Table 1.

Nutritional constraints for daily intake compared with the mean observed diet (INRAN-SCAI 2005–2006) and the optimized diet from linear programming model for the adult male population, 18–60 years^a.

	Established lower and upper bound	Observed diet	Optimized diet
Nutritional
GHGEb (kgCO2e)		4.0	1.9
Energy (kcal/day)	2,400–2,460	2,406	2,400
Protein (g/day)	60–92	93.2	77.9
Total fat (% Energy)	24.5–30.8	36.0	30.5
SFAc (% Energy)	7.0–10.1	11.2	8.8
PUFAd (% Energy)	4.8–10.1	4.6	5.5
Cholesterol (mg/day)	250–300	334.0	250.0
Carbohydrates (% Energy)	46.8–65.7	47.5	60.2
Free + intrinsic sugar (% Energy)	10.4–16.3	13.2	14.0
Free sugar (% Energy)	4.2–5.5	7.9	5.5
Fiber (g/day)	24–26	19.5	26.0
Calcium (mg/day)	900–1,100	801.0	900.0
Iron (mg/day)	9–11	12.6	11.0
Zinc (mg/day)	11–13	12.7	11.0
Vitamin B12 (μg/day)	2–3	6.7	2.6
Alcohol (g/day)	0	13.4	0.0
Fruit and vegetables (g/day)	400–500	423.0	500.0
Red meat (g/day)	10–30	73.0	10.0
Processed meate (g/day)	0	36.0	0.0
Cultural acceptability
Total weight of food (g/day)	1,825–3,193 (80–140) % of the total weight of the mean observed diet	2,281	2,941
fFood categories and subcategories	5th ≤ and ≤ 90th percentile calculated on the mean observed dieta,c	(see Table 3)

^aNon-consumers included;

^bGreenhouse Gas Emission;

^cSaturated Fatty Acids;

^dpolyunsatured Fatty Acids;

^eThe term “processed meat” refers to meat (usually red meat) preserved by smoking, curing, or salting, or by addition of preservatives. Meat preserved only by refrigeration, however they are cooked, are usually not classified as “processed meat.”

^fExcept for pulses and fish where the quantities were established as ≥20 g/day.