Individual Diet Optimization in French Adults Shows That Plant-Based “Dairy-like” Products May Complement Dairy in Sustainable Diets

Rozenn Gazan, Florent Vieux, Anne Lluch, Stephanie de Vriese, Beatrice Trotin and Nicole Darmon
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Rozenn Gazan: MS-Nutrition, 13385 Marseille, France
Florent Vieux: MS-Nutrition, 13385 Marseille, France
Anne Lluch: Danone Research Paris Saclay, 91120 Palaiseau, France
Stephanie de Vriese: Alpro Comm VA—Health Affairs-Kortrijksesteenweg 1093C, 9051 Ghent, Belgium
Beatrice Trotin: Danone Research Paris Saclay, 91120 Palaiseau, France
Nicole Darmon: UMR MoISA, Institut Agro, Campus INRAE, 34060 Montpellier, France

Sustainability, 2022, vol. 14, issue 5, 1-17

Abstract: This study aimed to explore the potential role of plant-based “dairy-like” products (PBDL) in sustainable diets. For each individual from a representative sample of French adults (INCA2 survey 2006–2007; n = 1816), a diet optimized to be more sustainable (nutritionally adequate while having a 30% reduced carbon impact with minimal change from the actual diet and isocaloric content) was modelled. The food content of the optimized diets was compared to actual diets, with a focus on PBDL and dairy products. The presented quantitative results focused on women. Optimized diets contained more plant-based products and less meats than actual diets. PBDL products were present in 7.3% and 55.7% of the subjects’ actual and optimized diets, respectively, increasing significantly from 7 to 48 g/day. Regarding dairy products, cheese decreased (−14 g/day), milk increased (+14 g/day), and yogurt remained constant (87 g/day) between the actual and optimized diets, such that the intake of this food group remained constant (214 g/day). Women for whom PBDL products were introduced as new foods in their optimized diets were found to be those with actual low energy intake (1755 kcal/d on average). As a complement to dairy products, fortified PBDL products may help to achieve more sustainable diets, especially for individuals with low energy intakes.

Keywords: diet sustainability; plant-based dairy products; linear programming; individual diet modelling; France (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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