Proposing a Novel Index Reflecting Both Climate Impact and Nutritional Impact of Food Products

Corné van Dooren, Annely Douma, Harry Aiking and Pier Vellinga

Ecological Economics, 2017, vol. 131, issue C, 389-398

Abstract: The aim of this study is to explore the relations between the climate impact of food products and their nutritional characteristics, in order to propose a nutrient density index that quantifies these relations. Our study is based on the nutritional characteristics of the 403 most consumed food products in the Netherlands. Metabolic energy density,11Definitions:Energy density is the total metabolic energy per weight unit of a food product (total kcal/100g product). This value is determined by the proportion of the different macronutrients (proteins, fats, carbohydrates) and the water content.Nutrient Density: Dietary Guidelines for Americans (USDA, 2005, 2010) define nutrient-dense foods as those ‘that provide substantial amounts of vitamins and minerals (micronutrients) and relatively few calories.’ Examples are whole grains, lean meats, low-fat dairy products, and all legumes, vegetables, and fruits (WHO, 2003).NRFx.y: Nutrient Rich Foods index, including x nutrients which should be encouraged and y nutrients which should be limited (Drewnowski, 2009).Essential fatty acids (EFA) are polyunsaturated fatty acids (PUFAs) and consist of two groups: n−3 and n−6 fatty acids. Linoleic acid (LA) is an n−6. Alpha linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are n−3. EPA and DHA together are known as fish fatty acids.‘Nutritional characteristics’ are the nutritional values of food products that are associated with increased or reduced health risks of the diet. These can be specific nutrients, energy density, nutrient density, and even category of a specific food group (e.g., fish).Fruiting vegetables: A vegetable with a pulpy, seed-rich body which grows on a vine. nutrient density (Nutrient Rich Foods index: NRF) and Greenhouse Gas Emissions (GHGEs) of the products were calculated. Low GHGE intensity per 100g correlated with positive nutritional characteristics of food products. This is true for low energy density, and high nutrient density, expressed as the well-established NRF9.3 index. This index was improved to include the contribution of food products to GHGEs. GHGEs of product groups correlate more strongly with the proposed Sustainable Nutrient Rich Foods index (SNRF). This SNRF summarizes six distinctive nutrients (three which should be encouraged and three limited), as well as (metabolic) energy density. Including such an index on food product labels could assist consumers in making better informed food choices.

Keywords: Nutrient Density Index; Greenhouse gas emissions; Energy density; Sustainable diets; Health score; Nutrient rich foods (search for similar items in EconPapers)
Date: 2017
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (5)

Downloads: (external link)
http://www.sciencedirect.com/science/article/pii/S0921800916300830
Full text for ScienceDirect subscribers only

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:eee:ecolec:v:131:y:2017:i:c:p:389-398

DOI: 10.1016/j.ecolecon.2016.08.029

Access Statistics for this article

Ecological Economics is currently edited by C. J. Cleveland

More articles in Ecological Economics from Elsevier
Bibliographic data for series maintained by Catherine Liu ().