Visioli Francesco
Department of Molecular Medicine, University of Padova, Viale G. Colombo 3, 35121 Padova, Italy.
IMDEA-Food, CEI UAM + CSIC, 28049 Madrid, Spain.
Foods. 2024 Dec 20;13(24):4128. doi: 10.3390/foods13244128.
There is an ongoing debate about the relative merits of plant-based versus animal-based protein sources in terms of human health outcomes and environmental impacts. This viewpoint article reviews and synthesizes the current evidence comparing plant and animal protein sources on measures of human health like cardiovascular disease, cancer, and mortality risk, as well as environmental factors like greenhouse gas emissions, water use, and land requirements. Overall, greater consumption of plant protein sources like legumes, nuts, seeds, and whole grains is associated with reduced risks of cardiovascular diseases, some cancers, and mortality, especially compared to red and processed meats. Crucially, these health benefits align with the dramatically lower environmental footprints of plant proteins across measures like emissions, water use, and land use. However, evidence is mixed for some health outcomes, and more research is still needed. While blanket recommendations should be avoided, the convergence of health and environmental advantages suggests future dietary guidance should emphasize shifting toward more plant-based protein sources. However, evaluations must consider specific foods rather than broad categorizations. New protein production methods like precision fermentation may also reduce environmental impacts while maintaining adequate nutrition.
关于植物性与动物性蛋白质来源在人类健康结果和环境影响方面的相对优点，目前存在着持续的争论。这篇观点文章回顾并综合了当前的证据，比较了植物性和动物性蛋白质来源在心血管疾病、癌症和死亡风险等人类健康指标，以及温室气体排放、用水和土地需求等环境因素方面的情况。总体而言，更多地食用豆类、坚果、种子和全谷物等植物性蛋白质来源与降低心血管疾病、某些癌症和死亡风险相关，尤其是与红肉和加工肉类相比。至关重要的是，这些健康益处与植物性蛋白质在排放、用水和土地使用等方面显著更低的环境足迹相一致。然而，对于一些健康结果的证据并不一致，仍需要更多的研究。虽然应避免一概而论的建议，但健康和环境优势的趋同表明，未来的饮食指南应强调转向更多的植物性蛋白质来源。然而，评估必须考虑具体的食物，而不是宽泛的分类。精准发酵等新的蛋白质生产方法也可能在维持充足营养的同时减少环境影响。
