Abstract：
BACKGROUND: Although reducing meat consumption is becoming increasingly popular in Western countries, such a transition to a sustainable diet can pose some nutritional risks.
OBJECTIVE: We aim to analyze the pathways for reaching a low-meat healthy diet and the changes in other food categories needed to rapidly decrease total red meat consumption.
METHODS: We used a recently developed method based on graph theory to represent all possible pathways of stepwise changes that avoid nutritional deficiencies toward a target healthy diet. Initial and target diets were defined as the daily consumption of 33 food groups. For each sex, three initial diets were taken from the French representative survey INCA3 as the mean observed diet and low (first quintile) and high (fifth quintile) meat consumption. Target diets were identified using multi-criteria optimization to minimize the long-term health risk of chronic diseases while ensuring nutritional adequacy. The Dijkstra algorithm was used to identify the optimal pathways between the initial and target diets, with the aim of reducing meat consumption as quickly as possible and thus minimizing long-term health risks.
RESULTS: Unprocessed red meat was easily minimized in the first steps of the pathways regardless of sex and initial level of meat consumption. However, processed meat could only be decreased later and required prior changes such as increases in fruit, vegetables, and oily fish. During total red meat minimization in females, securing adequate intakes of bioavailable iron had the most substantial impact on the other dietary changes needed.
CONCLUSIONS: Immediate reduction of red meat consumption is possible on the pathway to a healthy diet that avoids any nutrient deficiency. However, early increases in fruit, vegetables, and fish are required before minimizing total red meat early in the diet.
OBJECTIVE: We aim to analyze the pathways for reaching a low-meat healthy diet and the changes in other food categories needed to rapidly decrease total red meat consumption.
METHODS: We used a recently developed method based on graph theory to represent all possible pathways of stepwise changes that avoid nutritional deficiencies toward a target healthy diet. Initial and target diets were defined as the daily consumption of 33 food groups. For each sex, three initial diets were taken from the French representative survey INCA3 as the mean observed diet and low (first quintile) and high (fifth quintile) meat consumption. Target diets were identified using multi-criteria optimization to minimize the long-term health risk of chronic diseases while ensuring nutritional adequacy. The Dijkstra algorithm was used to identify the optimal pathways between the initial and target diets, with the aim of reducing meat consumption as quickly as possible and thus minimizing long-term health risks.
RESULTS: Unprocessed red meat was easily minimized in the first steps of the pathways regardless of sex and initial level of meat consumption. However, processed meat could only be decreased later and required prior changes such as increases in fruit, vegetables, and oily fish. During total red meat minimization in females, securing adequate intakes of bioavailable iron had the most substantial impact on the other dietary changes needed.
CONCLUSIONS: Immediate reduction of red meat consumption is possible on the pathway to a healthy diet that avoids any nutrient deficiency. However, early increases in fruit, vegetables, and fish are required before minimizing total red meat early in the diet.
摘要：
背景：尽管减少肉类消费在西方国家越来越受欢迎，这种向可持续饮食的过渡可能会带来一些营养风险。
目的：我们旨在分析达到低肉健康饮食的途径以及快速减少红肉总消费量所需的其他食品类别的变化。
方法：我们使用了一种基于图论的最近开发的方法来表示所有可能的逐步变化途径，以避免营养缺乏，从而达到目标健康饮食。初始和目标饮食被定义为33个食物组的每日消费量。对于每个性别，来自法国代表性调查INCA3的三种初始饮食作为平均观察饮食和低(第一五分之一)和高(第五五分之一)肉类消费。使用多标准优化确定目标饮食，以最大程度地减少慢性疾病的长期健康风险，同时确保营养充足。Dijkstra算法用于确定初始饮食和目标饮食之间的最佳途径，目的是尽快减少肉类消费，从而最大限度地减少长期健康风险。
结果：未加工的红肉在途径的第一步中很容易被最小化，无论性别和最初的肉类消费水平如何。然而,加工肉只能在以后减少，并且需要事先改变，例如增加水果，蔬菜,油腻的鱼在女性红肉总量最小化的过程中，确保足够的生物可利用铁的摄入对所需的其他饮食变化产生了最大的影响.
结论：通过避免任何营养缺乏的健康饮食，可以立即减少红肉消费。然而,早期增加水果，蔬菜,在饮食早期尽量减少红肉总量之前，需要鱼。
目的：我们旨在分析达到低肉健康饮食的途径以及快速减少红肉总消费量所需的其他食品类别的变化。
方法：我们使用了一种基于图论的最近开发的方法来表示所有可能的逐步变化途径，以避免营养缺乏，从而达到目标健康饮食。初始和目标饮食被定义为33个食物组的每日消费量。对于每个性别，来自法国代表性调查INCA3的三种初始饮食作为平均观察饮食和低(第一五分之一)和高(第五五分之一)肉类消费。使用多标准优化确定目标饮食，以最大程度地减少慢性疾病的长期健康风险，同时确保营养充足。Dijkstra算法用于确定初始饮食和目标饮食之间的最佳途径，目的是尽快减少肉类消费，从而最大限度地减少长期健康风险。
结果：未加工的红肉在途径的第一步中很容易被最小化，无论性别和最初的肉类消费水平如何。然而,加工肉只能在以后减少，并且需要事先改变，例如增加水果，蔬菜,油腻的鱼在女性红肉总量最小化的过程中，确保足够的生物可利用铁的摄入对所需的其他饮食变化产生了最大的影响.
结论：通过避免任何营养缺乏的健康饮食，可以立即减少红肉消费。然而,早期增加水果，蔬菜,在饮食早期尽量减少红肉总量之前，需要鱼。
