Division of Human Nutrition and Health, Wageningen University, P.O. Box 17, 6700 AAWageningen, the Netherlands.
TiFN, Wageningen University, Wageningen, the Netherlands.
Public Health Nutr. 2021 Feb;24(3):565-575. doi: 10.1017/S1368980020003341. Epub 2020 Sep 23.
This study aimed to identify diets with improved nutrient quality and environmental impact within the boundaries of dietary practices.
We used Data Envelopment Analysis to benchmark diets for improved adherence to food-based dietary guidelines (FBDG). We then optimised these diets for dietary preferences, nutrient quality and environmental impact. Diets were evaluated using the Nutrient Rich Diet score (NRD15.3), diet-related greenhouse gas emission (GHGE) and a diet similarity index that quantified the proportion of food intake that remained similar as compared with the observed diet.
National dietary surveys of four European countries (Denmark, Czech Republic, Italy and France).
Approximately 6500 adults, aged 18-64 years.
When dietary preferences were prioritised, NRD15·3 was ~6 % higher, GHGE was ~4 % lower and ~85 % of food intake remained similar. This diet had higher amounts of fruit, vegetables and whole grains than the observed diet. When nutrient quality was prioritised, NRD15·3 was ~16 % higher, GHGE was ~3 % lower and ~72 % of food intake remained similar. This diet had higher amounts of legumes and fish and lower amounts of sweetened and alcoholic beverages. Finally, when environmental impact was prioritised, NRD15·3 was ~9 % higher, GHGE was ~21 % lower and ~73 % of food intake remained similar. In this diet, red and processed meat partly shifted to either eggs, poultry, fish or dairy.
Benchmark modelling can generate diets with improved adherence to FBDG within the boundaries of dietary practices, but fully maximising health and minimising GHGE cannot be achieved simultaneously.
本研究旨在确定在饮食实践范围内具有改善营养质量和环境影响的饮食。
我们使用数据包络分析来为改善对基于食物的膳食指南（FBDG）的依从性的饮食设定基准。然后，我们针对饮食偏好、营养质量和环境影响对这些饮食进行了优化。使用营养素丰富饮食评分（NRD15.3）、与饮食相关的温室气体排放（GHGE）和饮食相似性指数评估饮食，该指数量化了与观察到的饮食相比，摄入的食物比例保持相似的程度。
四个欧洲国家（丹麦、捷克共和国、意大利和法国）的国家饮食调查。
约 6500 名年龄在 18-64 岁的成年人。
当优先考虑饮食偏好时，NRD15·3 增加了约 6%，GHGE 降低了约 4%，约 85%的食物摄入量保持相似。这种饮食含有更多的水果、蔬菜和全谷物，而观察到的饮食则含有更多的糖和酒精饮料。当优先考虑营养质量时，NRD15·3 增加了约 16%，GHGE 降低了约 3%，约 72%的食物摄入量保持相似。这种饮食含有更多的豆类和鱼类，以及更少的加糖和酒精饮料。最后，当优先考虑环境影响时，NRD15·3 增加了约 9%，GHGE 降低了约 21%，约 73%的食物摄入量保持相似。在这种饮食中，红肉和加工肉部分被鸡蛋、家禽、鱼类或乳制品所取代。
基准建模可以生成在饮食实践范围内具有改善 FBDG 依从性的饮食，但不能同时最大限度地提高健康和最小化 GHGE。
