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Title: | Ultra-processed foods consumption as a promoting factor of greenhouse gas emissions, water, energy, and land use: A longitudinal assessment |
Author: | Bouzas, Cristina García, Silvia Pastor, Rosario Monserrat-Mesquida, Margalida Álvarez Álvarez, Laura Rubín García, María Martínez-González, Miguel Ángel, 1957- Salas Salvadó, Jordi Corella Piquer, Dolores Fitó Colomer, Montserrat Martínez Hernández, José Alfredo Tojal-Sierra, Lucas Wärnberg, Julia Vioque, Jesús Romaguera, Dora López Miranda, José Estruch Riba, Ramon Tinahones, Francisco J. Santos Lozano, José Manuel Serra Majem, Lluís Cano-Ibañez, Naomi Pintó Sala, Xavier Delgado-Rodríguez, Miguel Matía Martín, Pilar Vidal Cortada, Josep Vázquez, Clotilde Daimiel, Lidia Ros Rahola, Emilio Buil Cosiales, Pilar Martínez-Rodríguez, María Ángeles Coltell, Óscar Castañer, Olga García Ríos, Antonio Barceló, Concepción Gomez-Gracia, Enrique Zulet, M. Angeles Konieczna, Jadwiga Casas Rodríguez, Rosa M. Massó-Guijarro, Paloma Goicolea Güemez, Leire Bernal-López, María Rosa Bes Rastrollo, Maira Shyam, Sangheeta González, José I. Zomeño Fajardo, María Dolores Peña Orihuela, Patricia J. Gonzalez Palacios, Sandra Toledo, Estefanía Khoury, Nadine Perez, Karla Alejandra Martín Sánchez, Vicente Tur, Josep A. |
Keywords: | Envelliment Dieta Menjar ràpid Gasos d'efecte hivernacle Conservació dels recursos naturals Aging Diet Fast food restaurants Greenhouse gase Conservation of natural resource |
Issue Date: | 24-Feb-2023 |
Publisher: | Elsevier B.V. |
Abstract: | Background: Dietary patterns can produce an environmental impact. Changes in people's diet, such as the increased consumption of ultra-processed food (UPF) can not only influence human health but also environment sustainability. Objectives: Assessment of the impact of 2-year changes in UPF consumption on greenhouse gas emissions and water, energy and land use. Design A 2-year longitudinal study after a dietary intervention including 5879 participants from a Southern European population between the ages of 55-75 years with metabolic syndrome. Methods Food intake was assessed using a validated 143-item food frequency questionnaire, which allowed classifying foods according to the NOVA system. In addition, sociodemographic data, Mediterranean diet adherence, and physical activity were obtained from validated questionnaires. Greenhouse gas emissions, water, energy and land use were calculated by means of the Agribalyse® 3.0.1 database of environmental impact indicators for food items. Changes in UPF consumption during a 2-year period were analyzed. Statistical analyses were conducted using computed General Linear Models. Results: Participants with major reductions in their UPF consumption reduced their impact by −0.6 kg of CO2eq and −5.3 MJ of energy. Water use was the only factor that increased as the percentage of UPF was reduced. Conclusions: Low consumption of ultra-processed foods may contribute to environmental sustainability. The processing level of the consumed food should be considered not only for nutritional advice on health but also for environmental protection. |
Note: | Reproducció del document publicat a: https://doi.org/10.1016/j.scitotenv.2023.164417 |
It is part of: | Science of the Total Environment, 2023, vol. 891, p. 164417 |
URI: | http://hdl.handle.net/2445/207768 |
Related resource: | https://doi.org/10.1016/j.scitotenv.2023.164417 |
ISSN: | 0048-9697 |
Appears in Collections: | Articles publicats en revistes (Medicina) Articles publicats en revistes (Institut d'lnvestigació Biomèdica de Bellvitge (IDIBELL)) |
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