Eng
Subscribe

Recent posts

22 Jul 2019
•
6 min read
Benefits for planet health

How to save the world – and live longer

flexitarian diet food system healthy diet sustainable diet
Related posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
Table of contents
Table of contents

Who wouldn’t want to live longer, feel healthier and protect the planet at the same time? We can achieve all this, but only if we act fast, warns this landmark report. We must re-think the food we eat and how it’s produced – in fact, we need nothing short of a Great Food Transformation.

The plea comes from an international body of experts known as the Eat Lancet Commission. Representing 16 countries, the Commission was set up to help tackle one of the biggest challenges facing humankind today – how to feed our burgeoning global population in a way that promotes our health while protecting our environment from the ravages of our food system.

In its at times controversial* report, the Commission provides global scientific targets for healthy diets and sustainable food production. From these, researchers can identify which diets are best to protect our future and how they can be produced to reach the sustainability goals set by the United Nations and the 2016 Paris Agreement on climate change.

Together, we can create a win-win food system

By 2050, the world’s population is predicted to have soared to 10 billion. Already, 820 million people go hungry and many more eat an unhealthy diet leading to chronic diseases and shortened lives. If left unchecked, the problem will only get worse as the population grows, with the risk of sliding into a future where more and more people suffer from malnutrition and preventable disease.

But the good news is that it’s possible to develop win-win diets for everyone, allowing us to nurture both our health and the health of our planet, the Commission believes. This gives us a window of opportunity that could result in major health benefits. Globally, such a dietary shift could prevent about 11 million deaths per year – between 19% to 23.6% of total deaths among adults.

But this can only be achieved if we as individuals and our governments act immediately to introduce changes to our food system – on a scale that has never been seen before, says the Commission.

‘Humanity has never aimed to change the global food system on the scale envisioned in this Commission.’ –Willett W et al, 2019.

Plant-based foods should feature strongly in our diet

So what can we do as individuals to achieve these benefits? The Commission recommends that we eat a plant-based diet of vegetables, fruits, whole grains, nuts and legumes. It can include a moderate amount of dairy products, a low to moderate amount of seafood and poultry, but no or only a small amount of red meat or processed meat.

We should choose unsaturated rather than saturated fats, and drastically cut down on added sugars and refined grains, advises the Commission.

Overall, switching to healthy diets by 2050 will require halving global consumption of unhealthy foods, such as red meat and sugar, while doubling the amount of plant-based foods we eat.

The Commission proposes a healthy dietary pattern with ranges of intakes for each food group, giving flexibility for it to be tailored to different regions. Hence the diet can be adapted to make meals that fit with local cultures and cuisines around the world, it says.

Food production must cut its carbon footprint

For food production to be sustainable and support our growing population, it must operate within limits that are safe for the environment, says the Commission. That means agriculture should not be allowed to expand into any more land than it already occupies, so that it doesn’t encroach further on forests and other natural ecosystems. Preserving these natural environments is essential for preserving the planet’s biodiversity. Agriculture should also cut down on its use of water and of pesticides.

Oceans and fish farms should also be managed to ensure that there’ll be enough fish in the sea to feed our future generations.

Overall, the Commission calls for our food production to aim for zero carbon dioxide emissions and it should cause no further increase in other greenhouse gases, such as methane.

Food losses and waste should be at least halved, says the Commission. This will require changes in food transport, processing and packing, as well as informing consumers.

A global transformation to a plant-based diet will relieve pressure on the planet’s resources, argues the Commission. Livestock production tends to use more resources than plant-based foods.

‘Achieving healthy diets from sustainable food systems for everyone will require substantial shifts towards healthy dietary patterns, large reductions in food losses and waste, and major improvements in food production practices.’ – Willett W et al, 2019.

Controversy over the Eat Lancet report

The Eat Lancet report is one of several pioneering studies aiming to identify how best to manage our food systems to secure our health and the health of our planet.

The Eat Lancet recommendations have been challenged, as reported in a recent BMJ news article. The article describes concerns that global uptake of such a diet could lead to loss of livelihoods for people who work in livestock farming and potentially lead to economic downturn, especially in developing countries; it could also threaten traditional diets and has questionable scientific basis, according to quotes in the BMJ article.

