Health and Environmental Impacts of Major Foods Consumed in Regional Food Systems of Brazil

Marhya Júlia Silva Leite, Lucas de Almeida Moura, Eduardo De Carli, Dirce Maria Lobo Marchioni, Olivier Jolliet, Eliseu Verly and Aline Martins de Carvalho ()
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Marhya Júlia Silva Leite: Department of Nutrition, Faculty of Public Health, University of São Paulo (USP), São Paulo 01246-904, Brazil
Lucas de Almeida Moura: Department of Nutrition, Faculty of Public Health, University of São Paulo (USP), São Paulo 01246-904, Brazil
Eduardo De Carli: Department of Nutrition, Faculty of Public Health, University of São Paulo (USP), São Paulo 01246-904, Brazil
Dirce Maria Lobo Marchioni: Department of Nutrition, Faculty of Public Health, University of São Paulo (USP), São Paulo 01246-904, Brazil
Olivier Jolliet: Department of Environmental and Resource Engineering, Technical University of Denmark (DTU), Copenhagen 2800, Denmark
Eliseu Verly: Department of Epidemiology, Institute of Social Medicine, State University of Rio de Janeiro (UERJ), Rio de Janeiro 20550-900, Brazil
Aline Martins de Carvalho: Department of Nutrition, Faculty of Public Health, University of São Paulo (USP), São Paulo 01246-904, Brazil

IJERPH, 2025, vol. 22, issue 5, 1-21

Abstract: This study examines the relationship between the 1141 most consumed foods in Brazil and their individual and combined health and environmental impacts. Foods are analyzed across different food system clusters, based on the health burden (DALYs) in minutes of healthy life using the Health Nutritional Index (HENI), greenhouse gas emissions, and water use. The most consumed foods were in natura products, such as rice, beans and meat, and a few ultra-processed products such as biscuits and soft drinks. Our results revealed an average HENI of −5.89 min, with values varying from −39.69 min of healthy life (stuffed cookies) to 17.22 min (freshwater fish). Animal-derived products, particularly red meat, had the highest environmental costs, contributing significantly to greenhouse gas emissions and water use. In contrast, plant-based foods like beans and fruits had better HENI scores and lower environmental impacts. We also found that greenhouse gas emissions reached up to 21.3 kg CO 2eq (beef dish), and water use peaked at 306.1 L (mozzarella pizza). Our findings provide valuable insights into the real-world consequences of individual and institutional food choices, demonstrating their measurable impacts on health and the environment. By moving beyond theoretical assumptions, this evidence strengthens the case for integrating sustainability into public food policies, including dietary guidelines that consider regional specificities and environmental concerns alongside nutritional recommendations.

Keywords: health impact; environmental impact; disability-adjusted life years; ultra-processed foods; Brazil; food systems; sustainability (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2025
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