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Calcium is an essential trace element for our body. It is the most abundant mineral in the body, and it makes up up to 1.9% of our weight. 98% of calcium is found in the bones, while the remaining 2% is found in teeth and body fluids.

THE ROLE OF CALCIUM IN THE BODY

The main function of calcium concerns the musculoskeletal system. On the one hand, calcium plays a structural role in the formation of bones and teeth; on the other hand, it serves as a reservoir that guaranteessome important metabolic needs and is useful for keeping plasma concentration consistent in the blood.

Calcium also plays other important roles in the body. It helps regulate the contraction of muscles (thus preventing cramps) and influences the transmission of nerve impulses. Moreover, the well-being of the cardio-circulatory system depends on a good calcium intake, as it regulates the heartbeat rate, stabilizes blood pressure, and keeps cholesterol levels at bay, with an overall effect of normalizing blood circulation. Furthermore, calcium is involved in some very specific cellular activities, such as the regulation of membrane permeabilities and cell differentiation. Finally, it is also involved in enzyme activation and in hormonesynthesis.

WHAT OCCURS IN THE CASE OF A CALCIUM DEFICIENCY

In the absence of calcium, various problems may occur. If the deficit concerns the first years of life, this negatively impacts the bones, with the risk of deformations and rickets. When a diet does not contain a sufficient amount of calcium, symptoms range from muscle cramps, tingling, headaches and irritability; up to osteo-articular dysfunctions, such as pain and bone fragility, fractures and osteoporosis. Having an excess ofcalcium can also cause ailments, such as nausea and vomiting, constipation, and mental confusion.

The daily calcium requirement varies depending on age, gender, and health condition. In children 400-500 mg are recommended, in adolescents 1,000-1,300 mg, in adults 800 mg, in the elderly 1,000 mg, in pregnant and nursing women 1,200-1,500 mg. Whatever the case may be, it is good practice to keep blood calcium under control, especially if suffering from kidney stones.

FOODS RICH IN CALCIUM

The foods richest in calcium are milk and dairy products. Some scientific studies, however, suggest that calcium found in dairy products is not easily absorbed by our body. In fact, it seems that the digestion of lactose involves the removal of calcium from the bones, due to excessive acidification caused by the dairy products themselves. Osteoporosis, for example, appears to be closely related to the consumption of dairy products.

Other foods of animal origin that are a good source of calcium are fatty fish (salmon, mackerel, sardines, and anchovies) and trout, shellfish (oysters, mussels, octopus, and squid), crustaceans (shrimp and lobster) and eggs (egg white). Meat, on the other hand, has a low calcium content.

Green leafy vegetables (spinach, chicory, chard, broccoli, savoy cabbage, cabbage, and turnip greens) are also rich in calcium, along with aromatic herbs (parsley, basil, sage, dill, oregano, thyme, etc.), legumes (beans, lentils, green beans, chickpeas, and soy), whole grains (wheat and buckwheat), sweet potatoes, dried fruit (walnuts, almonds, hazelnuts, pistachios, and peanuts), oil seeds (sesame, flax, anch chia), dried fruit (dried figs), and algae (especially spirulina).

In case of a deficiency, nutritionists suggest consuming plant-based milks with added calcium, such as almond, coconut, and soy milk. Other calcium-rich foods are bitter cocoa and spices such as pepper and cinnamon. Lastly, mineral waters also contain calcium, especially those with a high fixed residue, howevercalcium dissolved in water is only partially bioavailable for the human body.

SOURCES

Magnesium is an essential mineral for our body as it plays an important role in many biological functions: energy metabolism, protein synthesis, muscle activity, enzymatic systems, hormone production, etc. Magnesium represents about 0.05% of body weight; it is found in bone (70%), muscle (29%), and in trace amounts in the blood (1%).

What is magnesium used for?

