Integrating nutrient bioavailability and co-production links when identifying sustainable diets: How low should we reduce meat consumption?

摘要

BackgroundReducing the consumption of meat and other animal-based products is widely advocated to improve the sustainability of diets in high-income countries. However, such reduction may impair nutritional adequacy, since the bioavailability of key nutrients is higher when they come from animal- vs plant-based foods. Meat reduction may also affect the balance between foods co-produced within the same animal production system.