'Raising the Pulse': The environmental, nutritional and health benefits of pulse-enhanced foods.

IF 2.7 4区 医学 Q3 NUTRITION & DIETETICS
Nutrition Bulletin Pub Date : 2023-03-01 Epub Date: 2023-01-17 DOI:10.1111/nbu.12601
Julie A Lovegrove, Donal M O'Sullivan, Paola Tosi, Elena Millan, Lindsay C Todman, Jacob Bishop, Afroditi Chatzifragkou, Miriam E Clegg, John Hammond, Kim G Jackson, Philip J Jones, Stella Lignou, Anna L Macready, Yvonne McMeel, Jane Parker, Julia Rodriguez-Garcia, Paul Sharp, Liz J Shaw, Laurence G Smith, Matt Tebbit
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引用次数: 0

Abstract

Diet is a key modulator of non-communicable diseases, and food production represents a major cause of environmental degradation and greenhouse gas emissions. Yet, 'nudging' people to make better food choices is challenging, as factors including affordability, convenience and taste often take priority over the achievement of health and environmental benefits. The overall 'Raising the Pulse' project aim is to bring about a step change in the nutritional value of the UK consumers' diet, and to do so in a way that leads to improved health and greater sustainability within the UK food system. To achieve our objectives, UK-specific faba bean production systems that optimise both end users' diets and environmental and economic sustainability of production will be implemented in collaboration with key stakeholders (including industry, the retail sector and government). Palatable faba bean flours will be produced and used to develop 'Raising the Pulse' food products with improved nutritional profile and environmental value. Consumer focus groups and workshops will establish attitudes, preferences, drivers of and barriers to increased consumption of such products. They will inform the co-creation of sensory testing and University-wide intervention studies to evaluate the effects of pulses and 'Raising the Pulse' foods on diet quality, self-reported satiety, nutritional knowledge, consumer acceptance and market potential. Nutrient bioavailability and satiety will be evaluated in a randomised-controlled postprandial human study. Finally, a system model will be developed that predicts changes to land use, environment, business viability, nutrition and human health after substitution of existing less nutritionally beneficial and environmentally sustainable ingredients with pulses. Government health and sustainability priorities will be addressed, helping to define policy-relevant solutions with significant beneficial supply chain economic impacts and transformed sustainable food systems to improve consumer diet quality, health and the environment.

提高脉搏":脉动强化食品对环境、营养和健康的益处。
饮食是非传染性疾病的关键调节因素,而食品生产则是环境退化和温室气体排放的主要原因。然而,"鼓励 "人们做出更好的食品选择是一项挑战,因为包括经济实惠、方便和口味在内的因素往往优先于实现健康和环境效益。提高脉搏 "项目的总体目标是逐步提高英国消费者饮食的营养价值,从而改善健康状况,提高英国食品系统的可持续性。为了实现我们的目标,将与主要利益相关者(包括行业、零售部门和政府)合作,实施英国特有的蚕豆生产系统,优化最终用户的饮食以及生产的环境和经济可持续性。将生产可口的蚕豆粉,并用于开发营养成分和环境价值更高的 "提高脉搏 "食品。消费者焦点小组和研讨会将确定消费者的态度、偏好、增加此类产品消费的驱动因素和障碍。他们将为共同创建感官测试和全校范围的干预研究提供信息,以评估豆类和 "提高脉动 "食品对饮食质量、自我报告的饱腹感、营养知识、消费者接受度和市场潜力的影响。营养素的生物利用率和饱腹感将在一项随机对照的餐后人体研究中进行评估。最后,将开发一个系统模型,预测用豆类替代现有的营养价值和环境可持续性较低的配料后,土地使用、环境、商业可行性、营养和人类健康的变化。研究将涉及政府在健康和可持续发展方面的优先事项,帮助确定与政策相关的解决方案,这些解决方案将对供应链经济产生重大有利影响,并改变可持续食品系统,从而改善消费者的饮食质量、健康和环境。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Nutrition Bulletin
Nutrition Bulletin NUTRITION & DIETETICS-
CiteScore
4.50
自引率
12.10%
发文量
58
期刊介绍: The Nutrition Bulletin provides accessible reviews at the cutting edge of research. Read by researchers and nutritionists working in universities and research institutes; public health nutritionists, dieticians and other health professionals; nutritionists, technologists and others in the food industry; those engaged in higher education including students; and journalists with an interest in nutrition.
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