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Dietary Patterns and Population Health

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".

Deadline for manuscript submissions: 20 July 2026 | Viewed by 6461

Special Issue Editors

Dr. Vicente Mustieles

E-Mail Website
Guest Editor
Department of Radiology and Physical Medicine, University of Granada, Granada, Spain
Interests: environmental pollution; biomarkers; neurodevelopmental disorders; environmental toxicology; reproductive epidemiology; developmental health
Special Issues, Collections and Topics in MDPI journals
Dr. Alejandro Oncina-Cánovas

E-Mail Website
Guest Editor
1. Unidad de Epidemiología de la Nutrición (EPINUT), Departamento de Salud Pública, Historia de la Ciencia y Ginecología, Universidad Miguel Hernández (UMH), 03550 Alicante, Spain
2. Instituto de Investigación Sanitaria y Biomédica de Alicante (ISABIAL), 03010 Alicante, Spain
3. CIBER Epidemiología y Salud Pública (CIBERESP), Instituto de Salud Carlos III, 28034 Madrid, Spain
Interests: nutritional epidemiology; dietary patterns; social determinants of health; chronic diseases; public health
Dr. Luis Cabañas-Alite

E-Mail Website
Guest Editor
Faculty of Health Sciences, Miguel de Cervantes European University, C. del Padre Julio Chevalier, 2, 47012 Valladolid, Spain
Interests: nutritional epidemiology; dietary patterns; oncological nutrition; planetary health
Dr. Iris Comino-Comino

E-Mail Website
Guest Editor
Grupo investigación Salud Pública, Universidad de Alicante, Alicante, España
Interests: public health; food policy; food insecurity; food environment; sustainable diets; nutritional education; children; schools.

Special Issue Information

Dear Colleagues,

The EAT-Lancet Commission has emphasized the importance of transforming global food systems in order to achieve a balance between human health and environmental sustainability. In this sense, there is growing recognition that adherence to dietary patterns not only impacts individual health but also plays a critical role at population and global levels. For this reason, there is an increasing interest in dietary approaches that go beyond personal well-being and also focus on environmental sustainability and ecological aspects. Plant-based dietary patterns, including diets such as the Mediterranean, vegetarian, and pro-vegetarian patterns (which are more flexible and accessible versions of vegetarian diets), as well as the EAT-Lancet Commission proposal, have emerged as prominent examples of this shift. However, it is necessary to further explore the association of these dietary patterns with both human and planetary health.

In addition to their environmental benefits, diet plays a significant role in human exposure to environmental contaminants, such as heavy metals, persistent organic pollutants, and endocrine-disrupting chemicals. The type and source of food consumed can influence the level of exposure to these harmful substances, with certain dietary patterns potentially reducing or modifying their impact. In particular, plant-based dietary patterns may alter exposure to these pollutants by reducing the intake of contaminants commonly found in animal-derived foods or processed products. However, more research is needed to understand how these diets affect pollutant bioaccumulation and whether they mitigate or exacerbate the health effects of environmental contaminants.

The aim of this Special Issue is to shed light on emerging dietary trends, particularly those that incorporate environmental considerations, and to increase our understanding of how these patterns influence both human and planetary health. We are particularly interested in studies that assess the environmental impact of dietary patterns using ecological footprints or other markers, as well as those that explore the effects on health outcomes. Furthermore, we seek contributions that explore the role of diet in exposure to environmental contaminants and investigate how plant-based dietary patterns may modify both exposure levels and the health effects of these pollutants. Submissions can include original research articles, clinical studies, or review articles that address these key topics. Your contributions will play a crucial role in advancing knowledge in this field by highlighting the intersection of dietary practices, health, environmental exposure, and global sustainability. Thank you for considering this Special Issue as a platform to share your research on the transformative potential of dietary patterns.

