Tucci Massimiliano, Martini Daniela, Del Bo' Cristian, Marino Mirko, Battezzati Alberto, Bertoli Simona, Porrini Marisa, Riso Patrizia
Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy.
International Center for the Assessment of Nutritional Status (ICANS), Università degli Studi di Milano, 20133 Milan, Italy.
Foods. 2021 Mar 8;10(3):558. doi: 10.3390/foods10030558.
There is an urgent need to promote healthy and sustainable diets that are tailored to the preferences and cultures of different populations. The present study aimed to (i) define a Mediterranean dietary pattern in line with the EAT-Lancet Commission reference diet (ELCRD), based on 2500 kcal/day and adapted to the Italian food habits (EAT-IT); (ii) develop a mid/long-term dietary plan based on EAT-IT and a dietary plan based on the Italian Dietary Guidelines (IDG); (iii) compare the two dietary plans in terms of portions, frequencies of consumption, and nutritional adequacy based on the nutrient and energy recommendations for the Italian adult population. The main differences between the two plans were related to the higher amount of fruit and vegetables in the IDG compared to the EAT-IT, while the EAT-IT plan was higher in nuts and legumes, which represent the main protein sources in the ELCRD. Differences in the protein sources, especially milk and derivatives, and for cereal-based foods, were also found. Dietary plans were comparable for most nutrients, except for higher energy from lipids and vegetal protein, a higher amount of fiber, and lower levels of calcium that were evidenced for the EAT-IT dietary plan compared to the IDG-based one. In conclusion, the analysis of the EAT-IT demonstrated certain nutritional issues. It remains to be determined whether this may represent a health concern in further studies aimed at investigating the feasibility of sustainable dietary patterns.
迫切需要推广适合不同人群偏好和文化的健康且可持续的饮食。本研究旨在：(i) 根据每天2500千卡的热量并适应意大利饮食习惯，确定符合《柳叶刀饮食委员会参考饮食》（ELCRD）的地中海饮食模式（EAT-IT）；(ii) 制定基于EAT-IT的中长期饮食计划以及基于意大利饮食指南（IDG）的饮食计划；(iii) 根据意大利成年人群的营养和能量建议，比较这两种饮食计划在份量、食用频率和营养充足性方面的差异。这两种计划的主要差异在于，与EAT-IT相比，IDG中的水果和蔬菜含量更高，而EAT-IT计划中的坚果和豆类含量更高，坚果和豆类是ELCRD中的主要蛋白质来源。在蛋白质来源方面也存在差异，尤其是牛奶及其制品，以及谷类食品。除了与基于IDG的饮食计划相比，EAT-IT饮食计划中来自脂质和植物蛋白的能量更高、纤维含量更高以及钙含量更低外，两种饮食计划在大多数营养素方面具有可比性。总之，对EAT-IT的分析表明存在某些营养问题。在进一步研究旨在调查可持续饮食模式的可行性时，这是否会构成健康问题仍有待确定。
