期刊
PUBLIC HEALTH NUTRITION
卷 22, 期 10, 页码 1794-1806出版社
CAMBRIDGE UNIV PRESS
DOI: 10.1017/S136898001800407X
关键词
Climate change; Nutritional quality; Food spending; Red meat; Healthy Eating Index-2010
资金
- Friedman Family Foundation
- Tufts Institute of the Environment Graduate Fellowship
- intramural research programme of the US Department of Agriculture Economic Research Service
Objective To determine if US household food purchases with lower levels of red meat spending generate lower life-cycle greenhouse gas emissions (GHGE), greater nutritional quality and improved alignment with the Dietary Guidelines for Americans. Affordability of purchasing patterns by red meat spending levels was also assessed. Design Household food purchase and acquisition data were linked to an environmentally extended input-output life-cycle assessment model to calculate food GHGE. Households (n 4706) were assigned to quintiles by the share of weekly food spending on red meat. Average weekly kilojoule-adjusted GHGE, total food spending, nutrients purchased and 2010 Healthy Eating Index (HEI-2010) were evaluated using ANOVA and linear regression. Setting USA. Participants Households participating in the 2012-2013 National Household Food Acquisition and Purchase Survey. Results There was substantial variation in the share of the household food budget spent on red meat and total spending on red meat. The association between red meat spending share and total food spending was mixed. Lower red meat spending share was mostly advantageous from a nutritional perspective. Average GHGE were significantly lower and HEI-2010 scores were significantly higher for households spending the least on red meat as a share of total food spending. Conclusions Only very low levels of red meat spending as a share of total food spending had advantages for food affordability, lower GHGE, nutrients purchased and diet quality. Further studies assessing changes in GHGE and other environmental burdens, using more sophisticated analytical techniques and accounting for substitution towards non-red meat animal proteins, are needed.
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