Food Science and Technology

International food trade contributes to dietary risks and mortality at global, regional and national levels

M. Springmann, H. Kennard, et al.

This study reveals how international food trade shapes our diets and impacts mortality rates. Conducted by M. Springmann, H. Kennard, C. Dalin, and F. Freund, it highlights how the import of healthier foods can save lives, while red meat imports could be detrimental. Discover the intricate relationship between food trade and global health.

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Abstract

This study investigates the impact of international food trade on dietary risks and mortality. Using bilateral trade data from 2019 and food-specific risk-disease relationships, the researchers estimate that imports of fruits, vegetables, legumes, and nuts improved dietary risks and reduced non-communicable disease mortality by 1.4 million deaths globally. Conversely, red meat imports aggravated dietary risks, leading to an estimated 150,000 additional deaths. These findings highlight the significant role of food trade in global dietary health and emphasize the need to consider health impacts in trade and agricultural policies.

Publisher

Nature Food

Published On

Oct 09, 2023

Authors

M. Springmann, H. Kennard, C. Dalin, F. Freund

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