What Lies Behind the Transition From Plant-Based to Animal Protein?
What Lies Behind the Transition From Plant-Based to Animal Protein?
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DOI：
10.1001/amajethics.2018.987
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发表时间：
2018-10-01
影响因子：
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通讯作者：
Poulain, Jean-Pierre
中科院分区：
文献类型：
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作者：
Drewnowski, Adam;Poulain, Jean-Pierre
随着经济发展而发生的饮食变化统称为营养转型。更具体地说，以主食谷物和块茎为主的饮食让位于更多动物产品和更多添加糖和脂肪的饮食。虽然膳食蛋白质的比例保持不变，但植物蛋白被动物蛋白取代，但方式取决于地区文化、宗教和伦理问题。蛋白质转变被视为更广泛的营养转变的一个子集，说明了低收入和中等收入国家的饮食模式如何受到社会和经济力量的影响。食品决策的复杂性证明，在研究不断发展的食品系统时，有必要将营养与社会科学结合起来。
Dietary changes that occur in response to economic development are collectively known as the nutrition transition. More specifically, diets built around staple cereals and tubers give way to diets with more animal products and more added sugars and fats. Although the proportion of dietary protein stays constant, plant proteins are replaced by animal proteins but in ways that are dependent on regional cultural, religious, and ethical concerns. The protein transition, viewed here as a subset of the broader nutrition transition, illustrates how dietary patterns in low- and middle-income countries are shaped by societal as well as by economic forces. The complexity of food decisions justifies the need to integrate nutrition with the social sciences in the study of evolving food systems.