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

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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