These concerns are refuted by authors of the EAT Lancet report who say it is based on latest scientific evidence for healthy diets and offers flexibility to adapt to local diets. According to Eat Lancet, moving towards the healthy reference dietary targets would increase total dairy consumption across most of the developing world and the average intake of red meat would increase in South Asia and remain similar to today’s average per capita consumption in Africa, the BMJ reports. See further responses sparked by the BMJ article, which itself has been challenged by Eat Lancet authors.

Find out more: read the Eat Lancet original article.

Read more about flexitarian diets, which are largely plant-based but include the option to eat modest amounts of animal-source foods. Experts see the flexitarian diet as a flagship of sustainable diets for people all over the world.

Source: Willett W, Rockström J, Loken B, et al. Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. Lancet. 2019;393(10170):447-492.

Related Posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
18 Jul 2019
•
5 min read
ASN Nutrition 2019 Benefits for planet health

Sustainable Nutrition may be more than meets the eye

Drewnowski protein Sustainable diets
Related posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
Table of contents
Table of contents

Yogurt as part of sustainable diets: new research tools, metrics, and measures by Prof. Adam Drewnowski (University of Washington, USA)

Summary written by Azmina Govindji RD MBDA, Consultant Nutritionist & Registered Dietitian

This year’s YINI Symposium “Sustainable diets” took place in Baltimore on 10 June, during the American Society for Nutrition annual conference: Nutrition 2019. Dr Adam Drewnowski, Director of the Center for Public Health Nutrition, Professor of Epidemiology at the University of Washington and Director at UW Center for Obesity Research delivered an engaging presentation entitled Yogurt as part of a sustainable diet: New research tools, metrics, and measures.

FAO definition for sustainable diets:

Sustainable diets are nutritionally adequate, safe and healthy; affordable; culturally acceptable; accessible; protective and respectful of biodiversity and ecosystems, while optimizing natural and human resources.

Drewnowski asserts that foods need to be nutrient-rich, affordable, accessible, and appealing – as well as safe, (increasingly) natural, unprocessed, and with low impact on the environment. He referred to the simple petal model and made a visual comparison between the University of Cambridge diagram, which highlights the four domains of sustainability (health, economics, society and the environment) and Chanel® camelia.

YIN Symposium "Sustainable Diets" A. Drewnowski - the simple petal model

He went on to describe various models that depict these domains in more complex ways. The 4-dimensional approach embraces the viewpoint that these domains operate across different geographies, that is across space; they also evolve across time; and each domain has its metrics and measures – nutrient density, affordability and environmental impact.

YIN Symposium "Sustainable Diets" A. Drewnowski -4 dimensions of Sustainable diets

Protein Power

Drewnowski described the concept of nutrient density and the origins of nutrient density, outlining different nutrient profiling models which treat all protein sources as the same.

YIN Symposium "Sustainable Diets" A. Drewnowski - Nutrient rich foods

He referred to the EAT-Lancet Planetary Health diet which recommends that 86% of energy should come from plants. Since protein quality in foods can vary widely, Drewnowski questions whether nutrient profiling (NP) protein scores should be adjusted according to protein quality, by calculating % DV for protein per 100 kcal and by separating animal and plant proteins. He argues that the weighting needs to be more accurate, since plant proteins are not always as high in quality as animal and dairy foods such as milk.

YIN Symposium "Sustainable Diets" A. Drewnowski - Protein content

Protein content in NP models may need to be adjusted by protein source or by PDCAAS (Protein Digestibility Corrected Amino Acid Score). Further, milk and dairy are part of a long tradition of most cultures across the world, where milk is associated with motherhood and comfort.

All proteins are not created equal – Prof. A. Drewnsowski – YINI Symposium, Nutrition 2019

In conclusion…

Drewnowski believes that the Nutrient Rich Foods Index (NRF) needs to be adjusted for protein quality, and that we need to express GHGEs (and other environmental costs) per kcal or per nutrient and  not per kg of food. He ends by suggesting that there will need to be some tradeoffs if we are to optimize diet quality at an affordable price while minimizing environmental impact, and makes a plea for new metric measures and models based on high quality data.

Application in dietetic practice

With the increasing popularity of vegan, plant-based and flexitarian diets, and the desire to “do our bit” for the planet, dietitians are particularly well-placed to deliver culturally appropriate and tailored nutrition advice that also includes an emphasis on sustainability, affordability and accessibility. Incorporating more plant-based foods into a varied diet has always been a part of dietetic practice; nutrients such as high quality protein as well as vitamin B12, iodine and calcium need to be considered as part of menu planning advice as patients attempt to move towards more sustainable eating.

