Trends in the contribution of greenhouse gas emissions from food and beverage purchases in Mexico: 1989-2020.

IF 4.4 2区医学 Q1 NUTRITION & DIETETICS

Nutrition Journal Pub Date : 2024-05-18 DOI:10.1186/s12937-024-00955-z

Francisco Canto-Osorio, Brent A Langellier, Mishel Unar-Munguia, Tonatiuh Barrientos-Gutiérrez, Juan A Rivera, Ana V Diez-Roux, Dalia Stern, Nancy López-Olmedo

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引用次数: 0

Abstract

Background: Assessing the trends in dietary GHGE considering the social patterning is critical for understanding the role that food systems have played and will play in global emissions in countries of the global south. Our aim is to describe dietary greenhouse gas emissions (GHGE) trends (overall and by food group) using data from household food purchase surveys from 1989 to 2020 in Mexico, overall and by education levels and urbanicity.

Methods: We used cross-sectional data from 16 rounds of Mexico's National Income and Expenditure Survey, a nationally representative survey. The sample size ranged from 11,051 in 1989 to 88,398 in 2020. We estimated the mean total GHGE per adult-equivalent per day (kg CO2-eq/ad-eq/d) for every survey year. Then, we estimated the relative GHGE contribution by food group for each household. These same analyses were conducted stratifying by education and urbanicity.

Results: The mean total GHGE increased from 3.70 (95%CI: 3.57, 3.82) to 4.90 (95% CI 4.62, 5.18) kg CO2-eq/ad-eq/d between 1989 and 2014 and stayed stable between 4.63 (95% CI: 4.53, 4.72) and 4.89 (95% CI: 4.81, 4.96) kg CO2-eq/ad-eq/d from 2016 onwards. In 1989, beef (19.89%, 95% CI: 19.18, 20.59), dairy (16.87%, 95% CI: 16.30, 17.42)), corn (9.61%, 95% CI: 9.00, 10.22), legumes (7.03%, 95% CI: 6.59, 7.46), and beverages (6.99%, 95% CI: 6.66, 7.32) had the highest relative contribution to food GHGE; by 2020, beef was the top contributor (17.68%, 95%CI: 17.46, 17.89) followed by fast food (14.17%, 95% CI: 13.90, 14.43), dairy (11.21%, 95%CI: 11.06, 11.36), beverages (10.09%, 95%CI: 9.94, 10.23), and chicken (10.04%, 95%CI: 9.90, 10.17). Households with higher education levels and those in more urbanized areas contributed more to dietary GHGE across the full period. However, households with lower education levels and those in rural areas had the highest increase in these emissions from 1989 to 2020.

Conclusions: Our results provide insights into the food groups in which the 2023 Mexican Dietary Guidelines may require to focus on improving human and planetary health.

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墨西哥食品和饮料采购产生的温室气体排放趋势：1989-2020 年。

背景：评估膳食中温室气体排放的趋势，同时考虑社会模式，对于了解全球南部国家的食品系统在全球排放中已经发挥和将要发挥的作用至关重要。我们的目的是利用 1989 年至 2020 年墨西哥家庭食品购买调查的数据，描述膳食温室气体排放（GHGE）趋势（总体趋势和按食品类别划分的趋势），包括总体趋势和按教育水平和城市化程度划分的趋势：我们使用了 16 轮墨西哥全国收入与支出调查（一项具有全国代表性的调查）中的横截面数据。样本数量从 1989 年的 11 051 个到 2020 年的 88 398 个不等。我们估算了每个调查年份每个成人当量每天的平均温室气体排放总量（千克二氧化碳当量/成人当量/天）。然后，我们估算了每个家庭中各食物类别的温室气体排放量。同样的分析还按照教育程度和城市化程度进行了分层：1989 年至 2014 年间，温室气体排放总量的平均值从 3.70（95%CI：3.57，3.82）千克二氧化碳当量/添加剂/天增加到 4.90（95%CI：4.62，5.18）千克二氧化碳当量/添加剂/天，从 2016 年起则稳定在 4.63（95%CI：4.53，4.72）和 4.89（95%CI：4.81，4.96）千克二氧化碳当量/添加剂/天之间。1989 年，牛肉（19.89%，95% CI：19.18, 20.59）、乳制品（16.87%，95% CI：16.30, 17.42）、玉米（9.61%，95% CI：9.00, 10.22）、豆类（7.03%，95% CI：6.59, 7.46）和饮料（6.99%，95% CI：6.66, 7.32）对食品温室气体排放的相对贡献率最高；到 2020 年，牛肉成为温室气体排放的最大贡献者（17.68%，95% CI：16.30, 17.42）。68%，95%CI：17.46，17.89），其次是快餐（14.17%，95%CI：13.90，14.43）、乳制品（11.21%，95%CI：11.06，11.36）、饮料（10.09%，95%CI：9.94，10.23）和鸡肉（10.04%，95%CI：9.90，10.17）。在整个期间，教育水平较高的家庭和城市化程度较高的地区的家庭对膳食中的 GHGE 贡献较大。然而，从 1989 年到 2020 年，教育水平较低的家庭和农村地区家庭的温室气体排放量增幅最大：我们的研究结果为 2023 年《墨西哥膳食指南》可能需要重点改善人类和地球健康的食物类别提供了启示。

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来源期刊

Nutrition Journal NUTRITION & DIETETICS-

CiteScore

9.80

自引率

0.00%

发文量

审稿时长

4-8 weeks

期刊介绍： Nutrition Journal publishes surveillance, epidemiologic, and intervention research that sheds light on i) influences (e.g., familial, environmental) on eating patterns; ii) associations between eating patterns and health, and iii) strategies to improve eating patterns among populations. The journal also welcomes manuscripts reporting on the psychometric properties (e.g., validity, reliability) and feasibility of methods (e.g., for assessing dietary intake) for human nutrition research. In addition, study protocols for controlled trials and cohort studies, with an emphasis on methods for assessing dietary exposures and outcomes as well as intervention components, will be considered. Manuscripts that consider eating patterns holistically, as opposed to solely reductionist approaches that focus on specific dietary components in isolation, are encouraged. Also encouraged are papers that take a holistic or systems perspective in attempting to understand possible compensatory and differential effects of nutrition interventions. The journal does not consider animal studies. In addition to the influence of eating patterns for human health, we also invite research providing insights into the environmental sustainability of dietary practices. Again, a holistic perspective is encouraged, for example, through the consideration of how eating patterns might maximize both human and planetary health.