Unité de Nutrition Humaine (UNH), Institut national de recherche pour l'agriculture, l'alimentation et l'environnement (INRAE), Université Clermont Auvergne, Clermont-FerrandF-63000, France.
Public Health Nutr. 2020 Nov;23(16):3028-3044. doi: 10.1017/S136898002000227X. Epub 2020 Aug 6.
To define a generic diet to protect human health and food system sustainability based on three dimensions: animal:plant ratio, degree of food processing and food diversity.
DESIGN/SETTING: The percentages of maximum animal and ultra-processed energy content were evaluated from scientific papers (Web of Science database) and reports from international scientific institutions. Then, a weekly French standard diet, including these percentages and food diversity (≥42 different foods), was designed to calculate adequacy to nutritional needs.
Based on traditional and scientifically based healthy diets, and on foresight scenarios for sustainable diets at horizon 2050, a median daily animal energy content intake of 15 % was found to be protective towards both human health and environment. Based on epidemiological studies associating ultra-processed energy consumption with increased overweight/obesity risk, a precautionary threshold of approximately 15 % ultra-processed energy content was observed. The French diet allows addressing all nutritional needs and other nutritional indicators such as maximum salt and simple sugar consumption, α-linolenic acid:linoleic acid ratio and essential amino acids. This diet was named the '3V rule' for Végétal (plant), Vrai (real) and Varié (varied, if possible organic, local and seasonal). This generic diet can be adapted according to regional traditions and environmental characteristics. Excluding only one dimension of it would threaten both health and food system sustainability.
Tending towards a 3V-based diet, while respecting local constraints, should allow preserving human health, environment (greenhouse gas emissions, pollution, deforestation, etc.), small farmers, animal welfare and biodiversity, culinary traditions and socioeconomics (including an alleviation of public health cost).
基于三个维度，即动物与植物的比例、食物加工程度和食物多样性，定义一种通用的饮食模式，以保护人类健康和食物系统的可持续性。
设计/设置：从科学文献（Web of Science 数据库）和国际科学机构的报告中评估了最大动物和超加工能量含量的百分比。然后，设计了一种每周法国标准饮食，包含这些百分比和食物多样性（≥42 种不同食物），以计算其对营养需求的满足程度。
基于传统的和基于科学的健康饮食，以及到 2050 年可持续饮食的前瞻性情景，发现每日动物能量摄入量中位数为 15%，对人类健康和环境都具有保护作用。基于将超加工能量消耗与超重/肥胖风险增加相关联的流行病学研究，观察到约 15%的超加工能量含量的预防性阈值。法国饮食可以满足所有营养需求和其他营养指标，如最大盐和简单糖摄入量、α-亚麻酸：亚油酸比值和必需氨基酸。这种饮食被命名为“3V 规则”，代表 Végétal（植物）、Vrai（真实）和 Varié（多样，如果可能的话，有机、当地和季节性）。这种通用饮食可以根据地区传统和环境特点进行调整。排除其中一个维度都将威胁到健康和食物系统的可持续性。
在尊重当地限制的前提下，倾向于 3V 饮食模式，应该可以保护人类健康、环境（温室气体排放、污染、森林砍伐等）、小农户、动物福利和生物多样性、烹饪传统和社会经济学（包括减轻公共卫生成本）。
