Menos carne, melhor saúde
Os modos de alimentação dos países desenvolvidos têm normalmente uma proporção elevada de carne.
Comemos refeições sempre com carne ou com peixe.
As implicações ambientias deste consumo elevado estão cada vez mais bem estudadas.
O relatório Eating the planet faz um resumo da situação e apresenta alguns números que podem ser indicadores:
Meat and dairy production – now responsible for a fifth of global greenhouse gas emissions – is predicted to double by 2050. This is incompatible with the need to cut emissions by at least 80 % in the same period to prevent the worst effects of climate change.
Mas agora a ONG Friends of the earth publicou um outro relatório Healthy Planet Eating. Depois dos argumentos ambientais, agora são apresentados dados de que mostram as vantagens para a saúde humana da dimunuição do consumo de carne:
Eating meat no more than 3 times a week could save thousands of lives and £1.2bn in NHS costs each year.
Eating less meat would mean in the UK each year:
31,000 fewer deaths from heart disease
9,000 fewer cancer deaths
5,000 fewer deaths caused by stroke
The report also shows how factory farming and processing of meat has caused a nose-dive in quality: a chicken produced in 2010 contains nearly 3 times as much fat as its 1970 equivalent - but 30% less protein.
A growing body of evidence shows that we should get the majority of our nutrients from fresh fruits and vegetables, whole grains and pulses, with only small amounts of meat, dairy and fish as additional sources of protein.
Eating less meat has many benefits including:
• reducing the livestock industry’s environmental impact – including on climate change
• improving the health and wellbeing of people in the UK, and indeed the rest of the world
• reducing the burden of diet-related disease on the NHS
• helping to create a thriving and planetfriendly UK farming sector.
Resta saber se um menor consumo de carne não vai implicar um maior consumo de peixe!
Comemos refeições sempre com carne ou com peixe.
As implicações ambientias deste consumo elevado estão cada vez mais bem estudadas.
O relatório Eating the planet faz um resumo da situação e apresenta alguns números que podem ser indicadores:
Meat and dairy production – now responsible for a fifth of global greenhouse gas emissions – is predicted to double by 2050. This is incompatible with the need to cut emissions by at least 80 % in the same period to prevent the worst effects of climate change.
Mas agora a ONG Friends of the earth publicou um outro relatório Healthy Planet Eating. Depois dos argumentos ambientais, agora são apresentados dados de que mostram as vantagens para a saúde humana da dimunuição do consumo de carne:
Eating meat no more than 3 times a week could save thousands of lives and £1.2bn in NHS costs each year.
Eating less meat would mean in the UK each year:
31,000 fewer deaths from heart disease
9,000 fewer cancer deaths
5,000 fewer deaths caused by stroke
The report also shows how factory farming and processing of meat has caused a nose-dive in quality: a chicken produced in 2010 contains nearly 3 times as much fat as its 1970 equivalent - but 30% less protein.
A growing body of evidence shows that we should get the majority of our nutrients from fresh fruits and vegetables, whole grains and pulses, with only small amounts of meat, dairy and fish as additional sources of protein.
Eating less meat has many benefits including:
• reducing the livestock industry’s environmental impact – including on climate change
• improving the health and wellbeing of people in the UK, and indeed the rest of the world
• reducing the burden of diet-related disease on the NHS
• helping to create a thriving and planetfriendly UK farming sector.
Resta saber se um menor consumo de carne não vai implicar um maior consumo de peixe!