Dietary Greenhouse Gas Emissions Research Articles

Integrating environmental sustainability into food-based dietary guidelines in the Nordic countries

The overall aim of this paper was to provide background knowledge to the Nordic Nutrition Recommendations 2023 Committee for integrating environmental sustainability in a framework for national Food-Based Dietary Guidelines (FBDG) within the Nordics and Baltics. Additionally, this paper aims to give an overview of recent Nordic scientific literature on environmental impact of foods and dietary patterns and of the FBDG of the Nordics. Finally, we suggest methods for developing national sustainable FBDG. Nordic and Baltic studies on sustainability of diets were searched in August 2022 and complemented with additional relevant literature. The studies show that current diets are far from environmentally sustainable, exceeding planetary boundaries for most impact categories; meat and dairy products being the largest contributors to dietary greenhouse gas emissions (GHGEs) and land use. Scenario, modelling, optimisation and intervention studies confirm the potential of shifting towards more plant-based diets to improve overall diet quality in terms of both health and environmental sustainability. Such diets comprised of vegetables, fruits, legumes, potatoes, whole grain and refined cereal products, nuts, seeds and vegetable oils, with animal foods in moderate or limited amounts. The FBDG in the Nordics promotes more plant-based diets than the current average diet but could improve from further integration of environmental sustainability. To form basis for sustainable FBDG dietary modelling at the national level, prioritising health outcomes and nutritional adequacy is essential. Second, integrating environmental sustainability involves estimating the impact of food choices and amounts on GHGE, land and water use, eutrophication and biodiversity loss. Exploring positive and negative implications of fortified foods and supplementation in relation to nutrient intake, health and environmental sustainability may be needed. Implementing dietary transition requires solutions beyond FBDG to ensure affordability, acceptability and ease of adaption.

Planetary Health Diet Index Trends and Associations With Dietary Greenhouse Gas Emissions, Disease Biomarkers, Obesity, and Mortality in the United States (2005-2018)

Planetary Health Diet Index Trends and Associations With Dietary Greenhouse Gas Emissions, Disease Biomarkers, Obesity, and Mortality in the United States (2005-2018)

Greenhouse gas emissions of environmentally sustainable diets: Insights from the Icelandic National Dietary Survey 2019–2021

BackgroundHealth authorities are increasingly integrating environmental sustainability considerations into food-based dietary guidelines. However, concerns persist about the accuracy of the data used to assess environmental impacts, as well as the extent to which these guidelines are followed in practice. AimTo compare dietary greenhouse gas (GHG) emissions estimates using different top-down and bottom-up life cycle assessment (LCA) databases; and to estimate GHG emissions of food consumption within the ranges set for meat and dairy in recently proposed environmentally sustainable diets. MethodsDietary GHG emissions were estimated for participants in the 2019–2021 Icelandic National Dietary Survey (n = 822) using three publicly available LCA databases from Denmark, the US, and France. GHG emissions among participants whose consumption was aligned with the EAT-Lancet diet, the 2021 Danish food-based dietary guidelines and the 2023 Nordic Nutrition Recommendations were also quantified. ResultsThe mean dietary GHG emissions among participants were 6.3, 6.1, and 6.1 kg CO2-eq/day based on the Danish (top-down), US (bottom-up), and French (bottom-up) databases, respectively. The relative ranking of foods was also consistent across all three databases. For example, the relative contribution of total CO2-eq (% range for the three databases) was highest for red meat (39–51%), followed by dairy (10–17%) and beverages (9–13%). The contribution from plant-based foods (6–10%), seafood (4–11%), and poultry/eggs (<5%) was modest. The dietary habits of most participants (86%) were outside the ranges for meat and dairy consumption as set by the three sustainable diets. However, participants reporting consumption within the ranges for meat and dairy had mean GHG emissions ranging between 4.2 and 4.7 kg CO2-eq/day, depending on the diet. In comparison, the mean for participants not adhering to the sustainable diets was 7.7 kg CO2-eq/day. These results are higher than those reported in other Nordic and European studies, likely due to high consumption of lamb, beef, and dairy, and low consumption of plant-based food. ConclusionAll three LCA databases provided similar estimates for total dietary GHG emissions and relative ranking of different food groups. Based on current dietary habits in Iceland, adherence to environmentally sustainable diets would lead to a substantial reduction in dietary GHG emissions.