Magnesium facilitates the assimilation of many vitamins, including vitamin B, C, D, and E. Together with calcium, phosphorus, and vitamin D, magnesium contributes to the formation of bone tissue. Additionally, it can strengthen the immune system. It also plays a role in the cardio-circulatory system, and regulates blood pressure and normalizes the heartbeat, lowering the risk of heart attack. The right amount of magnesium ensures the solubility of calcium in the urine, preventing kidney stones. In addition, it regulates bowel activity, and can even help prevent constipation. Magnesium can also improve digestion in the stomach and can rebalancing the pH of the stomach in case of acidity, thanks to its alkalizing properties.

It is also a fundamental element to the nervous system, and it regulates the communication between neurons and muscle cells, as it is responsible for the electrical transmission of nerve stimuli to the muscles. Magnesium, therefore, is useful in case of muscle pain, as it helps prevent cramps, especially if you play sports and/or during hot periods. In regard to the nervous system, magnesium also acts as a precursor in the synthesis of some neuro-hormones. It is also useful in countering mental fatigue because it serves as a relaxant and can help in case of stress, nervousness, anxiety, and depressive states. Magnesium is very important for women’s health. It can help decrease menstrual pain and have a positive effect on mood swings related to PMS. In menopause, on the one hand, it helps reduce anxiety, and on the other, it helps alleviate hot flashes. In addition, magnesium prevents osteoporosis and fights arthritis.

Where can we find magnesium?

Experts recommend taking magnesium every day through a varied and balanced diet. Magnesium is found in almost all products of plant origin. Particularly, in leafy greens (spinach, chard, rocket, chicory, broccoli, and brussels sprouts), fresh fruits (avocado, banana, apple, grapes, and red fruits) and dried fruit (raisins, dates, figs, and apricots). Nuts are also rich in magnesium (almonds, cashews, walnuts, and peanuts), as well as seed oils (sesame, pumpkin, and sunflower). Other sources of magnesium are legumes (white and pinto beans, soy, chickpeas, and lentils), bitter cocoa, potatoes, and whole grains (buckwheat, millet, and rice). In animal products, magnesium is found in moderate doses in fish (salmon), white meat (turkey and rabbit), and dairy products.

However, cooking reduces the bioavailability of magnesium.

What happens if we lack magnesium?

The daily magnesium requirement is approximately 300-500 mg per day for an adult (320 mg for women and 420 mg for men). Daily requirements vary with age and gender. In case of magnesium deficiency, the symptoms may include fatigue, headache, nervousness, anxiety, insomnia, rapid heartbeat, muscle cramps, and constipation. However even more serious ones can occur, such as nausea, muscle spasms, circulatory problems, white spots on the nails, mental confusion, and mood swings. Stress is the main cause magnesium deficiency because our body is led to use it in larger doses to rebalance the physiological processes in which it is involved. In case of deficiency, it is important to also take magnesium in the form of supplements, seeking advice from a nutritionist.

>>> For further scientific information related to a correct lifestyle and healthy eating habits, visit the CREATE CURES FOUNDATION website, where you will also find several publications of clinical studies.

SOURCES

• Sali minerali – Informazioni generali – EPICENTRO (data ultimo accesso 03.06.2019)
• Sali minerali – Macroelementi – EPICENTRO (data ultimo accesso 03.06.2019)
• LARN – Livelli di assunzione di riferimento per la popolazione italiana: MINERALI. Assunzione raccomandata per la popolazione (PRI) e assunzione adeguata (AI): valori su base giornaliera – Società Italiana di Nutrizione Umana-SINU, 2014 (data ultimo accesso 03.06.2019)
• Micronutrient Facts – CDC (data ultimo accesso 03.06.2019)
• Magnesium – NIH National Institute of Health (data ultimo accesso 03.06.2019)

Breast cancer mortality seems to have decreased in recent years, mainly due to the lower incidence of more aggressive forms, for example cancers that are not hormone receptor-positive and therefore are not receptive to hormonal treatment (Hormone Receptor, HR-negative). Nevertheless, on the other hand, cases of hormone-dependent (HR-positive) breast cancer are increasingly common. This is mainly due to the general increase in overweight and the decrease in fertility rate (fewer children are conceived and they are conceived later in life). In addition to these risk factors, aging population also plays a significant role, emphasizing once more the importance of prevention with regards to aging. Slowing down senescence by activating anti-aging strategies can delay, and potentially avoid, the development of various cancers.

