ArticlePublic health nutrition2021
Diet-related greenhouse gas emissions and major food contributors among Japanese adults: comparison of different calculation methods.
Article in Public health nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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15 citing papers in PubMed.
- Carbon Footprint of Childhood Diets-A Secondary Analysis of Population-Based Studies.Current developments in nutrition · 2026Article
- Intention to reduce meat consumption in relation to perceived economic benefits and meat purchase expenditure among Japanese adults.Scientific reports · 2026Article
- Associations between adherence to Japanese food guide spinning top and nutrient density, climate impacts, and monetary cost: findings from the Saitama Prefecture Nutrition Survey 2017.European journal of nutrition · 2025Article
- Development of the Food Systems-Related Greenhouse Gas Emissions Factor Database Using the Korea National Health and Nutrition Examination Survey (2016-2018).Environmental health perspectives · 2025Article
- Application of Global Warming Potential Star (GWP*) Values to the AUSNUT 2011-13 Food Composition Database: Creation of theNutrients · 2025Article
- A reverse J-shaped association between adherence to planetary health diet and all-cause and cause-specific mortality in Japan: a cross-sectional prefecture-level ecological study.Journal of nutritional science · 2025Observational
- Association between Diet-Related Greenhouse Gas Emissions and Mortality among Japanese Adults: The Japan Collaborative Cohort Study.Environmental health perspectives · 2024Article
- Contribution of fortified foods and dietary supplements to total nutrient intakes and their adequacy in Japanese adults.BMC nutrition · 2024Article
- What Environmental Metrics Are Used in Scientific Research to Estimate the Impact of Human Diets?Nutrients · 2024Review
- Traditional japanese diet score and the sustainable development goals by a global comparative ecological study.Nutrition journal · 2024Article
- [Sustainable diets: a scoping review and descriptive study of concept, measurement, and suggested methods for the development of Korean version].Korean journal of community nutrition · 2024Article
- Integrating environmental sustainability into food-based dietary guidelines in the Nordic countries.Food & nutrition research · 2024Review
- Diet-Attributable Greenhouse Gas Emissions and Acute Myocardial Infarction in Costa Rica Heart Study.Nutrients · 2023Article
- Carbon Footprint Reduction by Transitioning to a Diet Consistent with the Danish Climate-Friendly Dietary Guidelines: A Comparison of Different Carbon Footprint Databases.Foods (Basel, Switzerland) · 2022Article
- Association between diet-related greenhouse gas emissions and nutrient intake adequacy among Japanese adults.PloS one · 2020Article
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5 authors.
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Abstract
objectiveTo develop a greenhouse gas emissions (GHGE) database for Japanese foods using three different approaches, compare the results of estimated diet-related GHGE and determine major food contributors among Japanese adults.
designCross-sectional. Three GHGE databases were developed: (1) a literature-based method including a literature review of life cycle assessment studies of Japanese foods and (2) production- and (3) consumption-based input-output tables (IOT)-applied methods using the Japanese IOT. All databases were linked to the Japanese food composition table and food consumption data. Diet-related GHGE was estimated based on each database and the 4-d dietary record data. Diet-related GHGE were compared in both total and food group level between the databases.
settingJapan.
participants392 healthy adults aged 20-69 years.
resultsThe mean diet-related GHGE significantly differed according to the calculation methods: 4145 g CO2-equivalent (CO2-eq)/d by the literature-based method, 4031 g CO2-eq/d by the production-based method and 7392 g CO2-eq/d by the consumption-based IOT-applied methods. It significantly differed in food group level as well. Spearman's correlation coefficients between three methods ranged from 0·82 to 0·86. Irrespective of the methods, the top contributor to GHGE was meat (19·7-28·8 %) followed by fish and seafood (13·8-18·3 %).
conclusionsAlthough the identified major food contributors to GHGE were comparable between the three methods, the estimated GHGE values significantly differed by calculation methods. This finding suggested that caution must be taken when interpreting the estimated diet-related GHGE values obtained using the different calculation methods of GHGE.
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