Trends in the contribution of greenhouse gas emissions from food and beverage purchases in Mexico: 1989–2020

BackgroundAssessing the trends in dietary GHGE considering the social patterning is critical for understanding the role that food systems have played and will play in global emissions in countries of the global south. Our aim is to describe dietary greenhouse gas emissions (GHGE) trends (overall and by food group) using data from household food purchase surveys from 1989 to 2020 in Mexico, overall and by education levels and urbanicity.MethodsWe used cross-sectional data from 16 rounds of Mexico’s National Income and Expenditure Survey, a nationally representative survey. The sample size ranged from 11,051 in 1989 to 88,398 in 2020. We estimated the mean total GHGE per adult-equivalent per day (kg CO2-eq/ad-eq/d) for every survey year. Then, we estimated the relative GHGE contribution by food group for each household. These same analyses were conducted stratifying by education and urbanicity.ResultsThe mean total GHGE increased from 3.70 (95%CI: 3.57, 3.82) to 4.90 (95% CI 4.62, 5.18) kg CO2-eq/ad-eq/d between 1989 and 2014 and stayed stable between 4.63 (95% CI: 4.53, 4.72) and 4.89 (95% CI: 4.81, 4.96) kg CO2-eq/ad-eq/d from 2016 onwards. In 1989, beef (19.89%, 95% CI: 19.18, 20.59), dairy (16.87%, 95% CI: 16.30, 17.42)), corn (9.61%, 95% CI: 9.00, 10.22), legumes (7.03%, 95% CI: 6.59, 7.46), and beverages (6.99%, 95% CI: 6.66, 7.32) had the highest relative contribution to food GHGE; by 2020, beef was the top contributor (17.68%, 95%CI: 17.46, 17.89) followed by fast food (14.17%, 95% CI: 13.90, 14.43), dairy (11.21%, 95%CI: 11.06, 11.36), beverages (10.09%, 95%CI: 9.94, 10.23), and chicken (10.04%, 95%CI: 9.90, 10.17). Households with higher education levels and those in more urbanized areas contributed more to dietary GHGE across the full period. However, households with lower education levels and those in rural areas had the highest increase in these emissions from 1989 to 2020.ConclusionsOur results provide insights into the food groups in which the 2023 Mexican Dietary Guidelines may require to focus on improving human and planetary health.

Aligning health, environment, and cost aspects of diets: Identifying sustainable dietary patterns in China

Considering the adverse effects of agricultural-food systems on both human health and the environment, this research aimed to identify sustainable diets, which are nutritious, culturally acceptable, affordable, and have low environmental impacts, based on self-reported diets in China. Dietary data was collected with a 3-day 24-h dietary recall and weight food record combined method among 10,324 subjects aged 18–64 year, who participated in the China Health Nutrition Survey 2011. Diet quality was assessed by the Chinese Healthy Eating Index 2016 (CHEI2016). Environmental impact was measured by greenhouse gas emissions (GHGE), total water use (TWU), and land use (LU), and diet costs were calculated using market prices of community surveys. Reduced rank regression derived dietary patterns with 34 food groups as predictor variables, and used CHEI2016 score, dietary greenhouse gas emissions (GHGE), total water use (TWU), land use (LU), and cost of the diet as response variables. Four dietary patterns were identified. Participants with the highest adherence (decile 10) to the “High animal-based food” pattern showed higher dietary GHGE (+57%), TWU (+51%), and LU (+54%) and dietary costs (+64%), compared to the average population's diets. The diet in decile 10 for the “High fruit, low ruminant meat” pattern displayed a 21% higher CHEI2016 score, and higher dietary environmental impact (GHGE +17%; TWU +22%; LU +19%) and dietary costs (+46%) than the average diets. Diets of participants who followed the “High fish, low beverages” pattern showed higher environmental impact (GHGE +39%; TWU +32%; LU +28%) and dietary costs (+19%), but the CHEI2016 score was similar (+0.1%). Finally, the “High wheat, low pork” pattern demonstrated lower environmental impacts (GHGE -17%, TWU -12%, LU -2%) and lower cost of the diet (−2%) but also lower CHEI2016 score (−1%) compared to average population. This study reveals the complex trade-offs between diet quality, environmental sustainability, and dietary costs of current dietary patterns. None of the four patterns achieved the desirable combination of high CHEI2016 scores, reduced environmental impact, and reduced dietary costs. The findings offer insights into sustainable diet choices within the current food system, suggesting dietary guidelines should consider environmental sustainability and cost-effectiveness.

