豆类作物:营养密度,负担能力和环境影响
Adam Drewnowski1, Zach Conrad2,3
1Center for Public Health Nutrition, University of Washington, Seattle, WA, United States.
Frontiers in nutrition
|September 9, 2024
概括
豆类,包括豆类和豆,是营养丰富,负担得起,环保的蛋白质来源. 这些可持续食品提供低成本,最小的温室气体排放,减少能源需求,支持植物性饮食.
科学领域:
- 营养科学 营养科学
- 环境科学 环境科学
- 食品科学 食品科学 食品科学
背景情况:
- 可持续的食物必须是富含营养的,负担得起的,环保的,社会可接受的.
- 豆类 (豆类,豆,豆,干豆) 符合这些标准.
- 对植物性饮食的饮食转变需要评估食品的可持续性.
研究的目的:
- 评估豆类作为一种食品组的可持续性.
- 根据营养价值,成本和环境影响,将豆类与其他蛋白质来源进行比较.
- 将脉冲可持续性纳入全球粮食框架.
主要方法:
- 营养成分分析方法侧重于蛋白质含量.
- 食品价格和温室气体排放 (GHGE) 的分析.
- 利用美国农业部 (USDA) 关于营养成分和食品价格的数据,以及对环境影响的生命周期评估 (LCA).
主要成果:
- 在蛋白质来源中,豆类表现出每100g和100kcal的最低成本.
- 豆类的温室气体排放量 (GHGE) 和能源需求最低.
- 豆类在营养密度指标上得分很高,例如营养丰富食品 (NRF9.3) 系统和负担得起的营养指数.
结论:
- 豆类是一种高度可持续的蛋白质来源,具有负担能力,营养益处和较低的环境影响.
- 它们在方面的多功能性和广泛接受进一步增强了它们在可持续饮食中的作用.
- 整合豆类对于使饮食指南与全球可持续发展目标保持一致至关重要.
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