The public health rationale for promoting plant protein as an important part of a sustainable and healthy diet

Sustainable diets are proposed as a means to improve public health and food security and to reduce the impact of the food system on the environment. Guidance around sustainable diets includes a reduction of animal products in order to move towards a more plant‐based diet, meaning that plant‐originat...

Full description

Saved in:
Bibliographic Details
Published inNutrition bulletin Vol. 45; no. 3; pp. 281 - 293
Main Authors Lonnie, M., Johnstone, A. M.
Format Journal Article
LanguageEnglish
Published Oxford Wiley Subscription Services, Inc 01.09.2020
Subjects
Online AccessGet full text

Cover

Loading…
Abstract Sustainable diets are proposed as a means to improve public health and food security and to reduce the impact of the food system on the environment. Guidance around sustainable diets includes a reduction of animal products in order to move towards a more plant‐based diet, meaning that plant‐originated foods are a predominant, but not the sole component of a diet. The main principles of a sustainable diet (as provided by the Food and Agriculture Organization of the United Nations/World Health Organization) are to consume a variety of unprocessed or minimally processed foods, mainly as wholegrains, pulses, fruits and vegetables, with moderate amounts of eggs, dairy, poultry and fish and modest amounts of ruminant meat, which are consistent with the current UK healthy eating recommendations (e.g. Eatwell Guide). The aim of this review was twofold: (i) to discuss public health challenges associated with consumers’ knowledge regarding protein sustainability, healthier protein sources and protein requirements, and (ii) to review potential approaches to facilitate the shift towards a more sustainable diet. Consumers would benefit from receiving clear guidance around how much protein is needed to meet their daily requirements. The public health message directed to a consumer could highlight that desired health outcomes, such as muscle protein synthesis and weight control, can be achieved with both sources of protein (i.e. animal and plant‐based), and that what is more important is the nature of the ‘protein package’. Health promotion and education around the benefits of plant‐based protein could be one of the strategies encouraging the wider population to consider a shift towards a predominantly plant‐based diet.
AbstractList Sustainable diets are proposed as a means to improve public health and food security and to reduce the impact of the food system on the environment. Guidance around sustainable diets includes a reduction of animal products in order to move towards a more plant‐based diet, meaning that plant‐originated foods are a predominant, but not the sole component of a diet. The main principles of a sustainable diet (as provided by the Food and Agriculture Organization of the United Nations/World Health Organization) are to consume a variety of unprocessed or minimally processed foods, mainly as wholegrains, pulses, fruits and vegetables, with moderate amounts of eggs, dairy, poultry and fish and modest amounts of ruminant meat, which are consistent with the current UK healthy eating recommendations ( e . g . Eatwell Guide). The aim of this review was twofold: (i) to discuss public health challenges associated with consumers’ knowledge regarding protein sustainability, healthier protein sources and protein requirements, and (ii) to review potential approaches to facilitate the shift towards a more sustainable diet. Consumers would benefit from receiving clear guidance around how much protein is needed to meet their daily requirements. The public health message directed to a consumer could highlight that desired health outcomes, such as muscle protein synthesis and weight control, can be achieved with both sources of protein ( i . e . animal and plant‐based), and that what is more important is the nature of the ‘protein package’. Health promotion and education around the benefits of plant‐based protein could be one of the strategies encouraging the wider population to consider a shift towards a predominantly plant‐based diet.
Sustainable diets are proposed as a means to improve public health and food security and to reduce the impact of the food system on the environment. Guidance around sustainable diets includes a reduction of animal products in order to move towards a more plant‐based diet, meaning that plant‐originated foods are a predominant, but not the sole component of a diet. The main principles of a sustainable diet (as provided by the Food and Agriculture Organization of the United Nations/World Health Organization) are to consume a variety of unprocessed or minimally processed foods, mainly as wholegrains, pulses, fruits and vegetables, with moderate amounts of eggs, dairy, poultry and fish and modest amounts of ruminant meat, which are consistent with the current UK healthy eating recommendations (e.g. Eatwell Guide). The aim of this review was twofold: (i) to discuss public health challenges associated with consumers’ knowledge regarding protein sustainability, healthier protein sources and protein requirements, and (ii) to review potential approaches to facilitate the shift towards a more sustainable diet. Consumers would benefit from receiving clear guidance around how much protein is needed to meet their daily requirements. The public health message directed to a consumer could highlight that desired health outcomes, such as muscle protein synthesis and weight control, can be achieved with both sources of protein (i.e. animal and plant‐based), and that what is more important is the nature of the ‘protein package’. Health promotion and education around the benefits of plant‐based protein could be one of the strategies encouraging the wider population to consider a shift towards a predominantly plant‐based diet.
Author Johnstone, A. M.
Lonnie, M.
Author_xml – sequence: 1
  givenname: M.
  orcidid: 0000-0002-7257-165X
  surname: Lonnie
  fullname: Lonnie, M.
  organization: University of Warmia and Mazury in Olsztyn
– sequence: 2
  givenname: A. M.
  orcidid: 0000-0002-5484-292X
  surname: Johnstone
  fullname: Johnstone, A. M.
  email: alex.johnstone@abdn.ac.uk
  organization: University of Aberdeen
BookMark eNp1kMtOwzAQRS1UJNrCgj-wxIpFWjt2Hl5CxUuqYNOuo3FiU1epHWxHqH9P2nTLbOahM1czd4Ym1lmF0D0lCzrE0sp-QVOesSs0pTwvEkYomZzqgiaiTIsbNAthTwgtRCqmyG52Cne9bE2NdwrauMMeonEWWoW187jz7uCisd-4a8HGUx-VsRgCBovNoXM-nufgI3YaAw59iGAsyEEBbHORPeLGqHiLrjW0Qd1d8hxtX182q_dk_fX2sXpaJzUTJUtAlpmiTLCM8bIRuWANZSUUZSnTWguqlZQplaxkmtdAoOFACsp1poqa1rlkc_Qw6g7n_vQqxGrvej88FaqUM5HTnJN8oB5HqvYuBK901XlzAH-sKKlOdlaDndXZzoFdjuyvadXxf7D6fN6OG3_4Enl_