Environmental sustainability of diets among children and adolescents in the German DONALD cohort study: age and time trends, and nutrient adequacy

BackgroundIdentifying diets beneficial for both human and planetary health has become increasingly important. However, to date, there is limited research on sustainable diets for children and adolescents, a vulnerable population group with specific nutritional needs. ObjectivesWe aimed to identify 1) the main determinants; 2) age and time trends of greenhouse gas emissions (GHGE), land use (LU), and water use (WU) of diets of children and adolescents; and 3) analyze the associations of dietary GHGE, LU, and WU with nutrient adequacy. MethodsA total of 5510 3-d-weighted dietary records (n = 856; 6–17 y; 48% ♀) of the DONALD (DOrtmund Nutritional and Anthropometric Longitudinally Designed) study between 2000 and 2021 were analyzed. Values of GHGE (kgCO2eq), LU (m2 × year), and WU (L) determined by life cycle assessment were assigned to all recorded foods. For nutrient adequacy, the mean adequacy ratio (MAR = ∑(nutrient intake / recommended intake) / number of nutrients) was used. Data were analyzed using polynomial mixed-effects regression models. ResultsThe main contributors to GHGE and LU were meat products (GHGE: 25.6%; LU: 32.8%), dairy products (22.2%; 17.7%), and sweets and pastries (14.0%; 14.3%); to WU, nonalcoholic beverages (24.3%), meat products (18.9%), and vegetables and fruits (17.7%). GHGE, LU, and WU per 1000 kcal increased with age (P < 0.01). GHGE and LU per 1000 kcal increased between 2000 and 2010 and decreased after that in females (P < 0.01) and males (GHGE only: P = 0.02). No significant time trend was found for WU (P > 0.05). A higher MAR was directly associated with GHGE/1000 kcal (MAR: β: 0.011, 95% CI: 0.008, 0.013, P < 0.0001), LU/1000 kcal (MAR: β: 0.009, 95%CI: 0.005, 0.013, P < 0.0001), and WU/1000 kcal (MAR: β: 0.429, 95% CI: 0.325, 0.533, P < 0.0001). ConclusionsOur findings underscore the further need and the capacity for change toward more environmentally sustainable diets. Yet, the tradeoff between environmental sustainability and nutrient adequacy in the diets of children and adolescents requires specific attention to dietary composition.

Assessing diet quality and associated environmental impacts: A cross-sectional analysis in a middle- to older-aged Irish population

Current dietary patterns have implications for both population and planetary health, giving dietary shifts the potential to reduce these impacts. However, higher quality diets are not inherently of lower environmental impact. This paper examines the association between diet quality, defined using the Dietary Approaches to Stop Hypertension (DASH) diet, Mediterranean (MED) diet and Healthy Eating Index 2015 (HEI-2015) , and environmental impacts among middle- to older-aged adults. The cross-sectional analysis used a random sample of 1862 males and females aged 46–73 years. Diet quality scores (DQS) were derived from a validated food frequency questionnaire (FFQ). The impact of food production was estimated using greenhouse gas emissions (GHGE) and blue water use (BWU) environmental impact indicators from secondary data sources. Relationships between food groups, DQS and environmental impacts were evaluated via correlation and regression analyses. The food group red meat & offal was found to be the largest contributor to dietary GHGE and caffeinated beverages to BWU for all DQS and across all quartiles of adherence. The cumulative contribution of discretionary foods and beverages requires attention given they are superfluous to human health. In fully adjusted regression analyses, higher diet quality was associated with lower GHGE for all DQS. Conversely, higher diet quality was positively associated with water use (DASH and MED only). Encompassing principles of the DASH and MED diets in future dietary recommendations may reduce diet-related disease in later life and dietary GHGE. However, the increase of BWU as diets become healthier is a concern. Advocating for plant-based diets must be coordinated with sustainable production and supply. National solutions to increase self-sufficiency and reduce impacts and reliance on climate vulnerable countries is warranted. The population dietary shifts required for health and planet can only be realised by multi-level structural changes to food systems through policy, and not through sole expectation of individual change.

Dietary quality and dietary greenhouse gas emissions in the USA: a comparison of the planetary health diet index, healthy eating index-2015, and dietary approaches to stop hypertension

