Abstract：
Discourse on the relationship between food production, healthy eating and sustainability has become increasingly prominent and controversial in recent years. Research groups often take one perspective when reporting on sustainable diets, and several often neglect considerations for the multiple aspects that make a diet truly sustainable, such as cultural acceptability, differences in nutritional requirements amongst the population and the efficiency of long-term dietary change. Plant-based diets are associated with lower greenhouse gas emissions (GHGEs) and have been linked with better health outcomes, including lower risk of diet-related chronic disease. However, foods associated with higher GHGE, such as lean red meat, fish and dairy, have beneficial nutritional profiles and contribute significantly to micronutrient intakes. Some research has shown that diets associated with lower GHGE can be less nutritionally adequate. Several countries now include sustainability recommendations in dietary guidelines but use vague language such as \"increase\" or \"consume regularly\" when referring to plant-based foods. General population-based nutrition advice has poor adherence and does not consider differences in nutritional needs. Although modelling studies show potential to significantly reduce environmental impact with dietary changes, personalising such dietary recommendations has not been studied. Adapting recommendations to the individual through reproducible methods of personalised nutrition has been shown to lead to more favourable and longer-lasting dietary changes compared to population-based nutrition advice. When considering sustainable healthy dietary guidelines, personalised feedback may increase the acceptability, effectiveness and nutritional adequacy of the diet. A personalised approach has the potential for delivering a new structure of more sustainable healthy food-based dietary guidelines. This review evaluates the potential to develop personalised sustainable healthy food-based dietary guidelines and discusses potential implications for policy and practice.
摘要：
关于粮食生产之间关系的论述，近年来，健康饮食和可持续性变得越来越突出和有争议。研究小组在报告可持续饮食时通常会采取一种观点，有些人往往忽视了让饮食真正可持续的多个方面的考虑，比如文化可接受性，人群营养需求的差异和长期饮食变化的效率。植物性饮食与较低的温室气体排放(GHGE)相关，并与更好的健康结果相关。包括降低饮食相关慢性疾病的风险。然而,与较高温室气体排放相关的食物，比如瘦肉，鱼和奶制品,具有有益的营养特征，并显著促进微量营养素的摄入。一些研究表明，与较低GHGE相关的饮食可能营养不足。一些国家现在在饮食指南中包括可持续性建议，但在提到植物性食品时使用模糊的语言，如“增加”或“定期消费”。一般基于人群的营养建议依从性差，不考虑营养需求的差异。尽管建模研究显示，随着饮食变化，有可能显着减少对环境的影响，尚未研究个性化此类饮食建议。与基于人群的营养建议相比，通过可重复的个性化营养方法使建议适应个体已被证明会导致更有利和更持久的饮食变化。在考虑可持续健康饮食指南时，个性化反馈可能会增加可接受性，饮食的有效性和营养充足性。个性化方法有可能提供更可持续的健康食品饮食指南的新结构。这篇综述评估了制定个性化可持续健康食品饮食指南的潜力，并讨论了对政策和实践的潜在影响。
