How low can dietary greenhouse gas emissions be reduced without impairing nutritional adequacy, affordability and acceptability of the diet? A modelling study to guide sustainable food choices

To assess the compatibility between reduction of diet-related greenhouse gas emissions (GHGE) and nutritional adequacy, acceptability and affordability dimensions of diet sustainability. Dietary intake, nutritional composition, GHGE and prices were combined for 402 foods selected among those most co...

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Published inPublic health nutrition Vol. 19; no. 14; pp. 2662 - 2674
Main Authors Perignon, Marlène, Masset, Gabriel, Ferrari, Gaël, Barré, Tangui, Vieux, Florent, Maillot, Matthieu, Amiot, Marie-Josèphe, Darmon, Nicole
Format Journal Article
LanguageEnglish
Published Cambridge, UK Cambridge University Press 01.10.2016
Cambridge University Press (CUP)
Subjects
Adults
affordability
Conservation of Natural Resources
Diet
dietary recommendations
Emission standards
Emissions
energy density
Energy Intake
Food
food choices
Food groups
food intake
Food Supply
France
fruits
Greenhouse Effect
greenhouse gas emissions
Greenhouse Gases
Health care
Humans
Life Sciences
Linear programming
Nationwide Food Consumption Survey
nutrient content
Nutrition Policy
Nutrition research
nutritional adequacy
Nutritive Value
prices
Research Papers
Sustainability
vegetables
United Kingdom > UK
ANE, France
France
Nutritional quality
Dietary changes
Linear programming modelling
Diet-related greenhouse gas emissions
Food choices
Cultural acceptability
Diet cost
Food consumption
Affordability
Diet sustainability
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Abstract To assess the compatibility between reduction of diet-related greenhouse gas emissions (GHGE) and nutritional adequacy, acceptability and affordability dimensions of diet sustainability. Dietary intake, nutritional composition, GHGE and prices were combined for 402 foods selected among those most consumed by participants of the Individual National Study on Food Consumption. Linear programming was used to model diets with stepwise GHGE reductions, minimized departure from observed diet and three scenarios of nutritional constraints: none (FREE), on macronutrients (MACRO) and for all nutrient recommendations (ADEQ). Nutritional quality was assessed using the mean adequacy ratio (MAR) and solid energy density (SED). France. Adults (n 1899). In FREE and MACRO scenarios, imposing up to 30 % GHGE reduction did not affect the MAR, SED and food group pattern of the observed diet, but required substitutions within food groups; higher GHGE reductions decreased diet cost, but also nutritional quality, even with constraints on macronutrients. Imposing all nutritional recommendations (ADEQ) increased the fruits and vegetables quantity, reduced SED and slightly increased diet cost without additional modifications induced by the GHGE constraint up to 30 % reduction; higher GHGE reductions decreased diet cost but required non-trivial dietary shifts from the observed diet. Not all the nutritional recommendations could be met for GHGE reductions ≥70 %. Moderate GHGE reductions (≤30 %) were compatible with nutritional adequacy and affordability without adding major food group shifts to those induced by nutritional recommendations. Higher GHGE reductions either impaired nutritional quality, even when macronutrient recommendations were imposed, or required non-trivial dietary shifts compromising acceptability to reach nutritional adequacy.
AbstractList Objective To assess the compatibility between reduction of diet-related greenhouse gas emissions (GHGE) and nutritional adequacy, acceptability and affordability dimensions of diet sustainability. Design Dietary intake, nutritional composition, GHGE and prices were combined for 402 foods selected among those most consumed by participants of the Individual National Study on Food Consumption. Linear programming was used to model diets with stepwise GHGE reductions, minimized departure from observed diet and three scenarios of nutritional constraints: none (FREE), on macronutrients (MACRO) and for all nutrient recommendations (ADEQ). Nutritional quality was assessed using the mean adequacy ratio (MAR) and solid energy density (SED). Setting France. Subjects Adults (n 1899). Results In FREE and MACRO scenarios, imposing up to 30 % GHGE reduction did not affect the MAR, SED and food group pattern of the observed diet, but required substitutions within food groups; higher GHGE reductions decreased diet cost, but also nutritional quality, even with constraints on macronutrients. Imposing all nutritional recommendations (ADEQ) increased the fruits and vegetables quantity, reduced SED and slightly increased diet cost without additional modifications induced by the GHGE constraint up to 30 % reduction; higher GHGE reductions decreased diet cost but required non-trivial dietary shifts from the observed diet. Not all the nutritional recommendations could be met for GHGE reductions > or =70 %. Conclusions Moderate GHGE reductions ([LESS-THAN OR EQUAL TO]30 %) were compatible with nutritional adequacy and affordability without adding major food group shifts to those induced by nutritional recommendations. Higher GHGE reductions either impaired nutritional quality, even when macronutrient recommendations were imposed, or required non-trivial dietary shifts compromising acceptability to reach nutritional adequacy.
