Not only should we pay attention to the variety of food groups we eat, it seems that food biodiversity (i.e. the diversity of species consumed within these groups) is also important. A literature review examining this topic showed a positive association between food biodiversity, diet quality and health. This study also pointed out the lack of research into the link between food biodiversity and environmental impact.
Dietary diversity – fruit, vegetables, cereals, pulses, dairy products, fish, oils, etc. – is a key component of a healthy balanced diet. This is because eating a variety of food groups helps to meet micronutrient needs and prevent non-communicable diseases (WHO, FAO, 2024; Biodiversity International, 2017). Dietary diversity is therefore often highlighted in national recommendations.
However, it appears that the variety of species consumed within each food group also plays an important role and could serve as a means of improving human and planetary health (Hanley-Cook et al., 2019).
Food biodiversity is therefore attracting growing interest. This concept refers to the diversity of plants, animals and other organisms, whether cultivated or wild, used for human food (Biodiversity International, 2017).
A recent literature review (Baan Hofman et al., 2025) analysed the links between food biodiversity, human health and environmental impact. It provided an overview of the current state of knowledge in order to better understand the role of this concept.
Positive associations between food biodiversity, diet quality and health
A total of 12 studies on food biodiversity were included in this review:
• Eight studies analysed its link with dietary quality
• Four studies examined its association with health outcomes
These studies employed a variety of methods (see box). Despite this, the first eight studies found a positive, albeit small, association between food biodiversity and overall nutritional quality of the diet.
Moreover, three studies using data from the EPIC cohort showed that a more varied food species intake had positive effects on health:
The authors put forward a number of hypotheses that may explain this beneficial effect. A more varied diet may enable micronutrient needs to be covered, create positive synergies between food species and promote diversity in the gut microbiome. It could also reduce exposure to contaminants due to overconsumption of a single food. However, these mechanisms will need to be confirmed by future studies.
Environmental impact: still too few studies on the link with food biodiversity
This review did not identify any studies analysing the link between food biodiversity and environmental impact.
A recent study (Berden et al., 2025) – published after completion of the search phase – did, however, examine this association. It showed that greater dietary plant biodiversity was associated with a reduction in greenhouse gas emissions and less land degradation due to its use. This initial study suggests that food biodiversity could be an effective way of reducing the environmental impact of diets. However, this relationship remains complex, because animal and plant production systems do not have the same impact on the environment. The effects of greater food biodiversity could therefore vary depending on the species consumed. Moreover, food origin and farming practices also influence the environmental impact and may vary for the same species.
The authors concluded that further research is needed to better understand the link between food biodiversity and environmental indicators. The association between biodiversity in natural and agricultural environments and food biodiversity also needs to be explored in greater depth (Hanley-Cook et al., 2025). The ultimate aim should be to assess whether food biodiversity can promote food systems that are compatible with planetary limits.
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There are numerous metrics for assessing food biodiversity, which are different to those used to measure food diversity. These indicators generally include the number of species consumed (Dietary Species Richness). Some also include the concept of relative abundance of the species consumed (Simpson Diversity Index, Shannon Diversity Index, Berger-Parker Index, Hill numbers).
This heterogeneity can complicate comparisons of results from different studies, especially when the nutrition indicators also vary. It also underlines the lack of a harmonised definition of food biodiversity.
Based on: Food Biodiversity and its Association with Diet Quality and Health Outcomes – a Scoping Review (2025)
