Achieving dietary recommendations and reducing greenhouse gas emissions: Modelling diets to minimise the change from current intakes

International Journal of Behavioral Nutrition and Physical Activity

Volumn 13, Issue 1, 2016, Pages

  Horgan, Graham W ^a   Perrin, Amandine ^a   Whybrow, Stephen ^b   Macdiarmid, Jennie I ^b  

^a BIOMATHEMATICS AND STATISTICS SCOTLAND   (United Kingdom)

^b ROWETT RESEARCH INSTITUTE   (United Kingdom)

Author keywords

Dietary recommendations; Greenhouse gas emissions; Linear programming; Modelling; Sustainable diets

Indexed keywords

SODIUM;

ARTICLE; CARBON FOOTPRINT; CONTROLLED STUDY; DIETARY INTAKE; ENVIRONMENTAL SUSTAINABILITY; FEEDING BEHAVIOR; HUMAN; MATHEMATICAL MODEL; UNITED KINGDOM; ADULT; AGRICULTURE; CALORIC INTAKE; CATERING SERVICE; DIET; ENVIRONMENT; FEMALE; FOOD; GREENHOUSE EFFECT; MALE; NUTRITION; NUTRITION POLICY; NUTRITIONAL REQUIREMENT; PROCEDURES; STANDARDS;

ADULT; AGRICULTURE; DIET; ENERGY INTAKE; ENVIRONMENT; FEEDING BEHAVIOR; FEMALE; FOOD; FOOD SUPPLY; GREENHOUSE EFFECT; HUMANS; MALE; NUTRITION POLICY; NUTRITION SURVEYS; NUTRITIONAL REQUIREMENTS; UNITED KINGDOM;

EID: 84962921613     PISSN: None     EISSN: 14795868     Source Type: Journal    
DOI: 10.1186/s12966-016-0370-1     Document Type: Article

References (48)

