Diversity of dietary protein patterns across Europe – Impact on nutritional quality and environmental sustainability

IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Merel C. Daas , Pieter van 't Veer , Elisabeth H.M. Temme , Anneleen Kuijsten , Mirjana Gurinović , Sander Biesbroek
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Abstract

Transitioning from animal-based to plant-rich diets could potentially improve both human and planetary health, but a thorough understanding of the protein component in the diet is essential. This research aimed to identify dietary protein patterns in the European adult population and evaluate differences in nutritional quality and environmental sustainability. Individual-level food consumption data were obtained from 25 European countries (40,101 participants, 18–64 years), available from the EFSA Comprehensive European Food Consumption Database. We applied statistical clustering to classify individuals according to their consumption of 24 protein source food groups. The patterns were evaluated for nutrient requirements, the Nutrient Rich Diet (NRD) 15.3 score, greenhouse gas emissions (GHGE) and land use (LU). Six patterns emerged: Common (42.2%), Fast-food (19.5%), Traditional (14.8%), Health-conscious (12.0%), Milk-rich (9.8%) and Plant-forward (1.6%), with country-specific variations. Most patterns obtained 64–69% of their protein intake from animal products, except for the Plant-forward pattern (52%). The Plant-forward pattern achieved the highest NRD15.3 (+11%), and lowest GHGE (−20%) and LU (−25%) compared to the population average and was most commonly consumed in Austria, Finland, Spain, Portugal and Belgium (4.1–4.5%). The Health-conscious pattern also scored high in nutritional quality (NRD15.3: +9%), whereas the Traditional pattern showed higher environmental impacts (GHGE: +5%, LU: +7%). These findings highlight the diversity of dietary protein patterns across Europe, each with unique nutritional profiles and varying environmental impacts. The Plant-forward pattern provides a promising example for healthier, more sustainable diets, but tailored approaches that consider the cultural and demographic contexts of individual countries are needed to optimize health and environmental outcomes for all patterns.

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来源期刊
Current Research in Food Science
Current Research in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
3.20%
发文量
232
审稿时长
84 days
期刊介绍: Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
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