Individual diet optimization in French adults shows that plant-based "dairy-like" products may complement dairy in sustainable diets
2022
Gazan, Rozenn | Vieux, Florent | Lluch, Anne | De Vriese, Stephanie | Trotin, Beatrice | Darmon, Nicole
International audience
显示更多 [+] 显示较少 [-]英语. This study aimed to explore the potential role of plant-based "dairy-like" products (PBDL) in sustainable diets. For each individual from a representative sample of French adults (INCA2 survey 2006-2007; n = 1816), a diet optimized to be more sustainable (nutritionally adequate while having a 30% reduced carbon impact with minimal change from the actual diet and isocaloric content) was modelled. The food content of the optimized diets was compared to actual diets, with a focus on PBDL and dairy products. The presented quantitative results focused on women. Optimized diets contained more plant-based products and less meats than actual diets. PBDL products were present in 7.3% and 55.7% of the subjects' actual and optimized diets, respectively, increasing significantly from 7 to 48 g/day. Regarding dairy products, cheese decreased (−14 g/day), milk increased (+14 g/day), and yogurt remained constant (87 g/day) between the actual and optimized diets, such that the intake of this food group remained constant (214 g/day). Women for whom PBDL products were introduced as new foods in their optimized diets were found to be those with actual low energy intake (1755 kcal/d on average). As a complement to dairy products, fortified PBDL products may help to achieve more sustainable diets, especially for individuals with low energy intakes.
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