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Dietary choices affect personal health and environmental impacts, but little is known about the relation between these outcomes. Here we examine the intake-related health impacts and the food-production related impacts to ecosystems and human health by applying life cycle impact assessment methods to habitual diet data of 1457 European adults. We measured food production impacts for each individual in terms of Disability Adjusted Life Years (DALYs) as calculated by the Recipe 2016 life cycle impact assessment method using secondary production data, which were then compared with their personal health DALYs predicted from the known relationships between dietary choices and disease risk. Across this population cohort, each individual was estimated to lose on average 2.5 ± 0.9 DALYs per lifetime due to sub-optimal dietary intake (with seed and vegetable under-consumption the greatest contributors) and their food choices caused environmental human health impacts of 2.4 ± 1.3 DALYs (particularly due to the damage associated with production of meats, milk, and vegetables). Overall, there was no relationship between a healthier dietary pattern and the environmental human health impacts associated with production of its constituent foods (i.e. healthier diets did not have lower or higher production impacts). This was due to a combination of decreased meat consumption correlating with increased consumption of other foods, as well as the fact that under-consumption of some low impact foods yielded high personal health consequences. However, for specific food items synergies and tradeoffs could be identified. For example, reduced processed meat consumption benefits both personal and environmental health. Every DALY caused by higher whole grain and vegetable production and consumption would be offset by reduced disease risk that equated to an average of 7.7 (5.7 to 10.4) and 1.4 (0.9 to 2.5) lower personal health DALYs, respectively.
This article was published in the following journal.
Name: The Science of the total environment
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Component of the NATIONAL INSTITUTES OF HEALTH. It conducts and supports basic and applied research to reduce the burden of human illness and dysfunction from environmental causes by, defining how environmental exposures, genetic susceptibility, and age interact to affect an individual's health. It was established in 1969.
Health services and access for DISABLED PERSONS. Disabilities include impairments, activity limitations, or participation restrictions, and reflect the interaction between the individual with the disability and personal and environmental factors.
Longitudinal patient-maintained records of individual health history and tools that allow individual control of access.
Professional organization concerned with issues affecting personal and environmental health, including federal and state funding for health programs, programs related to chronic and infectious diseases, and professional education in public health.
By adjusting the quantity and quality of food intake to improve health status of an individual. This term does not include the methods of food intake (NUTRITIONAL SUPPORT).
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism ...