Charlotte Lr Payne1, Peter Scarborough1, Linda Cobiac1. 1. British Heart Foundation Centre on Population Approaches to Non-Communicable Disease Prevention,Nuffield Department of Population Health,University of Oxford,Old Road Campus,Headington,Oxford OX3 7LF,UK.
Abstract
OBJECTIVE: To evaluate what is known about the relative health impacts, in terms of nutrient intake and health outcomes, of diets with reduced greenhouse gas emissions (GHGE). DESIGN: We systematically reviewed the results of published studies that link GHGE of dietary patterns to nutritional content or associated consequences for health. SETTING: We included studies published in English in peer-reviewed journals that included data on actual and modelled diets and enabled a matched comparison of GHGE with nutrient composition and/or health outcomes. SUBJECTS: Studies included used data from subjects from the general population, who had taken part in dietary surveys or prospective cohort studies. RESULTS: We identified sixteen eligible studies, with data on 100 dietary patterns. We present the results as dietary links between GHGE reduction and impact on nutrients to limit (n 151), micronutrient content (n 158) and health outcomes (n 25). The results were highly heterogeneous. Across all measures of 'healthiness', 64 % (n 214) of dietary links show that reduced GHGE from diets were associated with worse health indicators. However, some trends emerged. In particular, reduced saturated fat and salt are often associated with reduced GHGE in diets that are low in animal products (57/84). Yet these diets are also often high in sugar (38/55) and low in essential micronutrients (129/158). CONCLUSIONS: Dietary scenarios that have lower GHGE compared with average consumption patterns may not result in improvements in nutritional quality or health outcomes. Dietary recommendations for reduced GHGE must also address sugar consumption and micronutrient intake.
OBJECTIVE: To evaluate what is known about the relative health impacts, in terms of nutrient intake and health outcomes, of diets with reduced greenhouse gas emissions (GHGE). DESIGN: We systematically reviewed the results of published studies that link GHGE of dietary patterns to nutritional content or associated consequences for health. SETTING: We included studies published in English in peer-reviewed journals that included data on actual and modelled diets and enabled a matched comparison of GHGE with nutrient composition and/or health outcomes. SUBJECTS: Studies included used data from subjects from the general population, who had taken part in dietary surveys or prospective cohort studies. RESULTS: We identified sixteen eligible studies, with data on 100 dietary patterns. We present the results as dietary links between GHGE reduction and impact on nutrients to limit (n 151), micronutrient content (n 158) and health outcomes (n 25). The results were highly heterogeneous. Across all measures of 'healthiness', 64 % (n 214) of dietary links show that reduced GHGE from diets were associated with worse health indicators. However, some trends emerged. In particular, reduced saturated fat and salt are often associated with reduced GHGE in diets that are low in animal products (57/84). Yet these diets are also often high in sugar (38/55) and low in essential micronutrients (129/158). CONCLUSIONS: Dietary scenarios that have lower GHGE compared with average consumption patterns may not result in improvements in nutritional quality or health outcomes. Dietary recommendations for reduced GHGE must also address sugar consumption and micronutrient intake.
Entities:
Keywords:
Dietary quality; Greenhouse gas emissions; Health outcomes; Healthy diets; Sustainable diets
Authors: Kremlin Wickramasinghe; Mike Rayner; Michael Goldacre; Nick Townsend; Peter Scarborough Journal: BMJ Open Date: 2017-04-05 Impact factor: 2.692
Authors: Sander Biesbroek; W M Monique Verschuren; Jolanda M A Boer; Mirjam E van de Kamp; Yvonne T van der Schouw; Anouk Geelen; Moniek Looman; Elisabeth H M Temme Journal: Br J Nutr Date: 2017-08-03 Impact factor: 3.718