Eco-Nutrition | Conference Report


with the rest being lost to the atmosphere or fresh water, resulting in pollution and biodiversity loss.


Furthermore, as fuel is required to


manufacture fertilisers, their production puts strains on natural energy resources. One solution could be to address the type of


protein consumed. For example, the production of animal protein uses more natural resources than plant protein. The inefficient conversion of grain to edible meat means that approximately 6kg of plant protein is required to produce 1kg of animal protein, wasting 85 per cent of valuable crop proteins. Furthermore the production of animal protein requires 50 times more water than plant protein. As 40 per cent of the global grain harvest and 70 per cent of soya goes to livestock, it has been suggested that a better use of these crops would be to use them for direct, instead of indirect, human consumption. While protein is a valuable nutrient for health,


most European countries are consuming more than is needed. Across 15 EU member states intake ranges from between 96g to 120g/ day, which is nearly twice the recommended daily intake, with animal protein consumption being greater than plant’s. Reasons for the increase in consumption of


animal foods include a number of social and cultural traditions. Professor Aiking suggested it may be difficult to change these views in an attempt to achieve a more sustainable diet. However, they do need to be considered. While policy makers


focus on strategies


Eco-Nutrition: a healthy way to lose weight and save the


planet Professor David Jenkins, from the University of Toronto, explained that over the course of twenty million years hominoids have evolved on a mainly plant-based diet. Plant foods are a rich source of many


important nutrients and a number of these have been found to be beneficial for heart health. As obesity is associated with an increased risk of heart disease, not only could plant foods be useful for direct weight loss, but could also help to improve CVD risk factors. This was highlighted by Kristie Srichaikul, from the University of Ottawa, who explained that a number of plant components have permitted health claims for Coronary Heart Disease reduction in the USA – for example, vegetable proteins (soya protein), viscous fibres (oat -glucan, barley -glucan, psyllium), phytosterols (sterols and stanols) and a handful of almonds. Combining these four components into one diet, the Portfolio Diet, has been shown to reduce LDL-cholesterol both in short-term and long-term studies. One type of diet that has been used for weight


loss is the Atkins style diet – a diet based on a reduction in carbohydrate intake and an increase in


animal protein. In clinical studies, the Atkins diet appears to be effective in inducing short-term weight loss. Yet if this pattern of eating was adopted on a substantial scale, a global rise in animal food consumption would put huge pressures on the environment. For this reason a study to investigate the effectiveness of a low carbohydrate, high protein diet based on plant proteins


(Eco-Akins Diet) on overweight,


hyperlipidaemic subjects was conducted. In a four- week metabolic study, 47 overweight hyperlipidemic men and women consumed isocaloric diets that comprised either: • a low-carbohydrate (< 30% of energy), high- vegetable protein (31% of energy) and vegetable oil (43% of energy) plant-based diet, the so-called Eco-Atkins diet


or •


a high-carbohydrate, lacto-ovo vegetarian diet (>50% of energy from carbohydrate, 16% from protein and 25% from fat), the control diet Subjects consumed these diets for four weeks


in metabolically controlled conditions. After four weeks, weight loss was similar in both groups at 4kg. However, there was a major difference in blood lipid profile with greater LDL-cholesterol reductions observed in the Eco-Atkins diet group. This study was extended for a further 24 weeks


to improve


health, food sustainability as well as security, consumers’ agendas may differ.


where participants were free to choose their own foods in an ad libitum weight loss diet (60% of calorie needs). At the end of the study the Eco- Atkins diet group achieved greater weight loss compared to the control group (approximately 11% and 7% change from baseline respectively). LDL- cholesterol reductions also continued to be more favourable in the Eco-Atkins Diet group compared to the control group. Professor Jenkins concluded by saying that


plant-based diets may have advantages in reducing heart disease risk when used in low carbohydrate, Atkins-like, weight loss diets.


Designing the optimal plant-


based diet The final speaker described how a plant-based eating could be put into practice. Brenda Davis, Dietitian from Canada, re-emphasised the health benefits of plant-based eating. However, she explained that some plant-based choices are not optimal. As such Ms Davis discussed her top tips for success. As well as ensuring the diet is nutritionally adequate, it was proposed that whole plant foods should be made the foundation of the diet. For example, aim for nine or more servings of vegetables and fruits each day; include at least two servings of legumes and 30g to 60g of nuts/seeds a day; and choose three or more servings of whole grains every day. Ms Davis concluded by suggesting that


health professionals have an important role in advising people on plant-based eating as they are in a position to ensure that the diet is both safe and effective.


CN Focus Vol.4 No.1 April 2012 | 39 ‘


...it was proposed that whole plant foods should be made the foundation of the diet.


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