BackgroundThe Planetary Health Diet Index (PHDI) measures adherence to the dietary pattern presented by the EAT-Lancet Commission, which aligns health and sustainability targets. There is a need to understand how PHDI scores correlate with dietary greenhouse gas emissions (GHGE) and how this differs from the carbon footprints of scores on established dietary recommendations. The objectives of this study were to compare how the PHDI, Healthy Eating Index-2015 (HEI-2015) and Dietary Approaches to Stop Hypertension (DASH) relate to (a) dietary GHGE and (b) to examine the influence of PHDI food components on dietary GHGE.MethodsWe used life cycle assessment data from the Database of Food Recall Impacts on the Environment for Nutrition and Dietary Studies to calculate the mean dietary GHGE of 8,128 adult participants in the 2015–2016 and 2017–2018 cycles of the National Health and Nutrition Examination Survey (NHANES). Poisson regression was used to estimate the association of (a) quintiles of diet score and (b) standardized dietary index Z-scores with dietary GHGE for PHDI, HEI-2015, and DASH scores. In secondary analyses, we used Poisson regression to assess the influence of individual PHDI component scores on dietary GHGE.ResultsWe found that higher dietary quality on all three indices was correlated with lower dietary GHGE. The magnitude of the dietary quality-dietary GHGE relationship was larger for PHDI [-0.4, 95% CI (-0.5, -0.3) kg CO2 equivalents per one standard deviation change] and for DASH [-0.5, (-0.4, -0.6) kg CO2-equivalents] than for HEI-2015 [-0.2, (-0.2, -0.3) kg CO2-equivalents]. When examining PHDI component scores, we found that diet-related GHGE were driven largely by red and processed meat intake.ConclusionsImproved dietary quality has the potential to lower the emissions impacts of US diets. Future efforts to promote healthy, sustainable diets could apply the recommendations of the established DASH guidelines as well as the new guidance provided by the PHDI to increase their environmental benefits.

Development of the iOTA Model®; a dietary optimisation tool for assessing nutrient adequacy, environmental impact and acceptability of diets in New Zealand

Based on the World Health Organization’s definition(1), sustainable healthy diets are “dietary patterns that promote all dimensions of an individuals’ health and well-being; have low environmental pressure and impact; are accessible, affordable, safe and equitable; and are culturally acceptable”. Over the past decade, there has been an increasing interest in the environmental sustainability of diets, but little attention has been paid to the nutrient adequacy, consumer acceptability and affordability of such diets. Such knowledge is particularly scarce in New Zealand where approximately 40% of adults and 20% of children may live under severe to moderate food insecurity(2,3). The iOTA Model® is a dietary optimisation tool designed to fill this gap by bringing the various aspects of diet sustainability together and providing evidence-based knowledge on not just the environmental impact of food but also its economic and nutritional sustainability at a national level. The iOTA Model® was constructed using mixed integer linear programming by integrating New Zealand-specific dietary data. This underlying data was obtained from various open-access sources including but not limited to New Zealand’s Food Composition Database, New Zealand Total Diet Study and the nutrient reference values published by the Ministry of Health. Diet-related greenhouse gas emissions were also incorporated into the model based on the data obtained from the scientific literature. Results derived from the preliminary development of the iOTA Model® suggest that meeting nutrient adequacy is possible with minimal dietary pattern changes in New Zealand. It is also evident that adhering to dietary guidelines may provide 26% reduction in dietary greenhouse gas emissions. This is consistent with the findings of previous studies showing that following dietary guidelines alone assists reduction of dietary greenhouse gas emissions. Further features such as digestibility and bioavailability considerations have also been incorporated as part of the iOTA Model®, allowing for a more accurate estimation of nutrient supply. The model will be available as an open-access tool and will allow users to explore various sustainability implications of their diet.

Quantifying the greenhouse gas emissions of New Zealand households’ food purchases: An analysis by sociodemographic variables

New Zealand has committed to a 50% reduction in greenhouse gas emissions (GHGEs) from 2005 levels by 2030. Dietary changes within New Zealand could simultaneously improve population health and contribute towards the nation’s emissions reduction target, as agricultural emissions are estimated to account for half of New Zealand’s GHGEs(1). This research aimed to quantify the GHGEs associated with household purchases of major food groups in New Zealand and identify the sociodemographic characteristics that are associated with per capita household dietary emissions. Household dietary emissions were estimated using the NielsenIQ Homescan(R) consumer panel — a large sample of households within New Zealand who report purchasing data of take-home food and beverages. The sample is nationally representative in terms of broad geographical regions and selected key demographic characteristics. Carbon emission estimates were assigned to 1,908,485 total food and beverage purchases from 1,775 households over one year (2019) using a process-based life cycle assessment (LCA) dataset initially constructed in the United Kingdom (UK) and adapted for New Zealand(2). This LCA dataset contains estimates of greenhouse gas emissions generated over the life cycle of the production of food products from the following stages: farming and processing, transit packaging, consumer packaging, transport, warehouse and distribution, refrigeration, and overheads. Greenhouse gas emissions are expressed in kg of carbon dioxide equivalents per kg of food product over a 100-year time horizon. Total emissions from purchases of major food groups were then estimated. Multiple linear regression was used to examine the relationships between household variables and per capita dietary emissions. Overall purchases of red and processed meat (35%) and dairy products (19%) were responsible for the greatest proportion of emissions. The age group of the primary household shopper as well as household size were predictors of per capita dietary emissions — households with primary shoppers &gt; 65 years had, on average, 33% (95% CI: 20% to 49%) higher per capita dietary emissions, compared to households with primary shoppers 34 years; and every additional household member was associated with, on average, 11% (95% CI: 9% to 13%) lower per capita dietary emissions. We have shown in this large representative sample of New Zealand households that purchases of just two food groups — red and processed meat, and dairy — were responsible for approximately half of dietary greenhouse gas emissions. Larger households had lower per capita dietary greenhouse gas emissions, and older shoppers had relatively higher greenhouse gas emissions. Whilst similar associations have been reported elsewhere more research is needed to confirm these latter findings. With enhanced understanding of the observed association between age of a household’s primary shopper and per capita dietary emissions, interventions may be devised that encourage shoppers to purchase lower-emitting foods, particularly less meat and dairy.

