Impact of consuming an environmentally protective diet on micronutrients: a systematic literature review

American Journal of Clinical Nutrition, Journal Year: 2024, Volume and Issue: 119(4), P. 927 - 948

Published: March 11, 2024

A global move toward consumption of diets from sustainable sources is required to protect planetary health. As this dietary transition will result in greater reliance on plant-based protein sources, the impact micronutrient (MN) intakes and status unknown. Evaluate evidence effects selected MNs resulting changes reduce environmental impact. Selected public health concern were vitamins A, D, B12, folate, calcium, iron, iodine, zinc. We systematically searched 7 databases January 2011 October 2022 followed PRISMA guidelines. Eligible studies had report individual MN intake and/or data collected free-living individuals year 2000 onward outcomes. From 10,965 identified, 56 included, mostly high-income countries (n = 49). Iron (all 56) iodine 20) most least reported MNs, respectively. There was one randomized controlled trial (RCT) that also provided only biomarker data, 10 studies, 45 modeling including 29 diet optimization studies. Most sought greenhouse gas emissions or animal-sourced foods. results suggested zinc, D would decrease, total iron folate increase a impacts. Risk inadequate B12 more likely nutrient adequacy. Diet 29) demonstrated meeting nutritional targets technically feasible, although acceptability not guaranteed. Lower are potential outcome Adequate consideration context requirements develop evidence-based recommendations. This study registered prospectively with PROSPERO (CRD42021239713).

Language: Английский

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Advancements in plant based meat analogs enhancing sensory and nutritional attributes

npj Science of Food, Journal Year: 2024, Volume and Issue: 8(1)

Published: Aug. 7, 2024

The burgeoning demand for plant-based meat analogs (PBMAs) stems from environmental, health, and ethical concerns, yet replicating the sensory attributes of animal remains challenging. This comprehensive review explores recent innovations in PBMA ingredients methodologies, emphasizing advancements texture, flavor, nutritional profiles. It chronicles transition soy-based first-generation products to more diversified second- third-generation PBMAs, showcasing utilization various plant proteins advanced processing techniques enrich experiences. underscores crucial role proteins, polysaccharides, fats mimicking meat's texture flavor emphasizes research on new sources improve product quality. Addressing challenges like production costs, taste, adequacy is vital enhancing consumer acceptance fostering a sustainable food system.

Language: Английский

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Making meat and milk from plants: A review of plant-based food for human and planetary health

World Development, Journal Year: 2023, Volume and Issue: 170, P. 106316 - 106316

Published: June 28, 2023

Interest in alternative protein sources to substitute for animal source protein-rich foods has emerged alongside calls sustainable food systems meet demands as the global population grows towards a projected 9.8 billion people by 2050. Food companies are capitalizing on diet recommendations that encourage consumption of plant-based and have heavily invested new mimic foods, effectively expanding "plant-based foods" category. At same time, globally there two opposing transitions taking place lower-income populations shift from plant higher-income overconsume recommended foods. Using lens, this review article builds existing literature assess extent which meat milk analogs can become part diets across competing identify unresolved knowledge gaps. This articles first examines dairy trends well emergence consumer perceptions. We then draw compare environmental footprints nutrition compositions meats milks against their respective conventional equivalents. find that, while promising benefits substituting with certain analogs, uptake these products is likely stifled based small number they (i.e., ground meat, emulsions, crumbles, fluid milk). Further, do not completely nutrient composition Plant-based may improved compositions, such fat profiles. However, lack comparable micronutrients highly bioavailable Care should be considered inherently fall under "plant- food" category vastly different whole minimally processed intended generalizable. Future assessments consider contexts direct substitution viable standpoint examine both environment impacts important given population.

Language: Английский

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Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects

Foods, Journal Year: 2023, Volume and Issue: 12(17), P. 3222 - 3222

Published: Aug. 27, 2023

Plant-based meat analogs have been shown to cause less harm for both human health and the environment compared real meat, especially processed meat. However, intense pressure enhance sensory qualities of plant-based alternatives has caused their nutritional safety aspects be overlooked. This paper reviews our current understanding nutrition behind alternatives, proposing fermentation as a potential way overcoming limitations in these aspects. Plant protein blends, fortification, preservatives main methods enhancing content stability but concerns that include safety, nutrient deficiencies, low digestibility, high allergenicity, costs raised use. Fermentation with microorganisms such Bacillus subtilis, Lactiplantibacillus plantarum, Neurospora intermedia, Rhizopus oryzae improves digestibility reduces allergenicity antinutritive factors more effectively. At same time, microbial metabolites can boost final product’s nutrition, quality, although some regarding toxicity remain. Designing single starter culture or consortium novel solution advancing benefits product while still fulfilling demands an expanding sustainable economy.

Language: Английский

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Animal board invited review: The contribution of red meat to adult nutrition and health beyond protein

animal, Journal Year: 2024, Volume and Issue: 18(3), P. 101103 - 101103

Published: Feb. 8, 2024

Red meat has been a critical part of human diets for millennia, providing source high-quality protein, micronutrients and essential fatty acids. However, as societies evolved industrialisation reshaped our food systems, there noticeable shift in meat-eating trends driven by concerns about the environmental impact production its potential risk to health. Yet, despite falling out favour with dietary experts influencers, an important role healthy diet most adults still consume it. This article explores nutritional value red meat, authorised nutrition health claims, how fits into diet, example United Kingdom (UK), benefits risks associated both eating avoiding meat. Benefits include nutrient density bioavailability while colorectal cancer at high intakes processed meats, based on observational studies. meat-free lower chronic diseases, studies, inadequacy, higher bone fracture low protein quality. Hence, wholesale plant-based may not benefit who are vulnerable sub-optimal intakes, such women child-bearing age elderly. More evidence from randomised controlled trials is recommended fully understand meat-containing diets.