CitedBy_id crossref_primary_10_28948_ngumuh_1159590
crossref_primary_10_1038_s41598_023_46032_z
crossref_primary_10_1039_D2FO00243D
crossref_primary_10_1111_nbu_12455
crossref_primary_10_14246_irspsd_12_2_1
crossref_primary_10_3390_nu15132895
crossref_primary_10_1111_nbu_12457
crossref_primary_10_1016_j_jrurstud_2023_103187
crossref_primary_10_1007_s41055_024_00147_9
crossref_primary_10_1016_j_tifs_2022_08_007
crossref_primary_10_3389_fnut_2021_772573
crossref_primary_10_1080_10942912_2023_2178456
crossref_primary_10_3389_fpubh_2022_893497
crossref_primary_10_1080_10408398_2022_2107994
crossref_primary_10_1016_j_talanta_2024_126508
crossref_primary_10_1002_leg3_77
crossref_primary_10_1093_ajcn_nqac253
crossref_primary_10_1021_acs_jafc_3c09838
crossref_primary_10_1016_j_fufo_2024_100305
crossref_primary_10_3390_foods12122385
crossref_primary_10_1016_j_heliyon_2024_e27064
crossref_primary_10_3390_plants13101326
crossref_primary_10_1016_j_animal_2024_101182
crossref_primary_10_1093_ageing_afad178
crossref_primary_10_1007_s00394_022_02896_x
crossref_primary_10_3390_nu14224870
crossref_primary_10_2174_2666939001666221006121517
crossref_primary_10_1007_s00394_022_02878_z
crossref_primary_10_1002_jsfa_13226
crossref_primary_10_1016_j_foodchem_2022_134998
crossref_primary_10_3390_su13116260
crossref_primary_10_1016_j_cdnut_2023_100059
crossref_primary_10_1016_j_scitotenv_2021_149686
crossref_primary_10_1038_s41430_023_01328_1
crossref_primary_10_3390_foods10102287
crossref_primary_10_1017_S0029665123000034
crossref_primary_10_1038_s41538_022_00163_1
crossref_primary_10_3390_su141912315
crossref_primary_10_1093_jn_nxac150
crossref_primary_10_1139_apnm_2023_0243
crossref_primary_10_1007_s11483_023_09808_4
crossref_primary_10_1016_j_foodres_2024_114569
crossref_primary_10_3390_nu14163363
crossref_primary_10_3390_su12239991
crossref_primary_10_3390_nu14214706
Cites_doi 10.1080/01635580701684872
10.1017/S1368980015002062
10.1016/j.ecolecon.2007.08.013
10.1016/0308-8146(92)90311-O
10.1093/nutrit/nux025
10.1016/j.meatsci.2013.03.030
10.7326/M19-1583
10.1080/10408398.2016.1138447
10.1016/j.jacc.2017.05.047
10.1093/jaoac/88.3.967
10.3390/foods6070053
10.1186/1471-2458-13-1114
10.3945/an.115.009654
10.3390/nu10030360
10.1007/s13197-012-0662-7
10.1016/S0140-6736(18)31788-4
10.3390/nu9091023
10.1111/nbu.12450
10.1016/S2214-109X(19)30447-4
10.1093/ajcn/nqz064
10.1016/j.jstrokecerebrovasdis.2016.01.040
10.1093/aje/kwt261
10.1017/S1368980018003774
10.1007/s12393-012-9062-z
10.3945/jn.114.204305
10.1016/j.clnu.2014.04.007
10.1016/j.clnu.2008.06.008
10.1017/S002966511700194X
10.3390/nu9060603
10.3390/nu5083184
10.1111/1750-3841.13991
10.1111/nbu.12439
10.1016/j.ecolecon.2015.04.030
10.1139/apnm-2015-0550
10.1001/jamainternmed.2019.2195
10.1080/10408398.2018.1552243
10.1016/S0140-6736(15)60854-6
10.3390/geriatrics5010006
10.7326/M19-0655
10.1016/j.appet.2016.11.018
10.1017/S1368980014002377
10.1093/cdn/nzaa015
10.1126/science.aaq0216
10.3389/fnut.2016.00055
10.1161/CIRCULATIONAHA.118.035225
10.1093/ajcn/59.5.1203S
10.1093/ajcn/78.3.544S
10.1016/j.jada.2009.05.027
10.1016/j.jamda.2013.05.021
10.1007/s00394-015-1079-7
10.1016/0022-510X(88)90132-3
10.1016/j.foodpol.2013.08.010
10.2527/jas.2014-8800
10.1016/j.gloenvcha.2019.05.010
10.1093/ajcn/87.5.1576S
10.1002/jsfa.2075
10.1016/j.appet.2019.104345
10.1016/S2542-5196(18)30206-7
10.2105/AJPH.2013.301492
10.1136/bmj.l2110
10.1001/jamainternmed.2019.6969
10.1111/nbu.12312
10.1161/JAHA.119.012865
10.1021/acs.jafc.6b00926
10.1038/s41430-018-0310-z
10.1016/j.appet.2018.05.017
10.7326/M19-0699
10.1017/S000711451400124X
10.1371/journal.pone.0165797
10.1016/j.appet.2018.01.034
10.1001/jamainternmed.2013.14547
10.1371/journal.pone.0167859
10.1016/j.appet.2019.104349
10.3390/nu11040826
10.1016/j.foodpol.2012.08.002
10.1006/appe.2001.0406
10.1016/j.jenvman.2019.109941
10.1093/jn/nxaa020
10.3390/nu10101398
10.1001/jamainternmed.2016.4182
10.3945/ajcn.2009.26736Z
10.1371/journal.pmed.1002039
10.1186/s12889-019-6653-0
10.7326/M19-1621
ContentType Journal Article
Copyright 2020 The Authors. published by John Wiley & Sons Ltd on behalf of British Nutrition Foundation
2020. This article is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.
Copyright_xml – notice: 2020 The Authors. published by John Wiley & Sons Ltd on behalf of British Nutrition Foundation
– notice: 2020. This article is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.
DBID 24P
WIN
AAYXX
CITATION
7QP
7TK
7TS
K9.
DOI 10.1111/nbu.12453
DatabaseName Wiley Online Library Open Access
Wiley-Blackwell Open Access Backfiles
CrossRef
Calcium & Calcified Tissue Abstracts
Neurosciences Abstracts
Physical Education Index
ProQuest Health & Medical Complete (Alumni)
DatabaseTitle CrossRef
ProQuest Health & Medical Complete (Alumni)
Calcium & Calcified Tissue Abstracts
Neurosciences Abstracts
Physical Education Index
DatabaseTitleList CrossRef

ProQuest Health & Medical Complete (Alumni)
Database_xml – sequence: 1
  dbid: 24P
  name: Wiley Open Access
  url: https://authorservices.wiley.com/open-science/open-access/browse-journals.html
  sourceTypes: Publisher
DeliveryMethod fulltext_linktorsrc
Discipline Anatomy & Physiology
Diet & Clinical Nutrition
Public Health
EISSN 1467-3010
EndPage 293
ExternalDocumentID 10_1111_nbu_12453
NBU12453
Genre reviewArticle
GrantInformation_xml – fundername: Minister of Science and Higher Education
  funderid: Project No. 010/RID/2018/19
GroupedDBID .3N
.GA
.Y3
04C
05W
0R~
10A
123
1OB
1OC
24P
29N
31~
33P
36B
3SF
4.4
50Y
50Z
51W
51X
52M
52N
52O
52P
52R
52S
52T
52U
52V
52W
52X
53G
5HH
5LA
5VS
66C
6PF
702
7PT
8-0
8-1
8-3
8-4
8-5
8UM
930
A01
A03
A8Z
AAESR
AAEVG
AAHBH
AAHHS
AANLZ
AAONW
AASGY
AAWTL
AAXRX
AAZKR
ABCQN
ABCUV
ABDBF
ABEML
ABFSI
ABJNI
ABPVW
ABQWH
ABXGK
ACAHQ
ACBWZ
ACCFJ
ACCZN
ACFBH
ACGFS
ACGOF
ACMXC
ACPOU
ACPRK
ACSCC
ACXBN
ACXQS
ADBBV
ADBTR
ADEOM
ADIZJ
ADKYN
ADMGS
ADOJX
ADOZA
ADXAS
ADZMN
AEEZP
AEIGN
AEIMD
AEQDE
AEUQT
AEUYR
AFBPY
AFEBI
AFFPM
AFGKR
AFPWT
AFZJQ
AHBTC
AHEFC
AHMBA
AIACR
AITYG
AIURR
AIWBW
AJBDE
ALAGY
ALMA_UNASSIGNED_HOLDINGS
ALUQN
AMBMR
AMYDB
ATUGU
AZBYB
AZFZN
AZVAB
BAFTC
BDRZF
BFHJK
BHBCM
BMSDO
BMXJE
BROTX
BRXPI
BY8
C45
CAG
COF
CS3
D-6
D-7
D-E
D-F
DCZOG
DPXWK
DR2
DRFUL
DRMAN
DRSTM
DUUFO
E.L
EAD
EAP
EBS
ECT
EIHBH
EJD
EMK
ESTFP
ESX
EX3
F00
F01
F04
FEDTE
FUBAC
G-S
G.N
GODZA
H.X
HF~
HGLYW
HVGLF
HZI
HZ~
IHE
IX1
J0M
K48
KBYEO
LATKE
LC2
LC3
LEEKS
LH4
LITHE
LOXES
LP6
LP7
LUTES
LW6
LYRES
MEWTI
MK4
MRFUL
MRMAN
MRSTM
MSFUL
MSMAN
MSSTM
MXFUL
MXMAN
MXSTM
N04
N05
N9A
NF~
O66
O9-
OIG
OVD
P2P
P2W
P2X
P2Z
P4B
P4D
PALCI
PQQKQ
Q.N
Q11
QB0
R.K
RIWAO
RJQFR
ROL
RX1
SAMSI
SUPJJ
TEORI
TUS
UB1
W8V
W99
WBKPD
WHWMO
WIH
WIJ
WIK
WIN
WOHZO
WOW
WQJ
WRC
WUP
WVDHM
WXI
WXSBR
XG1
ZZTAW
~IA
~KM
~WT
AAMNL
AAYXX
ACRPL
ACYXJ
CITATION
7QP
7TK
7TS
ACUHS
K9.
