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Sustainable Diet Optimization Targeting Dietary Water Footprint Reduction—A Country-Specific Study. SUSTAINABILITY 2022. [DOI: 10.3390/su14042309] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Food production creates 70% of the total anthropogenic water footprint, and it is the main cause of water pollution. Thus, more sustainable diets could contribute to the achievement of the Sustainable Development Goals. A linear programming-based stepwise optimization was designed to create dietary water footprint-reduced, culturally acceptable, and healthier diets in the case of Hungary based on a representative dietary survey. Optimization resulted in a considerable total dietary water footprint reduction (women: 18%; men: 28%) with a moderate dietary shift (~32%). Milk and dairies (observed: ~31.5%, optimized: ~20.5%) and meats and meat products (observed: ~28.0%, optimized: 28.9%) contributed the most to the dietary water footprint. In the water footprint–healthiness synergy, the vegetables, eggs, poultries, and fermented dairies were the most beneficial, increasing in amount, while fatty dairies, foods high in added sugar, and meat products were the most non-beneficial food sub-groups, decreasing in amount in the optimized diets. The problematic nutrients to fulfill in the optimized diets were energy, dietary fibers, sodium, vitamin D, zinc, vitamin B12, calcium, iron, and potassium at the maximum water footprint reduction. The study provides supporting evidence about the dietary water footprint–healthiness synergy for the further improvement of the national food-based dietary guideline.
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Tompa O, Kanalas O, Kiss A, Soós S, Lakner Z. Integrative analysis of dietary water footprint and dietary quality – Towards the practical application of sustainable nutrition. ACTA ALIMENTARIA 2021. [DOI: 10.1556/066.2021.00070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
The contribution of food production to the environmental burden is considerable, therefore, numerous countries have been trying to create a sustainable food supply chain to ensure food and nutrition security. The scope of this study was to analyse the association between water footprint and healthiness based on dietary records. Furthermore, it was aimed to create a classification of integrative dietary indicators of sustainable nutrition. With these methodological aims, the dietary records of 25 healthy adults were assessed. The dietary quality scores and dietary water footprint were calculated and Spearman's rank correlation was tested between them. The indicator nutrients were classified based on their advantageous or disadvantageous health impact and association with water footprint. There was a significant positive correlation between the meat consumption and water footprint, while significant negative correlations were found between the dietary quality score and water footprint and dietary quality score and meat consumption (P < 0.05). Protein, energy, sodium, and saturated fatty acids as integrated indicator nutrients could be identified for both dietary quality and water footprint. The improvement in dietary quality could simultaneously decrease the dietary water footprint. The integration of environmental impact into the analysis of diets could be the future direction in the counseling practice of nutritionists.
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Affiliation(s)
- O. Tompa
- 1 Department of Food Chain Management, Faculty of Economics and Social Sciences, Hungarian University of Agriculture and Life Sciences, Práter K u. 1., H-2100, Gödöllő, Hungary
| | - O. Kanalas
- 1 Department of Food Chain Management, Faculty of Economics and Social Sciences, Hungarian University of Agriculture and Life Sciences, Práter K u. 1., H-2100, Gödöllő, Hungary
| | - A. Kiss
- 2 Faculty of Education and Psychology, Eötvös Loránd University, Kazinczy street 23–27., H-1075, Budapest, Hungary
| | - S. Soós
- 2 Faculty of Education and Psychology, Eötvös Loránd University, Kazinczy street 23–27., H-1075, Budapest, Hungary
| | - Z. Lakner
- 1 Department of Food Chain Management, Faculty of Economics and Social Sciences, Hungarian University of Agriculture and Life Sciences, Práter K u. 1., H-2100, Gödöllő, Hungary
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Nutritional Status and Oral Frailty: A Community Based Study. Nutrients 2020; 12:nu12092886. [PMID: 32967313 PMCID: PMC7551233 DOI: 10.3390/nu12092886] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 09/16/2020] [Accepted: 09/17/2020] [Indexed: 12/15/2022] Open
Abstract
Compromised oral health can alter food choices. Poor masticatory function leads to imbalanced food intake and undesirable nutritional status. The associations among nutritional status, oral health behavior, and self-assessed oral functions status were investigated using a community-based survey. In total, 701 subjects more than 50 years old living Ebina city located southwest of the capital Tokyo were investigated. The number of remaining teeth was counted by dental hygienists. Oral health behavior and self-assessed oral functions were evaluated by oral frailty checklist. Nutritional status was evaluated by the brief-type self-administered diet history questionnaire using Dietary Reference Intakes for Japanese as reference. More than 80% of subjects’ intakes of vitamin B12, pantothenic acid, copper, and proteins were sufficient. In contrast, only 19% of subjects’ intake of vitamin A was sufficient and 35.5% for vitamin B1. More than 90% of subjects’ intakes of vitamin D and vitamin K were sufficient. Only 35.5% of subjects’ intakes of dietary fiber were sufficient. Overall, 88.9% of subjects had excess salt. The number of remaining teeth was not correlated with nutritional intakes. Oral health behavior significantly correlated with nutritional intakes. Oral functions are important for food choice; however, oral functions were not directly correlated with nutritional intakes. Comprehensive health instructions including nutrition and oral health education is necessary for health promotion.
