, Proceedings of the International scientific symposium -Biodiversity and sustainable diets united against hunger. Rome, 2010.

T. Garnett, Where are the best opportunities for reducing greenhouse gas emissions in the food system (including the food chain)? Food Policy, vol.36, pp.23-32, 2011.

D. Tilman and M. Clark, Global diets link environmental sustainability and human health, Nature. Nature Publishing Group, vol.515, pp.518-522, 2014.

P. Scarborough, S. Allender, D. Clarke, K. Wickramasinghe, and M. Rayner, Modelling the health impact of environmentally sustainable dietary scenarios in the UK, Eur J Clin Nutr, vol.66, pp.710-715, 2012.

J. D. Jensen, H. Saxe, and S. Denver, Cost-Effectiveness of a New Nordic Diet as a Strategy for Health Promotion, Int J Environ Res Public Health. Multidisciplinary Digital Publishing Institute, vol.12, pp.7370-91, 2015.

, Comment citer ce document

M. Perignon, T. Barré, R. Gazan, F. Vieux, V. Micard et al., Prise en compte de la biodisponibilité des nutriments lors de l'identification de régimes alimentaires plus durables : la consommation de viande est-elle toujours à réduire, Cahiers de Nutrition et de Diététique, vol.54, pp.336-346, 2019.

P. Monsivais, P. Scarborough, T. Lloyd, A. Mizdrak, R. Luben et al., Greater accordance with the Dietary Approaches to Stop Hypertension dietary pattern is associated with lower diet-related greenhouse gas production but higher dietary costs in the United Kingdom, Am J Clin Nutr, vol.102, pp.138-183, 2015.

J. I. Macdiarmid, F. Douglas, and J. Campbell, Eating like there's no tomorrow: public awareness of the environmental impact of food and reluctance to eating less meat as part of a sustainable diet, Appetite, vol.96, pp.487-493, 2015.

J. I. Macdiarmid, J. Kyle, G. W. Horgan, J. Loe, C. Fyfe et al., Sustainable diets for the future: can we contribute to reducing greenhouse gas emissions by eating a healthy diet?, Am J Clin Nutr, vol.96, pp.632-639, 2012.

M. Perignon, G. Masset, G. Ferrari, T. Barré, F. Vieux et al., How low can dietary greenhouse gas emissions be reduced without impairing nutritional adequacy, affordability and acceptability of the diet? A modelling study to guide sustainable food choices, Public Health Nutr, vol.19, pp.2662-2674, 2016.

R. Green, J. Milner, A. D. Dangour, A. Haines, Z. Chalabi et al., Combining Low Price, Low Climate Impact and High Nutritional Value in One Shopping Basket through Diet Optimization by Linear Programming, Sustainability. Multidisciplinary Digital Publishing Institute, vol.129, pp.12837-12855, 2015.

R. Gazan, C. Brouzes, F. Vieux, M. Maillot, A. Lluch et al., Mathematical Optimization to Explore Tomorrow's Sustainable Diets: A Narrative Review, vol.9, pp.602-616, 2018.

A. Martin, Apports nutritionnels conseillés pour la population française. 3ème édition Comment citer ce document

M. Perignon, T. Barré, R. Gazan, F. Vieux, V. Micard et al., Prise en compte de la biodisponibilité des nutriments lors de l'identification de régimes alimentaires plus durables : la consommation de viande est-elle toujours à réduire, Cahiers de Nutrition et de Diététique, vol.54, pp.336-346, 2019.

, AFSSA, 2001.

R. S. Gibson, The role of diet-and host-related factors in nutrient bioavailability and thus in nutrient-based dietary requirement estimates, Food Nutr Bull, vol.28, pp.77-100, 2007.

J. R. Hunt, Bioavailability of iron, zinc, and other trace minerals from vegetarian diets, Am J Clin Nutr, vol.78, pp.633-639, 2003.

J. R. Hunt, Bioavailability algorithms in setting Recommended Dietary Allowances: lessons from iron, applications to zinc, J Nutr, vol.126, pp.2345-2353, 1996.

