Food security, food systems and food sovereignty in the 21st century: A new paradigm required to meet <scp>S</scp>ustainable <scp>D</scp>evelopment <scp>G</scp>oals

Charlton, Karen E

doi:10.1111/1747-0080.12264

Cited by 46 publications

(28 citation statements)

References 47 publications

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“…In alignment with recently published guidance from EAT Lancet [13], new dietary guidelines from Canada [16], and revised recommendations from the Australian National Heart Foundation [11], changes in other national guidelines reducing meat may come sooner than consumers realise, and there are strong suggestions that Australians are not ready for such change [55,56]. Rather than totally removing meat from the diet, the pressure will be to reduce the frequency of consumption and serve size [27,56]. Even this requires dietary change and neither sustainability or health approaches are likely to work with those who have strong positive beliefs about meat eating [57].…”

Section: Discussionmentioning

confidence: 99%

Plant-Based Meat Substitutes in the Flexitarian Age: An Audit of Products on Supermarket Shelves

Curtain¹,

2019

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Demand for plant-based meat substitutes is growing globally for nutritional and environmental reasons, with Australia the third-fastest growing vegan market worldwide. This study aimed to profile and compare plant-based meat substitutes (mimicking meat) with equivalent meat products, and 2015 data. An audit undertaken in May (updated in September 2019) from four metropolitan Sydney supermarkets (Coles, Woolworths, Aldi, IGA), collected nutrition information and Health Star Rating (HSR) from 137 products (50 burgers, 10 mince, 29 sausages, 24 chicken, 9 seafood, 15 other). Mean (± standard deviation (SD)) and median (range) was calculated for nutrients and HSR. Plant-based options were generally lower in kilojoules, total and saturated fat, higher in carbohydrate, sugars, and dietary fibre compared with meat. Only 4% of products were low in sodium (58–1200 mg/100 g). Less than a quarter of products (24%) were fortified with vitamin B12, 20% with iron, and 18% with zinc. HSR featured on 46% (3.6–4.4 stars). On-pack claims were vegetarian/vegan/plant-based (80%), protein (63%), non-genetically modified/organic (34%), gluten free (28%). Product numbers increased five-fold (↑429%) in four years. The plant protein trend has prompted innovation in meat substitutes, however wide nutrient ranges and higher sodium levels highlights the importance of nutrition guidelines in their development to ensure equivalence with animal-based proteins.

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Section: Discussionmentioning

confidence: 99%

Plant-Based Meat Substitutes in the Flexitarian Age: An Audit of Products on Supermarket Shelves

Curtain¹,

2019

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“…Globalization of food systems in this way, undermines traditional dietary practices and creates an avenue for food and nutrient insecurity. Greater availability and access to these cheap, imported, energy-dense, nutrient-poor foods have culminated in an increased prevalence of obesity and a myriad of NCDs plaguing many African countries (that are already burdened with infectious diseases) [116]. A challenge is for LMICs to consider agriculture within economic growth and development, to ensure that food insecurity is not exacerbated by increasing urbanization.…”

Section: Discussionmentioning

confidence: 99%

Dietary Sources of Salt in Low- and Middle-Income Countries: A Systematic Literature Review

Menyanu

Russell

Charlton

2019

IJERPH

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Rapid urbanization in low- and middle-income countries (LMICs) is transforming dietary patterns from reliance on traditional staples to increased consumption of energy-dense foods high in saturated fats, trans fats, sugars, and salt. A systematic literature review was conducted to determine major food sources of salt in LMICs that could be targeted in strategies to lower population salt intake. Articles were sourced using Medline, Web of Science, Scopus, and grey literature. Inclusion criteria were: reported dietary intake of Na/salt using dietary assessment methods and food composition tables and/or laboratory analysis of salt content of specific foods in populations in countries defined as low or middle income (LMIC) according to World Bank criteria. Of the 3207 records retrieved, 15 studies conducted in 12 LMICs from diverse geographical regions met the eligibility criteria. The major sources of dietary salt were breads, meat and meat products, bakery products, instant noodles, salted preserved foods, milk and dairy products, and condiments. Identification of foods that contribute to salt intake in LMICs allows for development of multi-faceted approaches to salt reduction that include consumer education, accompanied by product reformulation.

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“…However, the criteria to qualify for these subsidies are based on household income (Charlton, 2016). As we demonstrate in the present study, other dimensions of social disadvantage, such as caste and religion, are associated with food insecurity independently of wealth and education.…”

Section: Discussionmentioning

confidence: 99%

Food insecurity partially mediates associations between social disadvantage and body composition among older adults in india: Results from the study on global AGEing and adult health (SAGE)

Schrock

McClure

Snodgrass

et al. 2017

American J Hum Biol

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Objective Our objective was to test whether food insecurity mediates cross-sectional associations between social disadvantage and body composition among older adults (aged 50+) in India (n=6556). Methods Adjusting for key sociodemographic and dietary variables, we examined whether markers of social disadvantage (lower educational attainment, lower household wealth, belonging to a disadvantaged caste/tribe, and belonging to a minority religion) were associated with food insecurity. We then examined whether food insecurity, in turn, was associated with anthropometric measures of body composition, body mass index (BMI), and waist circumference (WC). We also tested whether food insecurity mediated the relationship between social disadvantage and body composition. Results In adjusted models, lower household wealth [lowest quintile (Q5) vs. highest quintile (Q1): odds ratio (OR)=13.57, P<0.001], having less than a high school education (OR=2.12. P<0.005), being Muslim (OR=1.82, P<0.001), and being in a scheduled caste (historically marginalized) (OR=1.49, P<0.005) were associated with greater food insecurity. Those who were severely food insecure had greater odds of being underweight (OR=1.36, P<0.01) and lower odds of high WC (OR=0.70, P<0.01). Mediation analyses estimated that food insecurity explained 4.7% to 29.7% of the relationship between social disadvantage and body composition, depending on the variables considered. Conclusions Our results are consistent with the hypothesis that food insecurity is a mechanism linking social disadvantage and body composition among older adults in India. These analyses contribute to a better understanding of processes leading to variation in body composition, which may help enhance the design of interventions aimed at improving population nutritional status.

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Food security, food systems and food sovereignty in the 21st century: A new paradigm required to meet Sustainable Development Goals

Cited by 46 publications

References 47 publications

Plant-Based Meat Substitutes in the Flexitarian Age: An Audit of Products on Supermarket Shelves

Plant-Based Meat Substitutes in the Flexitarian Age: An Audit of Products on Supermarket Shelves

Dietary Sources of Salt in Low- and Middle-Income Countries: A Systematic Literature Review

Food insecurity partially mediates associations between social disadvantage and body composition among older adults in india: Results from the study on global AGEing and adult health (SAGE)

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