Improving health and carbon footprints of European diets using a benchmarking approach

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F75010330%3A_____%2F21%3A00013406" target="_blank" >RIV/75010330:_____/21:00013406 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.cambridge.org/core/journals/public-health-nutrition/article/improving-health-and-carbon-footprints-of-european-diets-using-a-benchmarking-approach/4E490A5505D1A73F1CB88B9E99F1AB16" target="_blank" >https://www.cambridge.org/core/journals/public-health-nutrition/article/improving-health-and-carbon-footprints-of-european-diets-using-a-benchmarking-approach/4E490A5505D1A73F1CB88B9E99F1AB16</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1017/S1368980020003341" target="_blank" >10.1017/S1368980020003341</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Improving health and carbon footprints of European diets using a benchmarking approach

Popis výsledku v původním jazyce

Objective: This study aimed to identify diets with improved nutrient quality and environmental impact within the boundaries of dietary practices. Design: We used Data Envelopment Analysis to benchmark diets for improved adherence to food-based dietary guidelines (FBDG). We then optimised these diets for dietary preferences, nutrient quality and environmental impact. Diets were evaluated using the Nutrient Rich Diet score (NRD15.3), diet-related greenhouse gas emission (GHGE) and a diet similarity index that quantified the proportion of food intake that remained similar as compared with the observed diet. Setting: National dietary surveys of four European countries (Denmark, Czech Republic, Italy and France). Subjects: Approximately 6500 adults, aged 18-64 years. Results: When dietary preferences were prioritised, NRD15.3 was similar to 6 % higher, GHGE was similar to 4 % lower and similar to 85 % of food intake remained similar. This diet had higher amounts of fruit, vegetables and whole grains than the observed diet. When nutrient quality was prioritised, NRD15.3 was similar to 16 % higher, GHGE was similar to 3 % lower and similar to 72 % of food intake remained similar. This diet had higher amounts of legumes and fish and lower amounts of sweetened and alcoholic beverages. Finally, when environmental impact was prioritised, NRD15.3 was similar to 9 % higher, GHGE was similar to 21 % lower and similar to 73 % of food intake remained similar. In this diet, red and processed meat partly shifted to either eggs, poultry, fish or dairy. Conclusions: Benchmark modelling can generate diets with improved adherence to FBDG within the boundaries of dietary practices, but fully maximising health and minimising GHGE cannot be achieved simultaneously.

Název v anglickém jazyce

Improving health and carbon footprints of European diets using a benchmarking approach

Popis výsledku anglicky

Objective: This study aimed to identify diets with improved nutrient quality and environmental impact within the boundaries of dietary practices. Design: We used Data Envelopment Analysis to benchmark diets for improved adherence to food-based dietary guidelines (FBDG). We then optimised these diets for dietary preferences, nutrient quality and environmental impact. Diets were evaluated using the Nutrient Rich Diet score (NRD15.3), diet-related greenhouse gas emission (GHGE) and a diet similarity index that quantified the proportion of food intake that remained similar as compared with the observed diet. Setting: National dietary surveys of four European countries (Denmark, Czech Republic, Italy and France). Subjects: Approximately 6500 adults, aged 18-64 years. Results: When dietary preferences were prioritised, NRD15.3 was similar to 6 % higher, GHGE was similar to 4 % lower and similar to 85 % of food intake remained similar. This diet had higher amounts of fruit, vegetables and whole grains than the observed diet. When nutrient quality was prioritised, NRD15.3 was similar to 16 % higher, GHGE was similar to 3 % lower and similar to 72 % of food intake remained similar. This diet had higher amounts of legumes and fish and lower amounts of sweetened and alcoholic beverages. Finally, when environmental impact was prioritised, NRD15.3 was similar to 9 % higher, GHGE was similar to 21 % lower and similar to 73 % of food intake remained similar. In this diet, red and processed meat partly shifted to either eggs, poultry, fish or dairy. Conclusions: Benchmark modelling can generate diets with improved adherence to FBDG within the boundaries of dietary practices, but fully maximising health and minimising GHGE cannot be achieved simultaneously.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

30304 - Public and environmental health

Projekt

—

Návaznosti

R - Projekt Ramcoveho programu EK

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Public Health Nutrition

ISSN

1368-9800

e-ISSN

1475-2727

Svazek periodika

24

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

11

Strana od-do

565-575

Kód UT WoS článku

000608455300020

EID výsledku v databázi Scopus

2-s2.0-85090763583