It is however a fact that, every year in Italy, about 55,000 women are diagnosed with breast cancer, making it constitute about one third (30.3%) of all female cancers. This same percentage is reflected in the number of such cases followed at the Longevity and Healthspan Clinics at Fondazione Valter Longo in Italy and at the Create Cures Foundation in the US. The experience with these patients has also contributed to Professor Longo’s new book Fasting Cancer. Nutritionists and oncologists at the Foundations collaborate with the patients’ oncologists to integrate standard anti-cancer therapy with innovative interventions focused on nutrition and the molecular biology of the cancer, as well as encouraging the immune system’s surveillance of cancer.

 

What to do after a diagnosis of breast cancer, from a dietary and lifestyle point of view?If there has been a diagnosis of breast cancer, it is essential to achieve and maintain a normal body weight, through a healthy diet and an active lifestyle, in order to avoid the accumulation of fat mass and preserve lean mass. In general, a healthy and balanced diet includes 1) large consumption of vegetables, whole grains, and legumes, 2) moderate consumption of fish and fruit, while 3) alcohol, sugars, and saturated fats should be limited.In addition to these changes from a dietary point of view, physical activity, carried out according to one’s fitness level, is also highly recommended. International guidelines encourage a weekly average of 150 minutes of moderate activity or 75 minutes of strenuous activity. For patients undergoing chemotherapy or hormonal therapy, exercise sessions aimed at increasing muscle strength seem to also give excellent results.In general, a sedentary lifestyle should be avoided whenever possible, especially for overweight or obese patients who could benefit from healthy weight loss.The Foundations are actively committed to constantly supporting the fight against breast cancer through nutritional assistance programs based on the Longevity Diet, a powerful tool for preventing or slowing down the onset of tumors, especially breast cancer. An integrated approach through targeted multidisciplinary interventions can lead to a substantial reduction in cancer incidence, allowing for improvement in the management of symptoms and supporting drug therapy, by reducing its side effects.

 

Sources

1. Associazione Italiana Registri Tumori https://www.registri-tumori.it/cms/
2. Fondazione AIOM “I numeri del cancro in Italia 2020” https://www.fondazioneaiom.it/wp-content/uploads/2020/10/2020_Numeri_Cancro-pazienti-web.pdf
3. Limon-Miro, Ana Teresa & Lopez-Teros, Veronica & García, Humberto “Dietary Guidelines for Breast Cancer Patients: A Critical Review” (2017) Advances in Nutrition: An International Review Journal; 8. 613-623. 10.3945/an.116.014423.
4. Lyman GH, Bohlke K, Cohen L. “Integrative Therapies During and After Breast Cancer Treatment: ASCO Endorsement of the SIO Clinical Practice Guideline Summary” (2018) J Oncol Pract.;14(8):495-499. doi:10.1200/JOP.18.00283

Numerous scientific evidence examines the association of excessive consumption of sugary drinks with the onset of diseases such as obesity and diabetes. A new survey shows that it can also be linked to the risk of developing cancer. This is demonstrated by a study conducted at the Cress (Epidemiology and Statistics Research Center) of the Université Sorbonne Paris Cité, and published in the British Medical Journal in July 2019.

