Fish as an alternative protein - A consumer-oriented perspective on its role in a transition towards more healthy and sustainable diets
Fish as an alternative protein - A consumer-oriented perspective on its role in a transition towards more healthy and sustainable diets
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DOI：
10.1016/j.appet.2020.104721
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发表时间：
2020-09-01
期刊：
影响因子：
5.4
通讯作者：
Aiking, Harry
中科院分区：
文献类型：
--
作者：
de Boer, Joop;Schoesler, Hanna;Aiking, Harry
鱼有几个好处，使它成为健康饮食的理想组成部分。它也是一种高蛋白产品，可以作为一种相对有效的肉类替代品。然而，从健康和可持续性的角度来看，重要的是要考虑每周食用鱼类的最佳数量，并研究鱼类和植物蛋白是否可以被纳入替代蛋白质来源的同一标题下。为了探索消费者对这些问题的看法，本文借鉴了一个简短的文献研究和调查数据的重新分析，从荷兰收集的早些时候。假设是，基于与食物的共同关系，鱼类消费和植物性蛋白质来源的亲和力在一定程度上是相互关联的，这将它们与肉类区分开来。结果表明，假设需要细致入微：食用鱼类完全与基于真实植物蛋白来源（如坚果）的辛辣食物的亲和力相关，这种关系部分基于食物参与。研究结果与荷兰目前的建议一致，即鼓励消费者每周吃一份鱼，并鼓励那些已经吃了不止一份鱼的人用植物性蛋白质来源代替其余的。
Fish has several benefits that make it a desirable part of a healthy diet. It is also a high-protein product that can be used as a relatively efficient meat replacer. Both from a health and sustainability perspective, however, it is important to consider the optimum number of fish servings per week and to examine whether fish and plant protein can be brought under the same heading of alternative protein sources. To explore the consumer perspective on these issues, this paper draws on a brief literature study and a re-analysis of survey data from the Netherlands collected earlier. The hypothesis was that affinities with fish consumption and plant-based protein sources are to a certain extent related to each other, based on common relationships with food involvement, which set them apart from meat. The results showed that the hypothesis needed to be nuanced: fish consumption was associated exclusively with affinity with spicy meals based on authentic plant protein sources (e.g. nuts) and this relationship was partially based on food involvement. The results are in line with current Dutch recommendations that encourage consumers to eat one serving of fish per week and that stimulate those who already eat more than one serving of fish to replace the rest by plant-based protein sources.