Department of Social and Preventive Epidemiology, Division of Health Sciences and Nursing, Graduate School of Medicine, University of Tokyo, Tokyo113-0033, Japan.
Department of Social and Preventive Epidemiology, School of Public Health, University of Tokyo, Tokyo113-0033, Japan.
Public Health Nutr. 2021 Apr;24(5):973-983. doi: 10.1017/S1368980019004750. Epub 2020 May 11.
To develop a greenhouse gas emissions (GHGE) database for Japanese foods using three different approaches, compare the results of estimated diet-related GHGE and determine major food contributors among Japanese adults.
Cross-sectional. Three GHGE databases were developed: (1) a literature-based method including a literature review of life cycle assessment studies of Japanese foods and (2) production- and (3) consumption-based input-output tables (IOT)-applied methods using the Japanese IOT. All databases were linked to the Japanese food composition table and food consumption data. Diet-related GHGE was estimated based on each database and the 4-d dietary record data. Diet-related GHGE were compared in both total and food group level between the databases.
Japan.
392 healthy adults aged 20-69 years.
The mean diet-related GHGE significantly differed according to the calculation methods: 4145 g CO2-equivalent (CO2-eq)/d by the literature-based method, 4031 g CO2-eq/d by the production-based method and 7392 g CO2-eq/d by the consumption-based IOT-applied methods. It significantly differed in food group level as well. Spearman's correlation coefficients between three methods ranged from 0·82 to 0·86. Irrespective of the methods, the top contributor to GHGE was meat (19·7-28·8 %) followed by fish and seafood (13·8-18·3 %).
Although the identified major food contributors to GHGE were comparable between the three methods, the estimated GHGE values significantly differed by calculation methods. This finding suggested that caution must be taken when interpreting the estimated diet-related GHGE values obtained using the different calculation methods of GHGE.
使用三种不同方法为日本食品开发温室气体排放（GHGE）数据库，比较估算的饮食相关 GHGE 结果，并确定日本成年人的主要食物贡献者。
横断面研究。开发了三种 GHGE 数据库：（1）基于文献的方法，包括对日本食品生命周期评估研究的文献综述，以及（2）生产和（3）使用日本投入产出表（IOT）的消费型投入产出表（IOT）方法。所有数据库均与日本食物成分表和食物消费数据相关联。根据每个数据库和 4 天饮食记录数据估算与饮食相关的 GHGE。在数据库之间比较总饮食相关 GHGE 和食物组水平的差异。
日本。
392 名年龄在 20-69 岁之间的健康成年人。
根据计算方法，饮食相关 GHGE 的平均值存在显著差异：文献法为 4145 克二氧化碳当量（CO2-eq）/天，生产法为 4031 克 CO2-eq/d，消费型 IOT 应用方法为 7392 克 CO2-eq/d。在食物组水平上也存在显著差异。三种方法之间的 Spearman 相关系数范围为 0.82 至 0.86。无论采用何种方法，GHGE 的最大贡献者均为肉类（19.7-28.8%），其次是鱼类和海鲜（13.8-18.3%）。
尽管三种方法确定的 GHGE 主要食物贡献者相似，但估计的 GHGE 值因计算方法而异。这一发现表明，在使用不同的 GHGE 计算方法解释估计的饮食相关 GHGE 值时，必须谨慎。