 

THE STUDY

French researchers observe how even a small daily consumption of sugary beverages can increase the risk of cancer. For five years, they monitored the eating habits of more than 100,000 healthy French adults (79% women, and 21% men), with an average age of about 42 years. This survey was included in the NutriNet-Santé study, carried out from 2009 to 2018. The participants completed two online food questionnaires that were designed to estimate their usual consumption of food and beverages.

 

The main focus of the study was the association between the intake of sugary drinks and the risk of developing cancer. Sweet drinks were considered those with more than 5% sugar and included carbonated soft drinks, fruit juices with no added sugar, soft drinks, energy drinks, tea, and coffee with sugar, as well as dietary drinks with artificial sweeteners (for which no links with the onset of tumors were found). The consumption of these beverages was then compared with medical records and health insurance data.

 

The results show that over 2,000 cases of cancer were diagnosed during the observation period, including breast cancer (693), followed by prostate (291), and colorectal cancer(166). In practice, 22 out of every thousand people included in the study developed cancer. The analysis shows that those who consumed about two cans of sugary drinks per week (about 100 ml per day) have an 18% higher risk of getting cancer. Furthermore, it was found that the incidence of cancer increases in those who drink more than 185 ml of sugary drinks per day, compared to those who drink fewer amounts (less than 30 ml per day).

 

However, cause and effect cannot be established, since this was an observational study. Therefore, further scientific investigations are needed to analyze  and establish a cause-effect relationship. Nonetheless, a possible factor can be high blood sugar levels. In any case, it must be considered that people who regularly consume sugary drinks may also have unhealthy habits (unbalanced and high-calorie diet, little physical activity, smoking). The experts therefore recommend having a healthy lifestyle and follow a proper diet.

 

SOURCES

Eloi Chazelas et Al. – “Sugary Drink Consumption and Risk of Cancer: Results from NutriNet-Santé Prospective Cohort “- British Medical Journal (July 2019)

Folate is the natural form of vitamin B9 found in food. Its oxidized form, on the other hand, is folic acid (monopteroiglutamic acid), a synthetic molecule contained in vitamin supplements and added to enriched foods. Vitamin B9 is a very important water-soluble vitamin for the human body because it is involved in various essential physiological processes.

 

WHY ARE FOLATES IMPORTANT?

Folate is essential for our well-being in several ways. For example, it is involved in the DNA synthesis, chromosome repair, and protein synthesis, including hemoglobin (essential for the formation of red blood cells). Furthermore, it is essential for cell regeneration and important for the health of the mucous membranes.

 

Vitamin B9 is essential for proliferation and differentiation of tissues, especially embryonic tissues. This is why folic acid is importantl during pregnancy, especially for the prevention of congenital malformations, for example neural tube defects that occur due to folate deficiency (spina bifida, anencephaly, and encephalocele). During breastfeeding, it is necessary to replenish folate losses through milk. Generally, doctors recommend taking folate  supplements starting from one month before conception up to the third month of pregnancy.

 

Vitamin B9 can also help prevent other health problems. Thanks to the synergy with vitamin B12, for example, it can help reduce homocysteine levels in the blood, an amino acid whose accumulation can lead to heart attack and stroke. Finally, vitamin B9 is also important for the proper functioning of the nervous system and the efficiency of the reproductive system.

 

FOLATE DEFICIENCY

The daily requirement ranges from 0.4 to 0.6 mg per day, based on age, gender, and health status. Women who are planning to get pregnant or who are pregnant should consume 0.6 mg per day, while for breastfeeding 0.5 mg per day is enough. A reduction in the absorption of folate may be due to the intake of certain drugs, various health conditions (diabetes, celiac disease, etc.) and alcohol abuse. If you follow a varied and balanced diet, you are guaranteed an adequate intake of folate.

 

In the case of folate deficiency, various symptoms may appear: weakness, fatigue, paleness, anemia, pain in the mucous membranes, tingling, headache, irritability, or neurological disorders such as insomnia, depression, memory problems, etc. The lack of folate during pregnancy and breastfeeding carries serious risks for the fetus. In the event of deficiency and / or increased need for vitamin B9, the doctor may prescribe specific folic acid supplements or foods enriched with folate.