ID FETCH-LOGICAL-c3983-ab85e13935348d9693d138a788b2cf91febb21b383f4ca0ad4a0714f5e7c1c6b3
IEDL.DBID 24P
ISSN 1471-9827
IngestDate Mon Dec 16 17:31:11 EST 2024
Fri Dec 06 03:24:28 EST 2024
Sat Aug 24 01:40:32 EDT 2024
IsDoiOpenAccess true
IsOpenAccess true
IsPeerReviewed true
IsScholarly true
Issue 3
Language English
License Attribution
LinkModel DirectLink
MergedId FETCHMERGED-LOGICAL-c3983-ab85e13935348d9693d138a788b2cf91febb21b383f4ca0ad4a0714f5e7c1c6b3
ORCID 0000-0002-7257-165X
0000-0002-5484-292X
OpenAccessLink https://onlinelibrary.wiley.com/doi/abs/10.1111%2Fnbu.12453
PQID 2439616406
PQPubID 1096362
PageCount 14
ParticipantIDs proquest_journals_2439616406
crossref_primary_10_1111_nbu_12453
wiley_primary_10_1111_nbu_12453_NBU12453
PublicationCentury 2000
PublicationDate September 2020
2020-09-00
20200901
PublicationDateYYYYMMDD 2020-09-01
PublicationDate_xml – month: 09
  year: 2020
  text: September 2020
PublicationDecade 2020
PublicationPlace Oxford
PublicationPlace_xml – name: Oxford
PublicationTitle Nutrition bulletin
PublicationYear 2020
Publisher Wiley Subscription Services, Inc
Publisher_xml – sequence: 0
  name: Wiley Subscription Services, Inc
References 2009; 89
2017; 6
2017; 3
2018; 360
2018; 127
2019; 11
2020; 60
2015; 145
2015; 386
2018; 125
2019; 19
2020; 12
2018; 83
2020; 10
2015b
2013; 5
2018; 43
2014; 174
2017; 9
2019; 365
10
2014; 179
2017; 75
2020; 4
2013; 14
2018; 2
2019; 62
2017; 70
2013; 13
2019; 22
2013; 95
2008; 27
2016; 41
2008; 65
1988; 84
2020; 45
2020; 256
2019; 393
2018; 77
2014; 51
1992; 43
2008; 60
2019; 110
2019; 8
2015; 6
2015; 18
2019; 72
2016; 19
2012
2015; 93
2013; 43
2010
2020; 180
2009
2005; 85
2008
2013; 103
1991
2012; 37
2005; 88
2016; 13
2014; 112
2019; 142
2016; 11
2003; 78
2017; 109
2016; 6
2015a
2015; 116
2020
2017; 57
2017; 56
2020; 150
2019
2016; 64
2018
2019; 179
2017
2016; 176
2016
2008; 87
2001; 37
2015
1994; 59
2019; 139
2014
2013
2009; 109
2019; 171
2018; 10
2016; 25
2014; 33
e_1_2_7_108_1
e_1_2_7_3_1
e_1_2_7_104_1
e_1_2_7_7_1
e_1_2_7_19_1
e_1_2_7_60_1
e_1_2_7_83_1
e_1_2_7_100_1
e_1_2_7_15_1
e_1_2_7_41_1
e_1_2_7_11_1
e_1_2_7_45_1
e_1_2_7_68_1
Tarabella A (e_1_2_7_97_1) 2015
e_1_2_7_26_1
e_1_2_7_49_1
e_1_2_7_116_1
e_1_2_7_90_1
e_1_2_7_112_1
e_1_2_7_94_1
e_1_2_7_71_1
e_1_2_7_52_1
e_1_2_7_98_1
e_1_2_7_23_1
e_1_2_7_33_1
e_1_2_7_75_1
e_1_2_7_56_1
e_1_2_7_37_1
e_1_2_7_79_1
Scarborough P (e_1_2_7_87_1) 2016; 6
e_1_2_7_109_1
e_1_2_7_4_1
e_1_2_7_105_1
e_1_2_7_8_1
e_1_2_7_101_1
e_1_2_7_16_1
e_1_2_7_40_1
e_1_2_7_82_1
e_1_2_7_120_1
e_1_2_7_63_1
e_1_2_7_12_1
e_1_2_7_86_1
e_1_2_7_67_1
e_1_2_7_48_1
e_1_2_7_29_1
e_1_2_7_117_1
e_1_2_7_113_1
e_1_2_7_51_1
e_1_2_7_70_1
e_1_2_7_93_1
e_1_2_7_24_1
e_1_2_7_32_1
e_1_2_7_55_1
e_1_2_7_74_1
e_1_2_7_20_1
e_1_2_7_36_1
e_1_2_7_59_1
e_1_2_7_78_1
e_1_2_7_5_1
e_1_2_7_106_1
e_1_2_7_9_1
e_1_2_7_102_1
e_1_2_7_17_1
e_1_2_7_62_1
e_1_2_7_81_1
e_1_2_7_121_1
e_1_2_7_13_1
e_1_2_7_43_1
e_1_2_7_66_1
e_1_2_7_85_1
e_1_2_7_47_1
e_1_2_7_89_1
e_1_2_7_28_1
e_1_2_7_118_1
e_1_2_7_114_1
e_1_2_7_73_1
e_1_2_7_110_1
e_1_2_7_50_1
e_1_2_7_92_1
e_1_2_7_25_1
e_1_2_7_31_1
e_1_2_7_77_1
e_1_2_7_54_1
e_1_2_7_96_1
e_1_2_7_21_1
e_1_2_7_35_1
e_1_2_7_58_1
e_1_2_7_39_1
Nadathur SR (e_1_2_7_64_1) 2017
e_1_2_7_6_1
e_1_2_7_107_1
e_1_2_7_80_1
e_1_2_7_103_1
e_1_2_7_18_1
e_1_2_7_84_1
e_1_2_7_122_1
e_1_2_7_61_1
e_1_2_7_2_1
e_1_2_7_14_1
e_1_2_7_42_1
e_1_2_7_88_1
e_1_2_7_65_1
e_1_2_7_10_1
e_1_2_7_46_1
e_1_2_7_69_1
e_1_2_7_27_1
e_1_2_7_119_1
e_1_2_7_91_1
e_1_2_7_115_1
e_1_2_7_72_1
e_1_2_7_95_1
e_1_2_7_111_1
e_1_2_7_30_1
e_1_2_7_53_1
e_1_2_7_76_1
e_1_2_7_99_1
e_1_2_7_22_1
e_1_2_7_34_1
e_1_2_7_57_1
Jäger R (e_1_2_7_44_1) 2020; 10
e_1_2_7_38_1
References_xml – volume: 171
  start-page: 732
  year: 2019
  article-title: Patterns of Red and Processed Meat Consumption and Risk for Cardiometabolic and Cancer Outcomes: A Systematic Review and Meta‐analysis of Cohort Studies
  publication-title: Annals of Internal Medicine
– volume: 56
  start-page: 283
  year: 2017
  end-page: 93
  article-title: Micronutrient status and intake in omnivores, vegetarians and vegans in Switzerland
  publication-title: European Journal of Nutrition
– volume: 9
  start-page: 1
  year: 2017
  end-page: 18
  article-title: Comparison of sociodemographic and nutritional characteristics between self‐reported vegetarians, vegans, and meat‐eaters from the NutriNet‐Sante study
  publication-title: Nutrients
– volume: 88
  start-page: 967
  year: 2005
  end-page: 87
  article-title: Effects of antinutritional factors on protein digestibility and amino acid availability in foods
  publication-title: Journal of AOAC International
– volume: 145
  start-page: 1981
  year: 2015
  end-page: 91
  article-title: The Skeletal Muscle Anabolic Response to Plant‐ versus Animal‐Based Protein Consumption
  publication-title: The Journal of Nutrition
– volume: 174
  start-page: 577
  year: 2014
  end-page: 87
  article-title: Vegetarian diets and blood pressure: A meta‐analysis
  publication-title: JAMA Internal Medicine
– volume: 360
  start-page: 987
  year: 2018
  end-page: 92
  article-title: Reducing food’s environmental impacts through producers and consumers
  publication-title: Science
– volume: 43
  start-page: 97
  year: 2018
