Comparação de cardápios vegetarianos e onívoros em termos de nutrientes, qualidade da dieta e impacto ambiental
Palavras-chave:
Pegada de carbono, Dano ecológico, Healthy eating ındex, İndicadores de desenvolvimento sustentável, Usos da águaResumo
Objetivo
Um cardápio de refeição sustentável é importante porque aborda várias preocupações ambientais e sociais associadas à produção e ao consumo de alimentos. Este estudo tem como objetivo comparar a qualidade nutricional, ambiental e dietética de cardápios onívoros e vegetarianos com relação à nutrição sustentável.
Métodos
Os dados das refeições de um mês foram obtidos no site de uma universidade. A qualidade da dieta dos cardápios foi determinada pelo Healthy Eating Index-2015. Os macro e micronutrientes e as capacidades antioxidantes das refeições foram analisados com o programa BeBiS. Os cálculos de carbono, água e pegada ecológica foram feitos usando as quantidades de alimentos obtidas das receitas dos cardápios.
Resultados
Os cardápios onívoros foram mais ricos em energia, proteína total, aminoácidos essenciais, gordura total, gordura saturada, colesterol, n-6, vitamina E, riboflavina, niacina, B6, B12, ferro, fósforo e zinco. Os cardápios vegetarianos eram mais ricos em fibras. Não houve diferença significativa entre os dois cardápios com relação às pontuações totais do Healthy Eating Index-2015. A pegada de carbono, hídrica e ecológica dos cardápios onívoros é significativamente maior do que a pegada dos cardápios vegetarianos.
Conclusão
Quando os menus onívoros e vegetarianos foram comparados de acordo com a qualidade ambiental e da dieta, os menus vegetarianos foram mais sustentáveis. Embora ambos os menus não sejam diferentes em termos de HEI-2015, a quantidade de proteína é menor nos menus vegetarianos. Ao diversificar com fontes de proteína de qualidade, como legumes, ovos, pseudocereais ou oleaginosas, são necessários cardápios vegetarianos preparados por profissionais. Para reduzir as pegadas de carbono, hídrica e ecológica dos cardápios onívoros, a redução dos alimentos de origem animal, a inclusão de mais alimentos de origem vegetal e a garantia da diversidade, como nos cardápios vegetarianos, contribuirão para uma nutrição sustentável.
Referências
EAT–Lancet 2.0 Commissioners and contributing authors. EAT-Lancet Commission 2.0: securing a just transition to healthy, environmentally sustainable diets for all. Lancet. 2023;402:352-4. doi: https://doi.org/10.1016/S0140-6736(23)01290-4
Healthful Food Options in Health Care Facilities H-150.949. Chicago: American Medical Association; 2021 [cited 2024 April 27]. Available from: https://policysearch.ama-assn.org/policyfinder/detail/Healthy%20Food%20Options%20in%20Hospitals%20H-150. 949?uri=%2FAMADoc%2FHOD.xml-0-627.xml
Planting a seed: heart-healthy food recommendations for hospitals. Whashington, D.C.: American College of Cardiology; 2017 [cited 2024 April 27]. Available from: https://www.acc.org/membership/sectionsand-councils/prevention-of-cardiova scular-disease-section/about-us/section-sub-groups/features/http%3a%2f%2fwww.acc.org %2fmembership%2fsections-and-councils%2fprevention-of-cardiovasculardisease-section %2fabout-us%2fsection-sub-groups%2ffeatures%2fhospital-food-program
Plant based diets and their ımpact on health, sustainability, and the environment. Geneva: WHO; 2021 [cited 2024 April 29]. Available from: https://apps.who.int/iris/bitstream/handle/10665/349086/WHOEURO-2021-4007-43766 -61591-eng.pdf?sequence=1&isAllowed=y
Fraser GE. Vegetarian diets: what do we know of their effects on common chronic diseases? Am J Clin Nutr. 2009;89(5):1607S-12S. doi: https://doi.org/10.3945/ajcn.2009.26736K
Singh PN, Sabaté J, Fraser GE. Does low meat consumption increase life expectancy in humans? Am J Clin Nutr. 2003;78(3 Suppl):526S-32S. doi: https://doi.org/10.1093/ajcn/78.3.526S