 

FOLATE SOURCES

Folate is found mainly in leafy greens such as spinach, rocket/arugula, broccoli, brussels sprouts, cabbage, lettuce, and asparagus, but also in turnip, fresh mustard, and tomato. Legumes (especially black beans and peas), whole grains (rice, pasta and bread), wheat germ, brewer’s yeast, and dried nuts (almonds, walnuts) also contain folate. Fruits that contain folate include avocado, papaya, melon, strawberries, kiwi, oranges and bananas. Among animal products, folate is found in red meat, especially offal, eggs and some cheeses (to be consumed occasionally and in limited portions), shellfish (crab), and fish.

 

Folate are thermolabile compounds, degradable at high temperatures, and water-soluble, so it is easy to lose them during cooking due to thermal degradation and water solubility. Therefore, boiling is not recommended, and it is considered the worst cooking method. As a result, nutritionists recommend consuming raw, sauteed, or steamed vegetables, as this limits the loss of folate to only 10-15%. Cutting the vegetables into chunks or florets can reduce cooking times to 10 minutes or less. With these simple precautions, the nutritional properties and the maximum amount of folate is preserved.

 

 

SOURCES:

Valter Longo – The Longevity Diet – Vallardi 2016

Valter Longo – The  Longevity Table – Vallardi 2017

“Vitamins – General Information” – EPICENTRO (last accessed 20.06.2019)

“Vitamins – Studies” – EPICENTER (last accessed 20.06.2019)

“Folic Acid and Folate – General Information” – EPICENTER (last accessed 20.06.2019)

“LARN – Reference Levels of Intake for the Italian Population: VITAMINS. Average Requirement (AR): Values on a Daily Basis”- Italian Society of Nutrition Uma

Smoking, hypertension, obesity, and diabetes are all classic factors that not only influence cardio-vascular health, but also brain changes and structure that can lead to dementia. This is demonstrated by a study conducted by the Center for Cognitive Aging and Cognitive Epidemiology of the University of Edinburgh (UK) and published in the “European Heart Journal”.

 

A LARGE STUDY TO ANALYZE DIFFERENT RISK FACTORS

The study included close to 10 thousand individuals, aged between 44 and 79, who were enrolled in the UK Biobank: one of the largest samples of individuals undergoing brain magnetic resonance imaging. The data obtained was analyzed and crossed with their health information and medical records. All images of the participant’s brain structure were scanned using a single scanter located in Cheadle (Manchester). The majority of the participants were from the North West region of the UK and all images of the participants’ brain structure were scanned by a single scanner located in Cheadle (Manchester).

 

The researchers sought to uncover the link between brain structure and one or more cardiovascular risk factors: obesity, diabetes, smoking, hypertension, high pulse pressure, and high cholesterol. It was found that all these factors, except hypercholesterolemia, were related to problems in the blood supply to the brain, with a potential decrease in blood supply and abnormal changes in brain structure in participants with dementia and Alzheimer’s disease.

 

IMPROVE OUR HABITS TO PROTECT THE BRAIN

Furthermore, the more cardiovascular risk factors, the less optimal brain health. In this regard, the scholars have found anatomical evidence of brain reduction at the level of the gray matter (3% less) and damage to the white matter (one and a half times less healthy) for those who had a high cardiovascular risk, compared to those with a lower risk. Areas of the brain commonly linked to complex activities, such as thinking skills, can deteriorate during the development of dementia and Alzheimer’s disease. The same risk factors for heart disease seem to affect brain health, regardless of age.

 

Experts state that there are certain genetic factors we cannot change, but all other risk factors are modifiable and often related to lifestyle. As a result, we can intervene through healthy eating habits, combined with physical activity, to slow down cognitive aging and preserve brain health. The aim of the study is to include individuals over 79 and analyze their respective brain magnetic resonances and cognitive tests to better understand the mechanisms through which various cardiovascular risk factors affect certain areas of the brain.

