Reducing GHG emissions while improving diet quality: exploring the potential of reduced meat, cheese and alcoholic and soft drinks consumption at specific moments during the day.

Auteur(s) :
van de Kamp ME., Seves SM., Temme EHM.
Date :
Fév, 2018
Source(s) :
BMC public health. #18:1 p264
Adresse :
The National Institute for Public Health and the Environment (RIVM), Postbus 1, 3720, BA, Bilthoven, The Netherlands.

Sommaire de l'article

The typical Western diet is associated with high levels of greenhouse gas (GHG) emissions and with obesity and other diet-related diseases. This study aims to determine the impact of adjustments to the current diet at specific moments of food consumption, to lower GHG emissions and improve diet quality.

Food consumption in the Netherlands was assessed by two non-consecutive 24-h recalls for adults aged 19-69 years (n = 2102). GHG emission of food consumption was evaluated with the use of life cycle assessments. The population was stratified by gender and according to tertiles of dietary GHG emission. Scenarios were developed to lower GHG emissions of people in the highest tertile of dietary GHG emission; 1) reducing red and processed meat consumed during dinner by 50% and 75%, 2) replacing 50% and 100% of alcoholic and soft drinks (including fruit and vegetable juice and mineral water) by tap water, 3) replacing cheese consumed in between meals by plant-based alternatives and 4) two combinations of these scenarios. Effects on GHG emission as well as nutrient content of the diet were assessed.

The mean habitual daily dietary GHG emission in the highest tertile of dietary GHG emission was 6.7 kg CO

Reducing the consumption of red and processed meat during dinner and of soft and alcoholic drinks throughout the day leads to significantly lower dietary GHG emissions of people in the Netherlands in the highest tertile of dietary GHG emissions, while also having health benefits. For subgroups of the population not meeting energy or iron requirements as a result of these dietary changes, low GHG emission and nutritious replacement foods might be needed in order to meet energy and iron requirements.

Source : Pubmed