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Dr. Marta Bianchi
RISE Research Institutes of Sweden

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0 Food
0 Nutrition
0 Sustainability
0 diet quality
0 Nutrition and Environnement

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Journal article
Published: 11 July 2021 in Resources, Conservation and Recycling
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The environmental impacts of food systems and the health consequences of excess food intake are well-acknowledged global issues. However, the climate impact of excess food intake, or metabolic food waste, has received less attention. This study estimated the amount of metabolic food waste and its climate impact in Sweden. Excess food intake was estimated based on the adult overweight and obesity prevalence in Sweden, by applying two alternative calculation methods, one based on the energy content of excess body fat, and the other based on the excess energy intake due to excess body fat. These caloric values were translated to food consumption patterns according to three dietary scenarios and their climate impact estimated based on carbon footprint data. The results showed that the annual amount of metabolic food waste represented 480–710 kt of food in Sweden and, regardless of dietary scenario, exceeded the annual amount of avoidable household food waste. The estimated greenhouse gas emissions from the metabolic food waste amounted up to 1.2 Mt CO2e annually, accounting for approximately 2% of the total and 10% of the food-related climate impact in Sweden. This study confirms the magnitude of the hidden climate cost of excess food intake on a national level and emphasizes the importance of taking this aspect into consideration in actions to improve both planetary and human health. Although applied to the Swedish context, the methodology used in the present study could also be used to assess the environmental impact of excess food intake in other countries globally.

ACS Style

Niina Sundin; Magdalena Rosell; Mattias Eriksson; Carl Jensen; Marta Bianchi. The climate impact of excess food intake - An avoidable environmental burden. Resources, Conservation and Recycling 2021, 174, 105777 .

AMA Style

Niina Sundin, Magdalena Rosell, Mattias Eriksson, Carl Jensen, Marta Bianchi. The climate impact of excess food intake - An avoidable environmental burden. Resources, Conservation and Recycling. 2021; 174 ():105777.

Chicago/Turabian Style

Niina Sundin; Magdalena Rosell; Mattias Eriksson; Carl Jensen; Marta Bianchi. 2021. "The climate impact of excess food intake - An avoidable environmental burden." Resources, Conservation and Recycling 174, no. : 105777.

Journal article
Published: 24 March 2021 in Sustainability
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New methods for combined evaluation of nutritional and environmental aspects of food products are needed to enable a transformation of dietary guidelines integrating both health and environmental perspectives. We evaluated two sustainability aspects; nutrition and climate impact, of foods commonly consumed in Sweden and the implications of using parallel or integrated assessments of these two aspects, also discussing the usability and suitability of these food sustainability indicators in relation to Swedish dietary guidelines, industry food product development, and consumer communication. There were large differences in both nutrient density and climate impact among the different foods. The parallel assessment easily visualized synergies and trade-offs between these two sustainability aspects for the different foods. Coherence with dietary guidelines was good, and suitability and usability deemed satisfying. The integrated indicator showed better coherence with dietary guidelines than indicators based solely on nutrient density or climate impact; however, the difficulty to interpret the score limits its usability in product development and consumer communication. With both methods, advantageous as well as less advantageous plant-based and animal-based food alternatives were suggested. The two alternative methods evaluated could serve as useful tools to drive individual and societal development towards more sustainable food production and consumption.

ACS Style

Anna Strid; Elinor Hallström; Ulf Sonesson; Josefin Sjons; Anna Winkvist; Marta Bianchi. Sustainability Indicators for Foods Benefiting Climate and Health. Sustainability 2021, 13, 3621 .

AMA Style

Anna Strid, Elinor Hallström, Ulf Sonesson, Josefin Sjons, Anna Winkvist, Marta Bianchi. Sustainability Indicators for Foods Benefiting Climate and Health. Sustainability. 2021; 13 (7):3621.

Chicago/Turabian Style

Anna Strid; Elinor Hallström; Ulf Sonesson; Josefin Sjons; Anna Winkvist; Marta Bianchi. 2021. "Sustainability Indicators for Foods Benefiting Climate and Health." Sustainability 13, no. 7: 3621.

