Bibliographic Details
| Title: |
Association between Diet-Related Greenhouse Gas Emissions and Mortality among Japanese Adults: The Japan Collaborative Cohort Study. |
| Authors: |
Daiki Watanabe1,2, Kotatsu Maruyama3, Akiko Tamakoshi4, Isao Muraki5 muraki@pbhel.med.osaka-u.ac.jp, JACC Study Group |
| Source: |
Environmental Health Perspectives. Nov2024, Vol. 132 Issue 11, p117002-1-117002-10. 10p. |
| Subject Terms: |
*Greenhouse gas analysis, *Environmental health, *Food consumption, *Grain, Mortality risk factors, Risk assessment, Lifestyles, Fruit, Research funding, Interprofessional relations, Potatoes, Dietary sucrose, Eggs, Data analysis, Nutritional assessment, Questionnaires, Causes of death, Global burden of disease, Descriptive statistics, Multivariate analysis, Longitudinal method, Odds ratio, Vegetables, Statistics, Pulse (Heart beat), Comparative studies, Confidence intervals, Data analysis software, Diet, Proportional hazards models |
| Geographic Terms: |
Japan |
| Abstract: |
BACKGROUND: Planetary and human health are highly intertwined; our current food system is associated with high greenhouse gas emissions (GHGE) and burden of disease. OBJECTIVE: The aim of this study was to investigate the associations of diet-related GHGE with all-cause and cause-specific mortality in Japan. METHODS: This study included 58,031 Japanese adults (35,078 women and 22,953 men) 40–79 y of age who participated in the Japan Collaborative Cohort Study during the period 1988–1990. Diet-related GHGE was calculated from dietary intake estimated by a validated food frequency questionnaire and previously developed GHGE tables of each food and beverage. Participants were classified into quintiles of diet-related GHGE per kg food/ d. Hazard ratios (HRs) of all-cause and cause-specific mortality were calculated using the Cox proportional hazard and restricted cubic spline models. Results: The average diet-related GHGE was 1,522??g-CO2-eq/kg?food/d. Over a period of 19.3 y (955,819 person-years) of median follow-up, 11,508 deaths were documented. After adjusting for lifestyle and medical history, in comparison with the fourth quintiles of diet-related GHGE, the first and fifth quintiles were associated with a higher risk of all-cause mortality: multivariable HR of all-cause mortality was 1.11 [95% confidence interval (CI): 1.05, 1.18] and 1.09 (95% CI: 1.03, 1.17) for the lowest and highest GHGE, respectively; those of cardiovascular disease mortality were 1.23 (95% CI: 1.10, 1.38) and 1.22 (95% CI: 1.08, 1.37), respectively. The diet-related GHGE range with the lowest HR of all-cause mortality was 1,400–1,600??g-CO2eq/kg food/d (푝 for nonlinearity <0.001). Replacing one serving of red meat with one serving of pulses was inversely associated with all-cause mortality (HR=0.96; 95% CI: 0.93, 0.99) and GHGE (mean change, -347??g-CO2-eq/kg/d; 95% CI: -353, -342). DISCUSSION: Diet-related GHGE was associated with all-cause and cardiovascular disease mortality in a U-shaped fashion. This finding could be useful for creating a policy for sustainable shifts in dietary habits that will benefit the population and environmental health. [ABSTRACT FROM AUTHOR] |
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| Database: |
GreenFILE |