Willett W, Rockström J, Loken B, Springmann M, Lang T, Vermeulen S, et al. Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems. Lancet. 2019;393(10170):447-92. doi: https://doi.org/10.1016/S0140-6736(18)31788-4
Jacobs DR Jr, Haddad EH, Lanou AJ, Messina MJ. Food, plant food, and vegetarian diets in the US dietary guidelines: conclusions of an expert panel. Am J Clin Nutr. 2009;89(5):1549S-52S. doi: https://doi.org/10.3945/ajcn.2009.26736C
Chuang TL, Lin CH, Wang YF. Effects of vegetarian diet on bone mineral density. Tzu Chi Med J. 2020;33(2):128-34. doi: https://doi.org/10.4103/tcmj.tcmj_84_20
Lukas M, Rohn H, Lettenmeier M, Liedtke C, Wiesen K. The nutritional footprint – integrated methodology using environmental and health indicators to indicate potential for absolute reduction of natural resource use in the field of food and nutrition. J Clean Prod. 2016;132:161-70. doi: https://doi.org/10.1016/j.jclepro.2015.02.070
Prescott SL, D’Adamo CR, Holton KF, Ortiz S, Overby N, Logan AC. Beyond plants: the ultra-processing of global diets is harming the health of people, places, and planet. Int J Env Res Public Health. 2023;20(15):6461. doi: https://doi.org/10.3390/ijerph20156461
Benvenuti L, De Santis A, Ferrari M, Martone D, Rossi L. The carbon footprint of Italian schools meals: an optimal choice of dishes in vegan, vegetarian, and omnivorous menus. Front Nutr. 2022;9:854049. doi: https://doi.org/10.3389/fnut.2022.854049
Stiles G, Collins J, Beck KL. Effectiveness of strategies to decrease animal-sourced protein and/or ıncrease plant-sourced protein in foodservice settings: a systematic literature review. J Acad Nutr Diet. 2022;122(5):1013-48. doi: https://doi.org/10.1016/j.jand.2021.12.010
Hatjiathanassiadou M, Souza SRGD, Nogueira JP, Oliveira LDM, Strasburg VJ, Rolim PM, et al. Environmental impacts of university restaurant menus: a case study in Brazil. Sustainability. 2019;11(19):5157. doi: https://doi.org/10.3390/su11195157
Dahmani J, Nicklaus S, Grenier JM, Marty L. Nutritional quality and greenhouse gas emissions of vegetarian and non-vegetarian primary school meals: a case study in Dijon, France. Front Nutr. 2022;9:997144. doi: https://doi.org/10.3389/fnut.2022.997144
González-García S, Esteve-Llorens X, González-García R, González L, Feijoo G, Moreira MT, et al. Environmental assessment of menus for toddlers serviced at nursery canteen following the Atlantic diet recommendations. Sci Total Environ. 2021;770:145342. doi: https://doi.org/10.1016/j.scitotenv.2021.145342
Krebs-Smith SM, Pannucci TE, Subar AF, Kirkpatrick SI, Lerman JL, Tooze JA, et al. Update of the Healthy Eating Index: HEI-2015. J Acad Nutr Diet. 2018;118(9):1591-11. doi: https://doi.org/10.1016/j.jand.2018.05.021
Wang K, Zhao Y, Nie J, Xu H, Yu C, Wang S. Higher HEI-2015 Score Is associated with reduced risk of depression: result from NHANES 2005-2016. Nutrients. 2021;13(2):348. doi: https://doi.org/10.3390/nu13020348
Garzillo JMF, Machado PP, Louzada MLDC, Levy RB, Monteiro CA. Footprints of foods and culinary preparations consumed in Brazil. São Paulo: USP; 2019 [cited 2023 Sep 10]. Available from: https://colecoes.abcd.usp.br/fsp/items/show/3614#?c=0&m=0&s=0&cv=0
Jindrich C, Joyce J, Daniels E, Procter SB, Sauer K, Hanson J. The Nutritional adequacy and diet quality of vegetarian menu substitutions in urban Kansas Childcare Centers. Nutrients. 2022;14(17):3464. doi: https://doi.org/10.3390/nu14173464
Ministry of Agriculture and Forestry (Republic of Turkey). “Turkomp: National Food Composition Database.” Turkey: National Food Composition Database; ©2017-2025 [cited 2024 Oct 27]. Available from: https://turkomp.tarimorman.gov.tr/component_result-protein-3
Institute of Medicine (US). Dietary Reference Intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids (2002/2005) and dietary reference ıntakes for water, potassium, sodium, chloride, and sulfate (2005). Whashington (DC): National Academic Press; 2005 [cited 2024 Oct 27]. Available from: https://nap.nationalacademies.org/read/10490/chapter/1
