Fondazione IRCCS Ca' Granda Ospedale Maggiore Policlinico, Angelo Bianchi Bonomi Hemophilia and Thrombosis Center, Milan, Italy.
Department of Environmental Health Sciences, School of Public Health, University of Michigan, Ann Arbor, MI, United States.
Front Public Health. 2023 May 9;11:1106083. doi: 10.3389/fpubh.2023.1106083. eCollection 2023.
Sustainable nutrition represents a formidable challenge for providing people with healthy, nutritious and affordable food, while reducing waste and impacts on the environment. Acknowledging the complexity and multi-dimensional nature of the food system, this article addresses the main issues related to sustainability in nutrition, existing scientific data and advances in research and related methodologies. Vegetable oils are epitomized as a case study in order to figure out the challenges inherent to sustainable nutrition. Vegetable oils crucially provide people with an affordable source of energy and are essential ingredients of a healthy diet, but entail varying social and environmental costs and benefits. Accordingly, the productive and socioeconomic context encompassing vegetable oils requires interdisciplinary research based on appropriate analyses of big data in populations undergoing emerging behavioral and environmental pressures. Since oils represent a major and growing source of energy at a global level, their role in sustainable nutrition should be considered beyond pure nutritional facts, at the light of soil preservation, local resources and human needs in terms of health, employment and socio-economic development.
可持续营养是为人们提供健康、营养和负担得起的食物，同时减少浪费和对环境的影响的一项艰巨挑战。本文认识到食品系统的复杂性和多维性，解决了与营养可持续性相关的主要问题、现有科学数据以及研究和相关方法的进展。植物油被作为一个案例研究，以找出可持续营养所固有的挑战。植物油为人们提供了负担得起的能源来源，是健康饮食的重要组成部分，但也带来了不同的社会和环境成本和收益。因此，涵盖植物油的生产和社会经济背景需要基于对人口中新兴行为和环境压力进行适当大数据分析的跨学科研究。由于油在全球范围内是一种主要的、不断增长的能源来源，因此应该根据土壤保护、当地资源以及健康、就业和社会经济发展方面的人类需求，超越纯营养事实，来考虑它们在可持续营养中的作用。
