Body composition and CO2 dietary emissions

Abstract

Background: The amount and quality of foods consumed not only impact on individual health, as reflected in body composition, but they could influence on greenhouse gas emissions and then, on environment. Aim: This study aims to assess the relationship between the body composition and the CO2 emissions resulting from the dietary choices of an adult population. Design: A cross-sectional study on baseline data from 778 participants aged 55–75 years old, with metabolic syndrome (MetS) as part of the PREDIMED-Plus study. Methods: Food intake was registered using a validated semi quantitative 143-item food frequency questionnaire. The amount of CO2 emitted was calculated using data from the Agribalyse® 3.0.1 database. Anthropometry (body weight, height, and waist, and hip circumference, and body mass index) was determined by usual measurements, and body composition (fat mass, visceral fat, muscular mass, fat free mass, and total body water) were assessed by bioimpedance. Results: CO2 emissions were linearly and positively associated with weight, waist circumference, visceral fat, fat free mass, total body water and energy intake. Conclusion: Body composition is associated with dietary CO2 emissions. The higher total body water, fat free mass, and body weight, the higher the dietary CO2 emissions were, following a linear relationship.