Over time the main drivers of eating have shifted from ensuring adequate caloric intake to maintaining optimal health and socializing with appetizing and desirable foods. Sustainable food production is also now considered important. The recent EAT-Lancet Commission (1) suggested a change in the current diet to include lower amounts of animal source foods and a high diversity of plant-based foods, to meet both nutrient requirement and sustainability criteria. The key aim of this Research Topic is to provide a picture of the relevance of different measures of nutritional quality in relation to healthiness of diets such as proposed by the EAT-Lancet with focus on major food- and target groups, whilst taking drivers of food consumption into account.
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