A new study conducted by experts from Harvard University has found that following a planet-friendly diet could potentially reduce the risk of death from chronic illnesses by 25%. Over a period of three decades, the diets of 100,000 participants were tracked in order to examine the impact of sustainable eating habits on long-term health outcomes.
The research suggests that individuals who consume more plant-based foods, such as whole grains, fruits, vegetables, and nuts, are less likely to die compared to those who consume less environmentally friendly meals. Moreover, such a diet not only reduces the risk of death but also lowers the chances of developing cancer, heart disease, and other chronic illnesses.
To evaluate the effects of food on human health as well as the environment, the scientists developed a new diet score called the Planetary Health Diet Index (PHDI). This index takes into account various factors including the risk of chronic diseases such as heart disease, stroke, diabetes, and bowel cancer, along with environmental impacts like water and land use, nutrient pollution, and greenhouse gas emissions.
By incorporating existing evidence and comparing the health benefits and ecological harm caused by different foods, the researchers hope that the PHDI will assist policymakers and public health organizations in formulating strategies to enhance public health while simultaneously addressing climate change.
Linh Bui, a PhD student at Harvard University’s TH Chan School of Public Health Department of Nutrition, explained, We proposed a new diet score that incorporates the best current scientific evidence of food effects on both health and the environment. The results confirmed our hypothesis that a higher Planetary Health Diet score was associated with a lower risk of mortality.
To test their tool, the researchers followed the outcomes of more than 100,000 individuals in the United States from 1986 to 2018, with more than 47,000 deaths occurring during the follow-up period of over 30 years. The team discovered that higher PHDI scores were linked to a 15% decrease in the risk of death from cancer or heart disease, a 20% decrease in the risk of neurodegenerative diseases, and a substantial 50% decrease in the risk of death from respiratory diseases.
However, Bui noted that adjustments may need to be made to the PHDI for different countries based on their cultural and religious practices. Additionally, individuals with specific health conditions or limited access to certain foods may face challenges in adhering to a planet-friendly diet.
Overall, this study emphasizes the benefits of adopting a sustainable eating pattern that prioritizes plant-based foods. Not only does it contribute to individual health and longevity, but it also has a positive impact on the environment. By incorporating this research into public health strategies, the potential to improve public health outcomes while addressing climate change becomes more attainable.
In conclusion, the findings of this study provide valuable insights for individuals, policymakers, and health organizations aiming to make dietary choices that are both beneficial for human health and sustainable for the planet.
