Shifting towards optimized healthy and sustainable Dutch diets: impact on protein quality.
Purpose: To reduce the environmental impact of Western diets, a reduction of meat consumption and a substitution by plant-based protein sources is needed. This protein transition will affect the quantity and quality of dietary protein. Therefore, the aim of this study was to evaluate the protein ade...
| Published in: | European Journal of Nutrition Vol. 62; no. 5; pp. 2115 - 2129 |
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| Main Authors: | , , , |
| Format: | equations & formulas research tables/charts Journal Article |
| Published: |
Springer Nature
Aug2023
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| Online Access: | View this record in EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=164947183&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 164947183 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 14366207 CR0 jtl: European Journal of Nutrition issn: 14366207 maglogo: N pubinfo: dt: Aug2023 vid: 62 iid: 5 pid: 237 pub: Springer Nature place: New York, New York artinfo: ui: 164947183 162584387 164947183 164947183 10.1007/s00394-023-03135-7 164947183 ppf: 2115 ppct: 14 formats: fmt: – @attributes: type: T – @attributes: type: P tig: atl: Shifting towards optimized healthy and sustainable Dutch diets: impact on protein quality. aug: au: Heerschop, Samantha N. Kanellopoulos, Argyris Biesbroek, Sander van 't Veer, Pieter affil: Division of Human Nutrition and Health, Wageningen University and Research, Postbox 17, 6700 AA, Wageningen, Gelderland, The Netherlands sug: subj: Dietary Proteins Health Behavior Diet Nutritional Status Food Quality Health Status Greenhouse Gases Human Surveys Record Review Meals Amino Acids, Essential Nutritional Assessment Scales Energy Intake Funding Source ab: Purpose: To reduce the environmental impact of Western diets, a reduction of meat consumption and a substitution by plant-based protein sources is needed. This protein transition will affect the quantity and quality of dietary protein. Therefore, the aim of this study was to evaluate the protein adequacy of diets optimized for nutritional health and diet-related greenhouse gas emission (GHGE). Methods: Data from 2150 adult participants of the Dutch National Food Consumption Survey were used, with diet assessed using two non-consecutive 24 h dietary recalls. Utilizable protein of current diets per day was based on meal composition and the Protein Digestibility-Corrected Amino Acid Score and was compared to protein requirements. Optimized diets were derived as linear combinations of current diets that minimized GHGE and maximized the Dutch Healthy Diet 2015 score, with/without constraints to keep dietary change within 33% of current consumption. Protein adequacy was evaluated in both current and optimized diets. Results: In all age and gender strata, the healthiest diets had higher GHGE, the most sustainable diets had the lowest dietary quality, though higher than current diets, and protein adequacy remained sufficient. When limiting dietary change to 33% of current consumption, in the most promising trade-off diet GHGE was reduced by 12–16%. The current diet provided 1.4–2.2 times the required amount of utilizable protein. Conclusion: These results suggest that a realistic aim for the next decade might be to reduce diet-related GHGE to 12–16% of the current levels without compromising protein adequacy and diet quality. To achieve global targets, upstream food system transformations are needed with subsequent dietary changes. pubtype: Academic Journal doctype: equations & formulas research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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