Showing results for: Food nutrients
Certain cereal grains and other crop plants have been shown to have lower iron concentrations when grown under elevated CO2. This study by researchers from Massachusetts, USA, examined diets from 152 countries to investigate which groups of people might be most at risk of iron deficiency as a result of increasing CO2 emissions, on the basis of current dietary composition, the current global prevalence of iron deficiency, and projected CO2 emissions up to the year 2050.
Researchers at the Johns Hopkins Center for a Livable Future (CLF) have developed an Excel spreadsheet that can assist in calculating the nutrient value of food that is wasted.
In this information note from the CGIAR programme on Climate change, Agriculture and Food security (CCAFS), researchers present a rough estimate of the proportion of global agricultural emissions that can be attributed to smallholder farmers in developing countries.
This paper shows that a huge amount of nutrients is wasted each day in the US food supply, and that much of this waste includes important nutrients that are currently under-consumed in the US. It is one of the first studies to calculate the nutritional value of food wasted in the US at the retail and consumer levels, shining a light on just how much protein, fibre and other important nutrients end up in the landfill in a single year.
This research links the self-reported Food Frequency Questionnaire (FFQ) data of Swedish participants, to Life Cycle Assessment (LCA) data of carbon footprint for food products. The results of this study indicate that a self-selected diet low in diet related greenhouse gas emissions (GHGE) provides comparable intake of nutrients as a diet high in GHGE, and adheres to dietary guidelines for most nutrients.
This report by the FAO aims to equip policymakers in ministries of agriculture and rural development, development partners and others with the tools they need to design nutrition-sensitive food and agriculture policies and programmes.
This paper, taken from an inaugural edition on planetary health in the Lancet, analyses global food and nutrient production and diversity by farm size, providing evidence on how smallholder farmers contribute to the quantity and quality of our global food supply and discussing the structural impacts of agriculture on nutrient availability.
A new patent by Nestlé scientists promises a reduction in sugar content in their chocolate and confectionary within years.
This paper by FCRN member Corné van Dooren and colleagues reports that higher greenhouse gas emissions tend to be generated in the production of energy dense foods and lower in nutrient dense foods, and that emissions show significant correlations with 15 nutrients, including saturated fat, animal protein and sodium. Using these finding, the authors propose a ‘Sustainable Nutrient Rich Foods’ (SNRF) index, which summarises both climate and nutritional impacts of individual foods.
In this evidence review, co-written by FCRN member Ken Giller, the authors assess the extent to which agronomic fortification, the application of micronutrient fertiliser to crops, can improve the nutritional quality of diets in sub-Saharan Africa. They find that, while the technique has been shown to be effective in increasing the nutritional content and yield of crops, more research is required to establish the degree to which it can alleviate micronutrient deficiencies in humans.
While regulation aimed at improving food products has traditionally focused on decreasing unhealthy ingredients such as salt or sugar, a new move to aid food producers to include healthy ingredients is on the way. At a recent workshop organised by Euractiv it was discussed how the addition of, say, protein or fibre in processed food could be policy goal as well.
This newly released free eBook aims to provide the latest perspectives on the nutrition challenges that are now common to all societies worldwide. It argues that the case for good nutrition for all people, in all parts of the globe and throughout the entire life-cycle, is growing stronger and includes contributions from some of the world’s most influential and respected experts in the field.
Over the past half-century, the paradigm for agricultural development has been to maximize yields through intensifying production, especially for cereal crops. But achieving food security and building a healthy, resilient global food supply is about more than just the quantity of calories provided. New metrics of success and methods of evaluation are needed in order to measure progress towards meeting the world’s nutritional needs within environmental limits.
This foresight report by the Global Panel on Agriculture and Food Systems for Nutrition (Glopan) outlines a vision for a food system that reduces malnutrition and promotes health. It is designed to help policy-makers make their food systems more supportive of high quality diets.