Dietary guidelines emphasize the consumption of plant protein foods, but the implications of replacing animal with plant sources on a combination of diet sustainability dimensions are unknown. Using a combination of data from a national nutrition survey, greenhouse gas emissions from dataFIELD and relative risks from the Global Burden of Disease Study 2017, we assess the impact of partially substituting red and processed meat or dairy with plant protein foods in Canadian self-selected diets on nutrition, health and climate outcomes. The substitutions induced minor changes to the percentage of the population below requirements for nutrients of concern, but increased calcium inadequacy by up to 14% when dairy was replaced. Replacing red and processed meat or dairy increased life expectancy by up to 8.7 months or 7.6 months, respectively. Diet-related greenhouse gas emissions decreased by up to 25% for red and processed meat and by up to 5% for dairy replacements. Co-benefits of partially substituting red and processed meat with plant protein foods among nutrition, health and climate outcomes are relevant for reshaping consumer food choices in addressing human and planetary health.

膳食指南强调植物蛋白食品的消费，但用植物来源替代动物对饮食可持续性维度的影响尚不清楚。结合全国营养调查的数据、dataFIELD 的温室气体排放量以及 2017 年全球疾病负担研究的相对风险，我们评估了用植物蛋白食品部分替代红肉和加工肉类或奶制品对加拿大自选人群的影响饮食对营养、健康和气候结果的影响。这些替代品导致低于关注营养素需求量的人口百分比发生微小变化，但当乳制品被替代时，钙不足的情况增加了 14%。替代红肉和加工肉类或奶制品可使预期寿命分别延长 8.7 个月或 7.6 个月。红肉和加工肉类与饮食相关的温室气体排放量减少了 25%，乳制品替代品减少了 5%。用植物蛋白食品部分替代红肉和加工肉类在营养、健康和气候结果方面的协同效益，与重塑消费者食品选择以解决人类和地球健康问题相关。