Faculty of Sport Sciences, Waseda University, Tokorozawa, Saitama, Japan.
National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, Settsu, Osaka, Japan.
Environ Health Perspect. 2024 Nov;132(11):117002. doi: 10.1289/EHP14935. Epub 2024 Nov 7.
Planetary and human health are highly intertwined; our current food system is associated with high greenhouse gas emissions (GHGE) and burden of disease.
The aim of this study was to investigate the associations of diet-related GHGE with all-cause and cause-specific mortality in Japan.
This study included 58,031 Japanese adults (35,078 women and 22,953 men) 40-79 y of age who participated in the Japan Collaborative Cohort Study during the period 1988-1990. Diet-related GHGE was calculated from dietary intake estimated by a validated food frequency questionnaire and previously developed GHGE tables of each food and beverage. Participants were classified into quintiles of diet-related GHGE per kg food/d. Hazard ratios (HRs) of all-cause and cause-specific mortality were calculated using the Cox proportional hazard and restricted cubic spline models.
The average diet-related GHGE was . Over a period of 19.3 y (955,819 person-years) of median follow-up, 11,508 deaths were documented. After adjusting for lifestyle and medical history, in comparison with the fourth quintiles of diet-related GHGE, the first and fifth quintiles were associated with a higher risk of all-cause mortality: multivariable HR of all-cause mortality was 1.11 [95% confidence interval (CI): 1.05, 1.18] and 1.09 (95% CI: 1.03, 1.17) for the lowest and highest GHGE, respectively; those of cardiovascular disease mortality were 1.23 (95% CI: 1.10, 1.38) and 1.22 (95% CI: 1.08, 1.37), respectively. The diet-related GHGE range with the lowest HR of all-cause mortality was food/d ( for nonlinearity ). Replacing one serving of red meat with one serving of pulses was inversely associated with all-cause mortality (; 95% CI: 0.93, 0.99) and GHGE (mean change, ; 95% CI: , ).
Diet-related GHGE was associated with all-cause and cardiovascular disease mortality in a U-shaped fashion. This finding could be useful for creating a policy for sustainable shifts in dietary habits that will benefit the population and environmental health. https://doi.org/10.1289/EHP14935.
行星和人类健康高度交织在一起；我们当前的食物系统与温室气体排放（GHGE）和疾病负担高度相关。
本研究旨在调查与饮食相关的 GHGE 与日本全因和特定原因死亡率之间的关联。
本研究纳入了 58031 名年龄在 40-79 岁的日本成年人（女性 35078 人，男性 22953 人），他们于 1988-1990 年期间参加了日本协作队列研究。通过验证过的食物频率问卷和先前开发的每种食物和饮料的 GHGE 表来估算饮食相关的 GHGE。参与者按照每公斤食物/d 的饮食相关 GHGE 分为五组。使用 Cox 比例风险和限制立方样条模型计算全因和特定原因死亡率的危险比（HRs）。
平均饮食相关 GHGE 为 。在中位数为 19.3 年（955819 人年）的随访期间，记录了 11508 例死亡。在调整生活方式和病史后，与饮食相关 GHGE 的第四五分位相比，第一和第五五分位与全因死亡率的风险增加相关：全因死亡率的多变量 HR 分别为 1.11（95%CI：1.05，1.18）和 1.09（95%CI：1.03，1.17）；心血管疾病死亡率分别为 1.23（95%CI：1.10，1.38）和 1.22（95%CI：1.08，1.37）。全因死亡率最低 HR 的饮食相关 GHGE 范围为 食物/d（非线性）。用一份豆类代替一份红色肉类与全因死亡率呈负相关（ ；95%CI：0.93，0.99）和 GHGE（平均变化， ；95%CI： ， ）。
与饮食相关的 GHGE 与全因和心血管疾病死亡率呈 U 型相关。这一发现可能有助于制定可持续改变饮食习惯的政策，从而使人群和环境健康受益。
