Total Environmental Impact of Three Main Dietary Patterns in Relation to the Content of Animal and Plant Food
1
Primary Care Unit, District No. 4, U.L.S.S. No. 9, Treviso 31100, Italy
2
Nutrition Ecology International Center (NEIC), Torino 10100, Italy
3
Department of Mathematics, University of Padua, 35121 Padova, Italy
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Foods 2014, 3(3), 443-460; https://doi.org/10.3390/foods3030443
Received: 4 April 2014
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Revised: 9 June 2014
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Accepted: 14 July 2014
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Published: 25 July 2014
Based on a review of the most recent available scientific evidence, the new Dietary Guidelines for Americans 2010 (USDA DG) provide information and advice for choosing a healthy diet. To compare the environmental impacts of, respectively, omnivorous (OMN), lacto-ovo-vegetarian (LOV) and vegan (VEG) dietary patterns as suggested in the USDA DG, we analyzed the three patterns by Life Cycle Assessment (LCA) methodology. The presence of animal food in the diet was the main determinant of environmental impact. The major impact always stemmed from land and water use. The second largest impact came from energy use. Emission of toxic inorganic compounds into the atmosphere was the third cause of impact. Climate change and acidification/eutrophication represented other substantial impacts.
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MDPI and ACS Style
Baroni, L.; Berati, M.; Candilera, M.; Tettamanti, M. Total Environmental Impact of Three Main Dietary Patterns in Relation to the Content of Animal and Plant Food. Foods 2014, 3, 443-460. https://doi.org/10.3390/foods3030443
AMA Style
Baroni L, Berati M, Candilera M, Tettamanti M. Total Environmental Impact of Three Main Dietary Patterns in Relation to the Content of Animal and Plant Food. Foods. 2014; 3(3):443-460. https://doi.org/10.3390/foods3030443
Chicago/Turabian StyleBaroni, Luciana, Marina Berati, Maurizio Candilera, and Massimo Tettamanti. 2014. "Total Environmental Impact of Three Main Dietary Patterns in Relation to the Content of Animal and Plant Food" Foods 3, no. 3: 443-460. https://doi.org/10.3390/foods3030443
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