1. World Health Organization. Diet, nutrition and the prevention of chronic diseases/ Report of a joint WHO/FAO expert consultation. 2003 [WHO Technical Report Series 916].
2. Department of Health. Dietary reference values for food energy and nutrients for the United Kingdom. London: HMSO; 1991.
3. NHS. The Eatwell Plate. http://www.nhs.uk/Livewell/Goodfood/Pages/eatwell-plate.aspx [accessed Oct 2015]
4. U.S. Department of Agriculture, U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2010. 7th Edition. Washington: GPO; 2010.
5. Bates B, Lennox A, Prentice A, Bates C, Page P, Nicholson S, Swan G. National Diet and Nutrition Survey Rolling Programme. Results from years 1-4 [combined] [2008/9-2011/12]. London: Public Health England and Food Standards Agency in Scotland, 2014.
6. National Health and Nutrition Examination Survey 2007-2008. United States Department of Health and Human Services. Centers for Disease Control and Prevention. http://doi.org/10.3886/ICPSR25505.v3.
7. Westhoek H, Lesschen JP, Rood T, Wagner S, De Marco A, Murphy-Bokern D, Leip A, van Grinsven H, Sutton MA, Oenema O. Food choices, health and environment: Effects of cutting Europe's meat and dairy intake. Global Environmental Change 2014;26:196-205.
8. Hallström E, Carlsson-Kanyama A, Börjesson P. Environmental impact of dietary change: a systematic review. J Clean Prod. 2015;9:1-11.
9. Vermeulen SJ, Campbell BM, Ingram JIS. Climate change and food systems. Annu Rev Environ Resour. 2012;37:195-222.
10. Bajzelj B, Richards KS, Allwood JM, Smith P, Dennis JS, Curmi E, Gilligan CA. Importance of food-demand management for climate mitigation. Nat Clim Chang. 2014;4:924-29.
11. Hedenus F, Wirsenius S, Johansson DJA. The importance of reduced meat and dairy consumption for meeting stringent climate change targets. Climatic Change 2014 doi: 10.1007/s10584-014-1104-5.
12. Health Council of the Netherlands. Guidelines for a healthy diet: the ecological perspective. The Hague: Health Council of the Netherlands; 2011. publication no. 2011/08E.
13. National Food Agency, Sweden. Find your way to eat greener, not too much and be active. 2015. http://www.livsmedelsverket.se/globalassets/english/food-habits-health-environment/dietary-guidelines/kostrad-eng.pdf
14. Livsmedelsverket. Nationalfood Agency Find your way to eat greener, not too much and be active. 2015. http://www.livsmedelsverket.se/globalassets/english/food-habits-health-environment/dietary-guidelines/kostraden-eng-a4-utskriftversion.pdf [accessed Oct 2015]
15. Eshel G, Shepon A, Makov T, Milo R. Land, irrigation water, greenhouse gas, and reactive nitrogen burdens of meat, eggs, and dairy production in the United States. PNAS. 2014;111(33):11996-2001. doi: 10.1073/pnas.1402183111.
16. McMichael AJ, Powles JW, Butler CD, Uauy R. Food, livestock production, energy, climate change, and health. Lancet. 2007;370(9594):1253-63.
17. Allen MW, Baines S. Manipulating the symbolic meaning of meat to encourage greater acceptance of fruits and vegetables and less proclivity for red and white meat. Appetite. 2002;38(2):118-30.
18. Winkler JT. Brutal pragmatism on food. BMJ. 2013;346:f3728. doi: 10.1136/bmj.f3728.
19. Dietary guidelines for the Brazilian population. Ministry of Health of Brazil, 2014. http://www.foodpolitics.com/wp-content/uploads/Brazilian-Dietary-Guidelines-2014.pdf [accessed Mar 2016].
20. Macdiarmid JI, Kyle J, Horgan GW, Loe J, Fyfe C, Johnstone A, McNeill G. Sustainable diets for the future: can we contribute to reducing greenhouse gas emissions by eating a healthy diet? Am J Clin Nutr. 2012;96(3):632-9.
21. Vieux F, Soler LG, Touazi D, Darmon N. High nutritional quality is not associated with low greenhouse gas emissions in self-selected diets of French adults. Am J Clin Nutr. 2013;97(3):569-83.
22. Heller MC, Keoleian GA, Willett WC. Toward a life cycle-based, diet-level framework for food environmental impact and nutritional quality assessment: a critical review. Environ Sci Technol. 2013;47(22):12632-47.
23. Maillot M, Vieux F, Amiot MJ, Darmon N. Individual diet modeling translates nutrient recommendations into realistic and individual-specific food choices. Am J Clin Nutr. 2010;91:421-30.
24. Macdiarmid JI. Is a healthy diet an environmentally sustainable diet? Proc Nutr Soc. 2013;72:13-20.
25. Audsley E, Brander M, Chatterton J, Murphy-Bokern D, Webster C, Williams A. How low can we go? An assessment of greenhouse gas emissions from the UK food system and the scope for reduction by 2050. WWF-UK, 2009. http://assets.wwf.org.uk/downloads/how_low_can_we_go.pdf [accessed Oct 2015].
26. Wallén A, Brandt N, Wennersten R. Does the Swedish consumer's choice of food influence greenhouse gas emissions? Environ Sci Policy. 2004;7:525-35.
27. McCance and Widdowson's the composition of foods. Sixth edition. Cambridge, United Kingdom: Royal Society of Chemistry; 2002. ISBN 978-0854044283.
28. House of Commons Science and Technology Committee. Alcohol Guidelines [Eleventh Report]; December 2011. http://www.publications.parliament.uk/pa/cm201012/cmselect/cmsctech/1536/153602.htm.
29. World Health Organization. Fruit and Vegetables for Health Report of a Joint FAO/WHO Workshop, 1-3 September 2004, Kobe, Japan.
30. Climate Change Act 2008. UK government. http://www.legislation.gov.uk/ukpga/2008/27/pdfs/ukpga_20080027_en.pdf [accessed Oct 2015]
31. Macdiarmid JI, Kyle J, Horgan GW, Loe J, Fyfe C, Johnstone A, McNeill G. Livewell Report: a balance of healthy and sustainable choices. WWF report 2011. http://assets.wwf.org.uk/downloads/livewell_report_jan11.pdf [accessed Oct 2015]
32. Dantzig G, Thapa M. Linear programming 1: introduction. New York: Springer; 1997.
33. International Food Information Council Foundation. 2014 Food & Health Survey, 2014. http://www.foodinsight.org/sites/default/files/2014%20Food%20and%20Health%20Survey%20Full%20Report.pdf [accessed Oct 2015]
34. Tversky A, Kahneman D. Rational choice and the framing of decisions. J Bus. 1986;1986:S251-78.
35. Maillot M, Drewnowski A. A Conflict between nutritionally adequate diets and meeting the 2010 dietary guidelines for sodium. Am J Prev Med. 2012;42(2):174-9.
36. Macdiarmid JI, Douglas F, Campbell J. Eating like there's no tomorrow: public awareness of the environmental impact of food and reluctance to eat less meat as part of a sustainable diet. Appetite 2015 doi: 10.1016/j.appet.2015.10.011.
37. Eating Better. Let's talk about meat: changing dietary behaviour for the 21st century. 2014 Internet: www.eating-better.org/uploads/Documents/Let'sTalkAboutMeat.pdf [accessed Oct 2015].
38. Drewnowski A. Energy intake and sensory properties of food. Am J Clin Nutr. 1995;62(5, Suppl):1081S-5S.
39. Hanlon P, Carlisle S. Is 'modern culture' bad for our health and well-being? Glob Health Promot. 2009;16(4):27-34.
40. Fischler C. Food, self and identity. Soc Sci Inf Sur Les SciSoc. 1988;27(2):275-92.
41. Lee D. The cultural and emotional values of food. Merrill-Palmer Q. 1957;3:84-8.
42. Stead M, McDermott L, MacKintosh AM, Adamson A. Why healthy eating is bad for young people's health: Identity, belonging and food. Soc Sci Med. 2011;72(7):1131-9.
43. Fischler C. Commensality, society and culture. Soc Sci Inf. 2011;50:3-4. SI 528-548.
44. Macdiarmid JI, Blundell JE. Dietary under-reporting: What people say about recording their food intake. Eur J Clin Nutr. 1997;51:3,199-200.
45. Poslusna K, Ruprich J, de Vries JH, Jakubikova M, van't Veer P. Misreporting of energy and micronutrient intake estimated by food records and 24 hour recalls, control and adjustment methods in practice. Brit J Nutr. 2009;101 Suppl 2:S73-85.
46. Jenkins DJ, Sievenpiper JL, Pauly D, Sumaila UR, Kendall CW, Mowat FM. Are dietary recommendations for the use of fish oils sustainable? CMAJ. 2009;6:633-7.
47. Soden PM, Fletcher LR. Modifying diets to satisfy nutritional requirements using linear programming. Br J Nutr. 1992;68(3):565-72.
48. Ferguson EL, Darmon N, Briend A, Premachandra IMJ. Food-based dietary guidelines can be developed and tested using linear programming analysis. Nutr. 2004;134(4):951-7.