Quantifying the greenhouse gas emissions of New Zealand households’ food purchases: An analysis by demographic variables

New Zealand has committed to a 50% reduction in greenhouse gas emissions (GHGEs) from 2005 levels by 2030. Dietary changes within New Zealand could simultaneously improve population health and contribute towards the nation's emissions reduction target, as globally, food production is estimated to account for between one quarter and one third of GHGEs. This research aimed to quantify the GHGEs associated with household purchases of major food groups in New Zealand and identify the demographic characteristics that are associated with per capita household dietary emissions. Household dietary emissions were estimated using the Nielsen Homescan(R) consumer panel — a large sample of households within New Zealand (N = 1775) who report purchasing data of take-home food and beverages. The sample is nationally representative in terms of broad geographical regions and selected key demographic characteristics. Carbon emission estimates were assigned to 1,908,485 total purchases in 2019 using a process-based life cycle assessment (LCA) dataset initially constructed in the United Kingdom (UK) and adapted for New Zealand. The emissions from purchases of major food groups were then estimated. Multiple linear regression was used to examine the relationships between household variables and per capita dietary emissions. Purchases of red and processed meat (35%) and dairy products (19%) were responsible for the greatest proportion of emissions using a 100-year time horizon. The age group of the primary household shopper as well as household size were predictors of per capita dietary emissions — households with primary shoppers >65 years had, on average, 33% (95% CI: 19%–49%) higher per capita dietary emissions, compared to households with primary shoppers ≤ 34 years; and every additional household member was associated with, on average, 11% (95% CI: 9%–13%) lower per capita dietary emissions. We have shown in this large representative sample of New Zealand households that purchases of just two food groups — red and processed meat, and dairy — were responsible for 54% of dietary greenhouse gas emissions in 2019. Larger households had lower per capita dietary greenhouse gas emissions, and older shoppers had relatively higher greenhouse gas emissions. Whilst similar associations have been reported elsewhere, more research is needed to confirm these latter findings. With enhanced understanding of the observed association between age of a household's primary shopper and per capita dietary emissions, interventions may be devised that encourage shoppers to purchase lower-emitting foods, particularly less meat and dairy.

Low Greenhouse Gas Emission Self-Selective Diets and Risk of Metabolic Syndrome in Adults 40 and Older: A Prospective Cohort Study in South Korea.

The food system accounts for of human-generated greenhouse gas (GHG) emissions. Meanwhile, daily diet selection also impacts human nutrition status and health. This study aimed to use the alternate Mediterranean Diet (aMED) score to evaluate the quality of a low-GHG emission diet and the association with risk of developing metabolic syndrome (MetS). A total of 41,659 healthy participants without MetS 40 y of age or older were selected from the Health Examinees Study, an ongoing cohort study in South Korea from 2004. A dietary GHG emissions database was compiled following a national project and literature review. MetS was defined according to the Adult Treatment Panel III criteria of the National Cholesterol Education Program. The participants were grouped into quintiles based on -standardized daily diet-GHG emissions (Q1: the lowest energy-adjusted diet-GHG emissions). A multivariable logistic regression model was used to analyze the risk for MetS at follow-up. The aMED score was used to assess the diet quality of the different diet-related GHG emission groups. Females with lower energy-adjusted diet-related GHG emissions had significantly lower risks of developing MetS () than those with the highest energy-adjusted diet-related GHG emissions. In addition, the Q1 group, in comparison with the other groups, had a higher aMED score (3.02 for males and 3.00 for females), which indicated that the participants in this group had a diet that more closely matched the Mediterranean diet. These findings provide a reference for dietary guidance and other policies aimed toward improving dietary intake and reducing diet-related GHG emissions in South Korea and worldwide. https://doi.org/10.1289/EHP12727.

