Environmental Impacts of Foods in the Adventist Health Study-2 Dietary Questionnaire

The objective of this study was to use life cycle assessment to estimate the environmental impacts (from farm to factory gate) of the 198 hard-coded line-items included in the food frequency questionnaire of the Adventist Health Study-2 survey and to assess differences among food groups. Life cycle inventories were created using existing data sources and primary data, and their global warming potential (GWP), land use, and water consumption impacts were assessed using the ReCiPe 2016 methodology. In addition to presenting the impacts according to weight and protein content across food groups, we include the novel addition of presenting impacts according to the NOVA classification indicating various levels of processing. Food categories were compared based on one kilogram of edible food, protein food sources were compared based on one kilogram of protein, and NOVA comparisons were based on one serving. In general, meats had the highest environmental impacts per both weight and protein content, while the lowest overall impacts per kilogram came from fruits. Meat analogs had the lowest overall impacts per kilogram of protein, contrary to expectations that additional processing would result in higher environmental impacts when compared to whole plant-based foods. Per serving, ultra-processed foods had the highest GWP, processed foods the highest land use, and minimally processed foods the highest water consumption. Results from this analysis were consistent with other studies. Results from this study suggest that meat and ultra-processed foods have the overall worst environmental impacts, but high water consumption in some minimally processed foods means that those should be carefully considered as well.

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Excellent environmental performance of beet sugar production in the Netherlands

Sugar Industry ◽

10.36961/si24156 ◽

2020 ◽

pp. 161-165

Author(s):

Bertram de Crom ◽

Jasper Scholten ◽

Janjoris van Diepen

Keyword(s):

Climate Change ◽

Land Use ◽

Life Cycle ◽

Environmental Impact ◽

Water Consumption ◽

Environmental Performance ◽

Cane Sugar ◽

Sugar Production ◽

Beet Sugar ◽

Glucose Syrup

To get more insight in the environmental performance of the Suiker Unie beet sugar, Blonk Consultants performed a comparative Life Cycle Assessment (LCA) study on beet sugar, cane sugar and glucose syrup. The system boundaries of the sugar life cycle are set from cradle to regional storage at the Dutch market. For this study 8 different scenarios were evaluated. The first scenario is the actual sugar production at Suiker Unie. Scenario 2 until 7 are different cane sugar scenarios (different countries of origin, surplus electricity production and pre-harvest burning of leaves are considered). Scenario 8 concerns the glucose syrup scenario. An important factor in the environmental impact of 1kg of sugar is the sugar yield per ha. Total sugar yield per ha differs from 9t/ha sugar for sugarcane to 15t/ha sugar for sugar beet (in 2017). Main conclusion is that the production of beet sugar at Suiker Unie has in general a lower impact on climate change, fine particulate matter, land use and water consumption, compared to cane sugar production (in Brazil and India) and glucose syrup. The impact of cane sugar production on climate change and water consumption is highly dependent on the country of origin, especially when land use change is taken into account. The environmental impact of sugar production is highly dependent on the co-production of bioenergy, both for beet and cane sugar.

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Taste–nutrient relationships in commonly consumed foods

British Journal Of Nutrition ◽

10.1017/s0007114511005277 ◽

2011 ◽

Vol 108 (1) ◽

pp. 140-147 ◽

Cited By ~ 64

Author(s):

Mirre Viskaal van Dongen ◽

Marjolijn C. van den Berg ◽

Nicole Vink ◽

Frans J. Kok ◽

Cees de Graaf

Keyword(s):

Cluster Analysis ◽

Linear Regression ◽

Protein Content ◽

Nutrient Content ◽

Processed Foods ◽

Food Groups ◽

Nutrient Contents ◽

Sweet Foods

Taste is expected to represent a food's nutrient content. The objective was to investigate whether taste acts as nutrient-sensor, within the context of the current diet, which is high in processed foods. Intensities of the five basic tastes of fifty commonly consumed foods were rated by nineteen subjects (aged 21·0 (sd 1·7) years, BMI 21·5 (sd 2·0) kg/m2). Linear regression was used to test associations between taste and nutrient contents. Food groups based on taste were identified using cluster analysis; nutrient content was compared between food groups, using ANOVA. Sweetness was associated with mono- and disaccharides (R2 0·45, P < 0·01). Saltiness and savouriness were correlated, with r 0·92 (P < 0·01) and both were associated with Na (both: R2 0·33, P < 0·01) and protein (R2 0·27, P < 0·01 and R2 0·33, P < 0·01, respectively). Cluster analysis indicated four food groups: neutral, salty and savoury, sweet–sour and sweet foods. Mono- and disaccharide content was highest in sweet foods (P < 0·01). In salty and savoury foods, protein content (P = 0·01 with sweet–sour foods, not significant with neutral or sweet foods) and Na content (P < 0·05) were the highest. Associations were more pronounced in raw and moderately processed foods, than in highly processed foods. The findings suggest that sweetness, saltiness and savouriness signal nutrient content, particularly for simple sugars, protein and Na. In highly processed foods, however, the ability to sense nutrient content based on taste seems limited.

