【24h】

An Exposome-Based Approach to Environmental and Nutritional Impacts of Food on Human Health

机译:基于暴露的方法研究食物对人类健康的环境和营养影响

获取原文
获取外文期刊封面目录资料

摘要

Development of sustainable products requires comparing direct impacts on the user and indirect impacts such as environmental pollution in a consistent exposome-based approach. We currently lack tools that can comparably quantify environmental impacts and nutritional health effects at the food level. Here, we evaluate and compare impacts associated with foods, accounting for nutrition, particulate matter (PM) from food production, and chemical migration from food packaging. We test this approach on a pizza case study. We quantify the Dietary Risk Factors (DRF) as the disease, gender and age-specific health burden attributable to a g of 15 risk components identified to pose risk on health according to the Global Burden of Diseases, expressed in disability adjusted life years (DALYs/g). We multiply DRFs with the corresponding component densities (grisk/servingfood) for 6000+ foods, to yield the Health Nutritional Index (HENI) measured in DALYs per serving. We evaluate in parallel exposures (intake fractions) associated with ammonia emissions during food production and chemicals migrating from food packaging and use dose-responses and severity factors to evaluate their impacts in DALYs. DRFs range from -57 pDALY/gomega-3 to 8 μDALY/gsodium, with ischemic heart disease dominating the burden associated with most risks. HENI scores for 68 pizzas range from -3 to 36 μDALY/serving (median: 17 μDALY/serving), with meat pizzas having the highest impacts and vegetarian or fruit pizzas the lowest. The corresponding PM impacts are substantially lower wth a median of 0.15 μDALY/serving. Environmental impacts are strongly correlated with nutritional impacts, signifying that unhealthy foods also have the highest environmental impacts and vice-versa (rC02=0.69, rPM2.5=0.77). For food contact material, the product intake fraction (PiF) typically ranges from 1E-4 to 0.8 and when combined with effect data it can yield impact estimates in μDALY/serving.
机译:可持续产品的开发要求以一致的基于暴露体的方法比较对用户的直接影响和对环​​境污染等间接影响。当前,我们缺乏可以在食物水平上比较环境影响和营养健康影响的工具。在这里,我们评估和比较与食品相关的影响,包括营养,食品生产中的颗粒物(PM)以及食品包装中的化学迁移。我们在披萨案例研究中测试了这种方法。我们将饮食风险因素(DRF)量化为疾病,性别和特定年龄段的健康负担,可归因于根据全球疾病负担确定的对健康构成风险的15种风险成分,以残疾调整生命年(DALYs / G)。我们将DRF与6000多种食物的相应成分密度(草皮/食用食物)相乘,得出以每份DALYs计量的健康营养指数(HENI)。我们评估了与食品生产过程中氨气排放以及从食品包装中迁移出来的化学品相关的平行暴露(摄入分数),并使用剂量反应和严重性因子来评估其对DALYs的影响。 DRF的范围从-57 pDALY / gomega-3到8μDALY/ g钠,缺血性心脏病占大多数风险的负担。 HENI对68个比萨饼的评分范围为-3至36μDALY/份(中位数:17μDALY/份),其中肉类比萨饼的影响最大,而素食或水果比萨饼的影响最低。相应的PM影响与0.15μDALY/份的中位数相比要低得多。环境影响与营养影响密切相关,这表明不健康食品对环境的影响最大,反之亦然(rCO2 = 0.69,rPM2.5 = 0.77)。对于食品接触材料,产品摄入分数(PiF)通常在1E-4至0.8之间,当与效果数据结合使用时,可以得出μDALY/份量中的影响估算值。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号