3 points to consider

  1. Plant proteins vary in the quality of protein they provide, and many dairy alternatives do not provide the same mix of essential amino acids as cow’s milk and yogurt. Dairy contains a robust nutrient package not found in other commonly consumed protein-providing foods, which are essential for maintaining bone and muscle. When giving advice, particularly to groups such as women in their 40s and 50s who are starting to lose muscle mass, consider including a regular intake of dairy products. Where dairy is not acceptable, direct patients towards alternatives that offer the range of essential amino acids – soy protein provides high quality protein. Note that yogurt is still acceptable in lactose intolerance. Research has consistently shown that most people with lactose intolerance can better tolerate yogurt compared to standard or unfermented milks, so nutrient dense yogurt with its high-quality protein can still be included in a low lactose diet.
  2. Moving towards a more sustainable eating plan might include replacement of meat-based meals with beans and pulses as an alternative protein source. Dairy foods supply important calcium, which is more bio-available than that found in plant-based sources. Patients may choose to “dip in and dip out” of plant-based eating by using dairy milk and yogurt on some occasions, whilst using plant-based drinks with breakfast cereals or hot drinks, for example. Maintaining an adequate intake of lower fat lower sugar dairy products will help to maintain good intakes of calcium and iodine, particularly where cow’s milk alternatives are not fortified.
  3. Lack of creativity in the kitchen may limit consumption of nutrients that are typically present in meat and dairy foods, and vegan convenience products may be ultra-processed. There has been a rise in popularity of vegan-based foods such as ready meals, sausages and burgers in supermarkets and restaurants. It may be wrongly assumed that vegan foods are healthier, so dietitians need to provide tailored information on healthier plant-based meals that provide a range of nutrients that offer an appropriate replacement for meat-based dishes

Synthesis written by Azmina Govindji RD MBDA, Consultant Nutritionist & Registered Dietitian

Related Posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
15 Jul 2019
•
7 min read
Benefits for human health

Family meal: a social experience beneficial for the children

children eating behaviors family meal nurturing Nutrient density
Related posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
Table of contents
Table of contents

Childhood is the prime time for laying the foundations of positive and life-long healthy eating habits. A report from a group of experts, Nurturing Children’s Healthy Eating, shows the key role of families in building good eating habits in children. Every month, we will bring you a summary post, highlighting some of the key messages, in order to help families nurture healthier eating habits and to include yogurt, as a tasty, nutrient-dense food in daily diets for everyone.

Eating as a family is a beneficial social experience for children. It is an ideal time for them to observe, imitate, discuss, ask and learn about food, culture and thus to build their identity, a sense of belonging and healthy habits.

“Eating together as a family is associated with many positive outcomes for children, including the establishment of healthy eating habits.”

Family meals for healthy dietary habits

“Eating together” or “a family meal” is usually defined by experts as “a child having a planned meal with at least one parent (or parent relative/caregiver)”. Scientific and health organisations like WHO strongly recommend that families eat more meals together. The frequency and context of family meals have the potential to improve dietary intake among children.

Children who have frequent family meals are more likely to have healthy eating habits such as having breakfast and eating more nutrient-dense foods like fruits, vegetables and dairy products. On the opposite, children who eat fewer meals in family are keener to eat more fast food, sweetened drinks and saturated fats.

More frequent family meals may improve children’s eating habits through different mechanisms:

Family meals shape kids’ eating habits in a sustainable way: they have a positive impact not only on children’s diet but also on young adults’ diet.

And many other positive outcomes

The benefits of family meals are not limited to adopting healthy eating habits. Since family meals are a place of interaction between a parent and his child, eating together is associated with many positive psychological outcomes such as better self-esteem and academic achievements. It may also contribute to protect against disordered eating behaviours, violence or depression.

Eating together is also a way for parents to convey the importance of family relationships, culture and to strengthen the parent-child bond.

Context matters

However, the context matters and the beneficial effects of family meals depend on how we eat together. For instance, studies shows that the use of screens/televisions during mealtime reduces the benefits of family meals and has been associated with less healthful food offered and reduced healthful food intake.

On the other hand, specific habits can contribute to a positive influence on healthy eating habits. For example:

  • engaging children in meal preparation
  • eating at regular times
  • sharing the same meal between parents and children

Family meal: a challenge in a speedy life

If the impact of eating together may be beneficial to build healthy eating habits, the number of family meals is declining since the 1960s and family meals are difficult to combine with today’s pace of life..

