{"id":8026,"date":"2018-02-01T00:00:00","date_gmt":"2018-12-03T16:55:28","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/integrating-nutrient-bioavailability-and-co-production\/"},"modified":"2018-12-03T17:55:28","modified_gmt":"2018-12-03T16:55:28","slug":"integrating-nutrient-bioavailability-and-co-production","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/integrating-nutrient-bioavailability-and-co-production\/","title":{"rendered":"Integrating nutrient bioavailability and co-production links when identifying sustainable diets: How low should we reduce meat consumption?"},"content":{"rendered":"<p style=\"text-align:justify\"><strong>BACKGROUND<\/strong><br \/>\nReducing the consumption of meat and other animal-based products is widely advocated to improve the sustainability of diets in high-income countries. However, such reduction may impair nutritional adequacy, since the bioavailability of key nutrients is higher when they come from animal- vs plant-based foods. Meat reduction may also affect the balance between foods co-produced within the same animal production system.<\/p>\n<p style=\"text-align:justify\"><strong>OBJECTIVE<\/strong><br \/>\nThe objective was to assess the impact of introducing nutrient bioavailability and co-production links considerations on the dietary changes needed &#8211; especially regarding meat \u2012 to improve diet sustainability.<\/p>\n<p style=\"text-align:justify\"><strong>METHODS<\/strong><br \/>\nDiet optimization with linear and non-linear programming was used to design, for each gender, three modeled diets departing the least from the mean observed French diet (OBS) while reducing by at least 30% the diet-related environmental impacts (greenhouse gas emissions, eutrophication, acidification): i) in the nutrition-environment (NE) model, the fulfillment of recommended dietary allowances for all nutrients was imposed; ii) in the NE-bioavailability (NEB) model, nutritional adequacy was further ensured by accounting for iron, zinc, protein and provitamin A bioavailability; iii) in the NEB-co-production (NEB-CP) model, two links between co-produced animal foods (milk-beef and blood sausage-pork) were additionally included into the models by proportionally co-constraining their respective quantities. The price and environmental impacts of individual foods were assumed to be constant.<\/p>\n<p style=\"text-align:justify\"><strong>RESULTS<\/strong><br \/>\n&#039;Fruit and vegetables&#039; and &#039;Starches&#039; quantities increased in all modeled diets compared to OBS. In parallel, total meat and ruminant meat quantities decreased. Starting from 110g\/d women&#039;s OBS diet (168g\/d for men), total meat quantity decreased by 78%, 67% and 32% for women (68%, 66% and 62% for men) in NE, NEB and NEB-CP diets, respectively. Starting from 36g\/d women&#039;s OBS diet (54g\/d for men), ruminant meat quantity dropped severely by 84% and 87% in NE and NEB diets for women (80% and 78% for men), whereas it only decreased by 27% in NEB-CP diets (38% for men). The share of energy and proteins of animal origin was similar for the 3 modeled diets (approximately 1\/5 of total energy, and 1\/2 of protein) and lower than in OBS diet (approximately 1\/3 of total energy, and 2\/3 of protein).<\/p>\n<p style=\"text-align:justify\"><strong>CONCLUSIONS<\/strong><br \/>\nDecreasing meat content was strictly needed to achieve more sustainable diets for French adults, but the reduction was less severe when nutrient bioavailability and co-production links were taken into account.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-8026","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"NORT, Aix-Marseille Univ, INSERM, INRA, Marseille, France.","annee":"2018","mois":"2","numero":"13:2","page":"","auteurs":[{"ID":2500,"post_author":"0","post_date":"2018-12-03 16:56:16","post_date_gmt":"2018-12-03 15:56:16","post_content":"","post_title":"Florent 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14:56:43","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/source\/plos-one\/","menu_order":0,"post_type":"source","post_mime_type":"","comment_count":"0","filter":"raw"}]},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.6 (Yoast SEO v23.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Integrating nutrient bioavailability and co-production links when identifying sustainable diets: How low should we reduce meat consumption? - Aprifel<\/title>\n<meta name=\"description\" content=\"Integrating nutrient bioavailability and co-production links when identifying sustainable diets: How low should we reduce meat consumption? - Aprifel\" \/>\n<meta name=\"robots\" content=\"noindex, follow\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Integrating nutrient bioavailability and co-production links when 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