The importance of eggs in an environmentally sustainable diet.
animal foods
diet
eggs
environmental impact
greenhouse gas emissions
sustainability
Journal
Nutrition bulletin
ISSN: 1467-3010
Titre abrégé: Nutr Bull
Pays: England
ID NLM: 9315625
Informations de publication
Date de publication:
09 2023
09 2023
Historique:
revised:
09
07
2023
received:
05
06
2023
accepted:
14
07
2023
medline:
21
8
2023
pubmed:
18
8
2023
entrez:
18
8
2023
Statut:
ppublish
Résumé
Food and diet globally have a significant environmental impact. Whilst there is broad agreement on the principles underpinning a healthy, sustainable diet, the interpretation of what it might mean in practice is widely debated. Misconceptions are common, including around the environmental impact of eggs and their place in a healthy, sustainable diet. Eggs are often categorised with other animal proteins such as beef, lamb, poultry, meat and dairy when reporting on the potential environmental impact of food and diets. However, the shift towards more planet-friendly diets demands a clear understanding of the evidence base on which such a diet should be based. This review evaluates scientific reports and peer-reviewed articles that have evaluated the environmental impact of hens' eggs in terms of greenhouse gas emissions (GHGEs), and land and water use and compared the impacts of eggs with those of other animal and plant proteins. This overview shows that eggs are responsible for less carbon, land and water use than other animal proteins, particularly beef and only slightly more than most plant proteins. Eggs are a nutritious, convenient and relatively inexpensive food, which traditionally has had an important place in the diet both in the United Kingdom and globally. It is therefore important to understand where they fit in terms of environmental impact and into advice on healthier, more sustainable dietary patterns.
Substances chimiques
Plant Proteins
0
Water
059QF0KO0R
Types de publication
Review
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
400-410Informations de copyright
© 2023 British Nutrition Foundation.
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