Families are busy and balancing work and family can be difficult. Meals have to be cooked and eaten quickly: working parents spend less time preparing meals and they are more likely to serve easy-to-prepare or fast food to their children. This is particularly true in low-income families where parents may have multiple jobs. Work-related stress and busy schedules are also associated with fewer family meals and more fast food dinners.

The part of family meals depends also largely on culture and varies between countries: in Europe, only 33% of British share more than five meals per week with their kids compared to 78% of Spanish.

Eating together: in practice

Here are some tips to help you make the most of family meals:

  • Adjust frequency of shared meals to your schedule: Set a realistic target based on your schedule. If you can only share 3 meals per week with your children, it is already positive. Every meal counts!
  • Turn off TV and screens: Turn off the TV and don’t let phones and tablets interfere with the meal. It will encourage discussion and interaction.
  • Discuss healthy tasty foods: Use the opportunity of family meals to talk about healthy foods and tell children you love the healthy foods you are eating. If a child sees you eating broccoli and liking it, he may want to try.

Eating together is a social experience, a place for discussion between kids and parents. Through family meals, parents can positively influence their children’s healthy habits, physical and psychological health.

Since the majority of meals are taken at home, next month we will discuss the importance of having a healthy home environment to build healthy habits in kids… Stay tuned!

Sources:
Reference:
  • American Academy of Pediatrics. Prevention of Pediatric Overweight and Obesity, 2003
  • Avery A, Anderson C, McCullough F. Associations between children’s diet quality and watching television during meal or snack consumption: a systematic review. Matern Child Nutr 2017.
  • Bauer KW, Hearst MO, Escoto K, et al. Parental employment and work-family stress: associations with family food environments. Soc Sci Med 2012;75(3):496–504.
  • Dwyer L, Oh A, Patrick H, Hennessy E. Promoting family meals: a review of existing interventions and opportunities for future research. Adolesc Health Med Ther 2015;6:115–131.
  • ESPGHAN Committee on Nutrition, Agostoni C, Braegger C, Decsi T, et al. Role of dietary factors and food habits in the development of childhood obesity: a commentary by the ESPGHAN Committee on Nutrition. J Ped Gastroenterol Nutr 2011;56(6):662–669.
  • EU action plan on childhood obesity, 2014–2020.
  • Faulkerson JA, Story M, Mellin A, et al. Family dinner meal frequency and adolescent development: relationships with developmental assets and high-risk behaviors. J Adolesc Health 2006;39(3):337–345.
  • Harrison ME. Systematic review of the effects of family meal frequency on psychosocial outcomes in youth. Can Fam Physician 2015;61(2):e96–106.
  • Larson N, Fulkerson J, Story M, Neumark-Sztainer D. Shared meals among young adults are associated with better diet quality and predicted by family meal patterns during adolescence. Public Health Nutr 2013;16(5):883–893.
  • Lipsky LM, Nansel TR, Haynie DL, et al. US adolescents during the transition to adulthood: changes and predictors. Am J Clin Nutr 2017 ;105(6):1424–1432.
  • Martin-Biggers J, Spaccarotella K, Berhaupt-Glickstein A, et al. Come and get it! A discussion of family mealtime literature and factors affecting obesity risk. Adv Nutr 2014;5:235–247.
  • Mestdag I and Vandeweyer J. Where has family time gone? In search of joint family activities and the role of the family meal in 1966 and 1999. J Fam Hist 2005;30(3):304–323.
  • Neumark-Sztainer D, Berge J, Eisenberg M, et al. Project eat..
  • Sharif MZ, Alcalá HE, Albert SL, Fischer H. Deconstructing family meals: do family structure, gender and employment status influence the odds of having a family meal? Appetite 2017;114:187–193.
  • Utter J and Denny S. Supporting families to cook at home and eat together: findings from a feasibility study. J Nutr Educ Behav 2016;48(10):716–722.e1.
  • Vik FN, Bjørnarå HB, Overby NC, et al. Associations between eating meals, watching TV while eating meals and weight status among children, ages 10–12 years in eight European countries: the ENERGY cross-sectional study. Int J Behav Nutr Physic Act 2013;10:58.
  • White H, Haycraft E, Meyer C. Family mealtimes and eating psychopathology: The role of anxiety and depression among adolescent girls and boys. Appetite 2014;75:173–179.
  • World Health Organization. Commission on Ending Childhood Obesity. Facts and figures on childhood obesity. Geneva: World Health Organization, 2017.
Related Posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
15 Jul 2019
•
1 min read
Nutri-dense food

Healthy swaps for healthy snacks: bigger portions!

healthy snacks Nutrient density nutrient-dense food snacking
Related posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
Table of contents
Table of contents

In order to adopt long-term healthy food habits, it may be good to replace the ineffective system of food deprivation with one of enjoyment and to adopt a balanced approach of eating. Let’s focus on tasty and nutrient-rich foods that can bring positive health benefits.