  end-page: 102
  article-title: Protein for Life: Towards a focussed dietary framework for healthy ageing
  publication-title: Nutrition Bulletin
– volume: 37
  start-page: 760
  year: 2012
  end-page: 70
  article-title: The price of protein: Review of land use and carbon footprints from life cycle assessments of animal food products and their substitutes
  publication-title: Food Policy
– volume: 25
  start-page: 1177
  year: 2016
  end-page: 86
  article-title: Red meat consumption and the risk of stroke: a dose‐response meta‐analysis of prospective cohort studies
  publication-title: Journal of Stroke and Cerebrovascular Diseases
– volume: 19
  start-page: 893
  year: 2016
  end-page: 905
  article-title: Red and processed meat consumption and mortality: dose‐response meta‐analysis of prospective cohort studies
  publication-title: Public Health Nutrition
– year: 2014
– volume: 89
  start-page: 1699S
  year: 2009
  end-page: 1703S
  article-title: Diet and the environment: does what you eat matter?
  publication-title: American Journal of Clinical Nutrition
– volume: 70
  start-page: 411
  year: 2017
  end-page: 22
  article-title: Healthful and Unhealthful Plant‐Based Diets and the Risk of Coronary Heart Disease in U.S. Adults
  publication-title: Journal of the American College of Cardiology
– volume: 171
  start-page: 703
  year: 2019
  article-title: Red and Processed Meat Consumption and Risk for All‐Cause Mortality and Cardiometabolic Outcomes: A Systematic Review and Meta‐analysis of Cohort Studies
  publication-title: Annals of Internal Medicine
– volume: 10
  start-page: 5
  year: 2020
  article-title: Probiotic Administration Increases Amino Acid Absorption from Plant Protein: a Placebo‐Controlled
  publication-title: Randomized, Double‐Blind, Multicenter, Crossover Study Probiotics and Antimicrobial Proteins
– volume: 10
  start-page: 360
  year: 2018
  article-title: Protein for Life: Review of Optimal Protein Intake, Sustainable Dietary Sources and the Effect on Appetite in Ageing Adults
  publication-title: Nutrients
– volume: 176
  start-page: 1453
  year: 2016
  end-page: 63
  article-title: Association of Animal and Plant Protein Intake With All‐Cause and Cause‐Specific Mortality
  publication-title: JAMA Internal Medicine
– volume: 14
  start-page: 542
  year: 2013
  end-page: 59
  article-title: Evidence‐based recommendations for optimal dietary protein intake in older people: A position paper from the PROT‐AGE Study Group
  publication-title: Journal of the American Medical Directors Association
– year: 2008
– volume: 393
  start-page: 447
  year: 2019
  end-page: 92
  article-title: Food in the Anthropocene: the EAT‐Lancet Commission on healthy diets from sustainable food systems
  publication-title: Lancet
– volume: 171
  start-page: 711
  year: 2019
  end-page: 20
  article-title: Reduction of Red and Processed Meat Intake and Cancer Mortality and Incidence: A Systematic Review and Meta‐analysis of Cohort Studies
  publication-title: Annals of Internal Medicine
– volume: 65
  start-page: 636
  year: 2008
  end-page: 49
  article-title: The rebound effect: Microeconomic definitions, limitations and extensions
  publication-title: Ecological Economics
– year: 2019
– volume: 45
  start-page: 321
  year: 2020
  end-page: 7
  article-title: Plant protein ingredients with food functionality potential
  publication-title: Nutrition Bulletin
– volume: 83
  start-page: 175
  year: 2018
  end-page: 87
  article-title: The Flexitarian Flip™: Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat‐Centered to Vegetable‐Forward Mixed Dishes
  publication-title: Journal of Food Science
– volume: 22
  start-page: 1503
  year: 2019
  end-page: 17
  article-title: Healthy and sustainable diets that meet greenhouse gas emission reduction targets and are affordable for different income groups in the UK
  publication-title: Public Health Nutrition
– volume: 103
  start-page: 31
  year: 2013
  end-page: 42
  article-title: Food sources of saturated fat and the association with mortality: a meta‐analysis
  publication-title: American Journal of Public Health
– volume: 110
  start-page: 451
  year: 2019
  end-page: 60
  article-title: Plant‐ and animal‐protein diets in relation to sociodemographic drivers, quality, and cost: findings from the Seattle Obesity Study
  publication-title: American Journal of Clinical Nutrition
– volume: 72
  start-page: 60
  year: 2019
  end-page: 70
  article-title: Health and sustainability outcomes of vegetarian dietary patterns: a revisit of the EPIC‐Oxford and the Adventist Health Study‐2 cohorts
  publication-title: European Journal of Clinical Nutrition
– volume: 11
  year: 2016
  article-title: A The Impacts of Dietary Change on Greenhouse Gas Emissions, Land Use, Water Use, and Health: A Systematic Review
  publication-title: PLoS One
– volume: 41
  start-page: 565
  year: 2016
  end-page: 72
  article-title: Protein “requirements” beyond the RDA: Implications for optimizing health
  publication-title: Applied Physiology Nutrition and Metabolism
– volume: 64
  start-page: 7800
  year: 2016
  end-page: 11
  article-title: Nutritional and Phytochemical Content of High‐Protein Crops.