Objective: To assess the compatibility between reduction of diet-related greenhouse gas emissions (GHGE) and nutritional adequacy, acceptability and affordability dimensions of diet sustainability. Design: Dietary intake, nutritional composition, GHGE and prices were combined for 402 foods selected among those most consumed by participants of the Individual National Study on Food Consumption. Linear programming was used to model diets with stepwise GHGE reductions, minimized departure from observed diet and three scenarios of nutritional constraints: none (FREE), on macronutrients (MACRO) and for all nutrient recommendations (ADEQ). Nutritional quality was assessed using the mean adequacy ratio (MAR) and solid energy density (SED). Setting: France. Subjects: Adults (n 1899). Results: In FREE and MACRO scenarios, imposing up to 30% GHGE reduction did not affect the MAR, SED and food group pattern of the observed diet, but required substitutions within food groups; higher GHGE reductions decreased diet cost, but also nutritional quality, even with constraints on macronutrients. Imposing all nutritional recommendations (ADEQ) increased the fruits and vegetables quantity, reduced SED and slightly increased diet cost without additional modifications induced by the GHGE constraint up to 30% reduction; higher GHGE reductions decreased diet cost but required non-trivial dietary shifts from the observed diet. Not all the nutritional recommendations could be met for GHGE reductions >= 70 %. Conclusions: Moderate GHGE reductions (<= 30 %) were compatible with nutritional adequacy and affordability without adding major food group shifts to those induced by nutritional recommendations. Higher GHGE reductions either impaired nutritional quality, even when macronutrient recommendations were imposed, or required non-trivial dietary shifts compromising acceptability to reach nutritional adequacy.
To assess the compatibility between reduction of diet-related greenhouse gas emissions (GHGE) and nutritional adequacy, acceptability and affordability dimensions of diet sustainability. Dietary intake, nutritional composition, GHGE and prices were combined for 402 foods selected among those most consumed by participants of the Individual National Study on Food Consumption. Linear programming was used to model diets with stepwise GHGE reductions, minimized departure from observed diet and three scenarios of nutritional constraints: none (FREE), on macronutrients (MACRO) and for all nutrient recommendations (ADEQ). Nutritional quality was assessed using the mean adequacy ratio (MAR) and solid energy density (SED). France. Adults (n 1899). In FREE and MACRO scenarios, imposing up to 30 % GHGE reduction did not affect the MAR, SED and food group pattern of the observed diet, but required substitutions within food groups; higher GHGE reductions decreased diet cost, but also nutritional quality, even with constraints on macronutrients. Imposing all nutritional recommendations (ADEQ) increased the fruits and vegetables quantity, reduced SED and slightly increased diet cost without additional modifications induced by the GHGE constraint up to 30 % reduction; higher GHGE reductions decreased diet cost but required non-trivial dietary shifts from the observed diet. Not all the nutritional recommendations could be met for GHGE reductions ≥70 %. Moderate GHGE reductions (≤30 %) were compatible with nutritional adequacy and affordability without adding major food group shifts to those induced by nutritional recommendations. Higher GHGE reductions either impaired nutritional quality, even when macronutrient recommendations were imposed, or required non-trivial dietary shifts compromising acceptability to reach nutritional adequacy.
To assess the compatibility between reduction of diet-related greenhouse gas emissions (GHGE) and nutritional adequacy, acceptability and affordability dimensions of diet sustainability. Dietary intake, nutritional composition, GHGE and prices were combined for 402 foods selected among those most consumed by participants of the Individual National Study on Food Consumption. Linear programming was used to model diets with stepwise GHGE reductions, minimized departure from observed diet and three scenarios of nutritional constraints: none (FREE), on macronutrients (MACRO) and for all nutrient recommendations (ADEQ). Nutritional quality was assessed using the mean adequacy ratio (MAR) and solid energy density (SED). France. Adults (n 1899). In FREE and MACRO scenarios, imposing up to 30 % GHGE reduction did not affect the MAR, SED and food group pattern of the observed diet, but required substitutions within food groups; higher GHGE reductions decreased diet cost, but also nutritional quality, even with constraints on macronutrients. Imposing all nutritional recommendations (ADEQ) increased the fruits and vegetables quantity, reduced SED and slightly increased diet cost without additional modifications induced by the GHGE constraint up to 30 % reduction; higher GHGE reductions decreased diet cost but required non-trivial dietary shifts from the observed diet. Not all the nutritional recommendations could be met for GHGE reductions greater than or equal to 70 %. Moderate GHGE reductions ( less than or equal to 30 %) were compatible with nutritional adequacy and affordability without adding major food group shifts to those induced by nutritional recommendations. Higher GHGE reductions either impaired nutritional quality, even when macronutrient recommendations were imposed, or required non-trivial dietary shifts compromising acceptability to reach nutritional adequacy.
