Showing results for: Dietary guidelines
The Swedish EAT Forum has produced a series of podcasts that examine how the findings of the EAT-Lancet report on healthy diets from sustainable food systems can be translated into action.
According to the BMJ (British Medical Journal), the World Health Organisation pulled out of sponsoring a launch event for the EAT-Lancet report on healthy and sustainable diets after Gian Lorenzo Cornado, Italy’s ambassador to the United Nations, questioned the health and economic impacts of the report’s largely plant-based diet recommendations.
This feature in the UK’s Guardian newspaper examines the environmental implications of China’s promotion of milk consumption. Dairy consumption in China has grown from very little to around 30 kg per year within the last few decades, and government guidelines recommend that people triple their current dairy consumption.
In two experiments where participants were asked to choose between hypothetical canteen meals, “traffic light labelling” (red, amber or green labels) of different meal options was found to shift meal choices towards those lower in carbon emissions and calorie content.
FCRN member Christian Reynolds uses linear programming to calculate diets that meet both health and greenhouse gas emission criteria while being affordable for different income groups in the UK. Generally, the optimised diets are higher in plant-based foods than diets consumed in the UK in 2013, although seafood is higher in the optimised diet than in 2013 diets.
The report Solutions Menu: A Nordic guide to sustainable food policy by the Nordic Food Policy Lab is now available in Spanish.
Canada’s new dietary guidelines include environmental considerations as well as health, suggesting that diets higher in plant-based foods generally help to conserve “soil, water and air”.
The Dutch government-funded healthy eating agency Voedingscentrum has launched a new campaign encouraging men who eat a lot of meat to reduce their consumption. FCRN member Corné van Dooren says that men, on average, could eat 400g less meat per week to meet guidelines, while women could eat 100g less.
The Association of UK Dietitians (BDA) has released a toolkit for environmentally sustainable diets, which contains information on eating patterns for health and environmental sustainability, a glossary, frequently asked questions and a list of meal swaps.
A special issue of the journal Science includes several review papers on important questions in the connection of diets and health, including dietary fat, gut microbiota, fasting and diets for athletes.
This report by the UK Health Forum argues that the UK’s current food system does not support the UK government’s healthy eating goals. For example, many subsidies support animals products and relatively few support fruit, vegetables and pulses, while healthy foods often cost more than unhealthy foods.
The global agricultural system doesn’t produce enough fruit, vegetables and protein to meet the nutritional needs of the world’s population, according to this paper. Meanwhile, grains, fats and sugars are overproduced, relative to what is needed for a healthy diet (defined in this paper as a diet in accordance with the Harvard Healthy Eating Plate (HHEP)).
A new law requires that state institutions such as hospitals, nursing homes and prisons in California must provide a vegan menu option. The move has been welcomed by health and animal welfare campaigners.
FCRN member Laurence Godin of the University of Geneva has written a paper that uses social practice theory to map food prescriptions (i.e. guidelines on how best to eat) and their translation in practice. It identifies what elements are essential for taking up food prescriptions, beyond individual motivation and intention.
FCRN member Nicole Tichenor Blackstone of Tufts University has recently authored a paper that compares the environmental impacts of three healthy eating patterns recommended in the Dietary Guidelines for Americans. The vegetarian eating pattern had lower impacts than the US-style and Mediterranean-style eating patterns in all six impact categories considered.
14.4 million households don’t currently spend enough on food to follow the UK’s Eatwell Guide recommendations for a healthy diet, according to a report released by the UK-based Food Foundation. The report estimates that a household of two adults and two children (aged 10 and 15) would have to spend £103.17 per week to follow the Eatwell Guide. To meet the Eatwell Guide recommendations, the poorest 50% of households would have to spend around 30% of their disposable income (after tax and housing costs), while the richest 50% of households would have to spend around 12% of their disposable income.