of Electrical and Computer Engineering, Purdue University, West Lafayette, IN 47907-2035, USA.
| | - Ziad Ahmad
- Video and Image Processing Laboratory, School of Electrical and Computer Engineering, Purdue University, West Lafayette, IN 47907-2035, USA.
| | - Satvinder S Dhaliwal
- School of Public Health, Curtin University, GPO Box U1987, Perth 6845, Australia.
| | - Syed Aqif Mukhtar
- Centre for Population Health Research, Curtin University, GPO Box U1987, Perth 6845, Australia.
| | - Deborah A Kerr
- School of Public Health, Curtin University, GPO Box U1987, Perth 6845, Australia.
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19
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Assessing land requirements associated with UK food consumption: implications for food security and environmental sustainability. Proc Nutr Soc 2015. [DOI: 10.1017/s0029665115001342] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Abstract
OBJECTIVE To position the concept of sustainability within the context of food security. DESIGN An overview of the interrelationships between food security and sustainability based on a non-systematic literature review and informed discussions based principally on a quasi-historical approach from meetings and reports. SETTING International and global food security and nutrition. RESULTS The Rome Declaration on World Food Security in 1996 defined its three basic dimensions as: availability, accessibility and utilization, with a focus on nutritional well-being. It also stressed the importance of sustainable management of natural resources and the elimination of unsustainable patterns of food consumption and production. In 2009, at the World Summit on Food Security, the concept of stability/vulnerability was added as the short-term time indicator of the ability of food systems to withstand shocks, whether natural or man-made, as part of the Five Rome Principles for Sustainable Global Food Security. More recently, intergovernmental processes have emphasized the importance of sustainability to preserve the environment, natural resources and agro-ecosystems (and thus the overlying social system), as well as the importance of food security as part of sustainability and vice versa. CONCLUSIONS Sustainability should be considered as part of the long-term time dimension in the assessment of food security. From such a perspective the concept of sustainable diets can play a key role as a goal and a way of maintaining nutritional well-being and health, while ensuring the sustainability for future food security. Without integrating sustainability as an explicit (fifth?) dimension of food security, today's policies and programmes could become the very cause of increased food insecurity in the future.
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Johnston JL, Fanzo JC, Cogill B. Understanding sustainable diets: a descriptive analysis of the determinants and processes that influence diets and their impact on health, food security, and environmental sustainability. Adv Nutr 2014; 5:418-29. [PMID: 25022991 PMCID: PMC4085190 DOI: 10.3945/an.113.005553] [Citation(s) in RCA: 155] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
The confluence of population, economic development, and environmental pressures resulting from increased globalization and industrialization reveal an increasingly resource-constrained world in which predictions point to the need to do more with less and in a "better" way. The concept of sustainable diets presents an opportunity to successfully advance commitments to sustainable development and the elimination of poverty, food and nutrition insecurity, and poor health outcomes. This study examines the determinants of sustainable diets, offers a descriptive analysis of these areas, and presents a causal model and framework from which to build. The major determinants of sustainable diets fall into 5 categories: 1) agriculture, 2) health, 3) sociocultural, 4) environmental, and 5) socioeconomic. When factors or processes are changed in 1 determinant category, such changes affect other determinant categories and, in turn, the level of "sustainability" of a diet. The complex web of determinants of sustainable diets makes it challenging for policymakers to understand the benefits and considerations for promoting, processing, and consuming such diets. To advance this work, better measurements and indicators must be developed to assess the impact of the various determinants on the sustainability of a diet and the tradeoffs associated with any recommendations aimed at increasing the sustainability of our food system.
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Affiliation(s)
- Jessica L. Johnston
- Office of the UN Special Envoy for Financing of the Health Millennium Development Goals and Malaria, MDG Health Alliance, New York, NY,To whom correspondence should be addressed. E-mail:
| | - Jessica C. Fanzo
- Columbia University, Institute for Human Nutrition, New York, NY; and
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Sabaté J, Soret S. Sustainability of plant-based diets: back to the future. Am J Clin Nutr 2014; 100 Suppl 1:476S-82S. [PMID: 24898222 DOI: 10.3945/ajcn.113.071522] [Citation(s) in RCA: 132] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Plant-based diets in comparison to diets rich in animal products are more sustainable because they use many fewer natural resources and are less taxing on the environment. Given the global population explosion and increase in wealth, there is an increased demand for foods of animal origin. Environmental data are rapidly accumulating on the unsustainability of current worldwide food consumption practices that are high in meat and dairy products. Natural nonrenewable resources are becoming scarce, and environmental degradation is rapidly increasing. At the current trends of food consumption and environmental changes, food security and food sustainability are on a collision course. Changing course (to avoid the collision) will require extreme downward shifts in meat and dairy consumption by large segments of the world's population. Other approaches such as food waste reduction and precision agriculture and/or other technological advances have to be simultaneously pursued; however, they are insufficient to make the global food system sustainable. For millennia, meatless diets have been advocated on the basis of values, and large segments of the world population have thrived on plant-based diets. "Going back" to plant-based diets worldwide seems to be a reasonable alternative for a sustainable future. Policies in favor of the global adoption of plant-based diets will simultaneously optimize the food supply, health, environmental, and social justice outcomes for the world's population. Implementing such nutrition policy is perhaps one of the most rational and moral paths for a sustainable future of the human race and other living creatures of the biosphere that we share.
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Affiliation(s)
- Joan Sabaté
- From the Departments of Nutrition (JS) and Environmental Health and Geoinformatic Sciences (SS), School of Public Health, Loma Linda University, Loma Linda, CA
| | - Sam Soret
- From the Departments of Nutrition (JS) and Environmental Health and Geoinformatic Sciences (SS), School of Public Health, Loma Linda University, Loma Linda, CA
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Barosh L, Friel S, Engelhardt K, Chan L. The cost of a healthy and sustainable diet - who can afford it? Aust N Z J Public Health 2014; 38:7-12. [DOI: 10.1111/1753-6405.12158] [Citation(s) in RCA: 103] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2012] [Revised: 01/01/2013] [Accepted: 09/01/2013] [Indexed: 11/27/2022] Open
Affiliation(s)
- Laurel Barosh
- National Centre for Epidemiology and Population Health, Australian National University, Australian Capital Territory
| | - Sharon Friel
- National Centre for Epidemiology and Population Health, Australian National University, Australian Capital Territory
| | - Katrin Engelhardt
- National Centre for Epidemiology and Population Health, Australian National University, Australian Capital Territory
| | - Lilian Chan
- Australian Division of World Action on Salt and Health, The George Institute for Global Health, New South Wales
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