Validating nutrient selection for product-group-specific nutrient indices for use as functional units in life cycle assessment of foods

Anna Kårlund ^1,2, Venla Kyttä ³, Tiina Pellinen ⁴

⁰Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland.

The British Journal of Nutrition +

|

April 12, 2024

View abstract on PubMed

Summary

Nutrient indices help assess food sustainability. This study validated indices for protein, carbohydrate, and fruit/vegetable foods, confirming their nutritional contributions to a Finnish diet.

Area Of Science

Nutritional Science
Life Cycle Assessment (LCA)
Sustainable Food Systems

Background

Evaluating food and diet sustainability requires assessing nutritional adequacy.
Nutrient indices are functional units (FU) in LCA for incorporating nutritional performance.
Existing nutrient indices often lack validation, especially for FU use, with varied nutrient selection and reference intake units.

Purpose Of The Study

To validate previously developed intake-based, product-group-specific nutrient indices: NR-FIprot (protein), NR-FIcarb (carbohydrate), and NR-FIveg (fruits and vegetables).
To investigate nutrient correlations within a typical Finnish diet using principal component analysis.
To compare validation results based on an intake-based approach versus dietary recommendations.

Main Methods

Applied principal component analysis to analyze nutrient correlations in foods representative of a Finnish diet.
Utilized a plate model based on Finnish dietary recommendations to establish reference amounts for meal components.
Set portion sizes at 100 g for proteins, 135 g for carbohydrates, and 350 g for fruits/vegetables.

Main Results

Statistical modeling largely validated the NR-FI indices.
Protein foods were identified as sources of niacin, vitamin B12, and selenium.
Carbohydrate foods provided magnesium, iron, and phosphorus.
Fruits and vegetables were highlighted as sources of potassium, vitamin K, vitamin C, fiber, and thiamine.
Dietary recommendation-based validation suggested fruits and vegetables are key sources of riboflavin and vitamin B6, contrasting with the NR-FIprot approach.

Conclusions

The validated NR-FI indices provide a robust method for assessing the nutritional contribution of food groups within LCA.
The study confirms the nutritional significance of protein, carbohydrate, and fruit/vegetable food groups in the Finnish diet.
A dietary recommendation-based approach offers valuable insights, particularly for micronutrients like riboflavin and vitamin B6 from fruits and vegetables, complementing intake-based indices.

Keywords:

LCA Nutrient index Principal component analysis Validation nFU

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