2026-04-18T05:59:04Zhttps://recercat.cat/oai/request

oai:recercat.cat:20.500.14342/52842025-06-06T19:38:15Zcom_2072_482405com_2072_183628col_2072_482409

00925njm 22002777a 4500 dc García, Silvia author Pastor, Rosario author Monserrat Mesquida, Margalida author Álvarez-Álvarez, Laura author Rubín García, María author Martínez-González, Miguel Ángel author Salas Salvadó, Jordi author Corella Piquer, Dolores author Fitó Colomer, Montserrat author Alfredo Martínez, J. author Tojal Sierra, Lucas author Wärnberg, Julia author Vioque, Jesús author Romaguera, Dora author López Miranda, José author Estruch Riba, Ramon author Tinahones Madueño, Francisco J. author Santos Lozano, José Manuel author Serra Majem, Lluís author Cano-Ibáñez, Naomi author Pintó Sala, Xavier author Delgado-Rodríguez, Miguel author Matía Martín, Pilar author Vidal i Cortada, Josep author Vázquez, Clotilde author Daimiel, Lidia author Ros, Emilio author Buil Cosiales, Pilar author Martínez Rodríguez, María Ángeles author Coltell, Oscar author Castañer, Olga author Garcia-Rios, Antonio author Barceló, Concepción author Gómez-Gracia, Enrique author Zulet, M. Angeles author Konieczna, Jadwiga author Casas, Rosa author Massó-Guijarro, Paloma author Goicolea-Güemez, Leire author Bernal-López, M. Rosa author Bes-Rastrollo, Maira author Shyam, Sangeetha author González, José I. author Zomeño, M. Dolores author Peña Orihuela, Patricia J author González Palacios, Sandra author Toledo, Estefania author Khoury, Nadine author Pérez-Vega, Karla Alejandra author Martín Sánchez, Vicente author Tur, Josep A. author Bouzas, Cristina author 2023-09 Background Dietary patterns can produce an environmental impact. Changes in people's diet, such as the increased consumption of ultra-processed food (UPF) can not only influence human health but also environment sustainability. Objectives Assessment of the impact of 2-year changes in UPF consumption on greenhouse gas emissions and water, energy and land use. Design A 2-year longitudinal study after a dietary intervention including 5879 participants from a Southern European population between the ages of 55–75 years with metabolic syndrome. Methods Food intake was assessed using a validated 143-item food frequency questionnaire, which allowed classifying foods according to the NOVA system. In addition, sociodemographic data, Mediterranean diet adherence, and physical activity were obtained from validated questionnaires. Greenhouse gas emissions, water, energy and land use were calculated by means of the Agribalyse® 3.0.1 database of environmental impact indicators for food items. Changes in UPF consumption during a 2-year period were analyzed. Statistical analyses were conducted using computed General Linear Models. Results Participants with major reductions in their UPF consumption reduced their impact by −0.6 kg of CO2eq and −5.3 MJ of energy. Water use was the only factor that increased as the percentage of UPF was reduced. Conclusions Low consumption of ultra-processed foods may contribute to environmental sustainability. The processing level of the consumed food should be considered not only for nutritional advice on health but also for environmental protection. http://hdl.handle.net/20.500.14342/5284 https://doi.org/10.1016/j.scitotenv.2023.164417 Aliments processats Gasos d'efecte hivernacle Energia -- Utilització Sòl, Ús del Aigua -- Útilització Salut Alimentació Ultra-processed foods consumption as a promoting factor of greenhouse gas emissions, water, energy, and land use: A longitudinal assessment