 

SOURCES

“Smoking, High Blood Pressure, Diabetes and Obesity Each Linked to Unhealthy Brains” – European Heart Journal (Mar 2019)

Daily commitments and the current fast pace of life can lead us to change our habits, so much so that even mealtimes are often moved forward. A new study conducted at the University of Colorado, Denver (USA) draws attention to the fact that eating meals too late at night can contribute to weight gain. The results of this study were presented at Endo 2019, an international congress organized by the Endocrine Society, which takes place every year in New Orleans, Louisiana.

ANALYSIS OF PHYSICAL ACTIVITY, SLEEP-WAKE RHYTHMS, AND EATING HABITS

Previous research has shown that eating and sleeping patterns are linked to overweight and obesity, but it remained unclear whether late dining was associated only to decreased sleep or to fat accumulation as well. This new study sheds light on the association between late evening dining and obesity. The sample consisted of 31 adults (90% women), who were either overweight or obese, with an average age of 36.

The researchers used 3 different types of technologies to monitor physical activity, sleep rhythms, wakefulness, and eating habits. The participants in the study wore an electronic device placed on their thigh for a week, which measured time engaged in physical activity and sedentary behaviors. A different device analyzed sleep-wake rhythms. Furthermore, the participants were instructed to use an app and record information relating to their eating habits, such as meals and snacks consumed during the day.

After analyzing the data, it was found that, on average, participants ate food within an 11-hour period and slept about 7 hours every night. Participants who dined late in the evening went to sleep later than the others, but rested the same number of hours as those who dined earlier. Furthermore, the significant finding was that individuals who ate late had a higher Body Mass Index (signal of overweight and obesity), and higher amount of body fat.

However, it is possible to reduce the accumulation of excess fat and avoid the risk of overweight and obesity. Other research is therefore aimed at studying the effects of meal intake within a specific time window, and see how this can impact weight gain, fat accumulation, and metabolic problems.

SOURCES:

Ise – International Society of Endocrinology – ENDO 2019

Endocrine Society – “Clinical Practice Guidelines – Evidence-Based Resources for Care2”

New research reveals how obesity can increase the risk of developing cancer. This is explained by researchers from the City of Hope National Medical Center in California, who presented their study at the American Chemical Society’s annual meeting in 2019. They examined how the main factors responsible for this are high blood glucose levels and DNA damage.

 

Adipose tissue produces specific proteins called adipokines, which induce a state of chronic inflammation and are linked to the development of tumors.

 

RISK IS MORE THAN DOUBLED IN DIABETES PATIENTS

Excess fat can also increase the risk of developing type 2 diabetes five times which, in turn, increases the risk of cancer 2.5 times more than in healthy individuals with normal blood glucose values.

 

From previous studies, it was believed that the increase in the incidence of cancer in people with diabetes was due to hormonal imbalances. However, it is the excess insulin characteristic of type 2 diabetes which stimulates cell growth and thus causes the onset of cancer.

 

Scientists have deepened scientific research to better explain these mechanisms. According to the researchers, the association between diabetes and cancer is found in DNA damaged by hyperglycemia. High blood sugar levels cause more DNA damage and make DNA repair more challenging.

 

THE SOLUTION IS TO KEEP BLOOD GLUCOSE LEVELS LOW

The researchers at the City of Hope National Medical Center wanted to investigate the structure of DNA more closely. In particular, they tried to understand if high blood glucose concentrations are capable of damaging DNA strands, a phenomenon at the core of tumor development. To do this, they analyzed cell cultures and observed mice in the laboratory, finding that some portions of DNA (adducts) associated with tumor development are found mostly in tissues and animals with diabetes. Furthermore, observations showed that excess blood glucose interferes with the repair process of damaged DNA fragments. As a result, it was concluded that high blood glucose concentrations cause damage to DNA and, at the same time, inhibit repair, a mechanism that causes instability in the genome and leads to cancer onset.