Language: Английский

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Are plant-based meat analogues fulfilling their potentials? An Australian perspective

Future Foods, Journal Year: 2024, Volume and Issue: 9, P. 100305 - 100305

Published: Jan. 27, 2024

The plant-based meat analogue (PBMA) market in Australia is growing, as it globally, based on the potential of products' healthiness and sustainability. current commercially available PBMAs assessed sustainability followed by a comparison plant proteins which have demonstrated desirable functionality with those used PBMAs. Robust evidence supports claims over products. Regarding healthiness, macro scale, there nutritional equivalence; however, micro most commercial lack essential minerals vitamins (such iron vitamin B12). There low diversity PBMAs, poor representation numerous within scientific literature. This review highlights likely reasons limiting provides insights into how these products can fulfil their regarding healthiness.

Language: Английский

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Content and Availability of Minerals in Plant-Based Burgers Compared with a Meat Burger

Nutrients, Journal Year: 2023, Volume and Issue: 15(12), P. 2732 - 2732

Published: June 13, 2023

Increasing numbers of individuals follow plant-based diets. This has sparked interest in the nutritional evaluation meat substitute sector. Nutritional understanding these products is vital as eating becomes more common. For example, animal are rich sources iron and zinc, foods could be inadequate minerals. The main aim was to analyse mineral composition absorption from a range meat-free burgers compare them typical beef burger. Total bioaccessible contents burger were determined using microwave digestion vitro simulated gastrointestinal digestion, respectively. Mineral bioavailability analysed by foods, followed exposure Caco-2 cells sample digests assessment uptake. quantification for all samples achieved inductively coupled ICP-optical emission spectrometry (ICP-OES). content minerals varied significantly amongst burgers. Significantly greater quantities Fe Zn found compared most substitutes. Bioaccessible higher alternatives; however, bioavailable comparable (p > 0.05). Similarly, < 0.001) Moreover, superior regarding ≤ 0.05–0.0001), with only mycoprotein displaying Beef an excellent source substitutes; substitutes Ca, Cu, Mg Mn. quantity absorbable varies dramatically among alternatives. Plant-based have potential provide adequate zinc those consuming such part diet. Thus, guiding consumer choices will depend on variety vegetable constituents their quality different

Language: Английский

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A step towards closing the food-waste gap in novel protein sources: Post-harvest protein boost of the seaweed crop Ulva by herring production tub water

Future Foods, Journal Year: 2024, Volume and Issue: 9, P. 100347 - 100347

Published: April 8, 2024

Sea lettuce (Ulva) species have been identified as a future protein source, and post-harvest techniques, including the sustainable integration of liquid food side streams, developed to further increase their content commercial market value. This study explores treatment commercially produced seaweed biomass from large-scale, sea-based cultivations U. fenestrata with residual water streams emerging industrial storage herring – so called production tub (TUB). Growth rates were significantly higher in TUB treated seaweeds compared controls. Further, crude was 71.26% when cultivated TUB, controls, reaching 37.37 ± 1.83 % dry weight. Notably, there no limiting amino acids, nor fish-related allergenic activity biomass. Our demonstrates new nutrient loop turning waste into protein-rich by applying cultivation.

Language: Английский

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Mycelium: A Nutrient-Dense Food To Help Address World Hunger, Promote Health, and Support a Regenerative Food System

Journal of Agricultural and Food Chemistry, Journal Year: 2023, Volume and Issue: 72(5), P. 2697 - 2707

Published: Dec. 6, 2023

There is a need for transformational innovation within the existing food system to achieve United Nations Sustainable Development Goal 2 of ending hunger sustainable agricultural by 2030. Mycelium, vegetative growth form filamentous fungi, may represent convergence several features crucial development products that are nutritious, desirable, scalable, affordable, and environmentally sustainable. Mycelium has gained interest as technology advances demonstrate its ability provide scalable biomass production delivering good flavor quality protein, fiber, essential micronutrients urgently needed improve public health. We review potential mycelium an address malnutrition undernutrition, driven insecurity caloric dense diets with less than optimal macro- micronutrient density.

Language: Английский

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Impact of a Switch to Plant-Based Foods That Visually and Functionally Mimic Animal-Source Meat and Dairy Milk for the Australian Population—A Dietary Modelling Study

Nutrients, Journal Year: 2023, Volume and Issue: 15(8), P. 1825 - 1825

Published: April 10, 2023

Sales of plant-based ‘meat’ and ‘milk’—products that mimic the visual functional characteristics animal-source foods—have increased rapidly during past decade are predicted to continue increase. As ‘milk’ nutritionally dissimilar originals, this study aimed estimate nutritional implications for Australian population substituting ‘Easily Swappable’ meat dairy milk with imitation products. Computer simulation modelling was undertaken using dietary intake data collected in 2011–12 from a nationally representative survey sample. Conservative Accelerated transition scenarios were modelled which various amounts replaced ‘meat’, entire sub-populations. The based on sales reports economic projections. Modelling revealed nutrients already at risk inadequate intake, such as iodine vitamin B12 (particularly females), zinc males) n-3 long-chain fatty acids (for adults), would likely be adversely impacted an scenario. In conclusion, widespread replacement may increase inadequacies population. Messages policy actions promoting more environmentally sustainable diets should designed avoid adverse impacts.

Language: Английский

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