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Sustainable healthy diet modeling for a plant-based dietary transitioning in the United States
The potential environmental and nutritional benefits of plant-based dietary shifts require thorough investigation to outline suitable routes to achieve these benefits. Whereas dietary consumption is usually in composite forms, sustainable healthy diet assessments have not adequately addressed compos...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Nature Publishing Group UK
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10684880/ https://www.ncbi.nlm.nih.gov/pubmed/38016966 http://dx.doi.org/10.1038/s41538-023-00239-6 |
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author | Aidoo, Raphael Abe-Inge, Vincent Kwofie, Ebenezer M. Baum, Jamie I. Kubow, Stan |
author_facet | Aidoo, Raphael Abe-Inge, Vincent Kwofie, Ebenezer M. Baum, Jamie I. Kubow, Stan |
author_sort | Aidoo, Raphael |
collection | PubMed |
description | The potential environmental and nutritional benefits of plant-based dietary shifts require thorough investigation to outline suitable routes to achieve these benefits. Whereas dietary consumption is usually in composite forms, sustainable healthy diet assessments have not adequately addressed composite diets. In this study, we build on available data in the Food4HealthyLife calculator to develop 3 dietary concepts (M) containing 24 model composite diet scenarios (S) assessed for their environmental and nutritional performances. The Health Nutritional Index (HENI) and Food Compass scoring systems were used for nutritional quality profiling and estimates of environmental impact were derived from previously reported midpoint impact values for foods listed in the What We Eat in America database. The diets were ranked using the Kruskal‒Wallis nonparametric test, and a dual-scale data chart was employed for a trade-off analysis to identify the optimal composite diet scenario. The results showcased a distinct variation in ranks for each scenario on the environment and nutrition scales, describing an inherent nonlinear relationship between environmental and nutritional performances. However, trade-off analysis revealed a diet with 10% legumes, 0.11% red meat, 0.28% processed meat and 2.81% white meat could reduce global warming by 54.72% while yielding a diet quality of 74.13 on the Food Compass Scoring system. These observations provide an interesting forecast of the benefits of transitioning to an optimal plant- and animal-based dieting pattern, which advances global nutritional needs and environmental stewardship among consumers. |
format | Online Article Text |
id | pubmed-10684880 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Nature Publishing Group UK |
record_format | MEDLINE/PubMed |
spelling | pubmed-106848802023-11-30 Sustainable healthy diet modeling for a plant-based dietary transitioning in the United States Aidoo, Raphael Abe-Inge, Vincent Kwofie, Ebenezer M. Baum, Jamie I. Kubow, Stan NPJ Sci Food Article The potential environmental and nutritional benefits of plant-based dietary shifts require thorough investigation to outline suitable routes to achieve these benefits. Whereas dietary consumption is usually in composite forms, sustainable healthy diet assessments have not adequately addressed composite diets. In this study, we build on available data in the Food4HealthyLife calculator to develop 3 dietary concepts (M) containing 24 model composite diet scenarios (S) assessed for their environmental and nutritional performances. The Health Nutritional Index (HENI) and Food Compass scoring systems were used for nutritional quality profiling and estimates of environmental impact were derived from previously reported midpoint impact values for foods listed in the What We Eat in America database. The diets were ranked using the Kruskal‒Wallis nonparametric test, and a dual-scale data chart was employed for a trade-off analysis to identify the optimal composite diet scenario. The results showcased a distinct variation in ranks for each scenario on the environment and nutrition scales, describing an inherent nonlinear relationship between environmental and nutritional performances. However, trade-off analysis revealed a diet with 10% legumes, 0.11% red meat, 0.28% processed meat and 2.81% white meat could reduce global warming by 54.72% while yielding a diet quality of 74.13 on the Food Compass Scoring system. These observations provide an interesting forecast of the benefits of transitioning to an optimal plant- and animal-based dieting pattern, which advances global nutritional needs and environmental stewardship among consumers. Nature Publishing Group UK 2023-11-28 /pmc/articles/PMC10684880/ /pubmed/38016966 http://dx.doi.org/10.1038/s41538-023-00239-6 Text en © The Author(s) 2023 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) . |
spellingShingle | Article Aidoo, Raphael Abe-Inge, Vincent Kwofie, Ebenezer M. Baum, Jamie I. Kubow, Stan Sustainable healthy diet modeling for a plant-based dietary transitioning in the United States |
title | Sustainable healthy diet modeling for a plant-based dietary transitioning in the United States |
title_full | Sustainable healthy diet modeling for a plant-based dietary transitioning in the United States |
title_fullStr | Sustainable healthy diet modeling for a plant-based dietary transitioning in the United States |
title_full_unstemmed | Sustainable healthy diet modeling for a plant-based dietary transitioning in the United States |
title_short | Sustainable healthy diet modeling for a plant-based dietary transitioning in the United States |
title_sort | sustainable healthy diet modeling for a plant-based dietary transitioning in the united states |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10684880/ https://www.ncbi.nlm.nih.gov/pubmed/38016966 http://dx.doi.org/10.1038/s41538-023-00239-6 |
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