Journal article
Published: 29 October 2020 in Sustainability
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Expressing the environmental impact of foods in relation to the nutritional quality is a promising approach in the search for methods integrating interdisciplinary sustainability perspectives. However, the lack of standardized methods regarding how to include nutrient metrics can lead to unharmonized results difficult to interpret. We evaluated nutrient density indexes by systematically assessing the role of methodological variables with the purpose of identifying the index able to rank foods with the highest coherence with the Swedish dietary guidelines. Among 45 variants of the nutrient density index NRF (Nutrient Rich Food), a Sweden-tailored NRF11.3 index, including 11 desirable nutrients and 3 undesirable nutrients, calculated per portion size or 100 kcal with the application of weighting, ranked foods most coherently with the guidelines. This index is suggested to be suitable as complementary functional unit (FU) in comparative life cycle assessment (LCA) studies across food categories. The results clarify implications of methodological choices when calculating nutrient density of foods and offer guidance to LCA researchers on which nutrition metric to use when integrating nutritional aspects in food LCA.

ACS Style

Marta Bianchi; Anna Strid; Anna Winkvist; Anna-Karin Lindroos; Ulf Sonesson; Elinor Hallström. Systematic Evaluation of Nutrition Indicators for Use within Food LCA Studies. Sustainability 2020, 12, 8992 .

AMA Style

Marta Bianchi, Anna Strid, Anna Winkvist, Anna-Karin Lindroos, Ulf Sonesson, Elinor Hallström. Systematic Evaluation of Nutrition Indicators for Use within Food LCA Studies. Sustainability. 2020; 12 (21):8992.

Chicago/Turabian Style

Marta Bianchi; Anna Strid; Anna Winkvist; Anna-Karin Lindroos; Ulf Sonesson; Elinor Hallström. 2020. "Systematic Evaluation of Nutrition Indicators for Use within Food LCA Studies." Sustainability 12, no. 21: 8992.

Journal article
Published: 16 October 2020 in Public Health Nutrition
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Objective: This study examines secular changes in diet-related greenhouse gas emissions (GHGE) in younger and older Swedish adults, since the turn of this century. Design: Two cross-sectional health examination surveys were conducted in 2001–2004 (T 1) and 2014–2018 (T 2). At both times, an eighty-six-item FFQ was embedded in the survey. From the food frequencies and age-standardised portion sizes, GHGE estimates (kg CO2e/year) were calculated. GHGE was modelled as a function of time period and covariates, for five distinct age groups. Setting: The municipality of Gothenburg, in western Sweden. Participants: Women and men aged 25–34, 35–44, 45–54, 55–64 and 65–75 years were randomly selected from the population registry and recruited for examinations. After exclusion of participants with incomplete dietary data, the analytic sample consisted of 2569 individuals at T 1 and 2119 at T 2. Results: Lower dietary GHGE scores were observed at T 2 compared with T 1, in each age group, adjusting for sex, BMI and education. The largest differences in GHGE were observed in the youngest age group (approximately 30 % reduction). Decreasing trends in GHGE from animal-based foods were observed at all ages and were accompanied by smaller increases from plant-based sources in younger groups only. At all ages, GHGE from discretionary foods decreased, and prevalence of overweight remained stable. Conclusions: Optimal dietary trends should support both human health and planetary health. Our results suggest that Swedish adults have moved in this direction, e.g. through less intake of red meat products and stable weight status.

ACS Style

Kirsten Mehlig; Irene Blomqvist; Sofia Klingberg; Marta Bianchi; Josefin Sjons; Monica Hunsberger; Lauren Lissner. Secular trends in diet-related greenhouse gas emission estimates since 2000 – a shift towards sustainable diets in Sweden. Public Health Nutrition 2020, 1 -6.

AMA Style

Kirsten Mehlig, Irene Blomqvist, Sofia Klingberg, Marta Bianchi, Josefin Sjons, Monica Hunsberger, Lauren Lissner. Secular trends in diet-related greenhouse gas emission estimates since 2000 – a shift towards sustainable diets in Sweden. Public Health Nutrition. 2020; ():1-6.

Chicago/Turabian Style

Kirsten Mehlig; Irene Blomqvist; Sofia Klingberg; Marta Bianchi; Josefin Sjons; Monica Hunsberger; Lauren Lissner. 2020. "Secular trends in diet-related greenhouse gas emission estimates since 2000 – a shift towards sustainable diets in Sweden." Public Health Nutrition , no. : 1-6.

