High nutritional quality is not associated with low greenhouse gas emissions in self-selected diets of French adults
Open Access
- 1 March 2013
- journal article
- Published by Elsevier BV in The American Journal of Clinical Nutrition
- Vol. 97 (3), 569-583
- https://doi.org/10.3945/ajcn.112.035105
Abstract
Background: Healthy diets are supposed to be more environmentally friendly because they rely mainly on plant-based foods, which have lower greenhouse gas emissions (GHGEs) per unit weight than do animal-based foods.This publication has 36 references indexed in Scilit:
- Trends in food and nutritional intakes of French adults from 1999 to 2007: results from the INCA surveysBritish Journal of Nutrition, 2009
- Plenary Lecture 3 Food and the planet: nutritional dilemmas of greenhouse gas emission reductions through reduced intakes of meat and dairy foodsProceedings of the Nutrition Society, 2009
- Measurement and communication of greenhouse gas emissions from U.S. food consumption via carbon calculatorsEcological Economics, 2009
- Vegetarian diets: what do we know of their effects on common chronic diseases?The American Journal of Clinical Nutrition, 2009
- Meat Intake and MortalityJAMA Internal Medicine, 2009
- Processed Meat and Colorectal Cancer: A Review of Epidemiologic and Experimental EvidenceNutrition and Cancer, 2008
- Diet, Energy, and Global WarmingEarth Interactions, 2006
- Food and life cycle energy inputs: consequences of diet and ways to increase efficiencyEcological Economics, 2003
- The "apports nutritionnels conseillés (ANC)" for the French populationReproduction Nutrition Development, 2001
- The embodied energy of food: the role of dietEnergy Policy, 1998