# Agoecology and sustainable food systems for good health and nutrition

Marie Josephpe Amiot-Carlin

► To cite this version:

Marie Josephpe Amiot-Carlin. Agoecology and sustainable food systems for good health and nutrition. EGEA VII. Healthy diet, healthy environment within a fruitful economy: the role of fruits & vegetables, Jun 2015, Milan, Italy. 17 p. hal-01602122

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Submitted on 5 Jun 2020

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SESSION 4 - SUSTAINABILITY OF FRUIT & VEGETABLE PRODUCTION

# Agoecology & sustainable food systems for good health & nutrition

M.J. Amiot-Carlin

Nutrition, Obesity and Thrombotic Risk (NORT)
UMR INRA 1260, INSERM 1062, Aix-Marseille Université
Campus Santé La Timone, Marseille, France
# Agro-ecology is increasing in the Web of Science

Scientific publications/year

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Key words
**biodiversity,**
agricultural,
landscape,
forest,
plant,
conservation,
ecosystem,
species

New agricultural model reconciling economic,
social and environnemental challenges
# Sustainability: the 4 pillars

* Efficient for all actors (producers, consumers...)

* Innovation

* Employment

* Food security, inequalities

* Respect of culture & traditions

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* Emissions of GHG (CO₂, CH₄, N₂O)

* Water stress, soil

* Pollution

* Biodiversity

* Lifestyle and diet (over- and under-nutrition, obesity, cancers...)

* Food safety (pesticides, mycotoxins...)
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Evidence linking plant food intake and human health

<table><thead><tr><th>Author</th><th>Type of study</th><th>Food/beverage</th><th>Endpoint</th><th>Risk decrease</th></tr></thead><tbody><tr><td>Dauchet 2006 He 2007</td><td>Meta-analysis</td><td>Fruit & vegetables</td><td>CVD</td><td>-20% / 5 servings /day<br>-4% per additional serving</td></tr><tr><td>Crowe 2011</td><td>Prospective</td><td>Fruit & vegetables</td><td>CVD</td><td>Total fruit - 5-8 servings</td></tr><tr><td>Oude Griep 2010, 2011</td><td>Prospective</td><td>Fruit & vegetables</td><td>CVD</td><td>Green leafy vegetables<br>Vegetable rich in β-carotene CHD</td></tr><tr><td>Larsson 2013</td><td>Prospective</td><td>Fruit & vegetables</td><td>CVD</td><td>White fruit - Stroke</td></tr><tr><td>Carter 2010</td><td>Meta-analysis</td><td>Fruit & vegetables</td><td>T2D</td><td>No significant for global intake</td></tr><tr><td>Cooper 2012</td><td>Meta-analysis</td><td>Fruit & vegetables</td><td>T2D</td><td>Green leafy vegetables -14%</td></tr><tr><td>Muraki 2013</td><td>Prospective</td><td>Fruit & vegetables</td><td>T2D</td><td>Roots -20% high vs low</td></tr><tr><td>Mursu 2014</td><td>Prospective</td><td>Fruit & vegetables</td><td>T2D</td><td>Berries -35%</td></tr><tr><td>Ye 2012</td><td>Meta-analysis</td><td>Whole cereals</td><td>T2D<br>CVD</td><td>-26% high vs low<br>-21% 48-80 g/d</td></tr><tr><td>Parker 2013</td><td>Prospective</td><td>Whole cereals</td><td>T2D</td><td>-37% for more than 2 servings/day</td></tr><tr><td>Aune 2011</td><td>Meta-analysis</td><td>Whole cereals</td><td>Colorectal cancer</td><td>-17% /increase of 90g/day</td></tr><tr><td>Bao 2013</td><td>Prospective</td><td>Nuts</td><td>Mortality</td><td>-11% 1/wk, -13% 2-4/wk, -20% ≥5/wk</td></tr><tr><td>Fernandez-Montero 2014</td><td>Prospective</td><td>Nuts</td><td>All cause & MCV</td><td>-44% ≥2/wk<br>-14% 2-4 servings/wk,</td></tr><tr><td>Hsieh 2015</td><td>Prospective</td><td>Nuts</td><td>MCV</td><td>-26% ≥5 servings/wk</td></tr><tr><td>Wu 2009</td><td>Meta-analysis</td><td>Coffee</td><td>MCV</td><td>The highest reduction for 3-5 cups/day</td></tr><tr><td>Kim 2012</td><td>Meta-analysis</td><td>Coffee</td><td>MCV</td><td></td></tr><tr><td>Ding 2014</td><td>Meta-analysis</td><td>Coffee</td><td>MCV</td><td></td></tr><tr><td>InterAct Consortium 2013</td><td>Prospective</td><td>Coffee</td><td>T2D</td><td>-10% / additional cup/day</td></tr><tr><td>Arab 2009</td><td>Meta-analysis</td><td>Tea</td><td>MCV</td><td>-20% 4 cups (stroke)</td></tr><tr><td>Shen 2012</td><td>Meta-analysis</td><td>Tea</td><td>MCV</td><td></td></tr><tr><td>Kokubo 2013</td><td>Prospective</td><td>Tea</td><td>MCV</td><td></td></tr><tr><td>Larsson 2013</td><td>Prospective</td><td>Tea</td><td>MCV</td><td></td></tr><tr><td>Buckland</td><td>Prospective</td><td>Olive oil</td><td>Mortality</td><td>-26% overall mortality<br>-13% per 10 g/2000 Kcal</td></tr><tr><td></td><td></td><td></td><td>MCV mortality</td><td>-44% CVD Mortality<br>-13% per 10 g/2000 Kcal</td></tr></tbody></table>
# Diversity of plant products

