Institute of Environmental Engineering, ETH Zurich, 8093, Zürich, Switzerland.
Institute of Food and Health, University College Dublin, Dublin 4, Ireland.
Sci Rep. 2018 Feb 5;8(1):2330. doi: 10.1038/s41598-018-20391-4.
This study evaluates the relationship between environmental impacts and diet quality through several environmental and nutritional indicators, using data from over 1400 participants across seven European countries in the Food4Me study. Comparisons of environmental impacts and dietary quality were evaluated across country, gender groups, and dietary patterns. While there was clear variability within the different subsets, there were large differences observed in both dietary quality and environmental impacts between cultures, genders, and dietary patterns. Individuals abstaining from red meat consistently had lower impacts in combination with lower consumption of harmful nutrients (saturated fats, sodium, and sugars) while maintaining average intake of beneficial nutrients. A 'best practice' diet with low impacts, adequate nutrient intake, and low saturated fats, sodium, and sugars, was constructed from the sample and used as a benchmark. Recorded eating patterns were compared to this recommended diet. On average, intakes of sweets, meats, and drinks should be decreased and intakes of vegetables and cereals increased, at varying rates depending on country and gender. However, the study shows a large spread of eating patterns and recommendations for lowering environmental impacts and increasing nutritional quality vary greatly among individuals.
本研究通过 Food4Me 研究中来自 7 个欧洲国家的 1400 多名参与者的数据，利用多个环境和营养指标评估了环境影响与饮食质量之间的关系。对不同国家、性别组和饮食模式的环境影响和饮食质量进行了比较。虽然不同亚组内存在明显的差异，但在文化、性别和饮食模式之间，饮食质量和环境影响都存在很大差异。与红肉相比，不吃红肉的人对环境的影响始终较低，同时有害营养素（饱和脂肪、钠和糖）的摄入量也较低，而有益营养素的摄入量保持平均水平。从样本中构建了一种具有低影响、充足营养摄入和低饱和脂肪、钠和糖的“最佳实践”饮食，并将其作为基准。记录的饮食模式与推荐饮食进行了比较。平均而言，应该减少甜食、肉类和饮料的摄入量，增加蔬菜和谷物的摄入量，具体减少量取决于国家和性别。然而，该研究表明，饮食模式差异很大，降低环境影响和提高营养质量的建议在个体之间差异很大。
