'Raising the Pulse': The environmental, nutritional and health benefits of pulse-enhanced foods
'Raising the Pulse': The environmental, nutritional and health benefits of pulse-enhanced foods
复制标题
“提高脉搏”：脉搏强化食品的环境、营养和健康益处
DOI：
10.1111/nbu.12601
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发表时间：
2023
影响因子：
3.3
通讯作者：
Lovegrove J
中科院分区：
文献类型：
--
作者：
Lovegrove J
饮食是非传染性疾病的关键调节因素，粮食生产是环境退化和温室气体排放的主要原因。然而，“推动”人们做出更好的食物选择具有挑战性，因为负担能力、便利性和口味等因素往往优先于实现健康和环境效益。 “Raising the Pulse”项目的总体目标是彻底改变英国消费者饮食的营养价值，并以改善英国食品体系健康状况和更大可持续性的方式实现这一目标。为了实现我们的目标，将与主要利益相关者（包括工业、零售部门和政府）合作实施英国特有的蚕豆生产系统，以优化最终用户的饮食以及生产的环境和经济可持续性。将生产美味的蚕豆粉并用于开发“Raising the Pulse”食品，以改善营养成分和环境价值。消费者焦点小组和研讨会将确定增加此类产品消费的态度、偏好、驱动因素和障碍。他们将为感官测试和全校干预研究的共同创建提供信息，以评估豆类和“提高脉搏”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。营养生物利用度和饱腹感将在一项随机对照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营养益处和环境可持续性较差的成分后，土地利用、环境、商业生存能力、营养和人类健康的变化。将解决政府健康和可持续发展优先事项，帮助制定具有重大有益供应链经济影响的政策相关解决方案，并转变可持续粮食系统，以改善消费者饮食质量、健康和环境。
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.