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<table><thead><tr><td>Plants</td><td>Products</td></tr></thead><tbody><tr><td>Fruits from tree</td><td>Apples, pears, plums, apricots, peaches, cherries, citrus fruit, dates, fig, kiwi, olive</td></tr><tr><td>Other fruits</td><td>Strawberries, raspberries, blackberries, red and black currants, melons, grapes</td></tr><tr><td>Root crops</td><td>Carrots, turnips, parsnips</td></tr><tr><td>Cabbage</td><td>Cabbages, broccoli, Brussels sprouts</td></tr><tr><td>Allium</td><td>Onions, leeks, garlic</td></tr><tr><td>Salad vegetables</td><td>Lettuce</td></tr><tr><td>Fruit vegetables</td><td>Tomatoes, sweet peppers, chilli peppers, eggplants, cucumbers, squashes</td></tr><tr><td>Starchy foods</td><td>potato, sweetpotato</td></tr><tr><td>Cereals</td><td>Wheat, barley, maize (corn), millet, oats, rice, rye</td></tr><tr><td>Pulses (legumes)</td><td>Soya beans, kidney beans, butter beans, chick peas, lentils, peanuts</td></tr><tr><td>Beverages</td><td>Tea, coffee, cocoa, wine, beer</td></tr><tr><td>Edible oils</td><td>Sunflower oil, maize (corn) oil, rapeseed oil, linseed oil, olive oil, soya oil</td></tr><tr><td>Herbs, spices</td><td>Sage, rosemary, thyme, ginger, pepper</td></tr></tbody></table>

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A large diversity of nutrients
Nutrients and diversity of plant sources

<table><thead><tr><th>Solubility</th><th>Nutrient</th><th>Plant products</th></tr></thead><tbody><tr><td rowspan="3">Unsoluble & Soluble</td><td>Fibre</td><td>All cereals (especially wholegrain varieties), vegetables, fruit, pulses, nuts</td></tr><tr><td>Proteins</td><td>Legumes (pulses)</td></tr><tr><td>Selenium</td><td>Cereals</td></tr><tr><td rowspan="6">Water-soluble</td><td>Zinc</td><td>Cereals (wholegrain), pulses, nuts, sweetcorn and rice</td></tr><tr><td>Thiamin (Vitamin B1)</td><td>All cereals, potatoes, vegetables</td></tr><tr><td>Niacin (Vitamin B3)</td><td>Potatoes</td></tr><tr><td>Vitamin B6</td><td>Potatoes</td></tr><tr><td>Folate (vitamin B9)</td><td>Green leafy vegetables, green beans & peas, potatoes, Fruit, especially oranges</td></tr><tr><td>Vitamin C</td><td>Citrus fruit, kiwi fruit and berries e.g. blackcurrants, strawberries. Peppers, tomatoes, potatoes</td></tr><tr><td rowspan="7">Fat - soluble</td><td>β-carotene (pro-vitaminic A)</td><td>Orange vegetables (e.g. carrots), green leafy vegetables (e.g. spinach), tomatoes, Fruit apricot, orange peaches</td></tr><tr><td>Other pro-vitaminic A carotenoids</td><td>Carrots, squash, oranges, tangerines, passion fruit & kumquats (α-carotene). Oranges (β-cryptoxanthin)</td></tr><tr><td>Vitamin E</td><td>Vegetable oils, wholegrain cereals, vegetables (especially dark green leafy types), fruit, cereals</td></tr><tr><td>Vitamin K</td><td>Green leafy vegetables. Also in other vegetables, fruit, vegetable oils and cereals</td></tr><tr><td>MUFA</td><td>Olive oil and rapeseed oil. Also present in other seed and nut oils</td></tr><tr><td>PUFA (n-6)</td><td>Sunflower, safflower and corn oils. Also present in other seed and nut oils</td></tr><tr><td>PUFA (n-3)</td><td>β-linolenic acid in large amounts in linseed (flax) oil, grapeseed and rapeseed oils, walnut oil and walnuts</td></tr></tbody></table>
Loss of traditional food culture in the current
dominant “agro-industrial” food system

* Dietary patterns associated with nutrient deficiencies and excess energy consumption

* Shift to an increased accessibility of inexpensive agricultural supplies and an erosion of agro-biodiversity.

