1
|
Leydon CL, Harrington JM, McCarthy SN. Aligning Diet, Health and Planet in the Older Population. Eur J Public Health 2021. [DOI: 10.1093/eurpub/ckab165.225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Abstract
Background
The global food system faces incessant and complex challenges of providing food for a growing population while remaining within planetary boundaries. Agriculture and food production depletes finite resources such as land, water and fossil fuels, and contributes to climate change. GHG emissions occur at every stage in the life cycle of a food from primary production through to processing, packaging, distribution, consumption, and waste. This results in approximately 34% of anthropogenic GHGEs globally. Thus, the aim of this study is to determine the levels of and contributors to dietary carbon footprint among older Irish adults.
Methods
Diet quality metrics explore associations between dietary patterns and health outcomes. A Food Frequency Questionnaire was used to assess dietary intake of participants in the Mitchelstown Cohort Study. To determine carbon footprint, foods were linked to CO2eq emission factors from life cycle assessment studies. The DASH and Mediterranean diet scores were used to determine if higher adherence to these recommended diets was associated with improved health outcomes and lower dietary GHGEs.
Results
Preliminary results suggest that the daily CO2eq is similar to a previous Irish study, which found that the daily dietary intake was 6.5 kg of CO2eq per person. As expected, consumption of red meat was the highest contributor to dietary carbon footprint. Fruit and vegetable consumption was low despite these foods having a lower carbon footprint.
Conclusions
The environmental impacts of current dietary patterns are substantial, threatening ecological integrity. Greater adherence to well-characterized diets has been associated with lower diet-related GHGE. Transforming our diets is required to build a resilient and sustainable food system, while safeguarding planetary health. However, nutrition and long-term health must remain a key component of any dietary change particularly in vulnerable and nutritionally compromised populations.
Key messages
Food systems and diets thereof are inextricably linked with nutrition, health and environmental issues. Dietary transitions are needed to reduce global burden of disease and environmental degradation. Consideration on the feasibility of adopting sustainable diets among older populations to ensure healthy ageing is required. Trade-offs arise between protein requirements and environmental impacts.
Collapse
Affiliation(s)
- CL Leydon
- School of Public Health, University College Cork, Cork, Ireland
| | - JM Harrington
- HRB Centre for Health and Diet Research, School of Public Health, University College Cork, Cork, Ireland
| | - SN McCarthy
- Department of Agrifood Business and Spatial Analysis, Teagasc Food Research Centre, Dublin, Ireland
| |
Collapse
|