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00925njm 22002777a 4500 dc Garcia, Silvia author Pastor, Rosario author Monserrat-Mesquida, Margalida author Álvarez-Álvarez, Laura author Rubín-García, María author Martínez-González, Miguel Ángel author Salas-Salvado, Jordi author Corella, Dolores author Fito, Montserrat author Martínez, J Alfredo author Tojal-Sierra, Lucas author Wärnberg, Julia author Vioque, Jesus author Romaguera, Dora author López-Miranda, José author Estruch, Ramon author Tinahones, Francisco J author Santos-Lozano, José Manuel author Serra-Majem, Lluis author Cano-Ibañez, Naomi author Pintó, Xavier author Delgado-Rodriguez, Miguel author Matía-Martín, Pilar author Vidal, Josep author Vazquez, Clotilde author Daimiel, Lidia author Ros, Emilio author Buil-Cosiales, Pilar author Martínez-Rodríguez, María Ángeles author Coltell, Oscar author Castañer, Olga author Garcia-Rios, Antonio author Barceló Cañellas, María de la Concepión author Gómez-Gracia, Enrique author Zulet, Maria Ángeles author Konieczna, Jadwiga author Casas, Rosa author Massó-Guijarro, Paloma author Goicolea-Güemez, Leire author Rosa Bernal-Lopez, Maria author Bes-Rastrollo, Maira author Shyam, Sangeetha author González, José I author Zomeño-Fajardo, María Dolores author Peña-Orihuela, Patricia J author González-Palacios, Sandra author Toledo, Estefanía author Khoury, Nadine author Perez, Karla Alejandra author Martín-Sánchez, Vicente author Tur, Josep A author Bouzas, Cristina author 2023-05-24 Background: Dietary patterns can produce an environmental impact. Changes in people's diet, such as the increased consumption of ultra-processed food (UPF) can not only influence human health but also environment sustainability. Objectives: Assessment of the impact of 2-year changes in UPF consumption on greenhouse gas emissions and water, energy and land use. Design: A 2-year longitudinal study after a dietary intervention including 5879 participants from a Southern European population between the ages of 55-75 years with metabolic syndrome. Methods: Food intake was assessed using a validated 143-item food frequency questionnaire, which allowed classifying foods according to the NOVA system. In addition, sociodemographic data, Mediterranean diet adherence, and physical activity were obtained from validated questionnaires. Greenhouse gas emissions, water, energy and land use were calculated by means of the Agribalyse® 3.0.1 database of environmental impact indicators for food items. Changes in UPF consumption during a 2-year period were analyzed. Statistical analyses were conducted using computed General Linear Models. Results: Participants with major reductions in their UPF consumption reduced their impact by -0.6 kg of CO2eq and -5.3 MJ of energy. Water use was the only factor that increased as the percentage of UPF was reduced. Conclusions: Low consumption of ultra-processed foods may contribute to environmental sustainability. The processing level of the consumed food should be considered not only for nutritional advice on health but also for environmental protection. Trial registration: ISRCTN, ISRCTN89898870. Registered 05 September 2013, http://www.isrctn.com/ISRCTN89898870. García S, Pastor R, Monserrat-Mesquida M, Álvarez-Álvarez L, Rubén-García M, Martínez-González MÁ, et al. Ultra-processed foods consumption as a promoting factor of greenhouse gas emissions, water, energy, and land use: A longitudinal assessment. Sci Total Environ. 2023 May 24;891:164417. 10.1016/j.scitotenv.2023.164417 1879-1026 The Science of the total environment https://hdl.handle.net/20.500.13003/18991 37236477 L2024781639 https://hdl.handle.net/20.500.12105/23797 1024813300001 Ultra-processed foods consumption as a promoting factor of greenhouse gas emissions, water, energy, and land use: A longitudinal assessment