Within-food-group optimization improves nutritional adequacy, sustainability, and acceptability of modeled diets.

ABSTRACT:

Introduction

Food production is a major contributor to global greenhouse gas emissions (GHGE). To mitigate this impact, researchers have developed methods for designing healthy and sustainable diets by modifying existing consumption patterns through dietary changes between food groups. However, the nutrient and emission profiles within these food groups can differ greatly. The aim of this study was to investigate the extent to which the nutritional adequacy, sustainability, and acceptability of diets can be improved through dietary changes within food groups.

Methods

To analyze the potential of within-food-group optimization, we investigated several diet modeling strategies and scenarios to optimize nutrient intake while minimizing GHGE and dietary change. The diets used as

SUBMITTER: van Wonderen D 

PROVIDER: S-EPMC12518068 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature