File:Association between a food group’s impact on mortality and its AREI.jpg
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[edit]DescriptionAssociation between a food group’s impact on mortality and its AREI.jpg |
English: Association between a food group’s impact on mortality and its AREI. The y axis is plotted on a log scale and is the AREI of producing a serving of each food group across 5 environmental outcomes relative to the impact of producing a serving of vegetables (not including starchy roots and tubers). The x axis is the relative risk of mortality, where a relative risk >1 indicates that consuming an additional daily serving of a food group is associated with increased mortality risk, and a relative risk <1 indicates that this consumption is associated with lowered mortality risk. Labels and points are colored with green = minimally processed plant-based foods; dark blue = fish; gray = dairy and eggs; pink = chicken; red = unprocessed red meat (beef, lamb, goat, and pork) and processed red meat; light blue = sugar-sweetened beverages; and orange = olive oil. Food groups associated with a significant change in risk of mortality (at P < 0.05) are denoted by solid circles. Food groups not associated with a significant change in mortality risk are denoted by open circles. Serving sizes for the food groups are: whole grains (30 g dry weight); refined grains (30 g dry weight); fruits (100 g); vegetables (100 g); nuts (28 g); legumes (50 g dry weight); potatoes (150 g); fish (100 g); dairy (200 g); eggs (50 g); chicken (100 g); unprocessed red meat (100 g); processed red meat (50 g); SSBs (225 g); and olive oil (10 g). Data used to create the plot are available in Dataset S1. The association between total mortality and olive oil was estimated by weighting disease-specific contributions (e.g., CHD, stroke, and diabetes) to mortality by disease-specific relative risk (2). |
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Source | Clark, Michael A (2019-10-28). "Multiple health and environmental impacts of foods". Proceedings of the National Academy of Sciences 116 (46): 23357–23362. Proceedings of the National Academy of Sciences. DOI:10.1073/pnas.1906908116. ISSN 0027-8424. |
Author | Michael A Clark, Marco Springmann, Jason Hill, and David Tilman |
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current | 14:31, 26 May 2021 | 1,280 × 1,049 (114 KB) | OppidumNissenae (talk | contribs) | Uploaded a work by Michael A Clark, Marco Springmann, Jason Hill, and David Tilman from {{cite journal | last=Clark | first=Michael A | last2=Springmann | first2=Marco | last3=Hill | first3=Jason | last4=Tilman | first4=David | title=Multiple health and environmental impacts of foods | journal=Proceedings of the National Academy of Sciences | publisher=Proceedings of the National Academy of Sciences | volume=116 | issue=46 | date=2019-10-28 | issn=0027-8424 | doi=10.1073/pnas.1906908116 | p... |
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