  publication-title: Journal of Agricultural and Food Chemistry
– volume: 27
  start-page: 675
  year: 2008
  end-page: 84
  article-title: Optimal protein intake in the elderly
  publication-title: Clinical Nutrition
– year: 2016
– volume: 127
  start-page: 364
  year: 2018
  end-page: 72
  article-title: A model of the dynamics of household vegetarian and vegan rates in the U.K
  publication-title: Appetite
– volume: 78
  start-page: 544S
  year: 2003
  end-page: 51S
  article-title: Plant‐based foods and prevention of cardiovascular disease: an overview
  publication-title: The American Journal of Clinical Nutrition
– year: 2015a
– year: 2010
– volume: 5
  start-page: 3184
  year: 2013
  end-page: 3211
  article-title: Iron and zinc nutrition in the economically‐developed world: a review
  publication-title: Nutrients
– volume: 125
  start-page: 233
  year: 2018
  end-page: 43
  article-title: Foods with increased protein content: A qualitative study on European consumer preferences and perceptions
  publication-title: Appetite
– volume: 33
  start-page: 929
  year: 2014
  end-page: 36
  article-title: Protein intake and exercise for optimal muscle function with ageing: Recommendations from the ESPEN Expert Group
  publication-title: Clinical Nutrition
– volume: 75
  start-page: 658
  year: 2017
  end-page: 67
  article-title: Potential impact of the digestible indispensable amino acid score as a measure of protein quality on dietary regulations and health
  publication-title: Nutrition Reviews
– volume: 19
  start-page: 354
  year: 2019
  article-title: Association between intake of red and processed meat and the risk of heart failure: a meta‐analysis
  publication-title: BMC Public Health
– volume: 179
  start-page: 1335
  year: 2019
  end-page: 44
  article-title: Association Between Plant‐Based Dietary Patterns and Risk of Type 2 Diabetes: A Systematic Review and Meta‐analysis
  publication-title: JAMA Internal Medicine
– volume: 8
  start-page: 59
  year: 2019
  end-page: 66
  article-title: Affordability of the EAT‐Lancet reference diet: a global analysis
  publication-title: The Lancet Global Health
– volume: 150
  start-page: 985
  year: 2020
  end-page: 8
  article-title: The EAT‐Lancet Commission's Dietary Composition May Not Prevent Noncommunicable Disease Mortality
  publication-title: The Journal of Nutrition
– volume: 77
  start-page: 20
  year: 2018
  end-page: 31
  article-title: Characterising the muscle anabolic potential of dairy, meat and plant‐based protein sources in older adults
  publication-title: Proceedings of the Nutrition Society
– volume: 116
  start-page: 270
  year: 2015
  end-page: 79
  article-title: The rebound effects of switching to vegetarianism. A microeconomic analysis of Swedish consumption behavior
  publication-title: Ecological Economics
– volume: 13
  start-page: 1114
  year: 2013
  article-title: The new Nordic diet ‐ consumer expenditures and economic incentives estimated from a controlled intervention
  publication-title: BMC Public Health
– volume: 93
  start-page: 3197
  year: 2015
  end-page: 211
  article-title: Cow–calf reproductive, genetic, and nutritional management to improve the sustainability of whole beef production systems
  publication-title: Journal of Animal Science
– volume: 11
  start-page: 826
  year: 2019
  article-title: Effect of Red, Processed, and White Meat Consumption on the Risk of Gastric Cancer: An Overall and Dose–Response Meta‐Analysis
  publication-title: Nutrients
– volume: 4
  start-page: nzaa015
  year: 2020
  article-title: Comparing the Recommended Eating Patterns of the EAT‐Lancet Commission and Dietary Guidelines for Americans: Implications for Sustainable Nutrition
  publication-title: Current Developments in Nutrition
– volume: 109
  start-page: 1266
  year: 2009
  end-page: 82
  article-title: Position of the American Dietetic Association: Vegetarian Diets
  publication-title: Journal of the American Dietetic Association
– volume: 59
  start-page: 1203S
  year: 1994
  end-page: 12S
  article-title: Plant proteins in relation to human protein and amino acid nutrition
  publication-title: The American Journal of Clinical Nutrition
– year: 2013
– volume: 180
  start-page: 503
  year: 2020
  end-page: 12
  article-title: Associations of Processed Meat, Unprocessed Red Meat, Poultry, or Fish Intake With Incident Cardiovascular Disease and All‐Cause Mortality
  publication-title: JAMA Internal Medicine
– year: 2009
– volume: 10
  start-page: 1398
  article-title: Implication of Trimethylamine N‐Oxide (TMAO) in Disease: Potential Biomarker or New Therapeutic Target
  publication-title: Nutrients
– volume: 5
  start-page: 1
  year: 2013
  end-page: 17
  article-title: Current Trends in Green Technologies in Food Production and Processing
  publication-title: Food Engineering Reviews
– volume: 60
  start-page: 131
  year: 2008
  end-page: 44
  article-title: Processed meat and colorectal cancer: a review of epidemiologic and experimental evidence
  publication-title: Nutrition and Cancer
– volume: 3
  start-page: 55
  year: 2017
  article-title: Flexitarian Diets and Health: A Review of the Evidence‐Based Literature
  publication-title: Frontiers in Nutrition
– volume: 6
  year: 2016
  article-title: Eatwell Guide: modelling the dietary and cost implications of incorporating new sugar and fibre guidelines
  publication-title: British Medical Journal Open
– volume: 9
  start-page: 603
  year: 2017
  article-title: Adherence to a Vegetarian Diet and Diabetes Risk: A Systematic Review and Meta‐Analysis of Observational Studies
  publication-title: Nutrients
– volume: 45
  start-page: 206
  year: 2020
  end-page: 22
  article-title: The challenges of defining a healthy ‘sustainable’ diet
  publication-title: Nutrition Bulletin
– volume: 2
  start-page: 451
  year: 2018
  end-page: 61
  article-title: Health and nutritional aspects of sustainable diet strategies and their association with environmental impacts: a global modelling analysis with country‐level detail
  publication-title: Lancet Planet Health
– year: 2018
– volume: 142
  start-page: 104345
  year: 2019
  article-title: Self‐declared attitudes and beliefs regarding protein sources are a good prediction of the degree of transition to a low‐meat diet in France
  publication-title: Appetite
– volume: 112
  start-page: 762
  year: 2014
  end-page: 75
  article-title: Association between total, processed, red and white meat consumption and all‐cause, CVD and IHD mortality: a meta‐analysis of cohort studies
  publication-title: British Journal of Nutrition
– volume: 51
  start-page: 1554
  year: 2014
  end-page: 60
  article-title: Effects of gamma irradiation and/or cooking on nutritional quality of faba bean (Vicia faba L.) cultivars seeds
  publication-title: Journal of Food Science and Technology‐Mysore
– volume: 87
  start-page: 1576S
  year: 2008
  end-page: 81S
  article-title: Protein quality assessment: impact of expanding understanding of protein and amino acid needs for optimal health
  publication-title: American Journal of Clinincial Nutrition
– volume: 179
  start-page: 282
  year: 2014
  end-page: 89
  article-title: Orsini N (2014) Red meat and processed meat consumption and all‐cause mortality: a meta‐analysis
  publication-title: American Journal of Epidemiology
– volume: 8
  year: 2019
  article-title: Plant‐Based Diets Are Associated With a Lower Risk of Incident Cardiovascular Disease, Cardiovascular Disease Mortality, and All‐Cause Mortality in a General Population of Middle‐Aged Adults
  publication-title: Journal of the American Heart Association
– volume: 18
  start-page: 2067
  year: 2015
  end-page: 73
  article-title: The environmental cost of protein food choices
  publication-title: Public Health Nutrition
– volume: 62
  start-page: 101926
  year: 2019
  article-title: Country‐specific dietary shifts to mitigate climate and water crises
  publication-title: Global Environmental Change
– volume: 6
  start-page: 712
  year: 2015
  end-page: 28
  article-title: Plant protein and animal proteins: do they differentially affect cardiovascular disease risk?
