Figueiredo Lúcia, Lima João P M, Rocha Ada
Faculty of Nutrition and Food Sciences, University of Porto, 4099-002 Porto, Portugal.
H&TRC-Health & Technology Research Center, Coimbra Health School, Polytechnic University of Coimbra, 3045-093 Coimbra, Portugal.
Nutrients. 2024 Feb 24;16(5):635. doi: 10.3390/nu16050635.
The Mediterranean diet is characterized by the predominance of the consumption of fruit, vegetables, cereals, nuts, and pulses; consumption of olive oil as the main source of fat; regular but moderate consumption of win; moderate consumption of fish, dairy products, eggs, and white meats; and low consumption of red meat as well as sugar and sugary products. In addition to the reported health benefits, the Mediterranean diet has also been widely recognized as a sustainable food pattern. The objective of this study was to understand the relationship between the degree of adherence to the Mediterranean diet of employees of the University of Porto and the relationship with the carbon footprint of their food consumption.
An observational, analytical study was carried out, through the analysis of food consumption data collected in the form of a survey in the previous 24 h inserted in the eAT24 software, as well as the analysis of sociodemographic, lifestyle, and health data collected in the questionnaire. The carbon footprint was calculated from the previous 24 h surveys using data available on a website, obtained in carbon dioxide equivalent per kilogram of food. Sociodemographic, eating habit, and lifestyle questions were selected to understand the relationship between these and adherence to the Mediterranean diet and the carbon footprint of food consumption.
In total, 13.2% of the participants had a Mediterranean diet score equal to or greater than six, and the sample had an average food intake carbon footprint of 8146 ± 3081 COeq/Kg of food. A weak, statistically significant positive correlation (r = 0.142, = 0.006) was observed between Mediterranean diet adherence and the carbon footprint of food intake.
Most of the participants had a low adherence to the Mediterranean diet, as well as a high carbon footprint of food intake when compared to other countries. People with higher scores for Mediterranean diet adherence have, on average, a higher carbon footprint from food consumption intake.
地中海饮食的特点是水果、蔬菜、谷物、坚果和豆类的消费量占主导；以橄榄油作为主要脂肪来源；适量且规律地饮用葡萄酒；适量食用鱼类、乳制品、鸡蛋和白肉；红肉以及糖和含糖产品的消费量较低。除了已报道的健康益处外，地中海饮食也被广泛认为是一种可持续的饮食模式。本研究的目的是了解波尔图大学员工对地中海饮食的遵循程度与其食物消费碳足迹之间的关系。
进行了一项观察性分析研究，通过分析以调查问卷形式收集的前24小时食物消费数据（录入eAT24软件），以及分析问卷中收集的社会人口统计学、生活方式和健康数据。使用网站上的可用数据，根据前24小时的调查计算碳足迹，以每千克食物的二氧化碳当量表示。选择社会人口统计学、饮食习惯和生活方式问题，以了解这些因素与地中海饮食遵循程度以及食物消费碳足迹之间的关系。
总体而言，13.2%的参与者地中海饮食得分等于或高于6分，样本的食物摄入平均碳足迹为8146±3081 COeq/千克食物。观察到地中海饮食遵循程度与食物摄入碳足迹之间存在微弱的、具有统计学意义的正相关（r = 0.142，P = 0.006）。
与其他国家相比，大多数参与者对地中海饮食的遵循程度较低，食物摄入的碳足迹也较高。地中海饮食遵循得分较高的人，其食物消费摄入的平均碳足迹更高。
