Eating foods that are more environmentally friendly may reduce the risk of death from cancer, heart disease, and other chronic illnesses by 25%, according to researchers.
A study found that individuals who followed a more sustainable diet, which included plant-based foods like whole grains, fruits, vegetables, and nuts, had a lower mortality rate compared to those who consumed less environmentally friendly meals.
Based on these findings, presented at the Nutrition 2023 conference, the researchers developed a new diet score called the Planetary Health Diet Index (PHDI). This index takes into account scientific evidence on the effects of food on human health and the environment, including the risk of chronic diseases and environmental impacts such as water use, land use, nutrient pollution, and greenhouse gas emissions.
The researchers emphasized that plant-based foods like whole grains, fruits, non-starchy vegetables, nuts, and unsaturated oils are healthier and have a lower environmental impact than red and processed meats, supporting existing research.
A sustainable dietary pattern should not only be healthy but also consistent within planetary boundaries for greenhouse gas emissions and other environmental parameters
Linh Bui, Harvard University
The researchers hope that their tool will assist policymakers and public health organizations in developing strategies to improve public health and address the climate crisis.
Linh Bui, a PhD student at Harvard University’s TH Chan School of Public Health, stated that the proposed diet score incorporates the latest scientific evidence on the effects of food on both health and the environment.
She added, “The results confirmed our hypothesis that a higher Planetary Health Diet score was associated with a lower risk of mortality.”
Ms. Bui also highlighted the importance of a sustainable dietary pattern being consistent with greenhouse gas emissions and other environmental parameters within planetary boundaries.
The researchers used their tool to study over 100,000 individuals in the US from 1986 to 2018. During the 30-year follow-up period, more than 47,000 individuals died.
The team discovered that higher PHDI scores were linked to a 15% lower risk of death from cancer or heart diseases, a 20% lower risk of death from neurodegenerative diseases, and a 50% lower risk of death from respiratory diseases.
Ms. Bui noted that the PHDI may need to be adapted for different countries based on culture or religion, and individuals with specific health conditions or food accessibility challenges may find it more difficult to follow a planet-friendly diet.
She said, “We hope that researchers can adapt this index to specific food cultures and validate how it is associated with chronic diseases and environmental impacts such as carbon footprint, water footprint, and land use in other populations.”
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