M. Perignon, F. Vieux, L. Soler, G. Masset, and N. Darmon, Improving diet sustainability through evolution of food choices: review of epidemiological studies on the environmental impact of diets, Nutr Rev, vol.75, pp.2-17, 2017.
URL : https://hal.archives-ouvertes.fr/hal-01594536

C. L. Payne, P. Scarborough, and L. Cobiac, Do low-carbon-emission diets lead to higher nutritional quality and positive health outcomes? A systematic review of the literature, Public Health Nutr, pp.1-8, 2016.

, Summary of the Individual and National Study on Food Consumption 2 (INCA2), 2006.

M. Perignon, T. Barré, R. Gazan, M. Amiot, and N. Darmon, The bioavailability of iron, zinc, protein and vitamin A is highly variable in French individual diets: Impact on nutrient inadequacy assessment and relation with the animal-to-plant ratio of diets, Food Chem, vol.238, pp.73-81, 2018.
URL : https://hal.archives-ouvertes.fr/hal-01607470

R. Gazan, T. Barré, M. Perignon, M. Maillot, N. Darmon et al., A methodology to compile food metrics related to diet sustainability into a single food database: Application to the French case, Food Chem, p.238, 2018.
URL : https://hal.archives-ouvertes.fr/hal-01607926

, Version postprint Comment citer ce document

M. Perignon, T. Barré, R. Gazan, F. Vieux, V. Micard et al., Prise en compte de la biodisponibilité des nutriments lors de l'identification de régimes alimentaires plus durables : la consommation de viande est-elle toujours à réduire, Cahiers de Nutrition et de Diététique, vol.54, pp.336-346, 2019.

C. E. West, A. Eilander, and M. Van-lieshout, Consequences of revised estimates of carotenoid bioefficacy for dietary control of vitamin A deficiency in developing countries, J Nutr, vol.132, pp.2920-2926, 2002.

S. Armah, A. Carriquiry, and D. Sullivan, A Complete Diet-Based Algorithm for Predicting Nonheme Iron Absorption in Adults, J Nutr, vol.1, pp.1136-1140, 2013.

L. Hallberg, L. Hultén, and E. Gramatkovski, Iron absorption from the whole diet in men: how effective is the regulation of iron absorption?, Am J Clin Nutr, vol.66, pp.347-56, 1997.

L. Miller, N. F. Krebs, K. M. Hambidge, G. S. Gilani, K. A. Cockell et al., WHO/FAO/UNU. Protein and amino acid requirements in human nutrition: Report of a joint FAO/WHO/UNU expert consultation, J AOAC Int, vol.137, pp.967-987, 2005.

F. Vieux, L. Soler, D. Touazi, and N. Darmon, High nutritional quality is not associated with low greenhouse gas emissions in self-selected diets of French adults, Am J Clin Nutr, vol.97, pp.569-83, 2013.

G. Bertoluci, G. Masset, C. Gomy, J. Mottet, and N. Darmon, How to Build a Standardized Country-Specific Environmental Food Database for Nutritional Epidemiology Studies, PLoS One. Public Library of Science, vol.11, p.150617, 2016.
URL : https://hal.archives-ouvertes.fr/hal-01594465

, Comment citer ce document

M. Perignon, T. Barré, R. Gazan, F. Vieux, V. Micard et al., Prise en compte de la biodisponibilité des nutriments lors de l'identification de régimes alimentaires plus durables : la consommation de viande est-elle toujours à réduire, Kantar Worldpanel. Consumer Panels -Kantar Worldpanel, vol.54, p.30, 2015.

G. Masset, F. Vieux, E. O. Verger, L. G. Soler, D. Touazi et al., Reducing energy intake and energy density for a sustainable diet: A study based on self-selected diets in French adults, Am J Clin Nutr, vol.99, pp.1460-1469, 2014.

G. Masset, L. Soler, F. Vieux, and N. Darmon, Identifying Sustainable Foods: The Relationship between Environmental Impact, Nutritional Quality, and Prices of Foods Representative of the French Diet, J Acad Nutr Diet, vol.114, pp.862-869, 2014.
URL : https://hal.archives-ouvertes.fr/hal-02631396

A. Briend, N. Darmon, E. Ferguson, and J. G. Erhardt, Linear programming: a mathematical tool for analyzing and optimizing children's diets during the complementary feeding period, J Pediatr Gastroenterol Nutr, vol.36, pp.12-22, 2003.