  publication-title: Advances in Nutrition
– volume: 43
  start-page: 383
  year: 1992
  end-page: 5
  article-title: Effect of processing and cooking on the antinutritional factors of faba bean (Vicia faba)
  publication-title: Food Chemistry
– year: 2015
– volume: 12
  start-page: 6
  year: 2020
  article-title: Inadequacy of Protein Intake in Older UK Adults
  publication-title: Geriatrics
– volume: 60
  start-page: 826
  year: 2020
  end-page: 43
  article-title: Barriers impairing mineral bioaccessibility and bioavailability in plant‐based foods and the perspectives for food processing
  publication-title: Critical Reviews in Food Science and Nutrition
– volume: 256
  start-page: 109941
  year: 2020
  article-title: Challenges for rotational grazing practice: Views from non‐adopters across the Great Plains, USA
  publication-title: Journal of Environmental Management
– volume: 6
  start-page: 53
  year: 2017
  article-title: Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium
  publication-title: Foods
– volume: 171
  start-page: 756
  year: 2019
  article-title: Unprocessed Red Meat and Processed Meat Consumption: Dietary Guideline Recommendations From the Nutritional Recommendations (NutriRECS) Consortium
  publication-title: Annals of Internal Medicine
– volume: 13
  year: 2016
  article-title: Plant‐Based Dietary Patterns and Incidence of Type 2 Diabetes in US Men and Women: Results from Three Prospective Cohort Studies
  publication-title: PLoS Med
– volume: 109
  start-page: 40
  year: 2017
  end-page: 47
  article-title: Understanding the attitudes and perceptions of vegetarian and plant‐based diets to shape future health promotion programs
  publication-title: Appetite
– volume: 57
  start-page: 3640
  year: 2017
  end-page: 9
  article-title: Vegetarian, vegan diets and multiple health outcomes: A systematic review with meta‐analysis of observational studies
  publication-title: Critical Reviews in Food Science and Nutrition
– volume: 43
  start-page: 67
  year: 2013
  end-page: 76
  article-title: Why sustainable and ‘nutritionally correct’ food is not on the agenda: Western Sydney, the moral arts of everyday life and public policy
  publication-title: Food Policy
– year: 2012
– volume: 142
  start-page: 104349
  year: 2019
  article-title: Nudging, formulating new products, and the lifecourse: A qualitative assessment of the viability of three methods for reducing Scottish meat consumption for health, ethical, and environmental reasons
  publication-title: Appetite
– volume: 84
  start-page: 275
  year: 1988
  end-page: 94
  article-title: What is the cause of the ageing atrophy? Total number, size and proportion of different fiber types studied in whole vastus lateralis muscle from 15‐ to 83‐year‐old men
  publication-title: Journal of Neurological Sciences
– volume: 37
  start-page: 15
  year: 2001
  end-page: 26
  article-title: Attitudes towards following meat, vegetarian and vegan diets: an examination of the role of ambivalence
  publication-title: Appetite
– volume: 11
  year: 2016
  article-title: The Eatwell Guide: Modelling the Health Implications of Incorporating New Sugar and Fibre Guidelines
  publication-title: PLoS One
– volume: 95
  start-page: 919
  year: 2013
  end-page: 30
  article-title: Development and assessment of healthy properties of meat and meat products designed as functional foods
  publication-title: Meat Science
– year: 2020
– volume: 139
  start-page: 1828
  year: 2019
  end-page: 45
  article-title: Meta‐Analysis of Randomized Controlled Trials of Red Meat Consumption in Comparison With Various Comparison Diets on Cardiovascular Risk Factors
  publication-title: Circulation
– year: 1991
– year: 2017
– volume: 365
  start-page: l2110
  year: 2019
  article-title: Association of changes in red meat consumption with total and cause specific mortality among US women and men: two prospective cohort studies
  publication-title: British Medical Journal
– volume: 85
  start-page: 1055
  year: 2005
  end-page: 60
  article-title: Extraction of favism‐inducing agents from whole seeds of faba bean (Vicia faba L. var major)
  publication-title: Journal of the Science of Food and Agriculture
– year: 2015b
– volume: 386
  start-page: 1861
  year: 2015
  end-page: 1914
  article-title: Health and climate change: policy responses to protect public health
  publication-title: Lancet
– ident: e_1_2_7_84_1
  doi: 10.1080/01635580701684872
– ident: e_1_2_7_73_1
– ident: e_1_2_7_104_1
  doi: 10.1017/S1368980015002062
– ident: e_1_2_7_92_1
  doi: 10.1016/j.ecolecon.2007.08.013
– ident: e_1_2_7_90_1
  doi: 10.1016/0308-8146(92)90311-O
– ident: e_1_2_7_58_1
  doi: 10.1093/nutrit/nux025
– ident: e_1_2_7_69_1
  doi: 10.1016/j.meatsci.2013.03.030
– ident: e_1_2_7_113_1
– ident: e_1_2_7_25_1
– ident: e_1_2_7_102_1
  doi: 10.7326/M19-1583
– ident: e_1_2_7_100_1
– ident: e_1_2_7_21_1
  doi: 10.1080/10408398.2016.1138447
– ident: e_1_2_7_74_1
– ident: e_1_2_7_114_1
– ident: e_1_2_7_86_1
  doi: 10.1016/j.jacc.2017.05.047
– ident: e_1_2_7_39_1
– ident: e_1_2_7_8_1
– ident: e_1_2_7_32_1
  doi: 10.1093/jaoac/88.3.967
– ident: e_1_2_7_37_1
  doi: 10.3390/foods6070053
– ident: e_1_2_7_13_1
– ident: e_1_2_7_47_1
  doi: 10.1186/1471-2458-13-1114
– ident: e_1_2_7_30_1
– ident: e_1_2_7_80_1
  doi: 10.3945/an.115.009654
– ident: e_1_2_7_24_1
– ident: e_1_2_7_56_1
  doi: 10.3390/nu10030360
– ident: e_1_2_7_27_1