Ministry of Health Republic of Turkey and the link. National menu planning and implementation guide for food services (mass consumption places). Ministry of Health Publication; 2020 (Publication number: 1184) [cited 2024 Oct 27]. Available from: https://hsgm.saglik.gov.tr/depo/birimler/saglikli-beslenme-vehareketli-hayat-db/Dokumanlar/Rehberler/Toplu_Beslenme_Sistemleri_Kapak.pdf
World Health Organization. Protein and amino acid requirements in human nutrition. Report of a Joint FAO/WHO/UNU Expert Consultation. WHO Technical Report Series 935. Geneva: WHO; 2007 [cited 2024 Oct 27]. Available from: https://iris.who.int/handle/10665/43411
Al-Ma’aitah A,Tayyem R. Comparison of nutritional status between lacto-ovo vegetarian and non-vegetarian Jordanian adults. Nutr Food Sci. 2021;51(7):1051-67. doi: https://doi.org/10.1108/NFS-11-2020-0448
Farmer B, Larson BT, Fulgoni VL 3rd, Rainville AJ, Liepa GU. A vegetarian dietary pattern as a nutrientdense approach to weight management: an analysis of the national health and nutrition examination survey 1999-2004. J Am Diet Assoc. 2011;111(6):819-27. doi: https://doi.org/10.1016/j.jada.2011.03.012
Brown AL, von Castel-Roberts K, Maneval DR, Shelnutt KP, Portier KM, Siega-Riz AM. Dietary vitamin B12 intake and status of young adults consuming vegetarian or beef‐containing diets. The FASEB J. 2006;20(4):A620. doi: https://doi.org/10.1096/fasebj.20.4.A620-a
Berkins S, Schiöth HB, Rukh G. Depression and vegetarians: association between dietary Vitamin B6, B12 and folate ıntake and global and subcortical brain volumes. Nutrients. 2021;13(6):1790. doi: https://doi.org/10.3390/nu13061790
Carlsen MH, Halvorsen BL, Holte K, Bøhn SK, Dragland S, Sampson L, et al. The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide. Nutr J. 2010;9:3. doi: https://doi.org/10.1186/1475-2891-9-3
Gutteridge JM, Halliwell B. Antioxidants: molecules, medicines, and myths. Biochem Biophys Res Comm. 2018;502(1):1-8.
Stern AL, Levine S, Richardson SA, Blackstone NT, Economos C, Griffin TS. Improving school lunch menus with multi-objective optimisation: nutrition, cost, consumption and environmental impacts. Public Health Nutr. 2023;26(8):1715-27. doi: https://doi.org/10.1017/S1368980023000927
De Keyzer W, Van Caneghem S, Heath AL, Vanaelst B, Verschraegen M, De Henauw S, et al. Nutritional quality and acceptability of a weekly vegetarian lunch in primary-school canteens in Ghent, Belgium: ‘Thursday Veggie Day’. Public Health Nutr. 2012;15(12):2326-30. doi: https://doi.org/10.1017/S1368980012000870
Gerber PJ, Steinfeld H, Henderson B, Mottet A, Opio C, Dijkman J, et al. Tackling climate change through livestock: a global assessment of emissions and mitigation opportunities. Rome: Food and Agriculture Organization of the United Nations; 2013 [cited 2023 Aug 10]. Available from: https://www.fao.org/4/i3437e/i3437e.pdf
Röös E, Tjärnemo H. Challenges of carbon labelling of food products: a consumer research perspective. Br Food J. 2011;113(8):982-96. doi: https://doi.org/10.1108/00070701111153742
van de Kamp ME, van Dooren C, Hollander A, Geurts M, Brink EJ, van Rossum C, et al. Healthy diets with reduced environmental impact? The greenhouse gas emissions of various diets adhering to the Dutch food based dietary guidelines. Food Res Int. 2018;104:14-24. doi: https://doi.org/10.1016/j.foodres.2017.06.006
Saleki N, Kulaksiz SB, Arslan F, Guney Coskun M. The evaluation of menus’ adherence to sustainable nutrition and comparison with sustainable menu example in a Turkish university refectory. Nutr Food Sci. 2023;(8):1293-303. doi: https://doi.org/10.1108/nfs-10-2022-0364
Downloads
Publicado
Como Citar
Edição
Seção
Licença
Copyright (c) 2025 Fatmanur Hümeyra Zengin, Tuğba Tatar
Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.