Dr. Vicente Mustieles
Dr. Alejandro Oncina-Cánovas
Dr. Luis Cabañas-Alite
Dr. Iris Comino-Comino
Guest Editors

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • dietary patterns
  • plant-based diets
  • sustainable diets
  • mediterranean diet
  • vegetarian diets
  • pro-vegetarian
  • EAT-lancet commission
  • environmental impact
  • food waste
  • socioeconomic determinants of diet
  • environmental pollutants

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Published Papers (5 papers)

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Research

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18 pages, 383 KB  
Article
Substitution of White Meat for Red Meat and Diabetes Risk: A Prospective Cohort Study Stratified by Red Meat Intake
by Langrun Wang, Jie Guo, Yiran Guan, Chao Zhang, Ran Wang, Keji Li, Ruixin Zhu and Jingjing He
Nutrients 2026, 18(4), 669; https://doi.org/10.3390/nu18040669 - 18 Feb 2026
Viewed by 743
Abstract
Background/Objectives: Current evidence on the diabetes prevention benefit of substituting red meat with white meat remains inconsistent and is predominantly based on Western populations. This research examined whether the benefits of such dietary substitution depend on habitual red meat intake levels. Methods [...] Read more.
Background/Objectives: Current evidence on the diabetes prevention benefit of substituting red meat with white meat remains inconsistent and is predominantly based on Western populations. This research examined whether the benefits of such dietary substitution depend on habitual red meat intake levels. Methods: This prospective analysis included 12,143 adults from the China Health and Nutrition Survey (2004–2015). Dietary intake was assessed by multiple 24 h recalls supplemented by a household food inventory. Incident diabetes was identified via self-report and supplementary biochemical data. Estimates of hazard ratios (HRs) and 95% confidence intervals (CIs) were obtained through Cox proportional hazards modeling. Dose–response relationships were examined using restricted cubic splines. Substitution effects were evaluated within strata defined by baseline red meat intake (<75 vs. ≥75 g/day). Results: During 83,046 person-years of follow-up, 687 incident diabetes cases occurred. U-shaped associations were identified for both red meat (lowest risk at 75 g/day) and white meat (lowest risk at 60 g/day) consumption in relation to diabetes risk (p-nonlinearity < 0.0001). Substitution was not associated with diabetes risk in the low-intake stratum (<75 g/day, p = 0.107). Conversely, in the high-intake stratum (≥75 g/day), replacing 50 g/day of red meat with white meat was associated with a 34% lower diabetes risk (HR: 0.66; 95% CI: 0.51, 0.86; p = 0.002). Conclusions: Meat intake shows a nonlinear association with diabetes risk in Chinese adults. The potential benefit of substituting white meat for red meat is conditional, with a more pronounced effect observed among individuals with high habitual red meat consumption, which may support the development of targeted dietary guidance for this subgroup. Full article
(This article belongs to the Special Issue Dietary Patterns and Population Health)
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34 pages, 2089 KB  
Article
The National Food Consumption Survey IV SCAI: Nutrient Intakes and Related Dietary Sources in Italy
by Cinzia Le Donne, Marika Ferrari, Lorenza Mistura, Laura D’Addezio, Francisco Javier Comendador Azcarraga, Deborah Martone, Raffaela Piccinelli, Stefania Sette, Giovina Catasta and Aida Turrini
Nutrients 2026, 18(1), 88; https://doi.org/10.3390/nu18010088 - 27 Dec 2025
Cited by 1 | Viewed by 1258
Abstract
Background/Objectives: The Fourth Italian National Food Consumption Survey (IV SCAI 2017–2020) provides updated and comprehensive data on the dietary habits of the Italian population. The study aimed to assess nutrient intakes and their main food sources among individuals aged 3 months to [...] Read more.
Background/Objectives: The Fourth Italian National Food Consumption Survey (IV SCAI 2017–2020) provides updated and comprehensive data on the dietary habits of the Italian population. The study aimed to assess nutrient intakes and their main food sources among individuals aged 3 months to 74 years and to evaluate the adequacy of intakes against the Italian dietary reference values (DRVs). Methods: A nationally representative sample of 1969 participants were surveyed using two non-consecutive food diaries (ages 3 months–9 years) and 24 h recalls (ages 10–74 years) in accordance with the European Food Safety Authority’s EU Menu guideline. The multiple source method was used to estimate the usual intakes accounted for intra-individual variability. Nutrient adequacy was assessed against age- and sex-specific DRVs, and the main food sources of macro- and micronutrients were identified. Results: Energy intake was below DRVs for adults, particularly women, while protein intake exceeded recommendations across all ages, mainly from animal sources (67% of total). Total fat (38%En) and saturated fat (12%En) exceeded the recommendations, whereas carbohydrates (45%En) and dietary fibre were suboptimal. Vitamin D and calcium intake were markedly below DRVs for all age groups; iron inadequacy was prevalent among females. The main energy sources were cereals (39%), milk and dairy (15%), oils and fats (13%), and meat (10%). Vegetables and fruits were leading contributors to vitamins A and C, while meat, fish, and dairy provided vitamin B12 and D. Conclusions: The Italian diet remains cereal-based but shows nutritional imbalances: notably, excessive protein and fat intake and widespread deficiencies in vitamin D, calcium, iron, and fibre. These findings underline the need for targeted nutrition policies to realign dietary patterns with the national recommendations. Full article