Geographic variability in the Chilean dietary carbon footprint: Major food contributors and associated factors

Anthropogenic greenhouse gas emissions (GHGE) are behind climate change. In Chile, food system is the second source of GHGE. Changing Chileans dietary patterns is key to reducing such emissions. There is geographic variability in terms of dietary patterns within the country. Here we investigated the dietary GHGE in five different geographical zones, along with the main contributing food groups and socio-demographic variables. Data for 4676 individuals were obtained from the 2010–2011 National Survey of Food Consumption. The carbon footprint value of each food was obtained from studies using life cycle assessment methodology. Median and percentiles of dietary GHGE were calculated, expressed in kilograms of carbon dioxide equivalent per person per day (kgCO2eq/person/d) and compared among zones by Kruskal-Wallis and Dunn's tests. Logistic regression models were fitted to analyzed associations among the variables of interest and quartiles of GHGE. Diet-related GHGE ranged from 3.50 (2.34–5.12) in the North-Central Zone to 4.66 (2.89–6.69) kgCO2eq/person/d in the South zone. Meat accounted for 53–58% of the GHGE in all the zones, followed by dairy products with 12–13%. Higher GHGE were significantly associated with energy intake (kcal/d) in all of the zones, with high socioeconomic level in the North-Central, South and Metropolitan zones, and with urban residence in the South-Central zone. Tailored policies considering geographic variability are warranted to promote healthy and sustainable diets among the Chilean population.

Dietary Greenhouse Gas Emissions and Diet Quality in a Cross-Sectional Study of Swedish Adolescents

BackgroundInterventions to improve dietary intake and reduce dietary greenhouse gas emissions (dGHGE) are urgently needed. Adolescence presents a unique time in life to promote sustainable diets. Detailed dietary data are needed to inform public health strategies aiming at improving adolescents’ diet quality and reducing dGHGE. ObjectiveThis study aimed to describe dGHGE in Swedish adolescents’ diets by socio-demographic characteristics, evaluate how food groups contribute to dGHGE, and examine dGHGE in relation to diet quality. MethodsData come from the national, school-based, cross-sectional dietary survey Riksmaten Adolescents 2016-17 of 3099 females and males attending school grades 5 (11–12 y old), 8 (14–15 y old) and 11 (17–18 y old). Participants completed 2 web-based 24-h recalls and questionnaires on lifestyle factors. dGHGE was estimated based on life cycle assessment data. Diet quality was estimated using NRF11.3 (Nutrient Rich Food Index) and SHEIA15 (Swedish Healthy Eating Index for Adolescents 2015). ResultsdGHGE were higher in males than females (medians 4.2 versus 3.8 kg CO2e/10 MJ, P < 0.001). In females, dGHGE were highest in grade 5 (4.0 kg CO2e/10MJ), whereas in males, emissions were highest in grade 11 (4.4 kg CO2e/10MJ), P < 0.001 for the sex/grade interaction. Overweight/obesity was positively associated with CO2e/10MJ, but parental education, birthplace, and degree of urbanization were not. In females, the proportion of dGHGE from animal-based foods was lowest in grade 11, whereas the proportions from plant-based foods and sweet foods/beverages were highest. In males, these proportions were similar across grades. NRF11.3 was not associated with CO2e/10MJ, whereas healthier eating, according to SHEIA15, was inversely associated with CO2e/10MJ. ConclusionsFood choices and dGHGE per calorie differ by sex in adolescents. Thus, intervention strategies to improve dietary sustainability need to be tailored differently to females and males. Diet quality should also be considered when promoting reduced GHGE diets.

Adherence to the Swedish dietary guidelines and the impact on mortality and climate in a population-based cohort study.