Healthy swaps for healthy snacks, to get bigger portions

When it comes to snacking, some healthy swaps can allow to save calories, get more nutrients or even enjoy bigger portions !

For a similar amount of calories, you could enjoy bigger portions. For example, when a serving of cheesecake will bring you 77 kcal for 24 g, a strawberrry cheesecake greek yogurt (non-fat) will bring you 77 kcal for 165 g !

YINI Healthy swaps for healthy snacks and bigger portions with yogurt

On a same approach, swapping a regular granola on your yogurt with low-fat granola and fresh fruits will allow to enjoy a bigger portion of parfait for the same energy intake…

YINI Healthy swaps for healthy snacks and bigger portions with frozen yogurt
For more information: discover our infographics on nutrient density, or on healthy swaps with yogurt.
Related Posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
08 Jul 2019
•
4 min read
•
by YINI Editorial team
Weight management

Concerns over dairy products and weight gain are proved unfounded

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
adolescents children dairy fat dairy products fat milk obesity weight gain
Related posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
Table of contents
Table of contents

We all know that milk and dairy products are packed with nutrients, including a host of vital vitamins and minerals. But, despite a wealth of evidence showing that dairy products don’t cause children to become fat, public health advice is often unclear, say the authors of this article. Their review lays all doubts to rest.

They analysed 94 scientific studies on this topic. Their review looked at foods eaten as a source of calcium, such as milk, cheese and yogurt. Butter was excluded from the review because it contains no calcium and is considered to be a fat. Plant-based milk-like products were excluded too, as these don’t have the same nutrient composition as dairy products.

The review revealed that milk and other dairy foods consistently showed no association with childhood obesity, compared to little or no dairy product consumption.

Of the 94 studies, only 9 suggested there might be a positive association between milk and other dairy products and body fatness.

The authors conclude that overall, evidence does not support limiting children’s intake of milk and other dairy products on the grounds that these may cause obesity.

They also say there is no underlying rationale to support the idea that milk and other dairy products promote excess weight gain or increase appetite.

‘This critical and comprehensive review …. found that milk and other dairy products are consistently not associated, or inversely associated, with body fatness in children relative to low or no dairy product consumption.’ – Dougkas A, et al, 2019.

A weighty problem

If you think people are fatter than they used to be, you’re right.

Global rates of overweight and obesity are increasing among both adults and children. In fact, 41 million children under the age of 5 years were overweight or obese in 2014. That’s a public health concern, as childhood obesity is linked to a range of health problems that can be carried through to adulthood.

When seeking to stem the tide of obesity, public health messages tend to be simple and straightforward. They include advice such as avoiding sugary drinks and snacks, as well as eating more fruit and vegetables. However, advice on milk and dairy products is often less clear and may be confusing.

Dairy foods are a key part of many children’s diets, providing an important source of protein, calcium, iodine, riboflavin, vitamin B12, potassium and vitamin A. But until now these foods have often come under scrutiny because of their calorie and fat content. However, this ignores the vitamins and minerals that foods such as yogurt and cheese provide. Happily, the idea that milk and dairy products promote excess weight gain in children has now been shown to be untrue.

Yogurt as a fat buster?

Certain dairy products such as yogurt might even have an anti-obesity effect, the research suggests. This may be because they change the make-up and activity of bacteria in the gut. The composition of gut bacteria is known to differ between normal-weight children and those who are overweight or obese. There is also evidence that early differences in children’s gut bacteria could point to them being overweight in the future.

Fermented dairy products are a source of live bacteria – probiotics. It may be that the probiotics interact with bacteria already in the gut, causing changes in the way that fat is handled by the body. However, possible mechanisms for this are still poorly understood. Some studies have shown beneficial effects of probiotics for managing children’s weight, but more research is needed the authors of the review say.

‘…the existing evidence shows that there is no accepted underlying mechanistic rationale to support the hypothesis that milk and other dairy products promote excess weight gain, or increase appetite.’ – Dougkas A, et al, 2019.