(This article belongs to the Special Issue Dietary Patterns and Population Health)
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14 pages, 642 KB  
Article
Assessing Dietary Habits, Quality, and Nutritional Composition of Workplace Lunches: A Comprehensive Analysis in Turin, Piedmont (Italy)
by Carla Ferraris, Walter Martelli, Aitor Garcia-Vozmediano, Maria Ines Crescio, Cristiana Maurella, Eleonora Mingolla, Elisabetta Fea, Andrea Pezzana, Paola Chiara Durelli, Lucia Decastelli and Daniela Manila Bianchi
Nutrients 2025, 17(16), 2625; https://doi.org/10.3390/nu17162625 - 13 Aug 2025
Viewed by 1268
Abstract
Background: The importance of understanding dietary habits during working hours is becoming increasingly evident. As demonstrated, dietary habits have been shown to exert a considerable influence on the productivity of workers and the creation of a healthier workplace. Objective: The aim of [...] Read more.
Background: The importance of understanding dietary habits during working hours is becoming increasingly evident. As demonstrated, dietary habits have been shown to exert a considerable influence on the productivity of workers and the creation of a healthier workplace. Objective: The aim of this study is to assess the nutritional quality and self-perception of lunches consumed by workers in Piedmont (Italy). Methods: A questionnaire, supported by the EasyDietWeb 4.3.0 software, was used to assess the macronutrient composition of the meals and to evaluate adherence to the “Healthy Eating Plate” (HEP) guidelines. The basal metabolic rate and total daily energy expenditure of the subjects were calculated. Results: The survey results, which included 189 participants, revealed that a notable proportion of the respondents consumed homemade meals at their place of work. The majority of meals reported by the participants did not align with the HEP composition due to the absence of one or more components, especially vegetables. The participants’ perceptions of meal balance frequently diverged from the actual nutritional quality of the meals. Finally, overweight participants exhibited a higher risk of reporting diseases (OR = 4.4, 95% CI = 1.6–12.0). Conclusions: This study provides insight into the dietary habits of a specific group of workers regarding their lunch consumption. This underscores the significance of enhancing public awareness regarding dietary choices and nutritional intakes, as adhering to proper dietary routines is paramount for preserving a state of well-being and sustaining a healthy lifestyle. Full article
(This article belongs to the Special Issue Dietary Patterns and Population Health)
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19 pages, 1418 KB  
Article
Adherence to the Provegetarian Food Patterns and Incidence of All-Cause Mortality in a Mediterranean Population: The SUN Cohort
by Ainara Martinez-Tabar, Miguel Ruiz-Canela, Vanessa Bullon-Vela, Carmen Sayon-Orea, Silvia Carlos, Miguel A. Martinez-Gonzalez and Maira Bes-Rastrollo
Nutrients 2025, 17(15), 2472; https://doi.org/10.3390/nu17152472 - 29 Jul 2025
Viewed by 1816
Abstract
Background and Objectives: A provegetarian (PVG) food pattern, also known as a plant-based food pattern, which prioritizes the consumption of plant-based foods without completely excluding animal-based foods has been associated with health benefits. However, not all plant-based foods are healthy. We prospectively evaluated [...] Read more.
Background and Objectives: A provegetarian (PVG) food pattern, also known as a plant-based food pattern, which prioritizes the consumption of plant-based foods without completely excluding animal-based foods has been associated with health benefits. However, not all plant-based foods are healthy. We prospectively evaluated the association between different PVG food patterns and the risk of total mortality in the “Seguimiento Universidad de Navarra” (SUN) cohort. Methods: The SUN Project is a Mediterranean cohort study involving Spanish university graduates. A validated 136-item semi-quantitative food frequency questionnaire was used. A PVG food pattern, as previously proposed, was calculated assigning positive scores to plant-based foods and inverse scores to animal-based foods. Participants were categorized into quintiles based on their adherence to this pattern. Additionally, healthy and unhealthy PVG food patterns were derived. Results: Data from 17,989 participants with a mean baseline age (standard deviation) 38 (±12) years were analyzed. Over a mean follow-up period of 12 years, 460 deaths (2.6%) were recorded. Participants with higher adherence to the PVG food pattern (Q5) exhibited a 32% lower risk of total mortality [hazard ratio (HR): 0.68 (95% CI: (0.50–0.93); p for trend = 0.020] as compared to those with lower adherence (Q1), after adjusting for multiple confounders. This inverse association persisted for the healthy PVG food pattern [HR: 0.65 (95% CI: 0.47–0.90); p for trend = 0.016]. In contrast, the unhealthy PVG food pattern did not show any significant association with mortality [HR: 1.31 (95% CI: 0.94–1.83)]. Conclusions: Higher adherence to a PVG food pattern, which emphasizes the consumption of plant-based foods, reduces the risk of total mortality in the SUN cohort. Full article
(This article belongs to the Special Issue Dietary Patterns and Population Health)
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Review

