ArticlePloS one2021
Variations in greenhouse gas emissions of individual diets: Associations between the greenhouse gas emissions and nutrient intake in the United Kingdom.
Article in PloS one, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
19 citing papers in PubMed.
- Low-cost climate-change informational intervention reduces meat consumption among students for 3 years.Nature food · 2023Trial
- Drained Agricultural Peatlands as Persistent Carbon Sources: Implications for Carbon and Water Use Intensity in Food Production.Global change biology · 2026Article
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- Diets for Dual Cardiovascular and Planetary Health: A Scoping Review.Current atherosclerosis reports · 2025Article
- Exploring the relationship between greenhouse gas emissions and nutritional and anthropometric metrics in the PERSIAN dena cohort.Scientific reports · 2025Article
- Dietary consumption trajectory profiles over time of French adults from the NutriNet-Santé cohort (2014-2022): multicriteria analysis of sustainability.The international journal of behavioral nutrition and physical activity · 2025Observational
- The Two Dimensions of Nutrition for the Planet: Environment and Health.Current nutrition reports · 2025Review
- The potential of Nutri-Score to discriminate foods according to environmental impact.European journal of nutrition · 2025Article
- Article
- Dietary greenhouse gas emissions and resource use among Bavarian adults: associations with sociodemographics and food choices.Frontiers in nutrition · 2025Article
- Within-food-group optimization improves nutritional adequacy, sustainability, and acceptability of modeled diets.Frontiers in nutrition · 2025Article
- Dietary protein considerations in a sustainable and ageing world: a narrative review with a focus on greenhouse gas emissions and skeletal muscle remodelling and maintenance.BMC musculoskeletal disorders · 2024Review
- What Environmental Metrics Are Used in Scientific Research to Estimate the Impact of Human Diets?Nutrients · 2024Review
- Switches in food and beverage product purchases can reduce greenhouse gas emissions in Australia.Nature food · 2024Article
- Evaluation of the Turkey Nutrition and Health Surveys according to the mediterranean adequacy index and sustainability through water footprints.Public health nutrition · 2023Article
- The driving factors behind urban communities' carbon emissions in the selected urban villages of Jakarta, Indonesia.PloS one · 2023Article
- Sustainable choices of plant-based ('super') foods: examining the consumption patterns of German consumers on avocados.Frontiers in nutrition · 2023Article
- Adressing Energy Demand and Climate Change through the Second Law of Thermodynamics and LCA towards a Rational Use of Energy in Brazilian Households.Entropy (Basel, Switzerland) · 2022Article
- Associations of Adherence to a Dietary Index Based on the EAT-Lancet Reference Diet with Nutritional, Anthropometric, and Ecological Sustainability Parameters: Results from the German DONALD Cohort Study.The Journal of nutrition · 2022Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
backgroundFood production accounts for 30% of global greenhouse gas (GHG) emissions. Less environmentally sustainable diets are also often more processed, energy-dense and nutrient-poor. To date, the environmental impact of diets have mostly been based on a limited number of broad food groups.
objectivesWe link GHG emissions to over 3000 foods, assessing associations between individuals' GHG emissions, their nutrient requirements and their demographic characteristics. We also identify additional information required in dietary assessment to generate more accurate environmental impact data for individual-level diets.
methodsGHG emissions of individual foods, including process stages prior to retail, were added to the UK Composition Of Foods Integrated Dataset (COFID) composition tables and linked to automated online dietary assessment for 212 adults over three 24-hour periods. Variations in GHG emissions were explored by dietary pattern, demographic characteristics and World Health Organization Recommended Nutrient Intakes (RNIs).
resultsGHG emissions estimates were linked to 98% (n = 3233) of food items. Meat explained 32% of diet-related GHG emissions; 15% from drinks; 14% from dairy; and 8% from cakes, biscuits and confectionery. Non-vegetarian diets had GHG emissions 59% (95% CI 18%, 115%) higher than vegetarian. Men had 41% (20%, 64%) higher GHG emissions than women. Individuals meeting RNIs for saturated fats, carbohydrates and sodium had lower GHG emissions compared to those exceeding the RNI. DISCUSSION: Policies encouraging sustainable diets should focus on plant-based diets. Substituting tea, coffee and alcohol with more sustainable alternatives, whilst reducing less nutritious sweet snacks, presents further opportunities. Healthier diets had lower GHG emissions, demonstrating consistency between planetary and personal health. Further detail could be gained from incorporating brand, production methods, post-retail emissions, country of origin, and additional environmental impact indicators.
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