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Reconciling Life Cycle Environmental Impacts with Ecosystem Services: A Management Perspective on Agricultural Land Use

Sustainability ◽

10.3390/su10030630 ◽

2018 ◽

Vol 10 (3) ◽

pp. 630 ◽

Cited By ~ 6

Author(s):

Longlong Tang ◽

Kiyotada Hayashi ◽

Kazunori Kohyama ◽

Ai Leon

Keyword(s):

Land Use ◽

Life Cycle ◽

Ecosystem Services ◽

Environmental Impacts ◽

Agricultural Land ◽

Agricultural Land Use ◽

Management Perspective

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Energy contribution of NOVA food groups and sociodemographic determinants of ultra-processed food consumption in the Mexican population

Public Health Nutrition ◽

10.1017/s1368980017002129 ◽

2017 ◽

Vol 21 (1) ◽

pp. 87-93 ◽

Cited By ~ 32

Author(s):

Joaquín A Marrón-Ponce ◽

Tania G Sánchez-Pimienta ◽

Maria Laura da Costa Louzada ◽

Carolina Batis

Keyword(s):

Educational Level ◽

Urban Areas ◽

Economic Status ◽

Sociodemographic Characteristics ◽

Processed Foods ◽

Food Groups ◽

Energy Contribution ◽

Minimally Processed ◽

Socio Economic Status ◽

Head Of Household

AbstractObjectiveTo identify the energy contributions of NOVA food groups in the Mexican diet and the associations between individual sociodemographic characteristics and the energy contribution of ultra-processed foods (UPF).DesignWe classified foods and beverages reported in a 24 h recall according to the NOVA food framework into: (i) unprocessed or minimally processed foods; (ii) processed culinary ingredients; (iii) processed foods; and (iv) UPF. We estimated the energy contribution of each food group and ran a multiple linear regression to identify the associations between sociodemographic characteristics and UPF energy contribution.SettingMexican National Health and Nutrition Survey 2012.SubjectsIndividuals ≥1 years old (n10 087).ResultsUnprocessed or minimally processed foods had the highest dietary energy contribution (54·0 % of energy), followed by UPF (29·8 %), processed culinary ingredients (10·2 %) and processed foods (6·0 %). The energy contribution of UPF was higher in: pre-school-aged childrenv. other age groups (3·8 to 12·5 percentage points difference (pp)); urban areasv. rural (5·6 pp); the Central and North regionsv. the South (2·7 and 8·4 pp, respectively); medium and high socio-economic statusv. low (4·5 pp, in both); and with higher head of household educational levelv. without education (3·4 to 7·8 pp).ConclusionsIn 2012, about 30 % of energy in the Mexican diet came from UPF. Our results showed that younger ages, urbanization, living in the North region, high socio-economic status and high head of household educational level are sociodemographic factors related to higher consumption of UPF in Mexico.

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Household availability of ultra-processed foods and obesity in nineteen European countries

Public Health Nutrition ◽

10.1017/s1368980017001379 ◽

2017 ◽

Vol 21 (1) ◽

pp. 18-26 ◽

Cited By ~ 134

Author(s):

Carlos Augusto Monteiro ◽

Jean-Claude Moubarac ◽

Renata Bertazzi Levy ◽

Daniela Silva Canella ◽

Maria Laura da Costa Louzada ◽

...

Keyword(s):

