Perignon Marlène, Masset Gabriel, Ferrari Gaël, Barré Tangui, Vieux Florent, Maillot Matthieu, Amiot Marie-Josèphe, Darmon Nicole
1NORT, Aix-Marseille Université,INRA,INSERM, Faculté de Médecine de la Timone,27 Boulevard Jean Moulin,13005 Marseille,France.
2MS-Nutrition,Marseille,France.
Public Health Nutr. 2016 Oct;19(14):2662-74. doi: 10.1017/S1368980016000653. Epub 2016 Apr 6.
To assess the compatibility between reduction of diet-related greenhouse gas emissions (GHGE) and nutritional adequacy, acceptability and affordability dimensions of diet sustainability.
Dietary intake, nutritional composition, GHGE and prices were combined for 402 foods selected among those most consumed by participants of the Individual National Study on Food Consumption. Linear programming was used to model diets with stepwise GHGE reductions, minimized departure from observed diet and three scenarios of nutritional constraints: none (FREE), on macronutrients (MACRO) and for all nutrient recommendations (ADEQ). Nutritional quality was assessed using the mean adequacy ratio (MAR) and solid energy density (SED).
France.
Adults (n 1899).
In FREE and MACRO scenarios, imposing up to 30 % GHGE reduction did not affect the MAR, SED and food group pattern of the observed diet, but required substitutions within food groups; higher GHGE reductions decreased diet cost, but also nutritional quality, even with constraints on macronutrients. Imposing all nutritional recommendations (ADEQ) increased the fruits and vegetables quantity, reduced SED and slightly increased diet cost without additional modifications induced by the GHGE constraint up to 30 % reduction; higher GHGE reductions decreased diet cost but required non-trivial dietary shifts from the observed diet. Not all the nutritional recommendations could be met for GHGE reductions ≥70 %.
Moderate GHGE reductions (≤30 %) were compatible with nutritional adequacy and affordability without adding major food group shifts to those induced by nutritional recommendations. Higher GHGE reductions either impaired nutritional quality, even when macronutrient recommendations were imposed, or required non-trivial dietary shifts compromising acceptability to reach nutritional adequacy.
评估减少与饮食相关的温室气体排放（GHGE）与饮食可持续性的营养充足性、可接受性和可承受性维度之间的兼容性。
结合了402种食物的饮食摄入量、营养成分、GHGE和价格，这些食物选自个体国家食物消费研究参与者最常食用的食物。使用线性规划对逐步减少GHGE、尽量减少与观察到的饮食的差异以及三种营养限制情景（无限制（FREE）、对常量营养素有限制（MACRO）和符合所有营养素推荐（ADEQ））的饮食进行建模。使用平均充足率（MAR）和固体能量密度（SED）评估营养质量。
法国。
成年人（n = 1899）。
在FREE和MACRO情景中，将GHGE减少高达30%不会影响观察到的饮食的MAR、SED和食物组模式，但需要在食物组内进行替代；更大幅度地减少GHGE会降低饮食成本，但也会降低营养质量，即使对常量营养素有限制。实施所有营养推荐（ADEQ）会增加水果和蔬菜的摄入量，降低SED，并在将GHGE减少高达30%时，在没有因GHGE限制而引起额外改变的情况下，略微增加饮食成本；更大幅度地减少GHGE会降低饮食成本，但需要从观察到的饮食进行重大的饮食转变。对于GHGE减少≥70%的情况，并非所有营养推荐都能满足。
适度减少GHGE（≤30%）与营养充足性和可承受性兼容，而不会在营养推荐引起的食物组转变基础上增加重大变化。更大幅度地减少GHGE要么会损害营养质量，即使实施了常量营养素推荐，要么需要进行重大的饮食转变，从而影响可接受性以达到营养充足。
