ArticleFrontiers in nutrition2026
Relationship between nutrient profiling and environmental impacts of Norwegian dishes.
Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Background: Evaluating the nutrient profiles and environmental impacts of dishes, as well as a better understanding of their relationships, is crucial for both public health policies and individual diets. Therefore, this study aims to determine the nutrient profile and environmental impact of Norwegian dishes, and to assess the relationship between them comprehensively. Methods: A total of 163 Norwegian cuisine recipes were collected. The energy and nutrient content of the dishes, as well as their nutrient profiles calculated. In addition, their carbon footprints and water footprints were calculated based on Life Cycle Assessment (LCA) method. The Nutrient Rich Food (NRF) 9.3 index was used to calculate the nutrient profile of the dishes. Results: Main dishes contributed the most to carbon (69%) and water footprints (68%), followed by desserts (11% carbon footprint, 16% water footprint), side dishes (10% carbon footprint, 8% water footprint), and soups (10% carbon footprint, 8% water footprint). Multiple linear regression analyses showed a positive relationship between protein, vitamin B Conclusion: The fact that main dishes have both a lower NRF 9.3 score and a higher carbon and water footprint compared to soups and side dishes, and the regression and correlation analysis results suggest that even small changes in traditional dishes without eliminating animal foods can make significant contributions to health and sustainability. However, it is important to consider nutritional and environmental impacts together in the evaluation of food systems, without ignoring the nutritional importance of animal-derived foods.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.