T. Barré, M. Perignon, R. Gazan, F. Vieux, V. Micard et al., Integrating nutrient bioavailability and co-production links when identifying sustainable diets: How low should we reduce meat consumption?, PLoS One. Public Library of Science, vol.13, p.191767, 2018.

W. Willett, J. Rockström, B. Loken, M. Springmann, T. Lang et al., Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems, Lancet, vol.393, pp.447-492, 2019.

. Haut-conseil-de-la-santé-publique, Avis relatif à la révision des repères alimentaires pour les adultes du futur Programme national nutrition santé, vol.7, 2017.

H. Risku-norja, S. Kurppa, and J. Helenius, Dietary choices and greenhouse gas emissions &ndash

, assessment of impact of vegetarian and organic options at national scale, Prog Ind Ecol An Int J, vol.6, p.340, 2009.

H. Saxe, T. M. Larsen, and L. Mogensen, The global warming potential of two healthy Nordic diets compared with the average Danish diet, Clim Change, vol.116, pp.249-262, 2013.

M. Perignon, T. Barré, R. Gazan, F. Vieux, V. Micard et al., Prise en compte de la biodisponibilité des nutriments lors de l'identification de régimes alimentaires plus durables : la consommation de viande est-elle toujours à réduire, Cahiers de Nutrition et de Diététique, vol.54, pp.336-346, 2019.

M. Maillot, N. Darmon, M. Darmon, L. Lafay, and A. Drewnowski, Nutrient-dense food groups have high energy costs: An econometric approach to nutrient profiling, J Nutr, vol.137, pp.1815-1820, 2007.

T. Meier and O. Christen, Environmental Impacts of Dietary Recommendations and Dietary Styles: Germany As an Example, Environ Sci Technol, vol.47, pp.877-888, 2013.

J. A. Gephart, K. F. Davis, K. A. Emery, A. M. Leach, J. N. Galloway et al., The environmental cost of subsistence: Optimizing diets to minimize footprints, Sci Total Environ. Elsevier B.V, vol.553, pp.120-127, 2016.

G. W. Horgan, A. Perrin, S. Whybrow, and J. I. Macdiarmid, Achieving dietary recommendations and reducing greenhouse gas emissions: modelling diets to minimise the change from current intakes, Int J Behav Nutr Phys Act. International Journal of Behavioral Nutrition and Physical Activity, vol.13, p.46, 2016.

G. Tavoularis and É. Sauvage, Les nouvelles générations transforment la consommation de viande. CREDOC Consomm modes vie, pp.1-4, 2018.

. Anses and . Étude, Individuelle Nationale des Consommations Alimentaires 3 (INCA 3), vol.3, pp.1-225, 2017.

R. F. Hurrell, S. R. Lynch, T. P. Trinidad, S. A. Dassenko, and J. D. Cook, Iron absorption in humans as influenced by bovine milk proteins, Am J Clin Nutr, vol.49, pp.546-52, 1989.

, Comment citer ce document

M. Perignon, T. Barré, R. Gazan, F. Vieux, V. Micard et al., Prise en compte de la biodisponibilité des nutriments lors de l'identification de régimes alimentaires plus durables : la consommation de viande est-elle toujours à réduire, Cahiers de Nutrition et de Diététique, vol.54, pp.336-346, 2019.

. Who/fao/unu, Protein and amino acid requirements in human nutrition: Report of a joint FAO/WHO/UNU expert consultation, 2002.

J. Mann, J. H. Cummings, H. N. Englyst, T. Key, S. Liu et al., FAO/WHO scientific update on carbohydrates in human nutrition: conclusions, Eur J Clin Nutr, vol.61, issue.1, pp.132-139, 2007.

. Fao/who, Interim summary of conclusions and dietary recommendations on total fat & fatty acids, 2008.

, Joint WHO/FAO Expert Consultation. Diet, nutrition and the prevention of chronic diseases, World Health Organ Tech Rep Ser, vol.916, pp.1-149, 2003.

P. Pietinen, L. M. Valsta, T. Hirvonen, and H. Sinkko, Labelling the salt content in foods: a useful tool in reducing sodium intake in Finland, Public Health Nutr. Proquest, vol.11, pp.335-375, 2008.

. Martin, Apports nutritionnels conseillés pour la population française, 3ième édition (Recommended dietary references for French population