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Llanaj E, Vincze F, Kósa Z, Sándor J, Diószegi J, Ádány R. Dietary Profile and Nutritional Status of the Roma Population Living in Segregated Colonies in Northeast Hungary. Nutrients 2020; 12:nu12092836. [PMID: 32947945 PMCID: PMC7551568 DOI: 10.3390/nu12092836] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 09/07/2020] [Accepted: 09/14/2020] [Indexed: 12/14/2022] Open
Abstract
Nutrition studies among Roma are scarce and to date no quantified dietary data are available. This report provides, for the first time, quantified dietary data and comprehensive anthropometric information for the Hungarian Roma (HR) population, with Hungarian general (HG) adults as reference. Data were obtained from a complex comparative health survey, involving 387 and 410 subjects of HR and HG populations, respectively. Using corporal measurements, body composition indicators were constructed, while daily nutrient intakes were evaluated in comparison with internationally accepted guidelines on nutrient requirements and recommended intakes. Associations between Roma ethnicity and nutrient intakes, as well as odds of achieving dietary recommendations were explored using regression models, adjusted for relevant covariates (i.e., age, gender, education, marital status and perceived financial status). Results showed occasional differences for selected nutrient intakes between the groups, with HR's intake being less favorable. Total fat intake, predominantly animal-sourced, exceeded recommendations among HR (36.1 g, 95% confidence interval (CI): 35.2-37.0) and was not dissimilar to HG group (37.1 g, 95% CI: 36.3-38.0). Sodium intake among HR was significantly lower (5094.4 mg, 95% CI: 4866.0-5322.8) compared to HG (5644.0 mg, 95% CI: 5351.9-5936.0), but significantly greater than recommended intake in both groups. HR had greater estimated body fatness (25.6-35.1%) and higher average body mass index (BMI, 27.7 kg/m2, 95% CI: 26.9-28.4), compared to HG. In addition, HR had lower odds of achieving dietary recommendations (odds ratio (OR) = 0.81, 95% CI: 0.67-0.97, p < 0.05). Findings warrant further research, while highlighting the importance of establishing and integrating Roma nutrition into national surveillance and monitoring systems for key dietary risk factors.
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Affiliation(s)
- Erand Llanaj
- Department of Public Health and Epidemiology, Faculty of Medicine, University of Debrecen, Kassai street 26/B, H-4028 Debrecen, Hungary; (E.L.); (F.V.); (J.S.)
- Doctoral School of Health Sciences, University of Debrecen, Kassai street 26/B, H-4028 Debrecen, Hungary
| | - Ferenc Vincze
- Department of Public Health and Epidemiology, Faculty of Medicine, University of Debrecen, Kassai street 26/B, H-4028 Debrecen, Hungary; (E.L.); (F.V.); (J.S.)
- Doctoral School of Health Sciences, University of Debrecen, Kassai street 26/B, H-4028 Debrecen, Hungary
| | - Zsigmond Kósa
- Department of Methodology for Health Visitors and Public Health, Faculty of Health, University of Debrecen, Sóstói street 2–4, H-4400 Nyíregyháza, Hungary;
| | - János Sándor
- Department of Public Health and Epidemiology, Faculty of Medicine, University of Debrecen, Kassai street 26/B, H-4028 Debrecen, Hungary; (E.L.); (F.V.); (J.S.)
| | - Judit Diószegi
- MTA-DE-Public Health Research Group, University of Debrecen, Kassai street 26/B, H-4028 Debrecen, Hungary;
| | - Róza Ádány
- Department of Public Health and Epidemiology, Faculty of Medicine, University of Debrecen, Kassai street 26/B, H-4028 Debrecen, Hungary; (E.L.); (F.V.); (J.S.)
