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Integrating nutrient bioavailability and co-production links when identifying sustainable diets: How low should we reduce meat consumption?

Fig 3

Dietary changes induced by the three models (NE, NEB, NEB-CP), expressed in % variation of food subgroup quantities between modeled and observed diets, for each gender: (a) dairy products; (b) fruit and vegetables; (c) high fat/sugar/salt foods; (d) meat-fish-eggs; (e) mixed dishes; (f) seasonings; (g) starch; (h) drinks. Food subgroups with quantities amounting to < 6 g in OBS and modeled diets (i.e. dried fruits, salty snacks and breakfast cereals) are not shown. Ckd veg, cooked vegetables; Dr fr, dried fruit; Fr fr, fresh fruit; NE, nutrition-environment model; NEB, NE-bioavailability model; NEB-CP, NEB-co-production model; PPE, pork-poultry-eggs; Proc fr, processed fruits; Unckd veg, uncooked vegetables.

Fig 3