Sustainability of dietary standards recommended for the prevention and treatment of cardiovascular disease
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Nutritional Epidemiology & Public Health, Agricultural University of Athens, Laboratory of Dietetics and Quality of Life, Department of Food Science and Human Nutrition, Athens, Greece
Publication date: 2022-05-27
Public Health Toxicol 2022;2(Supplement Supplement 1):A56
Recently, the American College of Cardiology/American Heart Association (ACC/AHA) have stressed the importance of lifestyle modification through diet and health to manage CVD morbidity & mortality. These dietary guidelines include high quantities of non-starchy vegetables, fruits, whole grains and legumes plus moderate consumption of nuts, seafood, lean vegetable protein or animal, low-fat dairy and vegetable oil, based on evidence. A focus on increasing plant-based protein sources in the diet, provides health benefits and is also recommended as more environmentally sustainable, since gas emission derived from animal production would be reduced. Sustainable diets, however, are multifaceted.

Main Evidence:
Strong evidence indicates that food production is among the largest drivers of global environmental change by contributing to climate change, biodiversity loss, freshwater use, interference with the global nitrogen and phosphorus cycles, and land-system change. Climate change impacts is especially large in specialty cropping systems that contribute to the global diet, including specific healthy fruit and vegetable crops, such as avocadoes, as well as perennial cropping systems. Olive oil production requires more water compared to other vegetable oils as does watermelon compared to dried figs.

A sustainable healthy diet therefore is the new focus and needs to shed light to healthydietary- patterns that simultaneously promote reductions in food waste, and major improvements in food production practices.

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