 

In the second phase of this clinical study, the researchers found high levels of adducts in both the DNA and RNA of individuals with type 2 diabetes. In these subjects, the scientists found low levels of transcription factors mTORC1 and HIF1α: proteins involved in the DNA repair process. mTORC1 stimulates the production of HIF1α, which activates the genes that trigger all mechanisms. The next research step is to verify whether drugs capable of stimulating the synthesis of these two proteins also lead to a lower incidence of tumors. Given that metformin (the main drug used to lower blood sugar) also stimulates DNA repair, researchers are testing the combination with substances that stabilize these two proteins. In any case, experts recommend keeping blood glucose levels low to lower the risk of developing cancer.

SOURCES

Science Daily – “How Diabetes can Increase Cancer Risk: DNA Damaged by High Blood Sugar” – (August 25, 2019)

American Chemical Society – “How Diabetes can Increase Cancer Risk: DNA Damaged by High Blood Sugar”

 

Consuming a plan-based diet is important in order to combat global warming and offset greenhouse gas emissions. This means eating less red meat and, instead, consuming more fruits and vegetables. This is the warning from the Intergovernmental Panel on Climate Change (IPCC), the UN scientific committee, which released the report Climate Change and Land in August 2019.

 

EATING LESS MEAT IS GOOD FOR THE CLIMATE AND OUR HEALTH

Experts suggest a vegetarian or vegan diet not only to save our planet, but also to protect our health and wellbeing. The current global food system is no longer sustainable from an environmental point of view, given that the intensive exploitation of arable land is responsible for 30% of global emissions. In fact, the report highlights that 50% of total methane emissions, one of the most harmful greenhouse gases, comes from pastures for cattle breeding and rice fields. Hence the advice to reduce red meat consumption.

 

In order to reduce greenhouse gases, eating habits around the world have to become healthier and we need to move towards more sustainable diet, including whole grains, legumes, fruit, vegetables, nuts, and seeds. The disparity in obesity and malnutrition rates between industrialized and poor countries also needs to be taken into account: 2.5 out of 10 people are obese (about 2 billion worldwide) and 1 in 10 are malnourished (more than 820 million people worldwide), respectively. Adopting a plant-based diet would thus help smooth out these differences, as well as reduce the intensive exploitation of arable land.

 

GLOBAL CHANGES CAN SAVE THE EARTH

The exploitation of arable land (reaching close to 72% of total land surface) is implemented to supply food to the ever-increasing world population, but it also causes an excessive rise in temperatures, and can lead to a reduction in arable land at the same time. In fact, in the last century, the intensive exploitation of land, which has quadrupled the world population from 1.9 to 7.7 billion, has also contributed to erosion, soil impoverishment, and even deforestation. These are risks we can no longer take, since at this rate we could quickly reach desertification. It is therefore urgent to take a turnaround in food production and consumption, to “free” millions of hectares of land, and to reduce CO2 emissions by up to 6 billion tons every year.

 

The entire supply chain, from food production to consumption, generates about 25-30% of all human greenhouse gas emissions. Therefore, it is vital to change our eating habits. In addition, the emission of greenhouse gases is leading to heat waves that have led to a rise in temperatures of 1.2 ° C compared to the levels recorded in the pre-industrial age. Experts have warned that exceeding 1.5 ° C would lead to even more serious damages in the climate than the current ones we have  already seen.

 

SOURCES:

The Intergovernmental Panel on Climate Change IPCC – “Climate Change and Land – An IPCC Special Report on Climate Change, Desertification, Land Degradation, Sustainable Land Management, Food Security, and Greenhouse Gas Fluxes in Terrestrial Ecosystems”