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Method for the Development of WISH, a Globally Applicable Index for Healthy Diets from Sustainable Food Systems

Promoting both a healthy diet and at the same time considering the environmental sustainability aspects of production and consumption of the diet are urgent global issues. We developed the WISH (World Index for Sustainability and Health) to evaluate diets for healthiness and sustainability. The WISH...

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Autores principales: Trijsburg, Laura, Talsma, Elise F., Crispim, Sandra P., Garrett, James, Kennedy, Gina, de Vries, Jeanne H. M., Brouwer, Inge D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824146/
https://www.ncbi.nlm.nih.gov/pubmed/33396659
http://dx.doi.org/10.3390/nu13010093
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author Trijsburg, Laura
Talsma, Elise F.
Crispim, Sandra P.
Garrett, James
Kennedy, Gina
de Vries, Jeanne H. M.
Brouwer, Inge D.
author_facet Trijsburg, Laura
Talsma, Elise F.
Crispim, Sandra P.
Garrett, James
Kennedy, Gina
de Vries, Jeanne H. M.
Brouwer, Inge D.
author_sort Trijsburg, Laura
collection PubMed
description Promoting both a healthy diet and at the same time considering the environmental sustainability aspects of production and consumption of the diet are urgent global issues. We developed the WISH (World Index for Sustainability and Health) to evaluate diets for healthiness and sustainability. The WISH seeks to measure two complex multidimensional concepts, diet quality and environmental sustainability, in one scoring system. The WISH is based on the EAT-Lancet recommendations for a healthy and sustainable diet in the general population with global applicability across multiple settings. Thirteen food groups are scored between 0 and 10, based on their association with disease and impact on environmental indicators. The scoring system was applied using a dataset of duplicate 24 h dietary recalls from 396 urban Vietnamese men and women. Out of a maximum score of 130, the mean total WISH score was 46 (SD 11), and scores for the healthy and high-environmental impact sub-scores were mean 25 (11) (out of 100) and mean 26 (8) (out of 70) respectively. A higher score was observed for the less-healthy (mean 20 (2) out of 30) sub-score. Our initial analysis shows that the WISH is able to differentiate between the healthiness and the environmental sustainability of a Vietnamese diet.
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spelling pubmed-78241462021-01-24 Method for the Development of WISH, a Globally Applicable Index for Healthy Diets from Sustainable Food Systems Trijsburg, Laura Talsma, Elise F. Crispim, Sandra P. Garrett, James Kennedy, Gina de Vries, Jeanne H. M. Brouwer, Inge D. Nutrients Article Promoting both a healthy diet and at the same time considering the environmental sustainability aspects of production and consumption of the diet are urgent global issues. We developed the WISH (World Index for Sustainability and Health) to evaluate diets for healthiness and sustainability. The WISH seeks to measure two complex multidimensional concepts, diet quality and environmental sustainability, in one scoring system. The WISH is based on the EAT-Lancet recommendations for a healthy and sustainable diet in the general population with global applicability across multiple settings. Thirteen food groups are scored between 0 and 10, based on their association with disease and impact on environmental indicators. The scoring system was applied using a dataset of duplicate 24 h dietary recalls from 396 urban Vietnamese men and women. Out of a maximum score of 130, the mean total WISH score was 46 (SD 11), and scores for the healthy and high-environmental impact sub-scores were mean 25 (11) (out of 100) and mean 26 (8) (out of 70) respectively. A higher score was observed for the less-healthy (mean 20 (2) out of 30) sub-score. Our initial analysis shows that the WISH is able to differentiate between the healthiness and the environmental sustainability of a Vietnamese diet. MDPI 2020-12-30 /pmc/articles/PMC7824146/ /pubmed/33396659 http://dx.doi.org/10.3390/nu13010093 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Trijsburg, Laura
Talsma, Elise F.
Crispim, Sandra P.
Garrett, James
Kennedy, Gina
de Vries, Jeanne H. M.
Brouwer, Inge D.
Method for the Development of WISH, a Globally Applicable Index for Healthy Diets from Sustainable Food Systems
title Method for the Development of WISH, a Globally Applicable Index for Healthy Diets from Sustainable Food Systems
title_full Method for the Development of WISH, a Globally Applicable Index for Healthy Diets from Sustainable Food Systems
title_fullStr Method for the Development of WISH, a Globally Applicable Index for Healthy Diets from Sustainable Food Systems
title_full_unstemmed Method for the Development of WISH, a Globally Applicable Index for Healthy Diets from Sustainable Food Systems
title_short Method for the Development of WISH, a Globally Applicable Index for Healthy Diets from Sustainable Food Systems
title_sort method for the development of wish, a globally applicable index for healthy diets from sustainable food systems
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824146/
https://www.ncbi.nlm.nih.gov/pubmed/33396659
http://dx.doi.org/10.3390/nu13010093
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