Time Lag ◽

National Income ◽

European Countries ◽

Processed Foods ◽

Food Groups ◽

Obesity Prevalence ◽

Minimally Processed ◽

Significant Positive Association ◽

Increased Risk ◽

Prevalence Of Obesity

AbstractObjectiveTo assess household availability of NOVA food groups in nineteen European countries and to analyse the association between availability of ultra-processed foods and prevalence of obesity.DesignEcological, cross-sectional study.SettingEurope.SubjectsEstimates of ultra-processed foods calculated from national household budget surveys conducted between 1991 and 2008. Estimates of obesity prevalence obtained from national surveys undertaken near the budget survey time.ResultsAcross the nineteen countries, median average household availability amounted to 33·9 % of total purchased dietary energy for unprocessed or minimally processed foods, 20·3 % for processed culinary ingredients, 19·6 % for processed foods and 26·4 % for ultra-processed foods. The average household availability of ultra-processed foods ranged from 10·2 % in Portugal and 13·4 % in Italy to 46·2 % in Germany and 50·4 % in the UK. A significant positive association was found between national household availability of ultra-processed foods and national prevalence of obesity among adults. After adjustment for national income, prevalence of physical inactivity, prevalence of smoking, measured or self-reported prevalence of obesity, and time lag between estimates on household food availability and obesity, each percentage point increase in the household availability of ultra-processed foods resulted in an increase of 0·25 percentage points in obesity prevalence.ConclusionsThe study contributes to a growing literature showing that the consumption of ultra-processed foods is associated with an increased risk of diet-related non-communicable diseases. Its findings reinforce the need for public policies and actions that promote consumption of unprocessed or minimally processed foods and make ultra-processed foods less available and affordable.

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Street Food in Maputo, Mozambique: The Coexistence of Minimally Processed and Ultra-Processed Foods in a Country under Nutrition Transition

Foods ◽

10.3390/foods10112561 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2561

Author(s):

Sofia Sousa ◽

Marcello Gelormini ◽

Albertino Damasceno ◽

Simão A. Lopes ◽

Sérgio Maló ◽

...

Keyword(s):

Energy Content ◽

Nutrition Transition ◽

Nutritional Composition ◽

Processed Foods ◽

Food Groups ◽

Urban District ◽

Minimally Processed ◽

Cross Sectional ◽

Street Food ◽

Food Composition Tables

The aim was to characterise the extent of processing and nutritional composition of the street foods offered in Maputo, Mozambique. A cross-sectional study was conducted in October–November 2014 in the urban district of KaMpfumu. Twenty public transport stops were randomly selected, around which 500 meters buffers were drawn. All streets within these buffers were canvassed to identify all street food vending sites. Street food offer was assessed through interviews. Nutritional composition was estimated using standardised recipes (for homemade foods), food labels (for industrial products) and food composition tables (for in natura foods). The processing extent was classified using the “NOVA” food classification. A total of 810 vending sites were assessed. Unprocessed/minimally processed foods were available at 70.5% of vending sites (mainly fruit, water, and tea) and ultra-processed foods at 59.0% (mostly cakes, cookies, confectionery, and soft drinks). Energy content per 100 g of unprocessed or minimally processed foods was significantly lower than in all other food groups. In all food groups, contribution to total energy value was highest for carbohydrates (range: 33.1–51.2%), followed by fats (range: 29.3–36.0%) and protein (range: 6.8–18.6%). Public health policies targeting the improvement of this urban food environment should consider not only the nutritional composition but also the processing extent of the foods and beverages available.

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The Use of Life Cycle Assessment in the Support of the Development of Fungal Food Products from Surplus Bread

Fermentation ◽

10.3390/fermentation7030173 ◽

2021 ◽

Vol 7 (3) ◽

pp. 173

Author(s):

Pedro Brancoli ◽

Rebecca Gmoser ◽

Mohammad Taherzadeh ◽

Kim Bolton

Keyword(s):

Life Cycle Assessment ◽

Life Cycle ◽

Solid State ◽

Protein Content ◽

Environmental Impacts ◽

Solid State Fermentation ◽

Food Product ◽

Additional Income ◽

Promising Avenue

The use of food waste as feedstock in the manufacture of high-value products is a promising avenue to contribute to circular economy. Considering that the majority of environmental impacts of products are determined in the early phases of product development, it is crucial to integrate life cycle assessment during these phases. This study integrates environmental considerations in the development of solid-state fermentation based on the cultivation of N. intermedia for the production of a fungal food product using surplus bread as a substrate. The product can be sold as a ready-to-eat meal to reduce waste while generating additional income. Four inoculation scenarios were proposed, based on the use of bread, molasses, and glucose as substrate, and one scenario based on backslopping. The environmental performance was assessed, and the quality of the fungal product was evaluated in terms of morphology and protein content. The protein content of the fungal food product was similar in all scenarios, varying from 25% to 29%. The scenario based on backslopping showed the lowest environmental impacts while maintaining high protein content. The results show that the inoculum production and the solid-state fermentation are the two environmental hotspots and should be in focus when optimizing the process.

