ArticlePublic health nutrition2021
Improving health and carbon footprints of European diets using a benchmarking approach.
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 18 papers, 2 of them syntheses that pooled it.
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Who cites it
18 citing papers in PubMed, 2 syntheses or guidelines pooled it.
- Application of acceptability in dietary optimisation models: a systematic review.Public health nutrition · 2026Pooled it
- Environmental Impact of Current Diets and Alternative Dietary Scenarios Worldwide: A Systematic Review.Nutrition reviews · 2025Pooled it
- Optimizing Japanese dietary patterns to improve nutritional quality, reduce environmental impact under affordability constraints in younger and older adults from the nationwide MINNADE study.European journal of nutrition · 2026Article
- Are European diets healthy and sustainable? Evidence from nine countries using the planetary health diet framework.European journal of nutrition · 2026Article
- Harmonised assessment of environmental impacts from diets and dietary scenarios: sustainability and protein intake in eleven European countries.European journal of nutrition · 2025Article
- Nutrient quality, environmental impact, and cost of Chinese diets: a benchmarking optimization approach.European journal of nutrition · 2025Article
- MUSAE: Fusion of art and technology to address challenges in food and health.Nutrition bulletin · 2025Article
- Article
- Integrating environmental sustainability into food-based dietary guidelines in the Nordic countries.Food & nutrition research · 2024Review
- Shifting towards optimized healthy and sustainable Dutch diets: impact on protein quality.European journal of nutrition · 2023Article
- Toward healthy and sustainable diets for the 21st century: Importance of sociocultural and economic considerations.Proceedings of the National Academy of Sciences of the United States of America · 2023Article
- The Potential of Food Fortification as an Enabler of More Environmentally Sustainable, Nutritionally Adequate Diets.Nutrients · 2023Article
- Exploring healthy and climate-friendly diets for Danish adults: an optimization study using quadratic programming.Frontiers in nutrition · 2023Article
- Dietitians Australia position statement on healthy and sustainable diets.Nutrition & dietetics : the journal of the Dietitians Association of Australia · 2022Article
- Article
- A Sustainability Compass for policy navigation to sustainable food systems.Global food security · 2021Review
- Can Healthy and Sustainable Dietary Patterns That Fit within Current Dutch Food Habits Be Identified?Nutrients · 2021Article
- Low Meat Consumption in the Netherlands Is Associated With Higher Intake of Fish, Nuts, Seeds, Cheese, Sweets, and Snacks: Results From a Two-Part Model.Frontiers in nutrition · 2021Article
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Authors and funding
15 authors.
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No grant is acknowledged in the PubMed record.
Abstract
objectiveThis study aimed to identify diets with improved nutrient quality and environmental impact within the boundaries of dietary practices.
designWe used Data Envelopment Analysis to benchmark diets for improved adherence to food-based dietary guidelines (FBDG). We then optimised these diets for dietary preferences, nutrient quality and environmental impact. Diets were evaluated using the Nutrient Rich Diet score (NRD15.3), diet-related greenhouse gas emission (GHGE) and a diet similarity index that quantified the proportion of food intake that remained similar as compared with the observed diet.
settingNational dietary surveys of four European countries (Denmark, Czech Republic, Italy and France). SUBJECTS: Approximately 6500 adults, aged 18-64 years.
resultsWhen dietary preferences were prioritised, NRD15·3 was ~6 % higher, GHGE was ~4 % lower and ~85 % of food intake remained similar. This diet had higher amounts of fruit, vegetables and whole grains than the observed diet. When nutrient quality was prioritised, NRD15·3 was ~16 % higher, GHGE was ~3 % lower and ~72 % of food intake remained similar. This diet had higher amounts of legumes and fish and lower amounts of sweetened and alcoholic beverages. Finally, when environmental impact was prioritised, NRD15·3 was ~9 % higher, GHGE was ~21 % lower and ~73 % of food intake remained similar. In this diet, red and processed meat partly shifted to either eggs, poultry, fish or dairy.
conclusionsBenchmark modelling can generate diets with improved adherence to FBDG within the boundaries of dietary practices, but fully maximising health and minimising GHGE cannot be achieved simultaneously.
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