To assess the associations between adherence to the Swedish dietary guidelines and all-cause mortality and thus assessing the index' ability to predict health outcomes, as well as levels of dietary greenhouse gas emissions (GHGEs). A longitudinal study 1990-2016 within the population-based cohort Västerbotten Intervention Programme. Dietary data were based on food frequency questionnaires. Diet quality was assessed by the Swedish Healthy Eating Index for Adults 2015 (SHEIA15), based on the 2015 Swedish dietary guidelines. Dietary GHGEs were estimated from life cycle assessment data including emissions from farm to industry gate. Hazard ratios (HRs) and 95% confidence intervals (CIs) of all-cause mortality were evaluated with Cox proportional hazards regression, and differences in median GHGEs were tested using the Kruskal-Wallis one-way ANOVA test, between quintiles of SHEIA15 score. Northern Sweden. In total, 49,124 women and 47,651 men, aged 35-65 years. Median follow-up times were 16.0 years for women and 14.7 years for men, during which time 3074 women and 4212 men died. A consistent trend of lower all-cause mortality HRs for both sexes with higher SHEIA15 scores was demonstrated. For women, the all-cause mortality HR was 0.81 [(95% CI 0.71-0.92); p=0.001] and for men 0.90 [(95% CI 0.81-0.996); p=0.041] between the quintile with the highest SHEIA15 score compared with the quintile with the lowest SHEIA15 score. A consistent trend of lower estimated dietary GHGEs among both sexes with higher SHEIA15 scores was also found. Adherence to Swedish dietary guidelines, estimated by SHEIA15, seems to promote longevity and reduce dietary climate impact.

Greenhouse Gas Emission and Water Footprint of the National Diet in Turkey: Results from Turkey Nutrition and Health Survey 2017

The study aimed to assess and characterize the sustainability of the national diet in Turkey and its association with diet quality, dietary requirements, and sociodemographic factors. Dietary intake was assessed using 24 h recalls from the Turkey Nutrition and Health Survey 2017 (TNHS-2017) (n = 12,527). The environmental footprints were assessed with two environmental indicators: greenhouse gas emissions (GHGEs) and water footprint (WF). Diet quality was assessed using the diet quality index (DQI) and dietary diversity score (DDS). The dietary GHGEs was 3.21 ± 2.07 kg CO2-eq/person/day and the dietary total WF was 2832 ± 1378 L/person/day. The DQI and DDS were 62.26 ± 8.28 and 6.66 ± 1.31, respectively. Total energy intake was significantly higher in the highest GHGEs and total WF tertiles (2238 ± 722 and 2383 ± 701 kcal, respectively) compared to lower GHGEs and total WF tertiles. Individuals with higher diet-related GHGEs and total WF had a higher daily intake of nutrients with the exception of the percentages of energy supplied from carbohydrates, percentages of meeting nutrients according to the recommended dietary allowance (RDA), DQI (excluding DQI total, moderation, and overall balance score), and DDS scores (p &lt; 0.001). GHGEs and total WF value of the national diet in Turkey are lower than the world average. The results would help develop dietary guidelines to encourage sustainable dietary choices.

Cibo, salute e mitigazione del cambiamento climatico in Italia.

to provide evidence on how diet can influence health, greenhouse gas (GHG) emissions, and land use. cohort study. data collected in the EPIC Italy cohort (N. 47,749). hazard ratios (HR) for overall mortality and for cancer incidence in association with a sustainable diet (EAT-Lancet). sustainable diets are characterized by lower associated GHG emissions and lower land use (LU). Adherence to the guidelines proposed by the EAT-Lancet Commission was considered. This diet was associated with lower HRs for mortality and cancer incidence in EPIC Italy, estimated with Cox models accounting for potential confounders and stratified by sex. The hazard ratios for overall mortality showed a dose-response relationship with quartiles of diets associated with high GHG emissions, land use, and high distance from the EAT-Lancet diet calculated using a novel index, the EAT-Lancet distance index (EatDI). The HR for overall cancer incidence was also higher in the population with non-sustainable diets. the association among dietary GHG emissions, LU, and EatDI and overall mortality and overall cancer incidence suggests that promoting diets with low associated environmental impact can be an effective mitigation strategy with important co-benefits.

Application of the Automated Self-Administered 24-Hour (ASA24) Dietary Assessment Tool’s New Carbon Footprint Dataset