– ident: e_1_2_7_70_1
  doi: 10.1007/s13197-012-0662-7
– ident: e_1_2_7_110_1
  doi: 10.1016/S0140-6736(18)31788-4
– ident: e_1_2_7_43_1
– ident: e_1_2_7_6_1
  doi: 10.3390/nu9091023
– ident: e_1_2_7_57_1
  doi: 10.1111/nbu.12450
– ident: e_1_2_7_38_1
  doi: 10.1016/S2214-109X(19)30447-4
– ident: e_1_2_7_68_1
– ident: e_1_2_7_4_1
  doi: 10.1093/ajcn/nqz064
– ident: e_1_2_7_108_1
– ident: e_1_2_7_29_1
– ident: e_1_2_7_115_1
  doi: 10.1016/j.jstrokecerebrovasdis.2016.01.040
– ident: e_1_2_7_52_1
  doi: 10.1093/aje/kwt261
– ident: e_1_2_7_79_1
  doi: 10.1017/S1368980018003774
– ident: e_1_2_7_12_1
  doi: 10.1007/s12393-012-9062-z
– ident: e_1_2_7_103_1
  doi: 10.3945/jn.114.204305
– ident: e_1_2_7_20_1
  doi: 10.1016/j.clnu.2014.04.007
– ident: e_1_2_7_112_1
– ident: e_1_2_7_111_1
  doi: 10.1016/j.clnu.2008.06.008
– ident: e_1_2_7_33_1
  doi: 10.1017/S002966511700194X
– ident: e_1_2_7_53_1
  doi: 10.3390/nu9060603
– ident: e_1_2_7_55_1
  doi: 10.3390/nu5083184
– ident: e_1_2_7_93_1
  doi: 10.1111/1750-3841.13991
– ident: e_1_2_7_95_1
  doi: 10.1111/nbu.12439
– ident: e_1_2_7_34_1
  doi: 10.1016/j.ecolecon.2015.04.030
– ident: e_1_2_7_99_1
– ident: e_1_2_7_42_1
– ident: e_1_2_7_26_1
– ident: e_1_2_7_23_1
– ident: e_1_2_7_75_1
  doi: 10.1139/apnm-2015-0550
– ident: e_1_2_7_78_1
  doi: 10.1001/jamainternmed.2019.2195
– ident: e_1_2_7_82_1
  doi: 10.1080/10408398.2018.1552243
– volume: 10
  start-page: 5
  year: 2020
  ident: e_1_2_7_44_1
  article-title: Probiotic Administration Increases Amino Acid Absorption from Plant Protein: a Placebo‐Controlled
  publication-title: Randomized, Double‐Blind, Multicenter, Crossover Study Probiotics and Antimicrobial Proteins
  contributor:
    fullname: Jäger R
– ident: e_1_2_7_107_1
  doi: 10.1016/S0140-6736(15)60854-6
– ident: e_1_2_7_62_1
  doi: 10.3390/geriatrics5010006
– ident: e_1_2_7_120_1
  doi: 10.7326/M19-0655
– ident: e_1_2_7_17_1
  doi: 10.1016/j.appet.2016.11.018
– ident: e_1_2_7_83_1
  doi: 10.1017/S1368980014002377
– ident: e_1_2_7_11_1
  doi: 10.1093/cdn/nzaa015
– ident: e_1_2_7_3_1
– ident: e_1_2_7_76_1
  doi: 10.1126/science.aaq0216
– ident: e_1_2_7_19_1
  doi: 10.3389/fnut.2016.00055
– ident: e_1_2_7_35_1
  doi: 10.1161/CIRCULATIONAHA.118.035225
– ident: e_1_2_7_16_1
– ident: e_1_2_7_118_1
  doi: 10.1093/ajcn/59.5.1203S
– ident: e_1_2_7_41_1
  doi: 10.1093/ajcn/78.3.544S
– ident: e_1_2_7_7_1
  doi: 10.1016/j.jada.2009.05.027
– ident: e_1_2_7_10_1
  doi: 10.1016/j.jamda.2013.05.021
– ident: e_1_2_7_88_1
  doi: 10.1007/s00394-015-1079-7
– ident: e_1_2_7_54_1
  doi: 10.1016/0022-510X(88)90132-3
– ident: e_1_2_7_22_1
  doi: 10.1016/j.foodpol.2013.08.010
– ident: e_1_2_7_109_1
  doi: 10.2527/jas.2014-8800
– ident: e_1_2_7_51_1
  doi: 10.1016/j.gloenvcha.2019.05.010
– ident: e_1_2_7_61_1
  doi: 10.1093/ajcn/87.5.1576S
– ident: e_1_2_7_45_1
  doi: 10.1002/jsfa.2075
– ident: e_1_2_7_81_1
– ident: e_1_2_7_31_1
  doi: 10.1016/j.appet.2019.104345
– ident: e_1_2_7_65_1
– volume: 6
  start-page: e013182
  year: 2016
  ident: e_1_2_7_87_1
  article-title: Eatwell Guide: modelling the dietary and cost implications of incorporating new sugar and fibre guidelines
  publication-title: British Medical Journal Open
  contributor:
    fullname: Scarborough P
– ident: e_1_2_7_94_1
  doi: 10.1016/S2542-5196(18)30206-7
– volume-title: Sustainable Protein Sources
  year: 2017
  ident: e_1_2_7_64_1
  contributor:
    fullname: Nadathur SR
– ident: e_1_2_7_71_1
  doi: 10.2105/AJPH.2013.301492
– ident: e_1_2_7_121_1
  doi: 10.1136/bmj.l2110
– ident: e_1_2_7_122_1
  doi: 10.1001/jamainternmed.2019.6969
– ident: e_1_2_7_96_1
  doi: 10.1111/nbu.12312
– ident: e_1_2_7_49_1
  doi: 10.1161/JAHA.119.012865
– ident: e_1_2_7_63_1
  doi: 10.1021/acs.jafc.6b00926
– ident: e_1_2_7_89_1
  doi: 10.1038/s41430-018-0310-z
– ident: e_1_2_7_106_1
  doi: 10.1016/j.appet.2018.05.017
– ident: e_1_2_7_36_1
  doi: 10.7326/M19-0699
– ident: e_1_2_7_98_1
– ident: e_1_2_7_40_1
– ident: e_1_2_7_2_1
  doi: 10.1017/S000711451400124X
– ident: e_1_2_7_5_1
  doi: 10.1371/journal.pone.0165797
– ident: e_1_2_7_9_1
  doi: 10.1016/j.appet.2018.01.034
– ident: e_1_2_7_28_1
– ident: e_1_2_7_116_1
  doi: 10.1001/jamainternmed.2013.14547
– ident: e_1_2_7_14_1
  doi: 10.1371/journal.pone.0167859
– ident: e_1_2_7_60_1
  doi: 10.1016/j.appet.2019.104349
– ident: e_1_2_7_50_1
  doi: 10.3390/nu11040826
– ident: e_1_2_7_117_1
– ident: e_1_2_7_67_1
  doi: 10.1016/j.foodpol.2012.08.002
– ident: e_1_2_7_77_1
  doi: 10.1006/appe.2001.0406
– ident: e_1_2_7_66_1
– ident: e_1_2_7_105_1
  doi: 10.1016/j.jenvman.2019.109941
– ident: e_1_2_7_119_1
  doi: 10.1093/jn/nxaa020
– ident: e_1_2_7_46_1
  doi: 10.3390/nu10101398
– ident: e_1_2_7_72_1
– ident: e_1_2_7_91_1
  doi: 10.1001/jamainternmed.2016.4182
– ident: e_1_2_7_59_1
  doi: 10.3945/ajcn.2009.26736Z
– ident: e_1_2_7_85_1
  doi: 10.1371/journal.pmed.1002039
– ident: e_1_2_7_18_1
  doi: 10.1186/s12889-019-6653-0
– volume-title: Aware Food Choices: Bridging the Gap Between Consumer Knowledge about Nutritional Requirements and Nutritional Information
  year: 2015
  ident: e_1_2_7_97_1
  contributor:
    fullname: Tarabella A
– ident: e_1_2_7_101_1
– ident: e_1_2_7_48_1
  doi: 10.7326/M19-1621
– ident: e_1_2_7_15_1
SSID ssj0017929
Score 2.4744985
Snippet Sustainable diets are proposed as a means to improve public health and food security and to reduce the impact of the food system on the environment. Guidance...
