1. Greenhouse gas emissions, water footprint, and ecological footprint of food purchases according to their degree of processing in Brazilian metropolitan areas: a time-series study from 1987 to 2018
- Author
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Fernanda Rauber, Josefa Maria Fellegger Garzillo, Jacqueline Tereza da Silva, Carla Adriano Martins, Angelina Frankowska, Maria Laura da Costa Louzada, Gabriela Lopes da Cruz, Christian Reynolds, Carlos Augusto Monteiro, Sarah Bridle, Ximena C. Schmidt Rivera, Renata Bertazzi Levy, and A. Kluczkovski
- Subjects
Health (social science) ,Medicine (miscellaneous) ,HM ,Degree (temperature) ,Food group ,Toxicology ,Greenhouse Gases ,medicine ,Humans ,F1201 ,Ecological footprint ,GE ,business.industry ,Health Policy ,Public Health, Environmental and Occupational Health ,Water ,Consumer Behavior ,medicine.disease ,Metropolitan area ,Obesity ,GF ,Greenhouse gas ,Food processing ,Environmental science ,Fast Foods ,business ,Water use ,Brazil - Abstract
Copyright © 2021 The Author(s). Background The consumption of ultra-processed foods has increased worldwide and has been related to the occurrence of obesity and other non-communicable diseases. However, little is known about the environmental effects of ultra-processed foods. We aimed to assess the temporal trends in greenhouse gas emissions (GHGE), water footprint, and ecological footprint of food purchases in Brazilian metropolitan areas, and how these are affected by the amount of food processing. Methods In this time-series study, we used data from five Brazilian Household Budget Surveys (1987–88, 1995–96, 2002–03, 2008–09, 2017–18) to calculate GHGE, water footprint, and ecological footprint per 1000 kcal of food and beverages purchased. Food items were classified into NOVA food groups: unprocessed or minimally processed foods (G1); processed culinary ingredients (G2); processed foods (G3); and ultra-processed foods (G4). We calculated the proportion each NOVA food group contributes to daily kcal per person. Linear regression was performed to evaluate trends of the environmental impacts across the years. Findings Between 1987–88 and 2017–18, diet-related GHGE increased by 21% (from 1538·6 g CO2 equivalent [CO2e] per 1000 kcal [95% CI 1473·3–1604·0] to 1866·0 g CO2e per 1000 kcal [1788·0–1944·0]; ptrend
- Published
- 2020