走向更可持续的饮食:在实践中是否有可能采用个性化方法?
Katie P Davies1, Eileen R Gibney1, Aifric M O'Sullivan1
1UCD Institute of Food and Health, School of Agriculture and Food Science, Dublin, Ireland.
概括
个性化的营养建议可以创造更可持续,更健康的饮食. 根据个体量身定制推,可以提高坚持和营养充足度,解决一般饮食指南的局限性.
科学领域:
- 营养科学 营养科学
- 环境科学 环境科学
- 公共卫生 公共卫生
背景情况:
- 人们越来越多地讨论可持续饮食,但往往忽视了文化,营养和长期变化因素.
- 植物性饮食提供更低的温室气体排放 (GHGEs) 和健康益处,但一些富含营养的食物,如红肉,鱼和乳制品与更高的GHGEs有关.
- 当前的可持续性饮食指南经常使用模糊的语言,缺乏个性化,导致不良的坚持和潜在的营养不足.
研究的目的:
- 评估开发个性化的可持续健康食品基础饮食指南的潜力.
- 讨论个性化营养对政策和实践在创造可持续食品系统方面的影响.
主要方法:
- 这是一个评估现有研究和潜在方法的综述.
- 该审查综合了关于可持续饮食,个性化营养和饮食指南有效性的信息.
主要成果:
- 个性化营养有可能提高可持续饮食的可接受性,有效性和营养充足度.
- 根据个人的建议进行调整,可以比基于人口的建议带来更有利和更持久的饮食变化.
- 一种个性化的方法可以为可持续的健康食品基础的饮食指南提供一个新的框架.
结论:
- 个性化的可持续健康食品为基础的饮食指南是一个有希望的方法.
- 实施个性化的营养策略可以提高公共卫生和环境可持续性.
- 需要进一步的研究和政策制定,以将个性化营养纳入国家饮食指南.
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