BACKGROUND Planetary and human health are highly intertwined; our current food system is associated with high greenhouse gas emissions (GHGE) and burden of disease. OBJECTIVE The aim of this study was to investigate the associations of diet-related GHGE with all-cause and cause-specific mortality in Japan. METHODS This study included 58,031 Japanese adults (35,078 women and 22,953 men) 40-79 y of age who participated in the Japan Collaborative Cohort Study during the period 1988-1990. Diet-related GHGE was calculated from dietary intake estimated by a validated food frequency questionnaire and previously developed GHGE tables of each food and beverage. Participants were classified into quintiles of diet-related GHGE per kg food/d. Hazard ratios (HRs) of all-cause and cause-specific mortality were calculated using the Cox proportional hazard and restricted cubic spline models. RESULTS The average diet-related GHGE was 1,522 g-CO2-eq/kg food/d. Over a period of 19.3 y (955,819 person-years) of median follow-up, 11,508 deaths were documented. After adjusting for lifestyle and medical history, in comparison with the fourth quintiles of diet-related GHGE, the first and fifth quintiles were associated with a higher risk of all-cause mortality: multivariable HR of all-cause mortality was 1.11 [95% confidence interval (CI): 1.05, 1.18] and 1.09 (95% CI: 1.03, 1.17) for the lowest and highest GHGE, respectively; those of cardiovascular disease mortality were 1.23 (95% CI: 1.10, 1.38) and 1.22 (95% CI: 1.08, 1.37), respectively. The diet-related GHGE range with the lowest HR of all-cause mortality was 1,400-1,600 g-CO2eq/kg food/d (p for nonlinearity <0.001). Replacing one serving of red meat with one serving of pulses was inversely associated with all-cause mortality (HR=0.96; 95% CI: 0.93, 0.99) and GHGE (mean change, -347 g-CO2-eq/kg/d; 95% CI: -353, -342). DISCUSSION Diet-related GHGE was associated with all-cause and cardiovascular disease mortality in a U-shaped fashion. This finding could be useful for creating a policy for sustainable shifts in dietary habits that will benefit the population and environmental health. https://doi.org/10.1289/EHP14935.

中文翻译：

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日本成年人饮食相关温室气体排放与死亡率之间的关联：日本协作队列研究。


背景 地球和人类健康高度交织在一起;我们目前的食品系统与高温室气体排放 （GHGE） 和疾病负担有关。目的 本研究的目的是调查饮食相关 GHGE 与日本全因和特定原因死亡率的相关性。方法 本研究包括 58,031 名年龄在 35,078 年至 22,953 岁之间的 40-79 岁日本成年人（女性和 1990 名男性），他们在 1988-1990 年期间参加了日本合作队列研究。与饮食相关的 GHGE 是根据经过验证的食物频率问卷和先前开发的每种食物和饮料的 GHGE 表估计的膳食摄入量计算得出的。参与者被分为每公斤食物/d 与饮食相关的 GHGE 的五分位数。使用 Cox 比例风险和限制三次样条模型计算全因和原因特异性死亡率的风险比 （HRs）。结果 与饮食相关的平均 GHGE 为 1,522 g-CO2-eq/kg 食物/d。在 19.3 年 （955,819 人年） 的中位随访期间，记录了 11,508 例死亡。在调整了生活方式和病史后，与饮食相关 GHGE 的第四个五分位数相比，第一个和第五个五分位数与较高的全因死亡率风险相关：全因死亡率的多变量 HR 分别为 1.11 [95% 置信区间 （CI）：1.05、1.18] 和 1.09（95% CI：1.03、1.17）最低和最高 GHGE;心血管疾病死亡率分别为 1.23 （95% CI： 1.10， 1.38） 和 1.22 （95% CI： 1.08， 1.37）。全因死亡率 HR 最低的饮食相关 GHGE 范围为 1,400-1,600 g-CO2eq/kg 食物/d（非线性 <0.001 的 p）。用一份豆类代替一份红肉与全因死亡率呈负相关 （HR=0。96;95% CI：0.93,0.99）和 GHGE（平均变化，-347 g-CO2-eq/kg/d;95% CI：-353，-342）。讨论 饮食相关 GHGE 以 U 形方式与全因和心血管疾病死亡率相关。这一发现可能有助于制定一项有益于人口和环境健康的饮食习惯可持续转变的政策。https://doi.org/10.1289/EHP14935。