To assess the compatibility between reduction of diet-related greenhouse gas emissions (GHGE) and nutritional adequacy, acceptability and affordability dimensions of diet sustainability.OBJECTIVETo assess the compatibility between reduction of diet-related greenhouse gas emissions (GHGE) and nutritional adequacy, acceptability and affordability dimensions of diet sustainability.Dietary intake, nutritional composition, GHGE and prices were combined for 402 foods selected among those most consumed by participants of the Individual National Study on Food Consumption. Linear programming was used to model diets with stepwise GHGE reductions, minimized departure from observed diet and three scenarios of nutritional constraints: none (FREE), on macronutrients (MACRO) and for all nutrient recommendations (ADEQ). Nutritional quality was assessed using the mean adequacy ratio (MAR) and solid energy density (SED).DESIGNDietary intake, nutritional composition, GHGE and prices were combined for 402 foods selected among those most consumed by participants of the Individual National Study on Food Consumption. Linear programming was used to model diets with stepwise GHGE reductions, minimized departure from observed diet and three scenarios of nutritional constraints: none (FREE), on macronutrients (MACRO) and for all nutrient recommendations (ADEQ). Nutritional quality was assessed using the mean adequacy ratio (MAR) and solid energy density (SED).France.SETTINGFrance.Adults (n 1899).SUBJECTSAdults (n 1899).In FREE and MACRO scenarios, imposing up to 30 % GHGE reduction did not affect the MAR, SED and food group pattern of the observed diet, but required substitutions within food groups; higher GHGE reductions decreased diet cost, but also nutritional quality, even with constraints on macronutrients. Imposing all nutritional recommendations (ADEQ) increased the fruits and vegetables quantity, reduced SED and slightly increased diet cost without additional modifications induced by the GHGE constraint up to 30 % reduction; higher GHGE reductions decreased diet cost but required non-trivial dietary shifts from the observed diet. Not all the nutritional recommendations could be met for GHGE reductions ≥70 %.RESULTSIn FREE and MACRO scenarios, imposing up to 30 % GHGE reduction did not affect the MAR, SED and food group pattern of the observed diet, but required substitutions within food groups; higher GHGE reductions decreased diet cost, but also nutritional quality, even with constraints on macronutrients. Imposing all nutritional recommendations (ADEQ) increased the fruits and vegetables quantity, reduced SED and slightly increased diet cost without additional modifications induced by the GHGE constraint up to 30 % reduction; higher GHGE reductions decreased diet cost but required non-trivial dietary shifts from the observed diet. Not all the nutritional recommendations could be met for GHGE reductions ≥70 %.Moderate GHGE reductions (≤30 %) were compatible with nutritional adequacy and affordability without adding major food group shifts to those induced by nutritional recommendations. Higher GHGE reductions either impaired nutritional quality, even when macronutrient recommendations were imposed, or required non-trivial dietary shifts compromising acceptability to reach nutritional adequacy.CONCLUSIONSModerate GHGE reductions (≤30 %) were compatible with nutritional adequacy and affordability without adding major food group shifts to those induced by nutritional recommendations. Higher GHGE reductions either impaired nutritional quality, even when macronutrient recommendations were imposed, or required non-trivial dietary shifts compromising acceptability to reach nutritional adequacy.
To assess the compatibility between reduction of diet-related greenhouse gas emissions (GHGE) and nutritional adequacy, acceptability and affordability dimensions of diet sustainability. Dietary intake, nutritional composition, GHGE and prices were combined for 402 foods selected among those most consumed by participants of the Individual National Study on Food Consumption. Linear programming was used to model diets with stepwise GHGE reductions, minimized departure from observed diet and three scenarios of nutritional constraints: none (FREE), on macronutrients (MACRO) and for all nutrient recommendations (ADEQ). Nutritional quality was assessed using the mean adequacy ratio (MAR) and solid energy density (SED). France. Adults (n 1899). In FREE and MACRO scenarios, imposing up to 30 % GHGE reduction did not affect the MAR, SED and food group pattern of the observed diet, but required substitutions within food groups; higher GHGE reductions decreased diet cost, but also nutritional quality, even with constraints on macronutrients. Imposing all nutritional recommendations (ADEQ) increased the fruits and vegetables quantity, reduced SED and slightly increased diet cost without additional modifications induced by the GHGE constraint up to 30 % reduction; higher GHGE reductions decreased diet cost but required non-trivial dietary shifts from the observed diet. Not all the nutritional recommendations could be met for GHGE reductions ≥70 %. Moderate GHGE reductions (≤30 %) were compatible with nutritional adequacy and affordability without adding major food group shifts to those induced by nutritional recommendations. Higher GHGE reductions either impaired nutritional quality, even when macronutrient recommendations were imposed, or required non-trivial dietary shifts compromising acceptability to reach nutritional adequacy.
