Pulses Twice a Week in Replacement of Meat Modestly Increases Diet Sustainability.

Rozenn Gazan,Matthieu Maillot,Nicole Darmon,Emmanuelle Reboul

doi:10.3390/nu13093059

Abstract

The French food-based dietary guidelines recommend eating pulses at least twice a week and to reduce meat consumption. This study assessed the impact on the sustainability characteristics (nutrition, cost, environment) of individual diets of meeting the pulse guideline. Dietary data of 2028 adults from the Esteban survey were completed with the nutritional content (considering bioavailability on iron, zinc and protein), price and environmental impacts of foods. When the pulse guideline (i.e., 57 g/day) was not met, two substitution scenarios raised the quantity of pulses to the recommended level, in replacement of an equivalent portion of (i) starches or (ii) meat. Only 9.6% of the participants reached the pulse guideline. Diet sustainability characteristics improved with the meat scenario (nutritional indicators improved; diet cost, greenhouse gas emissions and acidification decreased), while several indicators deteriorated with the starches scenario. Zinc available for absorption slightly decreased in both scenarios while iron available for absorption decreased in the meat scenario only. Increasing pulse consumption to two portions/week could modestly improve the sustainability of diets when pulses replace meat but not starches. Cultural acceptability of that substitution still needs to be proven, and iron and zinc status of individuals at risk of deficiency should be monitored.

Highlights

Sustainable diets are, by definition, nutritionally adequate, economically affordable and environmentally respectful [1]
Among plant-based products, starchy foods and pulses are among the lowest emitters of greenhouse gases and the cheapest foods compared to others, both expressed per 100 kcal and per 100 g [9]
Based on a substitution approach, the aim of this study was to assess the impact of fulfilling the French guideline on pulses on the nutritional, economic and environmental sustainability characteristics of adult diets, considering two scenarios, i.e., pulses replacing an equivalent portion of meat or an equivalent portion of starchy foods

Summary

Introduction

Sustainable diets are, by definition, nutritionally adequate, economically affordable and environmentally respectful [1]. An increase or decrease in the amount consumed of specific foods may help the shift toward more sustainable diets. Meat is recognized as negatively impacting both environmental and human health [2]. Studies aimed at designing more sustainable diets are often based on scenarios that replace meat and/or other animal-based products with plant-based products [3,4,5,6,7]. Diets with plenty of plant-based foods, including fruits and vegetable, nuts, pulses and wholegrains provide both health and environmental benefits [8]. Among plant-based products, starchy foods and pulses are among the lowest emitters of greenhouse gases and the cheapest foods compared to others, both expressed per 100 kcal and per 100 g [9]

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Conclusion