Dietas plant-based en tu mesa: vanguardia culinaria

Sara Dschoutezo Gordo

Dietas plant-based en tu mesa: vanguardia culinaria

Autores/as

Sara Dschoutezo Gordo Investigadora independiente, España.

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Resumen

Citas

(1) Satija A, Bhupathiraju SN, Rimm EB, et al. Plant-based dietary patterns and incidence of type 2 diabetes in US men and women: results from three prospective cohort studies. PLoS Med. 2016;13(6): e1002039.

(2) Aune D, Giovannucci E, Boffetta P, et al. Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality—a systematic review and dose-response meta-analysis of prospective studies. Int J Epidemiol. 2017; 46(3): 1029-56.

(3) Poore J, Nemecek T. Reducing food’s environmental impacts through producers and consumers. Science. 2018; 360(6392):987-92.

(4) Aleksandrowicz L, Green R, Joy EJM, et al. The impacts of dietary change on greenhouse gas emissions, land use, water use, and health: a systematic review. PLoS One. 2016; 11(11): e0165797.

(5) Bryngelsson D, Wirsenius S, Hedenus F, Sonesson U. How can the EU climate targets be met? A combined analysis of technological and demand-side changes in food and agriculture. Food Policy. 2020; 92: 101860.

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Publicado

2023-12-13

Cómo citar

Dschoutezo Gordo, S. (2023). Dietas plant-based en tu mesa: vanguardia culinaria. Revista Española De Nutrición Humana Y Dietética, 27(Supl. 1), 32–33. Recuperado a partir de https://renhyd.org/renhyd/article/view/2114