“Eating for the Planet: New Study Shows How a Sustainable Diet Can Lower Risk of Premature Death”
The Harvard T.H. Chan School of Public Health has released a groundbreaking study that highlights the benefits of a healthy, sustainable diet on both human health and the environment. The study, published in The American Journal of Clinical Nutrition, focused on the dietary pattern outlined in the 2019 EAT-Lancet report, which emphasizes a variety of minimally processed plant foods while allowing for modest consumption of meat and dairy products. This dietary pattern has been named the Planetary Health Diet (PHD).
Researchers analyzed data from over 200,000 participants in the Nurses’ Health Study I and II and the Health Professionals Follow-Up Study, tracking their diets over a period of up to 34 years. Participants who closely adhered to the PHD had a 30% lower risk of premature death compared to those with the lowest adherence. The study also found that adherence to the PHD was associated with lower rates of major causes of death, including cancer, heart disease, and lung disease.
In addition to the health benefits, the researchers also found that those with the highest adherence to the PHD had a significantly lower environmental impact. This included 29% lower greenhouse gas emissions, 21% lower fertilizer needs, and 51% lower cropland use. The reduction in land use is particularly important for facilitating reforestation efforts, which can help further reduce greenhouse gas emissions.
Lead author Walter Willett emphasized the interconnectedness of human and planetary health, stating that eating healthfully not only benefits individuals but also contributes to environmental sustainability. The study’s findings underscore the importance of considering the environmental impacts of dietary choices, especially in light of the current ecological challenges facing the planet.
The study was funded by several National Institutes of Health (NIH) research grants and involved a team of researchers from the Harvard Chan School, including Linh Bui, Fenglei Wang, Qi Sun, Frank Hu, Kyu Ha Lee, and Marta Guasch-Ferre. For more information on the study, readers can refer to the publication in The American Journal of Clinical Nutrition.
Overall, the research provides compelling evidence for the benefits of adopting a plant-based, sustainable diet not only for personal health but also for the health of the planet. The findings highlight the potential of dietary choices to mitigate the impacts of climate change and promote a healthier, more sustainable future for all.