Abstract
Background. Climate change and global health are inextricably linked. Thus, health systems and their professionals must adapt and evolve without losing quality of care. Aim(s). To identify health and environmental co-benefits derived from a sustainable diet and promotion strategies that favor its implementation. Methods. A systematic search for articles published on sustainable diets and human/planetary health published between 2013 and 2020 was conducted on the databases PubMed, Cinahl, Scopus and Trip from 4 to 7 May 2020 in accordance with the PRISMA guideline. Results. A total of 201 articles was retrieved, but only 21 were included. A calorie-balanced diet mainly based on food of plant origin that would allow the attainment of 60% of daily caloric requirements and a low protein intake from animal foods (focusing in fish and poultry) could significantly reduce global morbi-mortality and the dietary environmental impact maintaining a framework of sustainability conditioned by the consumption of fresh, seasonal, locally produced and minimally packaged products. Discussion. The implementation of sustainable diets requires working on the triangulation of concepts of food–health–environment from schools and that is permanently reinforced during all stages of the life by healthcare workers, who should establish the appropriate modifications according to the age, gender and health situation.
Highlights
It is expected that human-induced global warming will increase the mortality rate by approximately 250,000 deaths between the third and the fifth decade of this century [1]
Since 2008, the attendees of the Consortium of Universities for Global Health (CUGH) discussed the lack of competencies and standardized study plans to guide programs oriented to global health [3], and healthcare professions have progressively become aware of the importance of this challenge at the level of humanity
The aim of this study is to evaluate the available scientific literature in order to promote sustainable diets in the professional practice of healthcare workers, requiring the following: (1) to determine what environmental impact is derived from each type of food, (2) to identify health and environmental co-benefits derived from a sustainable diet, (3) and to identify promotion strategies that favor the implementation of sustainable dietary patterns
Summary
It is expected that human-induced global warming will increase the mortality rate by approximately 250,000 deaths between the third and the fifth decade of this century [1]. The fact that climate change and global health are inextricably linked means that health systems and their professionals must adapt and evolve to face this challenge without losing quality of care [2]. Climate change and global health are inextricably linked. A systematic search for articles published on sustainable diets and human/planetary health published between 2013 and 2020 was conducted on the databases PubMed, Cinahl, Scopus and Trip from 4 to 7 May 2020 in accordance with the PRISMA guideline. A caloriebalanced diet mainly based on food of plant origin that would allow the attainment of 60% of daily caloric requirements and a low protein intake from animal foods (focusing in fish and poultry) could significantly reduce global morbi-mortality and the dietary environmental impact maintaining a framework of sustainability conditioned by the consumption of fresh, seasonal, locally produced and minimally packaged products. The implementation of sustainable diets requires working on the triangulation of concepts of food–health–environment from schools and that is permanently reinforced during all stages of the life by healthcare workers, who should establish the appropriate modifications according to the age, gender and health situation
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