Greenhouse gas emissions of self-selected diets in the UK and their association with diet quality: is energy under-reporting a problem?
Greenhouse gas emissions of self-selected diets in the UK and their association with diet quality: is energy under-reporting a problem?
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DOI：
10.1186/s12937-018-0338-x
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发表时间：
2018-02-21
影响因子：
5.4
通讯作者：
Livingstone MBE
中科院分区：
文献类型：
--
作者：
Murakami K;Livingstone MBE
虽然关于饮食相关温室气体排放（GHGE）与饮食质量之间关系的流行病学研究结果数量有限，但并不总是一致的，由于误报能量摄入（EI）而导致的饮食相关温室气体排放估计偏差的潜在影响尚未得到调查。本横断面研究评估了英国与饮食相关的温室气体排放及其与饮食质量的关系，并考虑了EI的低报。膳食数据来自2008/2009-2013/2014年国家饮食和营养调查滚动计划，其中3502名年龄≥19岁的成年人收集了为期4天的食物日记。饮食相关的温室气体排放是基于133种食物类别，使用来自各种二手来源的温室气体排放值进行估算的。饮食质量采用健康饮食指标（HDI）、地中海饮食评分（MDS）和饮食方法预防高血压（DASH）评分进行评价。误报EI的评估方法为报告EI除以估计的能量需求（EI:EER）。日温室气体排放量的平均值为5.7千克二氧化碳当量（CO2eq），这与其他欧洲国家一些具有国家代表性的样本报告的结果一致。平均EI:EER为0.74。假设所有饮食变量按EI错报的比例被错报，则经错报调整的饮食相关GHGE的平均值为8.2 kg CO2eq/d。在整个人群中，在对潜在混杂因素（即年龄、性别、种族、社会经济分类、吸烟状况和身体活动）进行调整后，饮食相关的GHGE与HDI和DASH评分呈负相关，但与MDS无关。然而，在进一步调整EI:EER后，饮食相关的温室气体排放与饮食质量的所有三项指标呈负相关。当只分析低报者（EI:EER < 0.70; n = 1578）时，也观察到类似的关联。相反，在仅包括可信报告者（EI:EER 0.70-1.43; n = 1895）的分析中，与饮食相关的温室气体排放量与所有饮食质量指标均呈负相关，无论调整如何。考虑到EI的低报，本研究不仅在整个样本中，而且在对可信报告者和低报者的单独分析中，以及饮食相关GHGE的潜在低报中，都显示了饮食相关GHGE与饮食质量之间的负相关关系。本文的在线版本（10.1186/s12937-018-0338-x）包含补充材料，授权用户可以使用。
While the admittedly limited number of epidemiological findings on the association between diet-related greenhouse gas emissions (GHGE) and diet quality are not always consistent, potential influence of bias in the estimation of diet-related GHGE caused by misreporting of energy intake (EI) has not been investigated. This cross-sectional study evaluated diet-related GHGE in the UK and their association with diet quality, taking account of EI under-reporting. Dietary data used were from the National Diet and Nutrition Survey rolling programme 2008/2009–2013/2014, in which 4-day food diaries were collected from 3502 adults aged ≥19 years. Diet-related GHGE were estimated based on 133 food groups, using GHGE values from various secondary sources. Diet quality was assessed by the healthy diet indicator (HDI), Mediterranean diet score (MDS) and Dietary Approaches to Stop Hypertension (DASH) score. EI misreporting was assessed as reported EI divided by estimated energy requirement (EI:EER). Mean value of daily GHGE was 5.7 kg carbon dioxide equivalents (CO2eq), which is consistent with those reported from a number of national representative samples in other European countries. Mean EI:EER was 0.74. Assuming that all the dietary variables were misreported in proportion to the misreporting of EI, the mean value of the misreporting-adjusted diet-related GHGE was 8.2 kg CO2eq/d. In the entire population, after adjustment for potential confounders (i.e., age, sex, ethnicity, socioeconomic classification, smoking status and physical activity), diet-related GHGE were inversely associated with HDI and DASH score but not with MDS. However, with further adjustment for EI:EER, diet-related GHGE showed inverse associations with all three measures of diet quality. Similar associations were observed when only under-reporters (EI:EER < 0.70; n = 1578) were analysed. Conversely, in the analysis including only plausible reporters (EI:EER 0.70–1.43; n = 1895), diet-related GHGE showed inverse associations with all diet quality measures irrespective of adjustment. With taking account of EI under-reporting, this study showed inverse associations between diet-related GHGE and diet quality not only in the entire sample but also in the separate analyses of plausible reporters and under-reporters, as well as potential underreporting of diet-related GHGE. The online version of this article (10.1186/s12937-018-0338-x) contains supplementary material, which is available to authorized users.
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影响因子：
3.7
作者：
Bertoluci G;Masset G;Gomy C;Mottet J;Darmon N
通讯作者：
Darmon N
影响因子：
5
作者：
Banna JC;McCrory MA;Fialkowski MK;Boushey C
通讯作者：
Boushey C
DOI：
10.1038/oby.2005.143
发表时间：
2005-07-01
期刊：
OBESITY RESEARCH
影响因子：
--
作者：
Huang, TTK;Roberts, SB;McCrory, MA
通讯作者：
McCrory, MA
影响因子：
5
作者：
Jankovic, Nicole;Geelen, Anouk;Feskens, Edith J.
通讯作者：
Feskens, Edith J.
影响因子：
4.8
作者：
Green, Rosemary;Milner, James;Wilkinson, Paul
通讯作者：
Wilkinson, Paul