ArticleEuropean journal of nutrition2025
Development and validation of a multicriteria measure to assess the sustainability characteristics of diets: the Diet Sustainability Score.
Article in European journal of nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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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
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Who cites it
2 citing papers in PubMed.
- Associating Dietary Sustainability with Health: A Focus on General and Central Adiposity.International journal of environmental research and public health · 2026Article
- An analysis of diet sustainability among different dietary patterns in the Portuguese adult and elderly population.European journal of nutrition · 2026Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
purposeThis cross-sectional study aims to develop and validate the Diet Sustainability Score (DSS), a multicriteria measure designed to evaluate the sustainability of diets by integrating nutritional, environmental, economic, and sociocultural dimensions.
methodsDietary data from 2287 adults (18 + years) who completed two non-consecutive 24-h dietary recalls during the National Food, Nutrition, and Physical Activity Survey (IAN-AF 2015/2016) were used to assess the psychometric properties of the DSS. Content validity was assessed through expert evaluation. Reproducibility was tested using the intraclass correlation coefficient (ICC), and construct validity was examined by testing conceptually derived hypotheses.
resultsThe DSS demonstrated robust content validity through expert assessment and alignment with established frameworks. Reproducibility was supported by an ICC of 0.407 and construct validity by confirming 78% of conceptually derived hypotheses. The DSS showed positive associations with females, older ages, higher education, and higher income, as well as healthier lifestyle behaviours, including non-smoking, non-alcohol consumption, greater organic food intake, and less frequent eating out-of-home habits. Participants with higher DSS consumed more vegetables, fruits, fish, white meat, and olive oil and less red and processed meat, sweets, and salty snacks, aligning with Portuguese Mediterranean dietary guidelines.
conclusionThe DSS effectively captures the multidimensional nature of sustainable diets, offering a reliable tool for research and policy to promote more sustainable eating practices.
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Registered trials
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