Effects of different functional units on carbon footprint values of different carbohydrate-rich foods in China
Effects of different functional units on carbon footprint values of different carbohydrate-rich foods in China
复制标题
不同功能单元对中国不同富含碳水化合物食品碳足迹值的影响
DOI：
10.1016/j.jclepro.2018.07.091
复制
发表时间：
2018-10
影响因子：
11.1
通讯作者：
Zhang ZH
中科院分区：
文献类型：
--
作者：
Xu Zhongyue;Xu Weijun;Peng Zijin;Xu Zhongyue;Yang Qingyu;Zhang Zhihang;Xu WJ;Zhang ZH
食品行业产生大量的温室气体（GHG）排放，引起了许多研究人员的关注。之前的研究主要根据食物重量来评估食物碳足迹（CF）。食物的营养成分含量更能反映食物的功能。然而，根据不同的个体营养素，可以得出不同的结论。综合营养指数已用于评价食品营养。本研究根据不同功能单位（重量、能量、蛋白质、碳水化合物和两个综合营养指数 Nu21 和 Nu11）对谷物、豆类、根茎类食品等 19 种富含碳水化合物（CR）食品的 CF 进行了研究。当使用基于重量、基于能量和基于个体营养的功能单位时，食物的 CF 排名会有所不同。当分别使用基于重量、基于碳水化合物和基于蛋白质的功能单位时，马铃薯、谷类食品和豆类显示出低CF优势。在功能单元中覆盖更多的营养素有利于更接近不同食物对环境影响的真相。基于综合营养指数的功能单元更适合说明食物 CF。 Nu21法从个体食物角度评价食物CF较为公平，而Nu11法从均衡饮食角度评价食物CF更为合适。研究结果还表明，消费更多的糙米和标准面粉可能是当今减少碳排放的可行计划。同时，加强粗粮轮作和增加粗粮消费可以进一步减少大量碳排放。
The food sector produces large amounts of greenhouse gas (GHG) emissions, which has attracted attention of many researchers. Previous studies evaluated food carbon footprints (CFs) mainly based on food weight. Nutrient content of food could reflect food function better. However, different conclusions could be drawn based on different individual nutrients. The comprehensive trophic index has been used to evaluate food nutrition. In this study, CFs of nineteen carbohydrate-rich (CR) foods including grains, beans, root and tuber-food were investigated based on different functional units (weight, energy, protein, carbohydrate, and two comprehensive trophic indexes Nu21and Nu11). The CF rankings of the foods varied when weight based-, energy based-, and individual nutrient based functional units were used. Potato, cereal foods, and beans showed the low-CF advantage when weight based-, carbohydrate based-, and protein based functional unit was used, respectively. Covering more nutrients in the functional unit is beneficial to get closer to the truth of environmental impact of different foods. The comprehensive trophic index based functional unit was more appropriate for illustrating food CFs. Nu21method was fairer to evaluate food CF from the viewpoint of individual food, while Nu11method was more appropriate from the viewpoint of balanced diet. The results also exhibited that consumption of more brown rice and standard grade flour could be a feasible plan to reduce carbon emissions in nowadays. Meanwhile, enhancing rotation of coarse cereals and increasing consumption of coarse foods could cut a considerable amount of carbon emissions further.
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DOI：
--
发表时间：
2013-12
期刊：
Future of Food: Journal on Food, Agriculture and Society
影响因子：
--
作者：
Cristina P. Rodríguez Torres
通讯作者：
Cristina P. Rodríguez Torres
影响因子：
5.5
作者：
Poritosh Roy;T. Ijiri;D. Nei;Takahiro Orikasa;H. Okadome;N. Nakamura;T. Shiina
通讯作者：
Poritosh Roy;T. Ijiri;D. Nei;Takahiro Orikasa;H. Okadome;N. Nakamura;T. Shiina
DOI：
10.1007/s11367-010-0238-6
发表时间：
2011
期刊：
The International Journal of Life Cycle Assessment
影响因子：
--
作者：
Julia Martínez-Blanco;A. Antón;J. Rieradevall;M. Castellari;P. Muñoz
通讯作者：
Julia Martínez-Blanco;A. Antón;J. Rieradevall;M. Castellari;P. Muñoz
DOI：
10.1007/s11367-013-0576-2
发表时间：
2013-04
期刊：
The International Journal of Life Cycle Assessment
影响因子：
--
作者：
J. Webb;A. Williams;E. Hope;David Evans;E. Moorhouse
通讯作者：
J. Webb;A. Williams;E. Hope;David Evans;E. Moorhouse
DOI：
--
发表时间：
2008
期刊：
--
影响因子：
--
作者：
J. Davis
通讯作者：
J. Davis