Hacia una alimentación saludable y sostenible: elección de alimentos ricos en proteínas

Abstract

The dietary issue in the West is characterized by a high consumption of ultra-processed foods and processed red meats. These foods are high in calories, saturated fats, sugars, and sodium. Dietary patterns with frequent consumption of red meat are associated with higher risks of cardiovascular diseases and cancer, along with a high carbon footprint. Conversely, “plant-based” dietary patterns are associated with a lower risk of cancer and cardiovascular diseases, and they have a lower carbon footprint. Scientific evidence supports the reduction of red meat consumption to benefit both health and the environment. For example, dietary patterns that substitute red meats with plant-based alternatives can reduce greenhouse gas emissions by 30% and decrease the risk of cancer and cardiovascular diseases. Alternatives such as plant proteins and the inclusion of insects in the diet emerge as sustainable and nutritionally adequate options, although they face challenges in cultural acceptance and regulatory oversight. In conclusion, changes in the intake of animal-derived foods, especially red meats, can reduce greenhouse gas emissions without compromising the nutritional quality of the diet. Balanced substitution of animal-derived proteins such as red meats with plant-based options, along with the exploration of innovative protein sources, offer promising pathways to address human health and sustainability.