The role of holistic nutritional properties of diets in the assessment of food system and dietary sustainability

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dc.citation.issue21
dc.citation.volume63
dc.contributor.authorDave LA
dc.contributor.authorHodgkinson SM
dc.contributor.authorRoy NC
dc.contributor.authorSmith NW
dc.contributor.authorMcNabb WC
dc.coverage.spatialUnited States
dc.date.accessioned2024-10-10T20:46:59Z
dc.date.available2024-10-10T20:46:59Z
dc.date.issued2023
dc.description.abstractAdvancing sustainable diets for nutrition security and sustainable development necessitates clear nutrition metrics for measuring nutritional quality of diets. Food composition, nutrient requirements, and dietary intake are among the most common nutrition metrics used in the current assessment of sustainable diets. Broadly, most studies in the area classify animal-source foods (ASF) as having a substantially higher environmental footprint in comparison to plant-source foods (PSF). As a result, much of the current dietary advice promulgates diets containing higher proportions of PSF. However, this generalization is misleading since most of these studies do not distinguish between the gross and bioavailable nutrient fractions in mixed human diets. The bioavailability of essential nutrients including β-carotene, vitamin B-12, iron, zinc, calcium, and indispensable amino acids varies greatly across different diets. The failure to consider bioavailability in sustainability measurements undermines the complementary role that ASF play in achieving nutrition security in vulnerable populations. This article critically reviews the scientific evidence on the holistic nutritional quality of diets and identifies methodological problems that exist in the way the nutritional quality of diets is measured. Finally, we discuss the importance of developing nutrient bioavailability as a requisite nutrition metric to contextualize the environmental impacts of different diets.
dc.description.confidentialfalse
dc.format.pagination5117-5137
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/34933622
dc.identifier.citationDave LA, Hodgkinson SM, Roy NC, Smith NW, McNabb WC. (2023). The role of holistic nutritional properties of diets in the assessment of food system and dietary sustainability.. Crit Rev Food Sci Nutr. 63. 21. (pp. 5117-5137).
dc.identifier.doi10.1080/10408398.2021.2012753
dc.identifier.eissn1549-7852
dc.identifier.elements-typejournal-article
dc.identifier.issn1040-8398
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/71681
dc.languageeng
dc.publisherTaylor and Francis Group
dc.publisher.urihttps://www.tandfonline.com/doi/full/10.1080/10408398.2021.2012753
dc.relation.isPartOfCrit Rev Food Sci Nutr
dc.rights(c) 2021 The Author/s
dc.rightsCC BY-NC-ND 4.0
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectBioavailability
dc.subjectdietary guidelines
dc.subjectfood biodiversity
dc.subjecthealthy diets
dc.subjectnutrient quality
dc.subjectsustainable nutrition
dc.subjectAnimals
dc.subjectHumans
dc.subjectDiet
dc.subjectNutritional Status
dc.subjectFood
dc.subjectNutritive Value
dc.subjectZinc
dc.titleThe role of holistic nutritional properties of diets in the assessment of food system and dietary sustainability
dc.typeJournal article
pubs.elements-id450220
pubs.organisational-groupOther
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