ObjectivesIncreasing concern about the environmental impacts of food production has motivated the development of a new dataset of food-related greenhouse gas emissions (GHGE). The dataset integrates with the Automated Self-Administered (ASA24) Dietary Assessment Tool, a popular web-based tool used by researchers. This paper aims to demonstrate the utility of this dataset by assessing the GHGE, or carbon footprint, of a menu from a consumer education program. MethodsThree days of a sample menu (breakfast, lunch, dinner, and snack) from the University of New Hampshire’s Extension program were entered into ASA24. The menu was based on a balanced food pattern with a range of protein sources, including meat and fish. The database of Food Recall Impacts on the Environment for Nutrition and Dietary Studies (dataFRIENDS) was linked, by food code, with the ASA24-2020 items output file. Matches were found for all items except eight spices. Total calories and CO2 equivalents were calculated by meal and day, based on the weight of each food item. Healthy Eating Index (HEI) total and component scores were estimated for each day. Documentation of the development of GHGE data for ASA24 foods and how to use them will be located on NCI’s ASA24 website. ResultsFor the three days, total kcal were 1612,2168, and 1666, and dietary GHGE were 2.2, 3.4, and 3.2 kg CO2-eq. The third day included two types of meat: ground beef, which contributed 40.7% of that day’s carbon footprint; and a turkey patty, which contributed 3.4%. HEI scores for the three days were 94.0, 83.3, and 89.0, varying inversely with dietary GHGE. The day with the largest carbon footprint had the highest total protein component score, yet the lowest seafood and plant protein score. The opposite was true for the day with the smallest carbon footprint. ConclusionsThis paper demonstrates the application of dataFRIENDS, a new resource for ASA24 users to examine dietary carbon footprints and inform the literature on the environmental impact of food choices. The database can be used to examine menus and dietary intake data, and to compare dietary GHGE with diet quality metrics, which may affect individual food choices. Further analyses can provide context for policies regarding sustainability for federal dietary guidance. Funding SourcesNone.

Adherence to the Swedish Dietary Guidelines and the Impact on Mortality and Climate in a Population-Based Cohort Study

ObjectivesTo assess 1) the association between adherence to the Swedish dietary guidelines and all-cause mortality, and 2) the difference in greenhouse gas emissions (GHGE) from diets of participants with higher and lower adherence to the Swedish dietary guidelines.MethodsDietary data from the Swedish population-based cohort Västerbotten Intervention Programme (49,124 women and 47,651 men, 35–65 years at baseline), collected between the years 1990–2016, were used. Diet quality was assessed by the Swedish Healthy Eating Index for Adults 2015 (SHEIA15). SHEIA15 is based on the Swedish dietary guidelines from 2015, and includes assessments of intakes of vegetables and fruits, seafood, whole grains, fiber, monounsaturated fatty acids, polyunsaturated fatty acids, saturated fatty acids, red and processed meat and added sugar. GHGE of diets were estimated from life cycle assessment data, including CO2e from primary production to industry gate. Information on all-cause mortality was acquired from registers at the National Board of Health and Welfare in Sweden using personal identification numbers. Hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated using multivariable Cox proportional hazards regression, comparing the lowest and highest quintile of SHEIA15 score. Potential confounders were adjusted for. Difference in GHGE of diets was compared between the lowest and highest quintile of SHEIA15 score, using the Mann Whitney U test.ResultsMedian follow-up times were for women 16.0 years and for men 14.7 years, during which time 3074 women and 4212 men died. For women the highest SHEIA15 score was associated with lower mortality compared with the lowest score (HR: 0.87; 95% CI: 0.77, 0.98; P = 0.027). No statistically significant difference in HR of mortality was found for the men with the highest SHEIA15 score compared with the lowest score (HR: 0.91; 95% CI: 0.82, 1.01; P = 0.083). The participants with the highest score of SHEIA15 had lower dietary GHGE compared to those with the lowest score in both women and men (P < 0.001).ConclusionsHigher adherence to the Swedish dietary guidelines, estimated by SHEIA15, was associated with lower all-cause mortality for women, but not for men, and indicated lower GHGE from diets for both women and men.Funding SourcesThe Swedish Research Council for Environment, Agricultural Sciences and Spatial Planning (Formas).

Greenhouse Gas Emissions Associated With the Mexican Diet: Identifying Social Groups With the Largest Carbon Footprint.

BackgroundMost studies of the climate footprint of diets have been conducted in countries in the global north, but the majority of the world population lives in global south countries. We estimated total dietary greenhouse gas emissions (GHGE) in Mexico, examined the contribution of major food and beverage groups, and assessed variation across social groups.MethodsWe linked individual-level dietary data from the Mexican National Health and Nutrition Survey 2018 to the SHARP Indicators Database, containing GHGE estimates for 182 primary food and beverages.ResultsMean dietary GHGE was 3.9 kg of carbon dioxide equivalent per person per day. Dietary GHGE is highest among those in young adulthood and middle age versus adolescents and older adults, and among males, those with higher educational attainment, higher socioeconomic status, that do not speak an indigenous language, and that live in urban areas.ConclusionThe Mexican diet has a much lower carbon footprint than diets in other Latin American countries for which such estimates are available. In contrast to patterns observed in Argentina and Brazil, dietary GHGE was lowest in those in lower socioeconomic and educational strata and in rural areas. A better understanding of the differences in diet sustainability between and within countries will be needed for developing global and local strategies that meet the environmental sustainability goals.