气候变化领域集成服务门户(CCPortal): A balanced staple food structure effectively curbs the environmental impact and counters the nutrient losses from elevated CO 2

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DOI	10.1016/j.resconrec.2024.107545
	A balanced staple food structure effectively curbs the environmental impact and counters the nutrient losses from elevated CO 2
	Yin, Jingjing; Lin, Jianyi; Zhang, Xinhuan; Wang, Lan; Liu, Mingliang
发表日期	2024
ISSN	0921-3449
EISSN	1879-0658
起始页码	205
卷号	205
英文摘要	The projected rise in atmospheric CO 2 levels to 550 ppm by mid-century may reduce protein, iron, and zinc levels in certain cereal crops by 3 - 17 %. In China, staple foods provide nearly 50 % of total energy and 40 % of essential nutrients, and their cultivation exacerbates environmental stress; adjusting staple food consumption may bring environmental and health benefits. Using China Health and Nutrition Survey (CHNS) data, this study compared current staple food consumption (S BAU ) to an optimized balanced diet scenario with the consumption of whole grains and legumes replaces excessive refined grains. Findings reveal that S BAU falls short of recommended nutrient intake (RNI), while the optimized scenario offsets the nutritional impact of the elevated CO 2 , exceeding 95 % of the RNI for zinc and iron from staple food. Additionally, transition to the optimized scenario also reduces greenhouse gas emissions and blue water consumption by 7 % and 39 %, respectively.
英文关键词	Staple food; Resilience; Environmental impact; Balanced diet; Elevated CO2
语种	英语
WOS研究方向	Engineering ; Environmental Sciences & Ecology
WOS类目	Engineering, Environmental ; Environmental Sciences
WOS记录号	WOS:001221944100001
来源期刊	RESOURCES CONSERVATION AND RECYCLING
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/292455
作者单位	Chinese Academy of Sciences; Institute of Urban Environment, CAS; Chinese Academy of Sciences; Xinjiang Institute of Ecology & Geography, CAS; Henan University; Henan University; Chinese Academy of Sciences; University of Chinese Academy of Sciences, CAS
推荐引用方式 GB/T 7714	Yin, Jingjing,Lin, Jianyi,Zhang, Xinhuan,et al. A balanced staple food structure effectively curbs the environmental impact and counters the nutrient losses from elevated CO 2[J],2024,205.
APA	Yin, Jingjing,Lin, Jianyi,Zhang, Xinhuan,Wang, Lan,&Liu, Mingliang.(2024).A balanced staple food structure effectively curbs the environmental impact and counters the nutrient losses from elevated CO 2.RESOURCES CONSERVATION AND RECYCLING,205.
MLA	Yin, Jingjing,et al."A balanced staple food structure effectively curbs the environmental impact and counters the nutrient losses from elevated CO 2".RESOURCES CONSERVATION AND RECYCLING 205(2024).