000109639 001__ 109639
000109639 005__ 20230519145507.0
000109639 0247_ $$2doi$$a10.3390/nu13051698
000109639 0248_ $$2sideral$$a126112
000109639 037__ $$aART-2021-126112
000109639 041__ $$aeng
000109639 100__ $$aCacau, LT
000109639 245__ $$aDevelopment and Validation of an Index Based on EAT-Lancet Recommendations: The Planetary Health Diet Index
000109639 260__ $$c2021
000109639 5060_ $$aAccess copy available to the general public$$fUnrestricted
000109639 5203_ $$aThe EAT-Lancet Commission has proposed a planetary health diet. We propose the development of the Planetary Health Diet Index (PHDI) based on this proposed reference diet. We used baseline dietary data obtained through a 114-item FFQ from 14, 779 participants of the Longitudinal Study on Adult Health, a multicenter cohort study conducted in Brazil. The PHDI has 16 components and a score from 0 to 150 points. Validation and reliability analyses were performed, including principal component analyses, association with selected nutrients, differences in means between groups (for example, smokers vs. non-smokers), correlations between components and total energy intake, Cronbach''s alpha, item-item correlations, and linear regression analysis between PHDI with carbon footprint and overall dietary quality. The mean PHDI was 60.4 (95% CI 60.2:60.5). The PHDI had six dimensions, was associated in an expected direction with the selected nutrients and was significantly (p < 0.001) lower in smokers (59.0) than in non-smokers (60.6). Cronbach''s alpha value was 0.51. All correlations between components were low, as well as between components and PHDI with total energy intake. After adjustment for age and sex, the PHDI score remained associated (p < 0.001) with a higher overall dietary quality and lower carbon footprint. Thus, we confirmed the PHDI validity and reliability.
000109639 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000109639 590__ $$a6.706$$b2021
000109639 592__ $$a1.287$$b2021
000109639 594__ $$a7.9$$b2021
000109639 591__ $$aNUTRITION & DIETETICS$$b15 / 90 = 0.167$$c2021$$dQ1$$eT1
000109639 593__ $$aNutrition and Dietetics$$c2021$$dQ1
000109639 593__ $$aFood Science$$c2021$$dQ1
000109639 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000109639 700__ $$aDe Carli, E
000109639 700__ $$ade Carvalho, AM
000109639 700__ $$aLotufo, PA
000109639 700__ $$0(orcid)0000-0003-0454-653X$$aMoreno, LA$$uUniversidad de Zaragoza
000109639 700__ $$aBensenor, IM
000109639 700__ $$aMarchioni, DM
000109639 7102_ $$11006$$2255$$aUniversidad de Zaragoza$$bDpto. Fisiatría y Enfermería$$cÁrea Enfermería
000109639 773__ $$g13, 5 (2021), 1698 [15 pp]$$pNutrients$$tNutrients$$x2072-6643
000109639 8564_ $$s2724218$$uhttps://zaguan.unizar.es/record/109639/files/texto_completo.pdf$$yVersión publicada
000109639 8564_ $$s2773270$$uhttps://zaguan.unizar.es/record/109639/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000109639 909CO $$ooai:zaguan.unizar.es:109639$$particulos$$pdriver
000109639 951__ $$a2023-05-18-15:06:51
000109639 980__ $$aARTICLE