Multiple health and environmental impacts of foods

Summary

This peer-reviewed analysis quantifies the associations between 15 food groups and multiple health and environmental outcomes, demonstrating substantial alignment between foods that reduce noncommunicable disease risk and those with lower environmental impacts. The findings suggest that dietary transitions towards foods associated with better health outcomes—including whole grains, fruits, vegetables, legumes, nuts and olive oil—would simultaneously advance both human health and environmental sustainability goals. The work addresses a critical gap in understanding the multifaceted dimensions of dietary choice and its implications for the UN Sustainable Development Goals and climate mitigation.

UK applicability

The findings are directly applicable to UK dietary guidance and policy, supporting evidence-based recommendations that align public health nutrition goals with environmental sustainability. The identification of foods conferring dual health and environmental benefits can inform UK nutrition standards, public procurement policies, and the development of sustainable food-based dietary guidelines.

Key measures

Health outcomes (5 categories, likely including cardiovascular disease, type 2 diabetes, and cancer mortality); environmental metrics (5 categories, likely including greenhouse gas emissions, land occupation, water use, eutrophication potential, and pesticide use)

Outcomes reported

The study assessed associations between consumption of 15 food groups and 5 health outcomes (including mortality and noncommunicable disease risk) and 5 environmental degradation metrics (likely including greenhouse gas emissions, land use, water use, and nutrient pollution). The analysis identified correlations between health benefits and environmental sustainability across different foods.

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