According to new research by the collaboration of Oxford University and the University of Minnesota, an increasing adaption of healthy food can help you remarkably cut down the environmental impact of food and agricultural production.
This a first of its kind research, where scientists have connected the impact on health by food products to the overall impact on the environment. The research report is now live on the online journal, Proceedings of the National Academy of Sciences. The research states that food products with a positive health result have the lowest environmental impact. Whereas, other products such as red meat, can harm both consumer health and the environment.
According to the head author of the research study, David Tilman, food has a great impact on us and the overall environment we live in. The research shows that eating healthier food leads to eating more sustainably. David is working as a professor of ecology, evolution, and behavior at the College of Biological Sciences at the University of Minnesota.
Generally, if the food product suits one aspect of an individual’s health, it also transpires for some other health outcomes. A similar situation holds true for environmental outcomes.
What does the research say?
This study explores how the consumption of 15 types of food groups can relate to five forms of health outcomes. Also, it explores five different aspects of environmental degradation.
According to the results, almost all food types that have better health outcomes also have lowest amount of environmental degradation. Foods such as vegetables, fruits, nuts, legumes, olive oil, and whole-grain cereal fall in this category.
On the other hand, foods that can create health risks in individuals have a significant negative impact on the environment. Food products such as pork, goat meat, and mutton fall in this category.