Editorial: Nutrient density: evidence of multisectoral approaches for improved nutrition
Résumé
Globalization and urbanization; insufficient food and nutrition education; distorted perceptions and misinformation; invasive marketing of unhealthy food products; gender dynamics and socio-cultural norms; economic constraints; taste preferences; ethical and environmental concerns; and modern lifestyles, are among the many factors driving the global nutrition transition towards increasingly processed diets, which are high in energy and low in essential nutrients and fiber (Karanja et al., 2022;Pradeilles et al., 2021). Consequently, countries of all income levels are experiencing a growing double burden of malnutrition (Popkin, Corvalan and Grummer-Strawn, 2020; The State of Food Security and Nutrition in the World, 2024). Moreover, a major emerging challenge is the rapidly increasing influence of multi-national food manufacturing companies, which control significant market shares in both HICs and LMICs and attract consumers of all incomes with highly palatable, affordable, and convenient food products that are nutrient-poor and energy-dense (Stevano et al., 2020).To counter the negative effects of the global nutrition transition, governments must juggle multiple priorities toward ensuring access to healthy diets for all, while halting the escalating disease burden and minimizing environmental harms associated with advancements in technology, industry, and commerce. This complex, multi-dimensional goal was set out in the World Declaration and Plan of Action for Nutrition (1992), which highlights the firm commitment of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) to work together and in close collaboration with Member States 'to ensure sustained nutritional well-being for all people, in a peaceful, just and environmentally safe world'. Improvements in global diet quality would not only result in greater quality of life for billions of people, but also substantial socioeconomic (e.g., employment and productivity, healthcare costs) and environmental (e.g., climate change, land and water use, biodiversity) co-benefits (Herman et al., 2021;Willett et al., 2019).Worthy of acknowledgement is that, changing dietary habits at population and/or household/individual level is extremely challenging, and there is an urgent need for evidence of effective strategies to discourage consumption of unhealthy foods while increasing intake of nutrient-dense options, to curb early mortality and morbidity from malnutrition and diet-related noncommunicable diseases (NCDs). In response to this need, public health and nutrition policymakers, researchers, and practitioners at all levels (from global to local) are increasingly engaging with agrifood system actors (e.g., farmers, food manufacturers, distributors, and retailers) to explore options for nutrient-rich, affordable, desirable, convenient, and culture-sensitive foods that can be sustainably produced (Miller et al., 2021).Six impactful studies presenting innovative solutions to increase the nutrient density of diets are featured in this issue, a high-level summary of which is provided below.• The research conducted by Murphy et al. emphasizes the importance of commonly consumed foods as widely available sources of essential nutrients, while also arguing that some of these foods may have negative health implications if not adequately prepared, consumed in excessive quantities, and/or not consumed as part of a broader healthy diet. For example, the authors suggest beef sandwiches -a US favorite -may positively contribute to macro-and essential micronutrient intake, especially protein, vitamin B12, iron, and choline. However, they also caution US consumers to select low-sodium, lean meat for maximizing nutrient intakes while limiting consumption of saturated fats and sodium, that are associated with NCDs.• To tackle food and nutrition insecurity through increased consumption of nutrient-dense, affordable, environmentally sustainable, and socially acceptable foods, Drewnowsky and Conrad explored the potential of pulses (i.e., beans, lentils, chickpeas, and dried peas) to contribute to alleviating malnutrition associated with accessibility and affordability constraints. Indeed, pulses represent a relatively low-cost, plant-based protein option in many countries worldwide, and contain multiple micronutrients of global health priority. The authors also argue that the production and processing of pulses has a relatively low carbon footprint and requires less energy than other nutrient-rich food groups. Additionally, legumes are a valued culinary ingredient across diverse regions and cultures.• The study by Bjerknes et al. focused on the role of marine foods in optimizing human nutrient intake. For instance, they emphasized the potential of farmed blue mussels (Mytilus edulis) as an excellent source of essential nutrients commonly lacking in diets globally. Indeed, farmed blue mussels can significantly contribute to meeting daily recommended intakes of essential amino acids and fatty acids (i.e., EPA and DHA), while also serving as sustainable feed for farmed Atlantic salmon. This special issue, titled 'Nutrient Density: Evidence of Multisectoral Approaches for Improved Nutrition', addresses some of the above-mentioned challenges and introduces potential integrated solutions for enhancing nutrient density while being mindful of sustainability priorities. Among others, the following topics are discussed: i) the persistence of low dietary diversity in both LIMCs and HICs; ii) the potential of commonly consumed foods to positively impact diet quality across countries and regions, but only if consumed in adequate quantities and as part of broader healthy diets; iii) new and existing methodologies for analyzing the nutrient content of foods and ranking them based on nutritional value and environmental impacts; and iv) strategies to combat food shortages, improve access to safe and nutritious foods, and promote nutrient adequacy, through sustainable production and supply of healthy foods that minimize environmental harm.
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