Author Barré, Tangui
Perignon, Marlène
Maillot, Matthieu
Masset, Gabriel
Amiot, Marie-Josèphe
Ferrari, Gaël
Vieux, Florent
Darmon, Nicole
AuthorAffiliation 2 MS-Nutrition , Marseille , France
1 NORT, Aix-Marseille Université , INRA , INSERM , Faculté de Médecine de la Timone, 27 Boulevard Jean Moulin , 13005 Marseille , France
AuthorAffiliation_xml – name: 1 NORT, Aix-Marseille Université , INRA , INSERM , Faculté de Médecine de la Timone, 27 Boulevard Jean Moulin , 13005 Marseille , France
– name: 2 MS-Nutrition , Marseille , France
Author_xml – sequence: 1
  givenname: Marlène
  surname: Perignon
  fullname: Perignon, Marlène
  organization: NORT, Aix-Marseille Université, INRA, INSERM, Faculté de Médecine de la Timone, 27 Boulevard Jean Moulin, 13005 Marseille, France
– sequence: 2
  givenname: Gabriel
  surname: Masset
  fullname: Masset, Gabriel
  organization: NORT, Aix-Marseille Université, INRA, INSERM, Faculté de Médecine de la Timone, 27 Boulevard Jean Moulin, 13005 Marseille, France
– sequence: 3
  givenname: Gaël
  surname: Ferrari
  fullname: Ferrari, Gaël
  organization: NORT, Aix-Marseille Université, INRA, INSERM, Faculté de Médecine de la Timone, 27 Boulevard Jean Moulin, 13005 Marseille, France
– sequence: 4
  givenname: Tangui
  surname: Barré
  fullname: Barré, Tangui
  organization: NORT, Aix-Marseille Université, INRA, INSERM, Faculté de Médecine de la Timone, 27 Boulevard Jean Moulin, 13005 Marseille, France
– sequence: 5
  givenname: Florent
  surname: Vieux
  fullname: Vieux, Florent
  organization: MS-Nutrition, Marseille, France
– sequence: 6
  givenname: Matthieu
  surname: Maillot
  fullname: Maillot, Matthieu
  organization: MS-Nutrition, Marseille, France
– sequence: 7
  givenname: Marie-Josèphe
  surname: Amiot
  fullname: Amiot, Marie-Josèphe
  organization: NORT, Aix-Marseille Université, INRA, INSERM, Faculté de Médecine de la Timone, 27 Boulevard Jean Moulin, 13005 Marseille, France
– sequence: 8
  givenname: Nicole
  surname: Darmon
  fullname: Darmon, Nicole
  email: nicole.darmon@univ-amu.fr
  organization: NORT, Aix-Marseille Université, INRA, INSERM, Faculté de Médecine de la Timone, 27 Boulevard Jean Moulin, 13005 Marseille, France
BackLink https://www.ncbi.nlm.nih.gov/pubmed/27049598$$D View this record in MEDLINE/PubMed
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ContentType Journal Article
Copyright Copyright © The Authors 2016
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– notice: Copyright © The Authors 2016 This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted re-use, distribution, and reproduction in any medium, provided the original work is properly cited.
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Issue 14
Keywords Nutritional quality
Dietary changes
Linear programming modelling
Diet-related greenhouse gas emissions
Food choices
Cultural acceptability
Diet cost
Food consumption
Affordability
Diet sustainability
Language English
License This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted re-use, distribution, and reproduction in any medium, provided the original work is properly cited.
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Snippet To assess the compatibility between reduction of diet-related greenhouse gas emissions (GHGE) and nutritional adequacy, acceptability and affordability...
Objective To assess the compatibility between reduction of diet-related greenhouse gas emissions (GHGE) and nutritional adequacy, acceptability and...
Objective: To assess the compatibility between reduction of diet-related greenhouse gas emissions (GHGE) and nutritional adequacy, acceptability and...
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StartPage 2662
SubjectTerms Adults
affordability
Conservation of Natural Resources
Diet
dietary recommendations
Emission standards
Emissions
energy density
Energy Intake
Food
food choices
Food groups
food intake
Food Supply
France
fruits
Greenhouse Effect
greenhouse gas emissions
Greenhouse Gases
Health care
Humans
Life Sciences
Linear programming
Nationwide Food Consumption Survey
nutrient content
Nutrition Policy
Nutrition research
nutritional adequacy
Nutritive Value
prices
Research Papers
Sustainability
vegetables
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Title How low can dietary greenhouse gas emissions be reduced without impairing nutritional adequacy, affordability and acceptability of the diet? A modelling study to guide sustainable food choices
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Volume 19
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