Plant-Based Dairy Alternatives Contribute to a Healthy and Sustainable Diet
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Le résumé fourni par la source
Plant-based foods are increasing in popularity as more and more people are concerned about personal and planetary health. The consumption of plant-based dairy alternatives (PBDAs) has assumed a more significant dietary role in populations shifting to more sustainable eating habits. Plant-based drinks (PBDs) made from soya and other legumes have ample protein levels. PBDs that are appropriately fortified have adequate levels of important vitamins and minerals comparable to dairy milk. For the PBDs examined, the greenhouse gas emissions were diminished by 59-71% per 250 mL, and the land use and eutrophication impact was markedly less than the levels displayed by dairy milk. The water usage for the oat and soya drinks, but not rice drinks, was substantially lower compared to dairy milk. When one substitutes the 250 mL serving of dairy milk allowed within the EAT Lancet Planetary Health Diet for a fortified plant-based drink, we found that the nutritional status is not compromised but the environmental footprint is reduced. Combining a nutrient density score with an environmental index can easily lead to a misclassification of food when the full nutrition profile is not utilized or only a selection of environmental factors is used. Many PBDAs have been categorized as ultra-processed foods (UPFs). Such a classification, with the implied adverse nutritional and health associations, is inconsistent with current findings regarding the nutritional quality of such products and may discourage people from transitioning to a plant-based diet with its health and environmental advantages.
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Le contrôle bibliographique ouvert
DOI retrouvé dans Crossref DOI retrouvé ; titre concordant.
- Titre Crossref
- Plant-Based Dairy Alternatives Contribute to a Healthy and Sustainable Diet
- Date Crossref
- 30/07/2023
- Éditeur
- MDPI AG
- Type
- journal-article
Ce recoupement confirme des métadonnées liées au DOI. Il ne confirme ni la méthode ni les conclusions de l’étude, et il ne compte pas comme une seconde source scientifique indépendante.
Où se fait cette recherche
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Loma Linda University pays non établi dans la noticeUniversité ou école supérieure
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University of Reading Department of Food and Nutritional Sciences pays non établi dans la noticeUniversité ou école supérieure
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Edge Hill University pays non établi dans la noticeUniversité ou école supérieure
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German Institute of Food Technologies pays non établi dans la noticeStructure de recherche
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School of Public Health and Disease Prevention pays non établi dans la noticeUniversité ou école supérieure
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Inc. Nutrition Matters pays non établi dans la noticeEntreprise
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Independent Research Consultant pays non établi dans la noticeInstitution
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School of Medicine pays non établi dans la noticeUniversité ou école supérieure
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Nutrilicious Ltd. Nutrition & Sustainable Diets Consultant pays non établi dans la noticeEntreprise
Loma Linda University, Department of Food and Nutritional Sciences — University of Reading et Edge Hill University, avec 6 autres affiliations.
Une affiliation ne permet pas de déduire la nationalité d’un auteur.