European journal of nutrition · 2026
An analysis of diet sustainability among different dietary patterns in the Portuguese adult and elderly population.
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Rei Mariana, Burke Áine, O'Shea Sadhbh, Bennett Annemarie E, Kearney John M, Rodrigues Sara S P
Аннотация
PURPOSE: Dietary patterns influence human and environmental health. Shifts toward convenience and ready-to-eat ultra-processed foods have contributed to the rising prevalence of malnutrition, chronic disease, and ecological harm. This study examined the associations between dietary patterns and diet sustainability among Portuguese adults.
METHODS: Data from 2287 individuals aged 18-84 years were obtained from the last National Food, Nutrition, and Physical Activity Survey (2015-2016). Three dietary patterns were identified based on food composition and processing: Traditional, Diet Concerns, and Unhealthy; while four dietary patterns were categorized according to food preparation location: At home by themselves, At home by relatives or friends, By food retail, and By restaurants/canteens. Diet sustainability was assessed using the Diet Sustainability Score (DSS), encompassing health-related nutritional, environmental, economic, and sociocultural dimensions. Linear regression models adjusted for sex, age, education and energy intake were used to estimate associations between dietary patterns and DSS.
RESULTS: Traditional (β = 1.27, p < 0.001) and Diet Concerns (β = 1.60, p < 0.001) patterns were significantly associated with higher DSS compared to the Unhealthy pattern. In terms of food preparation location, only the By restaurants/canteens pattern was significantly associated with lower DSS (β = - 0.76; p < 0.001) compared to the At home by themselves pattern. Younger, urban, and more educated individuals were more likely to follow the Unhealthy or the By restaurants/canteens patterns.
CONCLUSION: These findings underscore the need to consider what people eat, how and where food is prepared. Promoting traditional, minimally processed, and home-prepared meals may be essential to advancing sustainable diets, particularly among younger and urban populations.
METHODS: Data from 2287 individuals aged 18-84 years were obtained from the last National Food, Nutrition, and Physical Activity Survey (2015-2016). Three dietary patterns were identified based on food composition and processing: Traditional, Diet Concerns, and Unhealthy; while four dietary patterns were categorized according to food preparation location: At home by themselves, At home by relatives or friends, By food retail, and By restaurants/canteens. Diet sustainability was assessed using the Diet Sustainability Score (DSS), encompassing health-related nutritional, environmental, economic, and sociocultural dimensions. Linear regression models adjusted for sex, age, education and energy intake were used to estimate associations between dietary patterns and DSS.
RESULTS: Traditional (β = 1.27, p < 0.001) and Diet Concerns (β = 1.60, p < 0.001) patterns were significantly associated with higher DSS compared to the Unhealthy pattern. In terms of food preparation location, only the By restaurants/canteens pattern was significantly associated with lower DSS (β = - 0.76; p < 0.001) compared to the At home by themselves pattern. Younger, urban, and more educated individuals were more likely to follow the Unhealthy or the By restaurants/canteens patterns.
CONCLUSION: These findings underscore the need to consider what people eat, how and where food is prepared. Promoting traditional, minimally processed, and home-prepared meals may be essential to advancing sustainable diets, particularly among younger and urban populations.