The environmental impacts of rapidly changing diets and their nutritional quality in China

He, Pan; Baiocchi, Giovanni; Hubacek, Klaus; Feng, Kuishuang; Yang, Yu

doi:10.1038/s41893-018-0035-y

Cited by 190 publications

(108 citation statements)

References 26 publications

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“…Food production and agriculture account for over 25% of annual anthropogenic global greenhouse gas (GHG) emissions (Springmann et al 2016). Due to a growing world population, global food-related GHG emissions are expected to increase substantially (Bajželj et al 2014, He et al 2018. Shifting towards more sustainable diets is considered essential for reducing food-related GHG emissions, alongside technological advances in the food system (Hedenus et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Public perceptions of how to reduce carbon footprints of consumer food choices

Kause

Bruin

Millward-Hopkins

et al. 2019

Environ. Res. Lett.

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Carbon footprints-the greenhouse gas (GHG) emissions associated with consumer food choicessubstantially contribute to climate change. Life cycle analyses from climate and environmental sciences have identified effective rules for reducing these food-related GHG emissions, including eating seasonal produce and replacing dairy and red meat with plant-based products. In a national UK survey, we studied how many and which rules our participants generated for reducing GHG emissions of produce, dairy, and protein-rich products. We also asked participants to estimate GHG emission reductions associated with pre-selected rules, expressed in either grams or percentages. We found that participants generated few and relatively less effective rules, including ambiguous ones like 'Buy local'. Furthermore, participants' numerical estimates of pre-selected rules were less accurate when they assessed GHG emission reductions in grams rather than in percentages. Findings suggest a need for communicating fewer rules in percentages, for informing consumers about reducing food-related GHG emissions.

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Section: Introductionmentioning

confidence: 99%

Public perceptions of how to reduce carbon footprints of consumer food choices

Kause

Bruin

Millward-Hopkins

et al. 2019

Environ. Res. Lett.

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“…Copper (Cu), selenium (Se), nickel (Ni), zinc (Zn), manganese (Mn) are essential micronutrients in human diet, which are usually lacking in milled rice (FAOSTAT, 2007;GB2762-2017Tan et al, 2014). It is reported that about 2 billion population are suffering from the 'hidden hunger' worldwide due to micronutrient deficiency (Grebmer et al, 2014;He, Baiocchi, Hubacek, Feng, & Yu, 2018). More than five million childhood deaths occur from micronutrient malnutrition every year (Anonymous, 2007).…”

mentioning

confidence: 99%

Distribution of elements and their correlation in bran, polished rice, and whole grain

Yao

Chen

Sun

2020

Food Science & Nutrition

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The relationship of toxic elements (As, Cd, Cr) and trace elements (Cu, Se, Ni, Zn, Mn) in rice bran and corresponding polished rice is not well known. A total of 446 rice grains were collected from paddy fields distributed across China, and the concentrations of 8 elements in rice bran and their corresponding polished rice were measured. The levels of As, Cd, Cr, and Se have a good linear relationship between rice bran and polished rice (R2: .79, .97, .82, .99, respectively; all p < .001). Polishing rice could effectively remove the average contents of 44.4% As, 19.8% Cd, and 15.4% Cr in the whole grain, but caused the substantial losses of more than half of Mn and Ni (57.7% and 56.9%), and nearly one‐third (30.9%, 31.5%, and 29.1%) of Cu, Se, and Zn in brown rice although only about 10% of rice bran was milled. The "L" type correlation exists not only between As and Cd, but also between the nutrients Se, Mn, Ni, and the toxic elements As, Cd. These results indicated that As accumulation in rice could reduce the levels of essential mineral nutrients Mn, Ni, and Se. On the contrary, improving nutrient elements by fertilization could decrease the accumulation of some toxic elements. This provides a practical new idea for the prevention and control of rice As or Cd, and concomitantly improves the deficiency of nutrient elements in rice.

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“…For example, animal source food consumption has grown rapidly with increasing wealth levels in East Asia; this growth has had substantial implications both for land use and international trade, both of animals and feed (e.g. He et al, 2018). There is also the ability to potentially think through how food systems changes affect heterogeneous groups of actors within the food system-for example, innovations driven by the private sector may have important socioeconomic consequences.…”

Section: Iom and Nrc 2015)mentioning

confidence: 99%

Food system innovations for healthier diets in low and middle-income countries

Institute¹

2019

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established in 1975, provides research-based policy solutions to sustainably reduce poverty and end hunger and malnutrition. IFPRI's strategic research aims to foster a climate-resilient and sustainable food supply; promote healthy diets and nutrition for all; build inclusive and efficient markets, trade systems, and food industries; transform agricultural and rural economies; and strengthen institutions and governance. Gender is integrated in all the Institute's work. Partnerships, communications, capacity strengthening, and data and knowledge management are essential components to translate IFPRI's research from action to impact. The Institute's regional and country programs play a critical role in responding to demand for food policy research and in delivering holistic support for country-led development. IFPRI collaborates with partners around the world.

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The environmental impacts of rapidly changing diets and their nutritional quality in China

Cited by 190 publications

References 26 publications

Public perceptions of how to reduce carbon footprints of consumer food choices

Public perceptions of how to reduce carbon footprints of consumer food choices

Distribution of elements and their correlation in bran, polished rice, and whole grain

Food system innovations for healthier diets in low and middle-income countries

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