SourceID proquest
crossref
wiley
SourceType Aggregation Database
Publisher
StartPage 281
SubjectTerms Animal products
animal protein
Consumers
Diet
dietary protein
Eating behavior
Eggs
Food plants
Food processing
Food security
Health care
Health promotion
Meat
plant‐based diet
Processed foods
Protein biosynthesis
protein requirements
Protein sources
Protein synthesis
Proteins
Public health
Sustainability
vegetarian
Title The public health rationale for promoting plant protein as an important part of a sustainable and healthy diet
URI https://onlinelibrary.wiley.com/doi/abs/10.1111%2Fnbu.12453
https://www.proquest.com/docview/2439616406
Volume 45
hasFullText 1
inHoldings 1
isFullTextHit
isPrint
link http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwjV1LS8QwEB58XLyIT1xdZRARL5Vt000bPPlEBBcRF7yVPGVB4-Kuh_33TtJ21YPgpZSQhpLJJN9MZr4BOCp6zkkWi2Yol-ROlIkyRZZYxhQvZGqUCfnO9wN-O8zvnvvPC3DW5sLU_BBzh1vQjLhfBwWXavJDyb36PKXDqc8WYZlgDQ_lC7L8YX6FUIhYoiyl3TcRZVY0tEIhjGf-6e_D6Bth_sSp8aC5WYPVBiHieS3SdViwfgM2zz1Zx28zPMYYsxmd4RvQuRrZKbU17J6vOGjJ9TfB0wrAmsUa62xH_Gg8fxYJquK4jsTzLzh-pfnFSNkw8ignKD2O3iIyD-20uvDdocTJd7YVdTHNsDM09BdbMLy5frq8TZrqColmomSJVGXfpiEzl-WlEVwwk7JSkkmsMu1E6qxSWarIgnW5lj1pchmSnVzfFjrVXLFtWPLv3u4A6rwIddidkc7lquRC07bADTM6lVoI1YHDdpqrcU2iUbXGB8miirLoQLcVQNXo0aTKCC9xsuh6vAMnUSh_D1ANLobxZff_XfdgJQsGdAwa68LS9OPT7hPKmKqDuJroefWYfQFd28_U
link.rule.ids 314,780,784,1375,11562,27924,27925,46052,46294,46476,46718
linkProvider Wiley-Blackwell
linkToHtml http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV3fb9MwED5t44G9MFhB6zbghBDiJVUdp0ks8TIoU4G2D2iV9oIi_5wqNq9a24ftr-fsJN1AQkK8RVZiOb47-7vT3XcAb4u-c5LHphnKJZkTZaJMkSaWc5UXkhllQr3zZJqPZtnX88H5Fnxoa2FqfohNwC1YRjyvg4GHgPQDK_dq3aPbacC34RGZOwsJXcPvG_Io0rTYo4zR8ZuIMi0aXqGQx7P59Pfb6B5iPgSq8aY53YMf7RrrBJOfvfVK9fTdH_SN__sTT-FJA0HxpNaZZ7Bl_T50Tjy531e3-A5jUmiMtu9Ddzi3Kxpr6EMvcdqy93fAk4phTZONdTkl3jShRYuEhXFRp_r5C1xckgAxckLMPcolSo_zqwj9wzipL147lLi8L-eiV0wz7S0aWsVzmJ1-Pvs0Spr2DYnmouSJVOXAslD6y7PSiFxww3gpyedWqXaCOatUyhS5yC7Tsi9NJkM1lRvYQjOdK_4Cdvy1tweAOitCo3dnpHOZKnOh6dzJDTeaSS2E6sKbVozVombpqFrvhna4ijvcheNWwFVjqMsqJUCWk8vYz7vwPkrq7xNU04-z-HD476--hsejs8m4Gn-ZfjuC3TR46zFD7Rh2Vjdr-5IgzUq9ipr7Cy0-8xg
linkToPdf http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV3daxQxEB_aCtIXq_3Aa6sORaQve9xu9rIbfKqeR7V6SPGgD4Uln3J4TY_e3UP71zvJ7l5bQRDflpCEbGYm-U2Y-Q3A26LnnGSxaIZySe5EmShTZIllTPFCpkaZkO_8bcRPx_mXi_7FGrxvc2FqfojVg1uwjHheBwOfGffAyL1aduly6rN1eJLzTATi_MH5ijuKFC2WKEvp9E1EmRUNrVAI41kNfXwZ3SPMhzg1XjTDLbhsl1jHl_zqLheqq-_-YG_8z394Ds8aAIontca8gDXrt2HnxJPzfXWL7zCGhMa39m3oDCZ2QW0NeegURy13_w54UjCsSbKxTqbEm-Zh0SIhYZzVgX7-J86mJD6MjBATj3KO0uPkKgL_0E7Ki9cOJc7vk7moi2mmvUVDq9iF8fDTj4-nSVO8IdFMlCyRquzbNCT-srw0ggtmUlZK8rhVpp1InVUqSxU5yC7XsidNLkMulevbQqeaK7YHG_7a25eAOi9CmXdnpHO5KrnQdOpww4xOpRZCdeColWI1qzk6qta3oR2u4g534LCVb9WY6bzKCI5xchh7vAPHUVB_n6AafRjHj_1_7_oGnn4fDKuvn0dnB7CZBVc9hqcdwsbiZmlfEZ5ZqNdRb38DaEDxxw
openUrl ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=The+public+health+rationale+for+promoting+plant+protein+as+an+important+part+of+a+sustainable+and+healthy+diet&rft.jtitle=Nutrition+bulletin&rft.au=Lonnie%2C+M.&rft.au=Johnstone%2C+A.+M.&rft.date=2020-09-01&rft.issn=1471-9827&rft.eissn=1467-3010&rft.volume=45&rft.issue=3&rft.spage=281&rft.epage=293&rft_id=info:doi/10.1111%2Fnbu.12453&rft.externalDBID=10.1111%252Fnbu.12453&rft.externalDocID=NBU12453
thumbnail_l http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=1471-9827&client=summon
thumbnail_m http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=1471-9827&client=summon
thumbnail_s http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=1471-9827&client=summon