Division of Nutritional Sciences, Faculty of Health and Medical Sciences, University of Surrey, Guildford GU2 7XH, UK.
Proc Nutr Soc. 2010 Feb;69(1):103-18. doi: 10.1017/S0029665109991868. Epub 2009 Dec 15.
Legally-binding legislation is now in place to ensure major reductions in greenhouse gas emissions in the UK. Reductions in intakes of meat and dairy products, which account for approximately 40% of food-related emissions, are an inevitable policy option. The present paper assesses, as far as is possible, the risk to nutritional status of such a policy in the context of the part played by these foods in overall health and well-being and their contribution to nutritional status for the major nutrients that they supply. Although meat may contribute to saturated fat intakes and a higher BMI, moderate meat consumption within generally-healthy population groups has no measurable influence on morbidity or mortality. However, high consumption of red and processed meat has been associated with increased risk of colo-rectal cancer and recent advice is to reduce intakes to a maximum of 70 g/d. Such reductions in meat and haem-Fe intake are unlikely to influence Fe status in functional terms. However, overall protein intakes would probably fall, with the potential for intakes to be less than current requirements for the elderly. Whether it is detrimental to health is uncertain and controversial. Zn intakes are also likely to fall, raising questions about child growth that are currently unanswerable. Milk and dairy products, currently specifically recommended for young children and pregnant women, provide 30-40% of dietary Ca, iodine, vitamin B12 and riboflavin. Population groups with low milk intakes generally show low intakes and poor status for each of these nutrients. Taken together it would appear that the reductions in meat and dairy foods, which are necessary to limit environmental damage, do pose serious nutritional challenges for some key nutrients. These challenges can be met, however, by improved public health advice on alternative dietary sources and by increasing food fortification.
法律约束性立法现已到位，以确保英国温室气体排放量大幅减少。减少肉类和奶制品的摄入量是不可避免的政策选择，因为这些食品约占与食物相关排放的 40%。本文尽可能评估了这一政策对营养状况的风险，考虑到这些食品在整体健康和福祉中的作用及其对主要营养素的营养状况的贡献。
虽然肉类可能会导致饱和脂肪摄入增加和 BMI 升高，但在一般健康人群中适度摄入肉类对发病率或死亡率没有可衡量的影响。然而，大量摄入红色和加工肉类与结直肠癌风险增加有关，最近的建议是将摄入量减少到每天 70 克。这种肉类和血红素铁摄入量的减少不太可能影响功能方面的铁状况。然而，总体蛋白质摄入量可能会下降，老年人的摄入量可能低于当前需求。这是否对健康有害尚不确定，存在争议。锌的摄入量也可能下降，这引发了关于儿童生长的问题，目前还无法回答。
牛奶和奶制品目前特别推荐给幼儿和孕妇，提供 30-40%的膳食钙、碘、维生素 B12 和核黄素。牛奶摄入量低的人群通常这些营养素的摄入量和状况都很低。总的来说，为了限制环境破坏而减少肉类和奶制品的摄入，确实会对一些关键营养素造成严重的营养挑战。然而，通过改善公众对替代饮食来源的健康建议和增加食品强化，可以应对这些挑战。
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