可持续的饮食是否考虑到食品加工? 一个范围审查审查
Matheus Santos Cordeiro1, Luana Lara Rocha2, Bruna Aparecida Avelar3
1Postgraduate Program in Nutrition and Health, School of Nursing, Federal University of Minas Gerais, Belo Horizonte 31270-901, MG, Brazil.
Public health nutrition
|March 3, 2026
概括
评估可持续饮食通常会忽视食品加工和更广泛的食品系统. 需要全面的方法来包括可持续发展的所有维度,特别是在低收入国家.
科学领域:
- 营养科学 营养科学
- 食品系统分析 食品系统分析
- 公共卫生 公共卫生
背景情况:
- 饮食评估工具对于评估健康和可持续的饮食模式至关重要.
- 现有的指数往往缺乏对食品加工和更广泛的食品系统考虑的综合方法.
- 了解这些差距对于制定更全面的饮食指南至关重要.
研究的目的:
- 系统地审查食品加工如何纳入现有的指数和评估饮食的工具.
- 确定目前评估饮食可持续性的方法的局限性.
- 突出需要改进的评估框架,涵盖整个食品系统.
主要方法:
- 根据PRISMA-ScR (系统性审查的首选报告项目和范围审查的元分析扩展) 协议进行了范围审查.
- 在主要数据库 (PubMed,Scopus,Web of Science,SciELO) 中系统搜索了对可持续饮食指数/工具的同行评审文献.
- 两位独立审稿人分析了57项相关研究,以确保严格的数据提取和共识.
主要成果:
- 目前对可持续饮食的评估中存在一个重要的差距,它涉及食品加工和其他食品系统组件.
- 大多数研究是最近的,集中在高收入国家,经济和社会文化层面的代表性不足.
- 可持续发展的环境和健康方面比经济或社会文化因素更频繁地被解决.
结论:
- 目前对饮食可持续性的评估在不整合食品加工和更广泛的食品系统的情况下是不完整的.
- 需要全面的方法,包括可持续性的各个维度,包括经济和社会文化方面.
- 未来的研究应该优先考虑地方背景,特别是在低收入和中等收入国家,以开发更具包容性和有效的饮食评估工具.
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