气候变化领域集成服务门户(CCPortal): Cooking guidelines for planetary health: A gap between nutrition and sustainability

CCPortal

DOI	10.1016/j.ijgfs.2024.100897
	Cooking guidelines for planetary health: A gap between nutrition and sustainability
	Domene, Semiramis Martins Alvares; Slater, Betzabeth; Mescoloto, Samantha Bittencourt; Neves-Goncalves, Thais de Moura; Teixeira, Aline Rissatto; Pignotti, Giselle; Kubota, Jamie; Steluti, Josiane; Viegas, Olga
发表日期	2024
ISSN	1878-450X
EISSN	1878-4518
起始页码	35
卷号	35
英文摘要	Objective: Scientific research evidences that culinary processes for meal planning and preparation can significantly impact quality of the diet, even when eating patterns are based on healthy foods; and can simultaneously have significant impact on the environment. However, this information is dispersed and, in some cases, difficult to apply in real kitchen scenarios. This article aims to summarize and discuss this evidence and provide guidelines to promote healthy and sustainable cooking. Design: Narrative review. Setting: International scientific literature. Participants: 120 articles. Results: The evidence collected allows us to propose four guidelines: i) The effects of excessive heating and toxin production indicates the benefits of using moist heat cooking techniques; ii) the amount and type of fat used for the preparation can substantially alter the quality of the food matrix. iii) food preparation should take into account the risks and benefits associated with the use of condiments such as salt and spices, and iv) the adoption of sustainable protocols with regard to the management of waste produced and the optimization of the energy spent in transportation, cooking, and preserving is imperative. Conclusion: Data on the environment and climate changes show that we are reaching the tipping point for the recovery of planetary health. Meal production can contribute to mitigating the effects of climate change through sustainable practices. This article contributes to the creation of guidelines for the use of healthy and sustainable culinary techniques, a research gap among the measures for an integral approach to the role that diet plays in planetary health.
英文关键词	Cooking; Environmental health; Narrative review; Guideline; Healthy foods
语种	英语
WOS研究方向	Food Science & Technology
WOS类目	Food Science & Technology
WOS记录号	WOS:001188329900001
来源期刊	INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/300684
作者单位	Universidade Federal de Sao Paulo (UNIFESP); Universidade de Sao Paulo; Universidade Federal de Sao Paulo (UNIFESP); California State University System; San Jose State University; Universidade do Porto; Universidade Federal de Sao Paulo (UNIFESP)
推荐引用方式 GB/T 7714	Domene, Semiramis Martins Alvares,Slater, Betzabeth,Mescoloto, Samantha Bittencourt,et al. Cooking guidelines for planetary health: A gap between nutrition and sustainability[J],2024,35.
APA	Domene, Semiramis Martins Alvares.,Slater, Betzabeth.,Mescoloto, Samantha Bittencourt.,Neves-Goncalves, Thais de Moura.,Teixeira, Aline Rissatto.,...&Viegas, Olga.(2024).Cooking guidelines for planetary health: A gap between nutrition and sustainability.INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE,35.
MLA	Domene, Semiramis Martins Alvares,et al."Cooking guidelines for planetary health: A gap between nutrition and sustainability".INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE 35(2024).