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Challenges for Life Cycle Assessment Of Palm Oil Production System

Indonesian Journal of Life Cycle Assessment and Sustainability ◽

10.52394/ijolcas.v1i2.28 ◽

2017 ◽

Vol 1 (2) ◽

Author(s):

Heinz Stichnothe ◽

Cécile Bessou

Keyword(s):

Land Use ◽

Life Cycle Assessment ◽

Life Cycle ◽

Environmental Impacts ◽

Palm Oil ◽

Oil Palm ◽

Production Systems ◽

Oil Production ◽

Farm Income ◽

Oil Palm Plantation

Growing demand for palm oil is driven by increasing human population, income growth as well as biodiesel stimulation programs. Covering an area of over ten million ha in Indonesia, palm oil production is also one of the most important sources of crop residues while processing generates large amounts of wastewater. Cultivation and processing of this crop are considered as potentially large sources of emissions. Improving environmental impacts of the palm oil production can help to reduce existing emissions while increasing yield and generating surplus energy and farm income. However, area expansion for oil palm plantation is perceived as closely linked to illegal logging, deforestation and diminishing biodiversity. Apart from ensuring sustainable land use change, the use of residues is the most important criterion in ensuring sustainable palm oil. It is important to note that there are trade-offs (e.g. between maximizing bio energy production, reducing environmental impacts other than greenhouse gases (GHG), and sustaining soil fertility). Nitrogen (N) losses in palm oil production systems are a major environmental and economic issue. Unfortunately, there is little comprehensive knowledge on how to calculate N-budgets in oil palm plantation in order to optimize fertilization, taking into account N-leaching and N-gaseous emissions. Land use, soil-carbon, N-emissions and biodiversity are key aspects of life cycle assessment (LCA) of palm oil production systems and they pose a number of methodological questions.

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Comparative life cycle assessment of four commonly used point-of-use water treatment technologies

Journal of Water Sanitation and Hygiene for Development ◽

10.2166/washdev.2020.158 ◽

2020 ◽

Vol 10 (4) ◽

pp. 862-873

Author(s):

Tara Walsh ◽

Jonathan Mellor

Keyword(s):

Land Use ◽

Global Warming ◽

Particulate Matter ◽

Life Cycle ◽

Environmental Impacts ◽

Water Use ◽

Global Warming Potential ◽

Energy Use ◽

Boiling Water ◽

Point Of Use

Abstract Across the globe, billions of people lack access to safe drinking water. Many different point-of-use (POU) technologies have been developed that significantly reduce the disease-causing pathogens found in untreated water. With many different technologies available, it can be difficult to choose which technology to implement in specific areas. Beyond the cost of each technology, the environmental impacts could bring additional harm to a community. Life cycle assessments (LCAs) are used to make comparisons across different technologies. This study uses an LCA to compare boiling water, ceramic water filters, BioSand filters and POU chlorination as treatment options in the rural community of Thohoyandou, Limpopo Province, South Africa utilizing previously published, open-access data. Global warming potential, water use, energy use, smog formation, particulate matter and land use are the studied environmental impacts. Results found that boiling had the most impact on energy use, global warming potential, smog and land use; chlorination had the greatest impact on particulate matter and water use. A cost comparison found boiling water to be most expensive at 0.053 USD per liter and chlorination to be least expensive at 0.0005 USD per liter.

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Can the Consumption of Ultra-Processed Food Be Associated with Anthropometric Indicators of Obesity and Blood Pressure in Children 7 to 10 Years Old?

Foods ◽

10.3390/foods9111567 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1567

Author(s):

Tafnes Oliveira ◽

Isabella Ribeiro ◽

Gabriela Jurema-Santos ◽

Isabele Nobre ◽

Ravi Santos ◽

...

Keyword(s):

Blood Pressure ◽

Linear Regression ◽

Average Energy ◽

The Body ◽

Processed Foods ◽

Processed Food ◽

Food Groups ◽

Regression Analyses ◽

Minimally Processed ◽

Anthropometric Indicators

The consumption of ultra-processed foods plays an important role in the development of obesity and hypertension. The present study investigated the association between consumption of food according to the degree of processing and anthropometric indicators of obesity and blood pressure in children. This is a cross-sectional study with 164 children aged 7–10 years. The body mass index (BMI) for age, waist circumference (WC), and waist-to-height ratio (WHtR) was evaluated. Food consumption was analyzed by three 24-h dietary recalls, and classified as: G1—unprocessed or minimally processed; G2—culinary ingredients and processed food; and G3—ultra-processed food. Linear regression analyses were used to investigate the associations among variables. The average energy consumption was 1762.76 kcal/day, split into 45.42%, 10.88%, and 43.70%, provided by G1, G2, and G3, respectively. Adjusted linear regression analyses identified that the caloric contribution of G1 was inversely associated with DBP, showing that for each 10% increase in the energy intake of minimally processed foods, there was a reduction of 0.96 mmHg in the DBP (β:−0.10; 95% CI:−0.19 to −0.01; r2 = 0.20). There was no association between the caloric contribution of food groups and BMI, WC, WHtR, and SBP. Increasing consumption of G1 could be a strategy for the prevention and treatment of hypertension in schoolchildren.

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