Showing results for: Food nutrients
This paper reviews the ingredients and nutrient contents of several plant-based meat alternatives (made from soy, other legumes, mycoprotein and cereals) and compares them to traditional meat products. It finds that no broad conclusions can be drawn about whether meat analogues or traditional meat products are healthier, with their composition varying between products.
This paper finds that replacing some rice cultivation in India with other cereals such as sorghum and millet could improve nutrient supply, decrease carbon emissions and water use, and increase the resilience of India’s food system to extreme weather events.
This paper assesses how nationally recommended diets across the world compare to average diets in the categories of human nutrition, environmental impacts and animal welfare. It finds that, in most countries, the recommended diets largely out-perform current diets in all three categories because of lower animal product consumption.
The Lancet and the World Health Organisation have produced a series on the double burden of malnutrition and how it affects low- and middle-income countries. The double burden of malnutrition refers to the simultaneous presence of overnutrition (e.g. overweight and obesity) and undernutrition (e.g. stunting and wasting) in a country, city, community or person.
This paper uses data from 1961 to 2010 to assess the effects that extreme weather events had on nutrient supplies (micronutrients, macronutrients and fibre) in different countries. Extreme weather generally had a small but negative impact on nutrient availability. The effects were more pronounced in both land-locked developing countries and in low-income food deficit countries, with nutrient supply decreasing by between 1% and 8%.
This paper sets out a definition of so-called hyper-palatable foods (HPF), i.e. foods designed to contain combinations of fat, sugar, carbohydrates, and/or sodium at levels that make it likely that people will continue eating these foods for longer (compared to other foods where they stop eating sooner through the mechanism of sensory‐specific satiety).
A series of review papers on the health effects of consumption of red and processed meat has been published in the Annals of Internal Medicine. Based on the reviews, the Nutritional Recommendations (NutriRECS) Consortium (an independent group including several of the authors of the review papers; members of the panel had no “financial or intellectual” conflicts of interest during the past three years) recommends that adults should continue to eat current levels of both red meat and processed meat.
The book Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability addresses food sustainability through the lens of food sovereignty, environmentally friendly food processes, and food technologies that increase the bioavailability of bioactive compounds.
This narrative review paper explores how understanding of nutrition and public health have changed over time, influenced by developments in science, social changes and policy-making. The paper identifies some major paradigm shifts, such as the identification of vitamins in the early 20th century, and the recognition of the link between dietary patterns and some chronic diseases in the late 20th century.
Two letters in the journal Cell Metabolism respond to the recent paper by Hall et al., Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake. See our Building Block on disagreements about ultra-processed foods here: What is ultra-processed food? And why do people disagree about its utility as a concept?
This report from UK supermarket Sainsbury’s sets out predictions for how the food system might be in the years 2025, 2050 and 2169. Near-term predictions include milk made from algae, and increased numbers of flexitarian eaters, while long-term predictions include farming in inhospitable landscapes such as deserts or Mars, and personal microchip implants that tell us exactly what nutrition we need.
This paper sets out a new method to account for nutrition in the functional unit of life cycle assessments of single foods. The method accounts for the wider dietary context of each food type, which is found to affect the results relative to using either mass as a functional unit, or another nutrient-based functional unit that does not consider the dietary context.
This perspective piece argues that the definition of protein quality should be updated to reflect both environmental and nutritional concerns.
This paper by FCRN member Elinor Hallström assesses the nutritional content and climate impact of 37 seafood products. The paper finds high variability in nutritional and climate performance, with no consistent correlation between nutrition and climate impact across different seafood species. The paper calls for dietary advice to promote species with low climate impact and high nutritional value, including sprat, herring, mackerel and perch.
According to this randomised controlled trial, people eat an average of 500 kcal more per day when offered ultra-processed food compared to unprocessed food (as defined by the NOVA system). Furthermore, the trial subjects gained weight on the ultra-processed diet and lost weight on the unprocessed diet.
This paper by FCRN member Claire Pulker of Curtin University analyses the presence and quality of supermarket corporate social responsibility (CSR) policies related to all attributes of public health nutrition, including sustainability. The paper audited Australian supermarket own brand foods to establish the extent to which CSR policies are translated into practice.
This paper evaluates the impact of diet on risk factors for heart disease. It finds that replacing red meat with “high-quality” plant protein sources (such as legumes, soy or nuts), but not with fish or “low-quality” carbohydrates (such as refined grains and simple sugars), results in improvements in total and low-density lipoprotein cholesterol.