Plant-based eating / sustainability

Background: Animals and plants are the main sources of dietary proteins, and there are important differences in the type of protein that they supply. The differences include molecular structure, amino acid profile, digestibility, and technical functionality in food, i.e. the ability to gel...

Connolly G. June 2023. Effects of Consuming Ounce-Equivalent Portions of Animal- vs. Plant-Based Protein Foods, as Defined by the Dietary Guidelines for Americans on Essential Amino Acids Bioavailability in Young and Older Adults: Two Cross-Over Randomized Controlled Trials. Nutrients. doi...

Katz-Rosene R. August 2023. Levelling foods for priority micronutrient value can provide more meaningful environmental footprint comparisons. C ommunications Earth & Environment. doi: https://www.nature.com/articles/s43247-023-00945-9 ABSTRACT A growing literature in Life Cycle Assessment...

Ansari S. December 2023. Higher lacto-vegetarian dietary score is associated with reduced risk of postmenopausal osteoporosis: A case-control study in a sample of Iranian postmenopausal women. Nutrition Research. doi: 10.1016/j.nutres.2023.08.003 ABSTRACT Osteoporosis is a systemic...