At the same time that global warming is making news, a study suggests that eating more fruits, vegetables and nuts and less meat and alcohol — with fewer calories — can reduce greenhouse gas emission by almost 20 percent, compared to the average diet. Many of the dietary patterns identified as environmentally healthy align with AICR’s recommendations for cancer prevention.
The study, published in the American Journal of Clinical Nutrition, is one of the first that takes into account foods nutrition along with its environmental impact.
Last month, the Food and Agriculture Organization (FAO) released estimates showing that greenhouse gas emissions from agriculture was on the rise.
This study used greenhouse gas emissions related to farming and production as a measure of a food’s environmental impact. That includes methane produced by cows and fertilizers applied to crops.
For the study, researchers analyzed the diets of almost 2,000 French adults who were part of a nationally representative diet survey. Researchers categorized the foods into groups, calculating how its nutrients and calories contributed to a person’s overall daily diet. They also looked at how much the foods cost. Read more… “Study: More Veggies and Fewer Calories May Help Slow Global Warming”