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23 pages, 569 KB  
Review
Adherence to Plant-Based Dietary Patterns and Digestive Cancers: A Scoping Review
by Alejandro Oncina-Cánovas, Luis Cabañas-Alite, Iris Comino and Vicente Mustieles
Nutrients 2026, 18(5), 756; https://doi.org/10.3390/nu18050756 - 26 Feb 2026
Viewed by 580
Abstract
Background/Objectives: Digestive cancers are among the leading causes of death worldwide. Although their etiology is not fully understood, diet is an important modifiable risk factor. This scoping review aimed to explore the existing evidence on the association between adherence to various plant-based [...] Read more.
Background/Objectives: Digestive cancers are among the leading causes of death worldwide. Although their etiology is not fully understood, diet is an important modifiable risk factor. This scoping review aimed to explore the existing evidence on the association between adherence to various plant-based dietary (PBD) patterns and the risk of major digestive cancers. Methods: The scoping review followed the Arksey and O’Malley framework and Joanna Briggs Institute recommendations, and results were reported according to PRISMA-ScR guidelines. A systematic search was performed in PubMed/MEDLINE, Scopus, EMBASE, and Web of Science between January 2020 and May 2025. Original observational studies and clinical trials in English or Spanish examining the association between PBD patterns and digestive cancers were included. Results: A total of 24 studies were identified, including 16 prospective cohort studies and 8 hospital-based case–control studies, conducted mainly in Europe (n = 10), North America (n = 8), and Asia (n = 6). Most studies used food frequency questionnaires and predefined PBD indices, particularly the plant-based diet index (PDI), healthful (hPDI), and unhealthful (uPDI) (n = 13), while others assessed pro-vegetarian (n = 2) or EAT-Lancet dietary patterns (n = 3). Most studies reported protective associations with all digestive cancer localizations examined, particularly in relation to healthful PBD patterns: colorectal (13/15), pancreatic (6/7), liver (4/4), esophageal (4/5), stomach (3/4) and oropharyngeal (2/2) cancers. On the contrary, unhealthful PBD patterns were linked to a higher risk. Conclusions: Overall, the findings of this review highlight that the quality of PBD patterns is crucial for digestive cancer risk. PBD patterns emphasizing whole and minimally processed plant foods were protective, while those characterized by refined or ultra-processed plant products were deleterious. A future standardization of PBD indices would help to improve comparability among studies. Full article
(This article belongs to the Special Issue Dietary Patterns and Population Health)
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