Find out more: read the original article.
Source: Dougkas A, Barr S, Reddy S and Summerbell CD. A critical review of the role of milk and other dairy products in the development of obesity in children and adolescents. Nutr Res Rev. 2019;32(1):106-127.                                                     
YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
Related Posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
08 Jul 2019
•
5 min read
ASN Nutrition 2019 Benefits for planet health

Sustainable Diet – what does it mean?

food system roos Sustainable diets
Related posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
Table of contents
Table of contents

Sustainable Diet – what does it mean? By Dr. Elin Röös (Swedish University of Agricultural Science, Sweden)

Summary written by Charlotte Debeugny 

The YINI Symposium “Sustainable diets” was held in Baltimore on the 10th June 2019. This scientific symposium gathered renowned scientists to discuss sustainable diets. Elin Röös is an Associate Senior Lecturer at the Department of Energy and Technology at the Swedish University of Agricultural Sciences (SLU).  Her opening presentation focused on exploring sustainable diets in the context of the current food system and its contribution to climate change. She underlined that it made sense in the environmental context to speak via a video link from Sweden as flying to Baltimore would have generated 2 tonnes of CO2!

Climate Change

Climate change or global warming refers to a gradual warming of the earth’s atmosphere due to increased emissions of carbon dioxide (CO2) and other greenhouse gases (GHGs) which trap heat and make the planet warmer. Transport, electricity production, industry and agricultural are primary sources of GHGs. The Intergovernmental Panel on Climate Change (IPCC), has a target of keeping temperature increases below 1.5C in order to limit the impact of climate change.  In order to achieve this goal,  there is an urgent need both for changes in current supply systems, as well as large scale technological innovations to help reduce emissions as swiftly as possible

Current Food System

The current food system is a main contributor to climate change with the farming industry (land usage as well as inputs such as fertilisers and pesticides) generating 15 – 25% of global GHGs and food production, transport and waste disposal generating a further 5-10% of global GHGs,  a total of 20-35% of global GHGs.  Food production is also major factor in terms of planetary boundary* concerns, such as deforestation, biodiversity loss and water pollution.

A study by Roos et al. (2014) evaluating the Swedish diet, which is fairly typical of high-income countries found animal products, beef (30%)  other meats and eggs (23%) and dairy products (17%) accounted for more than 70% of emissions.  The differences in emissions at a country level is striking as countries with a  high meat consumption, such as Australia, US and Brazil produce more than 50% more C02 than countries with a low meat consumption.

What is a sustainable diet?

The definition of a sustainable diet** understandably focuses on a diet which has a low environmental impact and optimises natural and human resources.  Alongside this it is important to underline that a sustainable diet should also be nutritionally adequate, safe and promote health.  A sustainable diet should protect both the planet and our health.

The current food production system is neither sustainable, accessible or economically fair.  Higher income countries, while having good access to healthy foods, are creating an environmental impact, which is several times higher than those in low-income countries. The global food system is also inadequate in terms of being able to feed the world’s population, with the burden of malnutrition in terms of energy deficiency, obesity and/or nutrient deficiency remaining unacceptably high.

The EAT-Lancet report (2019) details the proportion of foods which can be eaten in order to match the goal of reducing the environmental impact, setting targets and limits in terms of GHG emissions and resources,  while ensuring nutritional targets of macro and micronutrients are achieved at a population level.

Achieving a sustainable diet – changes in consumption, production efficiency and waste reduction

A multi-faceted approach is needed to ensure our food system is sustainable, taking into consideration economic, environmental and nutritional needs.  A switch to more plant-based diets along with improvements in production efficiency and a focus on waste reduction will reduce global GHGs.

The type and amounts of meat and dairy in the context of a sustainable diet, still needs to be further defined. While these foods have a higher environmental footprint than plant-based foods, they are a  source of key micronutrients essential for our health, such as iron, zinc and calcium.

As a closing note, livestock can play a positive role in supporting the environment. An efficient food production system should limit livestock production to grazing pastures,  which cannot be used for growing crops suitable for direct human consumption.  Ruminant animals convert plant fibre to energy, producing high quality meat and milk, while the by-products such as manure, enhance the biodiversity and fertility of the soil, positively contributing to food security.

*Planetary boundaries is a concept involving Earth system processes which contain nine environmental boundaries, based on scientific evidence that human actions have become the main driver of global environmental change.

