Operationalising the health aspects of sustainable diets: a review

Mertens, Elly; Veer, Pieter van’t; Hiddink, G.J.; Steijns, Jan M.; Kuijsten, Anneleen

doi:10.1017/s1368980016002664

Cited by 76 publications

(67 citation statements)

References 78 publications

(256 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Biesbroek et al, (2017) found in a Dutch cohort (EPIC-NL) that had better adherence to the Dutch dietary guidelines, assessed with DHD15, was associated as well with lower GHG emission [33] but did not investigate individual components of the DHD15. Studies investigating individual components of dietary quality scores [36] were not comparable with our results due to underlying country specific dietary guidelines [37].…”

Section: Discussioncontrasting

confidence: 91%

Greenhouse Gas Emissions and Blue Water Use of Dutch Diets and Its Association with Health

Vellinga

Kamp

et al. 2019

Sustainability

View full text Add to dashboard Cite

Food consumption patterns affect the environment as well as public health, and monitoring is needed. The aim of this study was to evaluate the Dutch food consumption patterns for environmental (greenhouse gas (GHG) emissions and blue water use) and health aspects (Dutch Healthy Diet index 2015), according to age, gender, and consumption moments. Food consumption data for 4313 Dutch participants aged 1 to 79 years were assessed in 2012 to 2016, by two non-consecutive 24-h recalls. The environmental impact of foods was quantified using a life cycle assessment for, e.g., indicators of GHG emissions and blue water use. The healthiness of diet, operationalized by the Dutch Healthy Diet index 2015, was assessed for 2078 adults aged ≥19 years. The average daily diet in the Netherlands was associated with 5.0 ± 2.0 kg CO2-equivalents of GHG emissions and 0.14 ± 0.08 m3 of blue water use. Meat, dairy and non-alcoholic beverages contributed most to GHG emissions, and non-alcoholic beverages, fruits, and meat to blue water use. More healthy diets were associated with a lower GHG emission and higher blue water use. Different associations of environmental indicators (GHG emissions and blue water use) with health aspects of diets need to be considered when aligning diets for health and sustainability.

show abstract

Section: Discussioncontrasting

confidence: 91%

Greenhouse Gas Emissions and Blue Water Use of Dutch Diets and Its Association with Health

Vellinga

Kamp

et al. 2019

Sustainability

View full text Add to dashboard Cite

show abstract

“…Household food budgets vary across the population, and this needs to be factored in to recommended dietary changes. Through dietary modelling it has been shown that healthy, affordable and low-GHGE diets are feasible at the population level (35)(36)(37)(38)(39)(40)(41)(42)(43) . However, to shift to the types of diets proposed, lower-income groups would need to spend between 18 and 74 % of their total household income on food, while high-income groups would have to spend between only 6 and 10 % to achieve a similar diet (44)(45)(46) .…”

mentioning

confidence: 99%

Healthy and sustainable diets that meet greenhouse gas emission reduction targets and are affordable for different income groups in the UK

Reynolds¹,

Horgan²,

Whybrow³

et al. 2019

Public Health Nutr.

View full text Add to dashboard Cite

ObjectiveTo model dietary changes required to shift the UK population to diets that meet dietary recommendations for health, have lower greenhouse gas emissions (GHGE) and are affordable for different income groups.DesignLinear programming was used to create diets that meet dietary requirements for health and reduced GHGE (57 and 80 % targets) by income quintile, taking account of food budgets and foods currently purchased, thereby keeping dietary change to a minimum.Setting/ParticipantsNutrient composition, GHGE and price data were mapped to 101 food groups in household food purchase data (UK Living Cost and Food Survey (2013), 5144 households).ResultsCurrent diets of all income quintiles had similar total GHGE, but the source of GHGE differed by types of meat and amount of fruit and vegetables. It was possible to create diets with a 57 % reduction in GHGE that met dietary and cost restraints in all income groups. In the optimised diets, the food sources of GHGE differed by income group due to the cost and keeping the level of deviation from current diets to a minimum. Broadly, the changes needed were similar across all groups; reducing animal-based products and increasing plant-based foods but varied by specific foods.ConclusionsHealthy and lower-GHGE diets could be created in all income quintiles but tailoring changes to income groups to minimise deviation may make dietary changes more achievable. Specific attention must be given to make interventions and policies appropriate for all income groups.

show abstract

“…As pointed out in this agenda, while substantial environmental impacts from food occur in the production phase (agriculture, food processing), households influence these impacts through their dietary choices and habits. As a matter of fact, quoting (Mertens et al, 2017), "shifting towards a more sustainable food consumption pattern is an important strategy to mitigate climate change. In the past decade, various studies have optimized environmentally sustainable diets using different methodological approaches.…”

Section: Introductionmentioning

confidence: 99%

Concurrent economic and environmental impacts of food consumption: are low emissions diets affordable?

Benvenuti

Santis

Sero

et al. 2019

Journal of Cleaner Production

View full text Add to dashboard Cite

Operationalising the health aspects of sustainable diets: a review

Cited by 76 publications

References 78 publications

Greenhouse Gas Emissions and Blue Water Use of Dutch Diets and Its Association with Health

Greenhouse Gas Emissions and Blue Water Use of Dutch Diets and Its Association with Health

Healthy and sustainable diets that meet greenhouse gas emission reduction targets and are affordable for different income groups in the UK

Concurrent economic and environmental impacts of food consumption: are low emissions diets affordable?

Contact Info

Product

Resources

About