Masset Gabriel, Vieux Florent, Verger Eric Olivier, Soler Louis-Georges, Touazi Djilali, Darmon Nicole
From the Unité Mixte de Recherche "Nutrition, Obesity and Risk of Thrombosis," Institut National de la Recherche Agronomique, Institut National de la Santé et de la Recherche Médicale, Aix- Marseille Université, Marseille, France (GM, FV, and ND); AgroParisTech, Nutrition Physiology and Ingestive Behavior, Paris, France and Danone Research, Global Nutrition Department, Palaiseau, France (EOV); and UR "Aliss," Ivry sur Seine, France (L-GS and DT).
Am J Clin Nutr. 2014 Jun;99(6):1460-9. doi: 10.3945/ajcn.113.077958. Epub 2014 Apr 2.
Studies on theoretical diets are not sufficient to implement sustainable diets in practice because of unknown cultural acceptability. In contrast, self-selected diets can be considered culturally acceptable.
The objective was to identify the most sustainable diets consumed by people in everyday life.
The diet-related greenhouse gas emissions (GHGE) for self-selected diets of 1918 adults participating in the cross-sectional French national dietary survey Individual and National Survey on Food Consumption (INCA2) were estimated. "Lower-Carbon," "Higher-Quality," and "More Sustainable" diets were defined as having GHGE lower than the overall median value, a probability of adequate nutrition intake (PANDiet) score (a measure of the overall nutritional adequacy of a diet) higher than the overall median value, and a combination of both criteria, respectively. Diet cost, as a proxy for affordability, and energy density were also assessed.
More Sustainable diets were consumed by 23% of men and 20% of women, and their GHGE values were 19% and 17% lower than the population average (mean) value, respectively. In comparison with the average value, Lower-Carbon diets achieved a 20% GHGE reduction and lower cost, but they were not sustainable because they had a lower PANDiet score. Higher-Quality diets were not sustainable because of their above-average GHGE and cost. More Sustainable diets had an above-average PANDiet score and a below-average energy density, cost, GHGE, and energy content; the energy share of plant-based products was increased by 20% and 15% compared with the average for men and women, respectively.
A strength of this study was that most of the dimensions for "sustainable diets" were considered, ie, not only nutritional quality and GHGE but also affordability and cultural acceptability. A reduction in diet-related GHGE by 20% while maintaining high nutritional quality seems realistic. This goal could be achieved at no extra cost by reducing energy intake and energy density and increasing the share of plant-based products.
由于文化可接受性未知，关于理论饮食的研究不足以在实践中实施可持续饮食。相比之下，自选饮食可被视为具有文化可接受性。
目的是确定人们在日常生活中所食用的最可持续的饮食。
对参与法国全国性横断面饮食调查“个人与国家食物消费调查（INCA2）”的1918名成年人的自选饮食的饮食相关温室气体排放（GHGE）进行了估算。“低碳”“高质量”和“更可持续”饮食分别被定义为GHGE低于总体中位数、充足营养摄入概率（PANDiet）评分（衡量饮食总体营养充足程度的指标）高于总体中位数，以及两者标准的组合。还评估了饮食成本（作为可承受性的代表）和能量密度。
23%的男性和20%的女性食用了更可持续的饮食，其GHGE值分别比人群平均值低19%和17%。与平均值相比，低碳饮食实现了20%的GHGE减排且成本更低，但由于其PANDiet评分较低，所以不可持续。高质量饮食由于其高于平均水平的GHGE和成本而不可持续。更可持续的饮食具有高于平均水平的PANDiet评分以及低于平均水平的能量密度、成本、GHGE和能量含量；与男性和女性的平均值相比，植物性产品的能量占比分别增加了20%和15%。
本研究的一个优点是考虑了“可持续饮食”的大多数维度，即不仅包括营养质量和GHGE，还包括可承受性和文化可接受性。在保持高营养质量的同时将与饮食相关的GHGE降低20%似乎是现实的。通过减少能量摄入和能量密度以及增加植物性产品的占比，可以在不增加额外成本的情况下实现这一目标。
