Çelik Zehra Margot, Barcın-Güzeldere Hatice Kübra, Ede-Çintesun Elif, Bayram Hatice Merve
Faculty of Health Sciences, Department of Nutrition and Dietetics, Marmara University, Istanbul, Türkiye.
Faculty of Health Sciences, Department of Nutrition and Dietetics, Istanbul Medeniyet University, Istanbul, Türkiye.
Int J Environ Health Res. 2025 Jul;35(7):1972-1987. doi: 10.1080/09603123.2025.2461111. Epub 2025 Feb 3.
This study aims to analyze the nutrient profile, carbon and water footprints of traditional menus across geographical regions of Türkiye. The recipes were selected from cookbooks and were analyzed through Google Trends. The menus showed significantly higher levels of energy, protein, carbohydrates and several vitamins and minerals ( < 0.05). Carbon footprint analysis revealed Southeast Anatolia had the highest footprint (5.54 ± 0.55 kg CO eq/d), while Central Anatolia had the lowest (2.01 ± 0.23 kg CO eq/d) ( < 0.05). Water footprint data indicated Marmara had the highest values (4165.03 ± 386.95 L/kg/d), with Central Anatolia having lowest (1132.14 ± 101.18 L/kg/d) ( < 0.05). However, no statistically significant differences were observed between traditional menus and the EAT-Lancet Planetary Diet. These findings highlight the importance of developing sustainability strategies that preserve cultural heritage while promoting plant-based ingredients, seasonal and local foods, and eco-friendly cooking methods to mitigate environmental impact.
本研究旨在分析土耳其各地理区域传统菜单的营养成分、碳足迹和水足迹。食谱选自烹饪书籍，并通过谷歌趋势进行分析。这些菜单显示出能量、蛋白质、碳水化合物以及多种维生素和矿物质的含量显著更高（<0.05）。碳足迹分析表明，东安纳托利亚的足迹最高（5.54±0.55千克二氧化碳当量/天），而安纳托利亚中部的足迹最低（2.01±0.23千克二氧化碳当量/天）（<0.05）。水足迹数据显示，马尔马拉地区的值最高（4165.03±386.95升/千克/天），安纳托利亚中部最低（1132.14±101.18升/千克/天）（<0.05）。然而，传统菜单与《柳叶刀》行星健康饮食之间未观察到统计学上的显著差异。这些发现凸显了制定可持续发展战略的重要性，即在保护文化遗产的同时，推广植物性食材、季节性和本地食物以及环保烹饪方法，以减轻环境影响。