**Sustainable diets are those diets with low environmental impacts, which contribute to food and nutrition security and to healthy life for present and future generations. Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable; nutritionally adequate, safe and healthy; while optimizing natural and human resources. (FAO, 2010, Sustainable Diets and Biodiversity.

Summary written by Charlotte Debeugny (twitter: @debeugny)

Sources and additional References
Related Posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
01 Jul 2019
•
4 min read
•
by YINI Editorial team
Children Diabetes prevention

Eating yogurt may protect against insulin resistance in young people at risk of obesity

YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
Diabetes insulin obesity Weight management
Related posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
Table of contents
Table of contents

Youngsters at risk of obesity can look forward to a healthier future if they eat yogurt every day, this article suggests. That’s because a daily pot of yogurt may help improve their levels of insulin– the hormone that controls blood sugar – and the body’s response to insulin, the authors say.

The rising tide of obesity among our children and young adults is alarming because of the suite of health problems associated with it – including diabetes and even early death. Helping our young folk to maintain a healthy body weight is a ‘no-brainer’– but how best to go about it?

Genetics, lack of physical activity and unhealthy food choices all contribute to obesity among children and young adults. Yogurt has been identified as a marker of a healthy diet and lifestyle in adults. The authors of this article wanted to find out whether young people who eat yogurt are healthier and less likely to be overweight/obese than those who don’t, and whether any potential benefits are greater in those with a family history of obesity.

The authors examined data for 198 children and young adults who took part in a Canadian study. They were separated into two groups depending on whether they had an obese parent or not. Youngsters with an obese parent were more likely to be overweight themselves than those with healthy-weight parents.

‘…children with an obese parent are more likely to have a weight problem in adulthood.’ – Panahi et al, 2019.

Do dairy foods help control body weight?

Studies in children and adults have shown that people who consume more milk and dairy products are less likely to be overweight. Most of these studies have looked at dairy consumption overall. What might we find if we looked at individual dairy products such as yogurt?

This study found that yogurt consumption was not linked to overweight/obesity in children and young adults.

Yogurt consumption may benefit insulin levels in youngsters at risk of obesity

Diabetes develops if the pancreas makes the wrong amount of insulin or the body’s response to insulin is inadequate.

In this study, blood insulin levels and a measure of the body’s response to insulin suggested that youngsters with an obese parent controlled blood sugar less effectively than youngsters with normal-weight parents. They also had unhealthier fats in their blood and higher blood pressure.

Eating at least one serving of yogurt daily may have a beneficial effect on insulin in young people at risk of obesity, the authors say. Yogurt eaters with an obese parent had similar insulin levels and response to insulin to youngsters with normal-weight parents regardless of their yogurt consumption.

Further research is needed to explain how yogurt might exert insulin-related benefits in young people at risk of obesity, say the authors.

Is obesity down to our genes?

Although many genes have been linked to childhood obesity, this study did not look at gene differences. This means that it can’t explain the association between parent and child overweight/obesity. Genes may be at least partly responsible, but parenting and environmental factors may also be involved, say the authors. We should perhaps not be surprised if parents’ eating habits and lifestyle influence their children.

‘These results suggest that although genetics is implicated in the risk for obesity and insulin resistance, yogurt consumption may help to lessen the effects of genetic susceptibility on glycemic variables.’ – Panahi et al, 2019.

Find out more: read the original article
Source: Panahi S, Gallant A, Tremblay A et al. The relationship between yogurt consumption, body weight, and metabolic profiles in youth with a familial predisposition to obesity. Eur J Clin Nutr. 2019;73:541-548.
YINI Editorial team
The YINI team includes nutritionists, food engineers, registered dietitians and scientific writers.
Related Posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
01 Jul 2019
•
1 min read
Nutri-dense food

Healthy swaps for healthy snacks: manage calories!

healthy snacks Nutrient density nutrient-dense foods snacking
Related posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
Table of contents
Table of contents

In order to adopt long-term healthy food habits, it may be good to replace the ineffective system of food deprivation with one of enjoyment and to adopt a balanced approach of eating. Let’s focus on tasty and nutrient-rich foods that can bring positive health benefits.

Healthy swaps for healthy snacks, to manage energy intake.

When it comes to snacking, some healthy swaps can allow to save calories, get more nutrients or even enjoy bigger portions !

The choice of nutrient-rich foods, like yogurt, allow to have a satisfying snack with a large portion and low energy intake. Swaping a 165 g chocolate covered ice cream bar by a 165 g plain whole milk yogurt will allow a decrease of more than 400 Kcal!

