To identify environmentally sustainable foods that promote health, we combined nutritional health-based and 18 environmental indicators to evaluate, classify and prioritize individual foods. Specifically for nutrition, we developed the Health Nutritional Index to quantify marginal health effects in minutes of healthy life gained or lost of 5,853 foods in the US diet, ranging from 74 min lost to 80 min gained per serving. Environmental impacts showed large variations and were found to be correlated with global warming, except those related to water use. Our analysis also indicated that substituting only 10% of daily caloric intake from beef and processed meat for fruits, vegetables, nuts, legumes and selected seafood could offer substantial health improvements of 48 min gained per person per day and a 33% reduction in dietary carbon footprint.
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The authors thank P. Fantke and K. Herold for comments on the manuscript and Quantis for providing access to the World Food LCA Database. This research was funded by an unrestricted grant from the National Dairy Council and the University of Michigan Dow Sustainability Fellowship.
K.S.S. declares no conflicts of interest. V.L.F. conducts data analyses of the National Health and Nutrition Examination Survey for numerous members of the food industry. O.J. has received funding on unrelated projects from the US Environmental Protection Agency, the US Department of Agriculture, the American Chemistry Council Long-Range Research Initiative and Unilever, and became part, after submission of the present manuscript, of the Sustainable Nutrition Scientific Board created with unrestricted support from Nutella. The funding organizations did not have a role in the manuscript development.
Peer review information Nature Food thanks Sarah Reinhardt and the other, anonymous, reviewer(s) for their contribution to the peer review of this work.
Publisher’s note Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Supplementary text (sections 1–5), Figs. 1–22 and Tables 1–15.
This file contains the underlying nutritional and environmental data used to estimate the corresponding impacts of the 167 commonly used food in the average US diet. Impacts are reported per serving. The substitution order used in the replacement analysis is also reported.
This file contains Supplementary Tables 1–15.
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Stylianou, K.S., Fulgoni, V.L. & Jolliet, O. Small targeted dietary changes can yield substantial gains for human health and the environment. Nat Food 2, 616–627 (2021). https://doi.org/10.1038/s43016-021-00343-4
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