The Impact of Diet on Longevity and the Environment

A new study has identified five key plant-based foods that can lower the risk of chronic diseases and increase lifespan. The study used the Planetary Health Diet Index (PHDI) to assess the impact of foods on human and environmental health. The results showed that individuals consuming a more environmentally sustainable diet were 25% less likely to die within a 30-year follow-up period. The five foods associated with low risk of chronic diseases and low environmental impact are whole grains, fruit, non-starchy vegetables, nuts, and unsaturated oils. The findings can inform dietary interventions, policy decisions, and individual meal planning to promote better health outcomes and reduce environmental impact.