Integrating nutrient bioavailability and co-production links when identifying sustainable diets: How low should we reduce meat consumption?

ABSTRACT:

Background

Reducing the consumption of meat and other animal-based products is widely advocated to improve the sustainability of diets in high-income countries. However, such reduction may impair nutritional adequacy, since the bioavailability of key nutrients is higher when they come from animal- vs plant-based foods. Meat reduction may also affect the balance between foods co-produced within the same animal production system.

Objective

The objective was to assess the impact of introducing nutrient bioavailability and co-production links considerations on the dietary changes needed - especially regarding meat ‒ to improve diet sustainability.

Methods

Diet optimization with linear and non-linear programming was used to design, for each gender, three modeled diets depa

SUBMITTER: Barre T 

PROVIDER: S-EPMC5812584 | biostudies-literature | 2018

REPOSITORIES: biostudies-literature