Hong Jee Yeon, Kim Mi Kyung
Department of Preventive Medicine, College of Medicine, Hanyang University, Seoul, Republic of Korea.
Institute for Health and Society, Hanyang University, Seoul, Republic of Korea.
Environ Health Perspect. 2025 Jun;133(6):67018. doi: 10.1289/EHP15534. Epub 2025 Jun 18.
The increase in the frequency and scale of climate-related disasters is closely linked to greenhouse gas emissions (GHGEs) from food systems. Due to a lack of a comprehensive emission database that covers entire food systems, data on per capita dietary GHGEs are limited.
We created the Food Systems-related GHGE Factor Database (FS-GHGEF-D) to cover an entire food system and estimate per capita GHGEs for Korea.
We include GHGE factors for 3,894 food items derived from 24-h recall data of the seventh Korea National Health and Nutrition Examination Survey (2016-2018). We extracted these factors from 920 articles, excluding studies that focused only on specific GHG types or single-system boundaries and used a Monte Carlo Markov chain simulation to assess uncertainty of estimates.
The FS-GHGEF-D covered 96.6% of food items. A total of 265 food items, primarily alcoholic and nonalcoholic beverages, were characterized by high degrees of uncertainty. However, removing these foods did not significantly alter the average GHGE factor across all food groups or affect coverage significantly, with the exception of the beverage category (both alcoholic and nonalcoholic). The average daily diet-related GHGEs per capita in Korea, as calculated using FS-GHGEF-D, were . Among food groups, meats contributed the most to the total variation in dietary GHGEs in the Korea population (75.7%). Men generally emitted more GHGEs than did women, with men in their 30s being the highest emitters.
This study highlights the utility of a full-system GHGE database that addresses prior limitations in global estimates. Korean dietary patterns exceed climate-compatible thresholds, with substantial variation by demographic groups. These findings support the need for equity-focused strategies and integration of environmental considerations into national dietary guidelines for sustainable and climate-resilient food systems. https://doi.org/10.1289/EHP15534.
与气候相关灾害的频率和规模增加与食品系统的温室气体排放（GHGEs）密切相关。由于缺乏涵盖整个食品系统的综合排放数据库，人均膳食GHGEs的数据有限。
我们创建了与食品系统相关的GHGE因子数据库（FS-GHGEF-D），以涵盖整个食品系统并估算韩国的人均GHGEs。
我们纳入了来自第七次韩国国家健康与营养检查调查（2016 - 2018年）24小时回忆数据得出的3894种食品的GHGE因子。我们从920篇文章中提取了这些因子，排除仅关注特定温室气体类型或单一系统边界的研究，并使用蒙特卡洛马尔可夫链模拟来评估估计值的不确定性。
FS-GHGEF-D涵盖了96.6%的食品项目。共有265种食品，主要是酒精和非酒精饮料，具有高度不确定性。然而，去除这些食品并不会显著改变所有食品组的平均GHGE因子，也不会对覆盖率产生显著影响，但饮料类别（酒精和非酒精）除外。使用FS-GHGEF-D计算得出，韩国人均每日与饮食相关的GHGEs为 。在食品组中，肉类对韩国人群膳食GHGEs的总变化贡献最大（75.7%）。男性通常比女性排放更多的GHGEs，30多岁的男性排放量最高。
本研究强调了一个全系统GHGE数据库的实用性，该数据库解决了全球估计中先前存在的局限性。韩国的饮食模式超过了气候兼容阈值，不同人口群体之间存在很大差异。这些发现支持了制定以公平为重点的战略以及将环境因素纳入国家膳食指南以建立可持续和气候适应型食品系统的必要性。https://doi.org/10.1289/EHP15534 。
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