Reducing our environmental footprint and improving our health: greenhouse gas emission and land use of usual diet and mortality in EPIC-NL: a prospective cohort study

Table 1 Contribution of different food groups to daily intake and environmental impact in EPIC-NL

Food group	Gram/d (%)	C0₂–eq (%)	Land use (%)
Potatoes	3.5	1.9	1.2
Vegetables	4.4	5.5	3.6
Legumes	0.3	0.3	0.3
Fruit, nuts and seeds	6.9	5.6	4.4
Dairy
Cheese	1.3	11.6	7.7
Milk^a	9.4	9.5	6.5
Milk-based desserts^b	3.5	4.1	2.6
Meat
Non-processed meat^c	2.5	25.7	28.1
Processed meat^d	1.1	5.6	6.1
Cereals
Bread products	5.0	3.4	4.8
Pasta, rice and couscous	1.6	1.5	2.6
Fish	0.4	2.1	0.8
Egg	0.5	1.2	1.8
Fat	0.9	2.3	5.0
Sugar and confectionary	1.5	2.5	1.7
Cake and biscuits	1.0	2.1	3.6
Beverages
Non-alcoholic	48.0	9.4	10.9
Alcoholic	4.8	3.4	5.1
Condiments and sauces	0.7	0.8	1.2
Soups	2.4	0.6	0.2
Miscellaneous	0.3	2.1	2.0

^aconsists of milk, milk beverages (chocolate milk), and coffee milk; ^bconsists of (fruit)yoghurt, cream desserts, and milk-based puddings; ^cnon-processed meat: beef, pork, and chicken; ^dprocessed meat: liver-containing items, ham, and miscellaneous types.

ISSN: 1476-069X