* Decrease of micronutrient content under intensified cropping Thomas, Nutr Health 2003
Quantity and diversity are effective to improve the global nutritional quality of diet

## Fruit and vegetable recommendation

> 5 a day (400 g)

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## Different colours

Australian Dietary Guidelines (National Health And Medical Research Council, 2013)

* Enjoy a wide variety of nutritious foods from these five groups every day

* Plenty of vegetables, including different types and colours, and legumes/beans

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# Quantity and diversity have been tested on nutritional quality of diet

## Data

* French survey (INCA2) – n=1918 adults (> 18 y)

* Food consumption recorded during a week

* Constitution of a food database (nutrients, toxicants, prices, greenhouse gas emissions ...)

## Nutritional scores

### MAR Indicator of good nutritional quality

Mean % of daily recommended intakes for 20 key nutrients (namely proteins, fibres, retinol eq., thiamine, riboflavin, niacin, vitamin B6, folates, vitamin B12, ascorbic acid, vitamin E, vitamin D, calcium, potassium, iron, magnesium, zinc, copper, iodine, and selenium)

### MER Indicator of bad nutritional quality.

Mean % of maximum of daily recommended values for 3 harmful nutrients (namely saturated fatty acids, sodium, and free sugars)
Quantity and diversity of F&V have been tested on nutritional quality of diet: 3 models were built

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**Model 1:** quantity 400 g or 550 g F&V

**Model 2:** quantity and diversity 400 g or 550 g including 50% fruit et 50% vegetables

**Model 3:** quantity and high diversity 400 g or 550 g F&V including: 1 serve of green vegetable, 2 fruits, 2 raw FV, 80 mL juice (maximum), 10 g nuts and 20 g dried fruits
# Effect of quantity and diversity of F&V on the “good” nutritional quality of diet

## MAR

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Major impact of quantity and high diversity
# Effect of quantity and diversity on the “bad” nutritional quality of diet

## MER

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<table><tr><td>Quantity</td><td>&lt; 400</td><td>400</td><td>550</td></tr><tr><td>Diversity</td><td colspan="3"></td></tr></table>

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Highest impact for high diversity
Plant derived foods and drinks are
rich in numerous bioactive substances

* Phytochemicals or non-essential micronutrients :
  polyphenols
  sulphur compounds
  non-provitaminic A carotenoids (lycopene and lutein)

* All these non-nutritive substances have beneficial effects on health

* Phytochemicals are essential for preserving environment
Some of these phytochemicals are
specific of plant foods

<figure><img src="image_19.png" /><figcaption>isoflavones</figcaption></figure>

<figure><img src="image_20.png" /><figcaption>catechins</figcaption></figure>

<figure><img src="image_21.png" /><figcaption>resveratrol</figcaption></figure>

<figure><img src="image_22.png" /><figcaption>anthocyanins</figcaption></figure>

<figure><img src="image_23.png" /><figcaption>glucosinolates</figcaption></figure>

<figure><img src="image_24.png" /><figcaption>allyl sulphide</figcaption></figure>

<figure><img src="image_25.png" /><figcaption>lycopene</figcaption></figure>

<figure><img src="image_26.png" /><figcaption>lutein</figcaption></figure>

<figure><img src="image_27.png" /><figcaption>phytosterols</figcaption></figure>

<figure><img src="image_28.png" /></figure>

<figure><img src="image_29.png" /><figcaption>curcumin</figcaption></figure>

<figure><img src="image_30.png" /><figcaption>carnosol</figcaption></figure>
Contents in different phytochemicals vary greatly within a species and according to the agro-environmental conditions

The biosynthesis of phenolics is increased under environmental stress providing biotic protection of crops

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Shelf life of plant-derived products is enhanced
"Natural" pest control

Additional nutritional qualities and human health benefits.

<figure><img src="image_32.png" /><figcaption>Wild plants</figcaption></figure>

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AB
AGRICULTURE
BIOLOGIQUE

<figure><img src="image_34.png" /><figcaption>Organic- crops</figcaption></figure>
Conclusions

* Diversity of agricultural resources is essential for healthy dietary patterns

* Combination of different plants is a strategy to fit with both nutritional requirements and eco-agriculture

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Agro-ecology and sustainable dietary patterns for good nutrition and health

EGEA
CONFERENCE
edition 7th

EGEA VII - June 3rd – 5th 2015

Healthy Diet, Healthy Environment within a fruitful economy:
THE ROLE OF FRUIT AND VEGETABLES

Fiera Milano, Congress Centre Stella Polare - Milan - Italy
# Journées Francophones de Nutrition 2015

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Marseille
Parc Chanot

9 - 11 décembre 2015

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Journées
Francophones
de Nutrition

www.lesjfn.fr

For more informations

www.lesjfn.fr

## + Symposium on
“Nutritional Transition in the Mediterranean Basin”
on the 12th December

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