Healthiness and environmental impact of dinner recipes vary widely across developed countries.
Journal
Nature food
ISSN: 2662-1355
Titre abrégé: Nat Food
Pays: England
ID NLM: 101761102
Informations de publication
Date de publication:
05 2023
05 2023
Historique:
received:
26
04
2022
accepted:
06
04
2023
medline:
26
5
2023
pubmed:
9
5
2023
entrez:
8
5
2023
Statut:
ppublish
Résumé
Contrary to food ingredients, little is known about recipes' healthiness or environmental impact. Here we examine 600 dinner recipes from Norway, the UK and the USA retrieved from cookbooks and the Internet. Recipe healthiness was assessed by adherence to dietary guidelines and aggregate health indicators based on front-of-pack nutrient labels, while environmental impact was assessed through greenhouse gas emissions and land use. Our results reveal that recipe healthiness strongly depends on the healthiness indicator used, with more than 70% of the recipes being classified as healthy for at least one front-of-pack label, but less than 1% comply with all dietary guidelines. All healthiness indicators correlated positively with each other and negatively with environmental impact. Recipes from the USA, found to use more red meat, have a higher environmental impact than those from Norway and the UK.
Identifiants
pubmed: 37156979
doi: 10.1038/s43016-023-00746-5
pii: 10.1038/s43016-023-00746-5
doi:
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
407-415Commentaires et corrections
Type : CommentIn
Informations de copyright
© 2023. The Author(s), under exclusive licence to Springer Nature Limited.
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