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Diet and health
Published in Sally Robinson, Priorities for Health Promotion and Public Health, 2021
A large international study into diet and future sustainable food systems for health recommended that the world needs to move towards a flexitarian diet, which is a plant-based diet including a little meat. The authors recommended a diet called the planetary health diet, shown in Figure 8.13. It comprises mostly vegetables, fruits, wholegrains, legumes (includes alfalfa and pulses), nuts and unsaturated oilslow to moderate amounts of seafood and poultryno or very low red meat, processed meat, free sugar, refined grains and starchy vegetables(Willett et al., 2019)
The whole-food plant-based diet: what does it entail and what lessons can it offer South African dietitians?
Published in South African Journal of Clinical Nutrition, 2021
Mariaan Wicks, Edelweiss Wentzel-Viljoen
Most nutrients are abundantly available in plant-based diets. However, by avoiding all or minimising the consumption of animal-derived foods some nutrient needs, such as calcium, omega-3 fatty acids and vitamin D, may not be met. The EAT-Lancet Commission brings together a healthy reference diet for sustainable food systems. Willet and other Commissioners defined this diet as a diet largely consisting of vegetables, fruit, whole grains, legumes, nuts and unsaturated oils, with low-to-moderate amounts of seafood and poultry and no or low amounts of red meat, processed meat, added sugar, refined grains, and starchy vegetables.4 This is also called the Planetary Health diet and is primarily a WFPB diet with more focus placed on the types of animal products and vegetables included in the diet. Willet and colleagues4 claim that the adoption of this dietary approach will provide major health benefits, including a large reduction in total mortality. In addition, the small quantities of animal-based products included will take care of the potential limiting nutrients namely, calcium, vitamins B12 and D, as well as omega-3 fatty acids.4
Retail Purchases of Red and Processed Meat by State in the United States
Published in Nutrition and Cancer, 2022
Richard D. Semba, Rebecca Ramsing, Andrew L. Thorne-Lyman, Nihaal Rahman, Daphene Altema-Johnson, Kenjin B. Chang, Ruth Young, Elizabeth Nussbaumer, Martin W. Bloem, David Love
In the present study, we observed statistically significant correlations between red and processed meat purchases with cardiovascular mortality and colorectal cancer by state. The present study also shows that per capita purchase of red and processed meat in the U.S., as estimated from retail sales data, are not consistent with current national and international dietary recommendations for a healthy dietary pattern. In the current Dietary Guidelines for Americans, 2020-2025, it is noted that among the characteristics of dietary patterns associated with positive health outcomes are a “relatively lower consumption of red and processed meats” (6). The AHA dietary recommendations include avoiding the consumption of processed meat (4). The ACS recommends that “a healthy dietary pattern limits or does not include red and processed meats” (5). The expert working group of the International Agency for Research on Cancer, the cancer agency of the World Health Organization (WHO), determined that the consumption of red meat was “probably carcinogenic to humans” and that the consumption of processed meat was “carcinogenic to humans” (22, 23). The “planetary health diet”, a universal reference diet aimed at optimizing health without surpassing planetary boundaries related to climate change proposed by the EAT-Lancet Commission, includes consumption of 7 g/d of red meat and no consumption of processed meat, based upon a 2500 kcal/d diet (24). The present study suggests that dietary recommendations of scientific and public health organizations are not having a great deal of influence in regard to per capita purchases of red and processed meat from retail outlets by U.S. consumers.
Climate change mitigation: Qualitative analysis of environmental impact-reducing strategies in German primary care
Published in European Journal of General Practice, 2023
Valeska Fehrer, Regina Poß-Doering, Aline Weis, Michel Wensing, Joachim Szecsenyi, Nicola Litke
Participants stated that physicians should actively educate patients on climate change and its impact on their health and consult them about a sustainable lifestyle that can benefit their health, e.g. planetary health diet and sustainable mobility.