YINI Healthy swaps for healthy snacks and less calories with yogurt
For more information: discover our infographics on nutrient density, or on healthy swaps with yogurt.
Related Posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
28 Jun 2019
•
1 min read
Monthly newsletter

Sustainable diets: report from our last YINI Summit

Related posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
Table of contents
Table of contents

Discover our June 2019 Newsletter detailing the report from our last YINI Summit at Nutrition 2019, “Sustainable diets”

Read the newsletter

Related Posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
24 Jun 2019
•
4 min read
Benefits for planet health

There is more to a sustainable diet than saving the planet

diet environment greenhouse gas nutrition sustainability
Related posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences
Table of contents
Table of contents

Can we really eat a healthy balanced diet and help to look after the planet at the same time? This study shows that by changing the types and amounts of foods we eat, it is possible to eat in a way that meets our nutritional needs while also reducing pressures on the environment.

We are becoming much more aware that farming practices and the processing and transport of our food can have a massive impact on the environment. One indicator of this impact is greenhouse gas emissions (GHGE) – such as carbon dioxide, methane, nitrous oxide – which cause heat from the Earth’s surface to be retained in the lower atmosphere and are largely responsible for global warming.

We now know that animal source foods especially red meat are among the largest contributors to GHGE, whereas vegetables, fruits and legumes/pulses/nuts are associated with the lowest GHGE.

Achieving a sustainable diet in Europe

A sustainable diet has a low impact on the environment, provides enough nutrients, is affordable and is culturally acceptable to the people who eat it. This study has looked at the dietary changes that would be needed to achieve a nutritionally adequate diet with lower GHGE in five European countries.

“The Food and Agriculture Organization (FAO) defines sustainable diets as “protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable, nutritionally adequate, safe and healthy, while optimizing natural and human resources”.’ – Vieux et al, 2018.

Food swaps were needed for a nutritionally adequate diet

The authors found about people’s usual diets by asking groups of 18–64-year-olds in five countries (France, UK, Italy, Finland, Sweden) to complete a food survey. Then they estimated the nutrient content and GHGE for 151 food items, grouped into 10 main food groups.

Using a computer programme, the authors designed diets for men and women in each country that met nutritional needs while reducing GHGE, remaining as close as possible to the average diet of the national population.

They found that in most countries, men and women were failing to eat the best diet when it came to nutrient content. To achieve a diet with adequate nutrients, it was necessary to swap some foods in the average diet for foods from different food groups. However, these swaps were associated with an increase in GHGE.

‘Setting nutritional goals with no consideration for the environment may increase GHGE.’ – Vieux et al, 2018.

How much can we reduce GHGE by changing our diet?

Next the authors looked at the food swaps within food groups that would be needed to maintain nutrient content and at the same time reduce GHGE.

The maximum reduction in GHGE that was theoretically possible was 62–78%. But this could only be achieved by altering the amounts of at least 99% of food items in the average diet. Such sweeping changes were likely to make these theoretical diets culturally unacceptable to the populations of these countries, say the authors.

Eat more fruit, vegetables and dairy products

In every country and for both men and women, eating more fruit, vegetables and starchy foods and less sugar and fat could help to reduce GHGE by 30% and would be good for our health too, say the authors.

Achieving these benefits would also require us to make changes to the amounts of animal-based foods (meat, fish, milk and dairy products) we eat. These changes would vary from country to country and according to gender. For example, people in some countries would need to eat more fish while in general, people need to eat less meat but drink more milk than most do now. More dairy products need to be eaten by men and women in Sweden and France, and by men in Finland, Italy and the UK.

When it comes to protecting the planet, GHGEs are only part of the picture, the authors point out. Future studies on sustainable diets need to take into account other factors that have an impact on the environment, such as use of fertilisers, water use, land use and biodiversity – the variety of species living on our planet.

Find out more: read the original article
Source: Vieux F, Perignon M, Gazan R et al. Dietary changes needed to improve diet sustainability: are they similar across Europe? Eur J Clin Nutr. 2018;72:951-960.
Related Posts
Milk matrix matters: why dairy deserves a place in plant-based diets From plate to planet: the challenge of building sustainable diets Gut health: the prebiotic power of lactose Focus on the bioactive peptides in dairy and yogurt
See More
Our Resources
Practical sheets
Experts Interviews
Key Publications
International conferences