%0 Journal Article %T Improving health and carbon footprints of European diets using a benchmarking approach %+ Wageningen University and Research [Wageningen] (WUR) %+ National Institute of Public Health %+ Research Centre for Food and Nutrition %+ Direction de l'Evaluation des Risques (DER) %+ Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark Denmark %A Mertens, Elly %A Kuijsten, Anneleen %A Kanellopoulos, Argyris %A Dofková, Marcela %A Mistura, Lorenza %A D’addezio, Laura %A Turrini, Aida %A Dubuisson, Carine %A Havard, Sabrina %A Trolle, Ellen %A Eckl, Marion %A Biesbroek, Sander %A Bloemhof, Jacqueline %A Geleijnse, Johanna, M %A van ’t Veer, Pieter %Z TiFN under Project Agreement number 15SD01 (SHARP-BASIC) %< avec comité de lecture %@ 1368-9800 %J Public Health Nutrition %I Cambridge University Press (CUP) %V 24 %N 3 %P 565-575 %8 2021-09-23 %D 2021 %R 10.1017/S1368980020003341 %M 32962783 %K Benchmarking %K Diet model %K Environment %K Europe %K Food-based dietary guidelines %K Greenhouse gas emissions %K Nutrient quality %Z Life Sciences [q-bio]/Food and NutritionJournal articles %X Abstract Objective: This study aimed to identify diets with improved nutrient quality and environmental impact within the boundaries of dietary practices. Design: We used Data Envelopment Analysis to benchmark diets for improved adherence to food-based dietary guidelines (FBDG). We then optimised these diets for dietary preferences, nutrient quality and environmental impact. Diets were evaluated using the Nutrient Rich Diet score (NRD15.3), diet-related greenhouse gas emission (GHGE) and a diet similarity index that quantified the proportion of food intake that remained similar as compared with the observed diet. Setting: National dietary surveys of four European countries (Denmark, Czech Republic, Italy and France). Subjects: Approximately 6500 adults, aged 18–64 years. Results: When dietary preferences were prioritised, NRD15·3 was ~6 % higher, GHGE was ~4 % lower and ~85 % of food intake remained similar. This diet had higher amounts of fruit, vegetables and whole grains than the observed diet. When nutrient quality was prioritised, NRD15·3 was ~16 % higher, GHGE was ~3 % lower and ~72 % of food intake remained similar. This diet had higher amounts of legumes and fish and lower amounts of sweetened and alcoholic beverages. Finally, when environmental impact was prioritised, NRD15·3 was ~9 % higher, GHGE was ~21 % lower and ~73 % of food intake remained similar. In this diet, red and processed meat partly shifted to either eggs, poultry, fish or dairy. Conclusions: Benchmark modelling can generate diets with improved adherence to FBDG within the boundaries of dietary practices, but fully maximising health and minimising GHGE cannot be achieved simultaneously. %G English %2 https://anses.hal.science/anses-03426459/document %2 https://anses.hal.science/anses-03426459/file/div-class-title-improving-health-and-carbon-footprints-of-european-diets-using-a-benchmarking-approach-div.pdf %L anses-03426459 %U https://anses.hal.science/anses-03426459 %~ ANSES %~ AGREENIUM