Department of Energy and Technology, Swedish University of Agricultural Sciences, Uppsala, Sweden.
Unit of Cardiovascular and Nutritional Epidemiology, Institute of Environmental Medicine, Karolinska Institute, Stockholm, Sweden.
Lancet Planet Health. 2021 Sep;5(9):e644-e653. doi: 10.1016/S2542-5196(21)00194-7.
In comparison with protein, dietary fat receives little attention in the food system sustainability literature, although we calculate that the average consumption of fats in many populous regions of the world is below nutritional recommendations. Animal products are the major source of dietary fat, particularly in regions with excess fat consumption. We estimate that an additional 45 Mt of dietary fat per year need to be produced and consumed for the global population to reach recommended levels of fat consumption, and we review different strategies to fill this gap sustainably. These strategies include diverting oils currently used for energy production to human consumption, increasing palm oil and peanut oil yields while avoiding further deforestation, developing sustainable cropping systems for the production of rapeseed and soybean oils, increasing the consumption of whole soybeans and derived products, and expanding the use of animal fats already produced.
与蛋白质相比，膳食脂肪在食品系统可持续性文献中受到的关注较少，尽管我们计算得出，在世界上许多人口众多的地区，脂肪的平均摄入量低于营养建议。动物产品是膳食脂肪的主要来源，特别是在脂肪摄入过量的地区。我们估计，全球人口需要每年额外生产和消费 4500 万吨膳食脂肪，才能达到推荐的脂肪摄入量，我们还回顾了不同的可持续策略来填补这一缺口。这些策略包括将目前用于能源生产的油转移到人类消费，在避免进一步砍伐森林的情况下增加棕榈油和花生油的产量，开发可持续的油菜籽和大豆油种植系统，增加对整个大豆及其衍生产品的消费，以及扩大已经生产的动物脂肪的使用。
