Cargando…

The healthiness and sustainability of national and global food based dietary guidelines: modelling study

OBJECTIVE: To analyse the health and environmental implications of adopting national food based dietary guidelines (FBDGs) at a national level and compared with global health and environmental targets. DESIGN: Modelling study. SETTING: 85 countries. PARTICIPANTS: Population of 85 countries. MAIN OUT...

Descripción completa

Detalles Bibliográficos
Autores principales:	Springmann, Marco, Spajic, Luke, Clark, Michael A, Poore, Joseph, Herforth, Anna, Webb, Patrick, Rayner, Mike, Scarborough, Peter
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	BMJ Publishing Group Ltd. 2020
Materias:	Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7362232/ https://www.ncbi.nlm.nih.gov/pubmed/32669369 http://dx.doi.org/10.1136/bmj.m2322

Ejemplares similares

The global and regional costs of healthy and sustainable dietary patterns: a modelling study
por: Springmann, Marco, et al.
Publicado: (2021)

A Global Review of Food-Based Dietary Guidelines
por: Herforth, Anna, et al.
Publicado: (2019)

Health and nutritional aspects of sustainable diet strategies and their association with environmental impacts: a global modelling analysis with country-level detail
por: Springmann, Marco, et al.
Publicado: (2018)

International food trade contributes to dietary risks and mortality at global, regional and national levels
por: Springmann, M., et al.
Publicado: (2023)

Relative validity of a brief dietary survey to assess food intake and adherence to national dietary guidelines among Sri Lankan adults
por: Renzella, J., et al.
Publicado: (2020)

Development of healthy and sustainable food-based dietary guidelines for the Netherlands
por: Brink, Elizabeth, et al.
Publicado: (2019)

Estimating the environmental impacts of 57,000 food products
por: Clark, Michael, et al.
Publicado: (2022)

Reply to Muzzioli et al.: Communicating nutrition and environmental information to food system stakeholders
por: Clark, Michael, et al.
Publicado: (2023)

Eatwell Guide: modelling the dietary and cost implications of incorporating new sugar and fibre guidelines
por: Scarborough, Peter, et al.
Publicado: (2016)

Modelling the health impact of environmentally sustainable dietary scenarios in the UK
por: Scarborough, P, et al.
Publicado: (2012)

Assessing the healthiness of UK food companies’ product portfolios using food sales and nutrient composition data
por: Bandy, Lauren Kate, et al.
Publicado: (2021)

Diagnosing the performance of food systems to increase accountability toward healthy diets and environmental sustainability
por: Herforth, Anna, et al.
Publicado: (2022)

Effects of environmental impact labels on the sustainability of food purchases: Two randomised controlled trials in an experimental online supermarket
por: Potter, Christina, et al.
Publicado: (2022)

A Global Analysis of National Dietary Guidelines on Plant-Based Diets and Substitutions for Animal-Based Foods
por: Klapp, Anna-Lena, et al.
Publicado: (2022)

Editorial: Innovation and trends in the global food systems, dietary patterns and healthy sustainable lifestyle in the digital age
por: Hoteit, Maha, et al.
Publicado: (2023)

A systematic review, and meta-analyses, of the impact of health-related claims on dietary choices
por: Kaur, Asha, et al.
Publicado: (2017)

Global Review of Dairy Recommendations in Food-Based Dietary Guidelines
por: Comerford, Kevin B., et al.
Publicado: (2021)

Food Environment Typology: Advancing an Expanded Definition, Framework, and Methodological Approach for Improved Characterization of Wild, Cultivated, and Built Food Environments toward Sustainable Diets
por: Downs, Shauna M., et al.
Publicado: (2020)

Global, regional, and national consumption of animal-source foods between 1990 and 2018: findings from the Global Dietary Database
por: Miller, Victoria, et al.
Publicado: (2022)

A systematic review, and meta-analysis, examining the prevalence of price promotions on foods and whether they are more likely to be found on less-healthy foods
por: Kaur, Asha, et al.
Publicado: (2020)

The Eatwell Guide: Modelling the Health Implications of Incorporating New Sugar and Fibre Guidelines
por: Cobiac, Linda J., et al.
Publicado: (2016)

Health-motivated taxes on red and processed meat: A modelling study on optimal tax levels and associated health impacts
por: Springmann, Marco, et al.
Publicado: (2018)

The global and regional air quality impacts of dietary change
por: Springmann, Marco, et al.
Publicado: (2023)

International approaches to developing healthy eating patterns for national dietary guidelines
por: Davis, Karelyn A, et al.
Publicado: (2019)

Best Practices for Financial Sustainability of Healthy Food Service Guidelines in Hospital Cafeterias
por: Jilcott Pitts, Stephanie, et al.
Publicado: (2018)

‘A holistic approach’: incorporating sustainability into biopedagogies of healthy eating in Sweden’s dietary guidelines
por: Bergman, Karolin, et al.
Publicado: (2020)

Vegetables for Healthy Diets in Low- and Middle-Income Countries: A Scoping Review of the Food Systems Literature
por: Harris, Jody, et al.
Publicado: (2022)

Legumes—A Comprehensive Exploration of Global Food-Based Dietary Guidelines and Consumption
por: Hughes, Jaimee, et al.
Publicado: (2022)

Multiple health and environmental impacts of foods
por: Clark, Michael A, et al.
Publicado: (2019)

Principles of Sustainable Healthy Diets in Worldwide Dietary Guidelines: Efforts So Far and Future Perspectives
por: Martini, Daniela, et al.
Publicado: (2021)

A Food System Approach for Sustainable Food-Based Dietary Guidelines: An Exploratory Scenario Study on Dutch Animal Food Products
por: van Dooren, Corné, et al.
Publicado: (2021)

Differential Responses to Food Price Changes by Personal Characteristic: A Systematic Review of Experimental Studies
por: Mizdrak, Anja, et al.
Publicado: (2015)

Sustainable choices: The relationship between adherence to the dietary guidelines and food waste behaviors in Italian families
por: Grant, Federica, et al.
Publicado: (2022)

Low‐carbohydrate, healthy‐fat eating: A cost comparison with national dietary guidelines
por: Zinn, Caryn, et al.
Publicado: (2019)

Nutrient composition databases in the age of big data: foodDB, a comprehensive, real-time database infrastructure
por: Harrington, Richard Andrew, et al.
Publicado: (2019)

Sustainable food transition in Portugal: Assessing the Footprint of dietary choices and gaps in national and local food policies
por: Galli, Alessandro, et al.
Publicado: (2020)

The Adherence of Singaporean Students in Different Educational Institutions to National Food-Based Dietary Guidelines
por: Tay, Mia Eng, et al.
Publicado: (2020)

Representations of Ultra-Processed Foods: A Global Analysis of How Dietary Guidelines Refer to Levels of Food Processing
por: Koios, Daniela, et al.
Publicado: (2022)

Environmental and nutrition impact of achieving new School Food Plan recommendations in the primary school meals sector in England
por: Wickramasinghe, Kremlin, et al.
Publicado: (2017)

Editorial: Food-Based Dietary Guidelines: The Relevance of Nutrient Density and a Healthy Diet Score
por: van den Heuvel, Ellen G. H. M., et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_ieo2a0lmc1m8et6pnp569h1qj2