- MTA-DE-Public Health Research Group, University of Debrecen, Kassai street 26/B, H-4028 Debrecen, Hungary;
- Correspondence: ; Tel.: +36-52-512-765 (ext. 77147)
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Tompa O, Lakner Z, Oláh J, Popp J, Kiss A. Is the Sustainable Choice a Healthy Choice?-Water Footprint Consequence of Changing Dietary Patterns. Nutrients 2020; 12:E2578. [PMID: 32854386 PMCID: PMC7551173 DOI: 10.3390/nu12092578] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 08/19/2020] [Accepted: 08/21/2020] [Indexed: 01/04/2023] Open
Abstract
It is evident that the modification of dietary patterns is a necessary precondition of disease prevention and health improvement. Changing nutritional habits also has deep-rooted consequences on the environmental burden. The majority of similar previous studies have analyzed the change in greenhouse gas emissions against theoretical modifications in current food consumption. The analysis on the effect of diet on the water footprint is also gaining in importance, since water supply is a critical global issue. Based on current nutritional patterns of a Central European country-Hungary-as well as dietary recommendations and scientific literature, we generated six dietary scenarios and determined the consequences of these on green (originally from precipitation) and blue (sourced from surface or groundwater) water consumption and dietary quality. Compared to the baseline scenario (current local nutritional pattern) of both genders, based on the integrated aspect of water footprint and dietary quality, the most disadvantageous scenario was the ketogenic (ca. -2% in dietary quality, +18% in blue water footprint, and +16% in green water footprint) and the most advantageous was the sustainable scenario (ca. +9% in dietary quality, -42% in green water footprint, and -29% in blue water footprint). As a summary it can be stated, that (1) there is no clear linear relationship between the "healthiness" and water footprint of different diets, but (2) a more balanced diet, which integrates nutritional and environmental considerations could decrease the environmental burden in an efficient way.
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Affiliation(s)
- Orsolya Tompa
- Department of Food Chain Management, Institute of Agribusiness, Faculty of Economics and Social Sciences, Szent István University, 2100 Gödöllő, Hungary; (O.T.); (Z.L.)
| | - Zoltán Lakner
- Department of Food Chain Management, Institute of Agribusiness, Faculty of Economics and Social Sciences, Szent István University, 2100 Gödöllő, Hungary; (O.T.); (Z.L.)
| | - Judit Oláh
- Faculty of Economics and Business, University of Debrecen, 4032 Debrecen, Hungary
- TRADE Research Entity, North-West University, Faculty of Economic and Management Sciences, Vanderbijlpark 1900, South Africa;
| | - József Popp
- TRADE Research Entity, North-West University, Faculty of Economic and Management Sciences, Vanderbijlpark 1900, South Africa;
- Faculty of Economics and Social Sciences, Szent István University, 2100 Gödöllő, Hungary
| | - Anna Kiss
- Institute of Health Promotion and Sport Sciences, Faculty of Education and Psychology, Eötvös Loránd University, 1117 Budapest, Hungary;
- Department Science Policy and Scientometrics, Library and Information Centre of the Hungarian Academy of Sciences, 1051 Budapest, Hungary
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Tompa O, Kiss A, Lakner Z. Towards the sustainable food consumption in central Europe: Stochastic relationship between water footprint and nutrition. ACTA ALIMENTARIA 2020. [DOI: 10.1556/066.2020.49.1.11] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Sustainable nutrition (SN) considers the environmental impact of food production. This study aims to analyse the relationship between nutrient density and water footprint (WF) of the most consumed food items in Hungary and to create a classification of nutrients. Based on a comprehensive analysis of literature and different data sources, the authors analysed the stochastic relationship between WF and nutrient density of different food items by Spearman's rank correlation. The analysis proved significant (P<0.05) relationship between nutrient density and WF of the most relevant food items in Hungary. Based on the classification, there are nutrients that are overconsumed among the Hungarian population and positively correlate with WF (e.g., cholesterol) and there are nutrients that are under-consumed among the Hungarian population and negatively correlate with WF (e.g., dietary fibres). In general, it can be concluded that the re-structuration of food consumption patterns in Hungary is an important and urgent task, which serves both the public health and ecologic goals. These efforts should be based on a complex evaluation of the problem. This study was one initial step to analyse SN focused on Hungary and further studies are definitely needed.
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Affiliation(s)
- O. Tompa
- Department of Food Economy, Faculty of Food Science, Szent István University, H-1118, Budapest, Villányi út 29–13. Hungary
| | - A. Kiss
- Department of Food Economy, Faculty of Food Science, Szent István University, H-1118, Budapest, Villányi út 29–13. Hungary
| | - Z. Lakner
- Department of Food Economy, Faculty of Food Science, Szent István University, H-1118, Budapest, Villányi út 29–13. Hungary
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