Baroni Luciana, Rizzo Gianluca, Zavoli Martina, Battino Maurizio
Scientific Society for Vegetarian Nutrition-SSNV, Mestre, 30171 Venice, Italy.
Joint Laboratory on Food Science, Nutrition, and Intelligent Processing of Foods, Polytechnic University of Marche, Italy, Universidad Europea del Atlántico Spain and Jiangsu University, China, Via Pietro Ranieri 65, 60131 Ancona, Italy.
Foods. 2024 Dec 15;13(24):4050. doi: 10.3390/foods13244050.
Strong evidence supports the paramount importance of the composition of the diet for health. Not only diet should provide nutritional adequacy, but some foods and dietary components can also support the management of common chronic diseases, with mechanisms independent of nutritional adequacy. Among the various intervention diets, low-fat vegan diets have been shown to be effective for cardiometabolic health, mainly influencing insulin resistance, adiposity, and blood lipids. This type of diet relies on reducing or eliminating all added fats and choosing low-fat foods, mainly unprocessed whole-plant foods. We hereby propose a tool for planning low-fat vegan diets, the VegPlate Low-Fat (VP_LF), which has been obtained from a specific adaptation of the VegPlate method, which was already presented in previous publications for adults and some life stages and situations. The reduction in fats in the diet, which ranges between 10% and 15% of total energy, and the varied inclusion of foods from plant groups make it easier to provide adequate amounts of all nutrients with a normal- or lower-calorie intake, in comparison with diets that do not limit fat intakes. We expect that this new proposal will help nutrition professionals embrace low-fat diets as a first-line intervention for individuals affected by different health conditions who can benefit from these diets.
有力证据支持饮食构成对健康至关重要。饮食不仅应提供充足营养，而且一些食物和膳食成分还能通过独立于营养充足性的机制，辅助常见慢性病的管理。在各种干预性饮食中，低脂纯素饮食已被证明对心脏代谢健康有效，主要影响胰岛素抵抗、肥胖和血脂。这类饮食依赖于减少或消除所有添加脂肪，并选择低脂食物，主要是未加工的全植物性食物。我们在此提出一种规划低脂纯素饮食的工具——低脂素食餐盘（VP_LF），它是对素食餐盘方法进行特定调整后得到的，该方法已在之前针对成年人及某些生命阶段和情况的出版物中有所介绍。与不限制脂肪摄入的饮食相比，将饮食中的脂肪减少至总能量的10%至15%，并多样化纳入植物性食物组，使得在正常或较低热量摄入情况下更容易提供充足的所有营养素。我们期望这一新提议将帮助营养专业人员将低脂饮食作为对受不同健康状况影响且能从这些饮食中获益的个体的一线干预措施。