Comparative study
Published: 01 November 2006 in Molecular Nutrition & Food Research
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With the aim to expand the Italian total antioxidant capacity (TAC) database, the TAC values of 11 spices, 5 dried fruits, 7 sweets, 18 cereal products, 5 pulses, and 6 nuts were determined using three different assays and considering the contribution of bound antioxidant compounds in fiber-rich foods (i. e. cereals, legumes, and nuts). Among spices, saffron displayed the highest antioxidant capacity, whereas among dried fruits, prune exhibited the highest value. The TAC values of all the chocolates analyzed were far higher than the other sweet extracts measured. Among cereal products, whole meal buckwheat and wheat bran had the greatest TAC. Among pulses and nuts, broad bean, lentil and walnuts had the highest antioxidant capacity, whereas chickpeas, pine nuts and peanuts were less effective. The contribution of bound phytochemicals to the overall TAC was relevant in cereals as well as in nuts and pulses. The complete TAC database could be utilized to properly investigate the role of dietary antioxidants in disease prevention.

ACS Style

Nicoletta Pellegrini; Mauro Serafini; Sara Salvatore; Daniele Del Rio; Marta Bianchi; Furio Brighenti. Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays. Molecular Nutrition & Food Research 2006, 50, 1030 -1038.

AMA Style

Nicoletta Pellegrini, Mauro Serafini, Sara Salvatore, Daniele Del Rio, Marta Bianchi, Furio Brighenti. Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays. Molecular Nutrition & Food Research. 2006; 50 (11):1030-1038.

Chicago/Turabian Style

Nicoletta Pellegrini; Mauro Serafini; Sara Salvatore; Daniele Del Rio; Marta Bianchi; Furio Brighenti. 2006. "Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays." Molecular Nutrition & Food Research 50, no. 11: 1030-1038.

Journal article
Published: 01 January 2006 in Journal of the Science of Food and Agriculture
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All methods for assessing the total antioxidant capacity (TAC) of food samples are strongly affected by the solvents used during extraction. In recent years a sequential solvent extraction procedure utilising water and acetone has been widely used for TAC measurements of foods. To better understand the efficiency of this procedure in terms of the amount of extracted antioxidants and the subsequent measurement of TAC, two vegetables (onion and spinach) and two fruits (orange and tomato) were sequentially extracted with water, acetone and chloroform. Each extract fraction was analysed separately for its content of known antioxidant compounds by specific procedures and for its TAC by the Trolox equivalent antioxidant capacity assay. The results showed that the compounds in the water and acetone extracts were the main contributors to TAC. The chloroform extracts did not contribute to TAC, with the exception of the spinach extract, owing to the presence of low levels of carotenoids. In conclusion, the analysed extraction procedure was more effective for foods rich in water‐soluble antioxidants than for those rich in lipid‐soluble antioxidants. Copyright © 2006 Society of Chemical Industry

ACS Style

Nicoletta Pellegrini; Barbara Colombi; Sara Salvatore; Oreste V Brenna; Gianni Galaverna; Daniele Del Rio; Marta Bianchi; Richard N Bennett; Furio Brighenti. Evaluation of antioxidant capacity of some fruit and vegetable foods: efficiency of extraction of a sequence of solvents. Journal of the Science of Food and Agriculture 2006, 87, 103 -111.

AMA Style

Nicoletta Pellegrini, Barbara Colombi, Sara Salvatore, Oreste V Brenna, Gianni Galaverna, Daniele Del Rio, Marta Bianchi, Richard N Bennett, Furio Brighenti. Evaluation of antioxidant capacity of some fruit and vegetable foods: efficiency of extraction of a sequence of solvents. Journal of the Science of Food and Agriculture. 2006; 87 (1):103-111.

Chicago/Turabian Style

Nicoletta Pellegrini; Barbara Colombi; Sara Salvatore; Oreste V Brenna; Gianni Galaverna; Daniele Del Rio; Marta Bianchi; Richard N Bennett; Furio Brighenti. 2006. "Evaluation of antioxidant capacity of some fruit and vegetable foods: efficiency of extraction of a sequence of solvents." Journal of the Science of Food and Agriculture 87, no. 1: 103-111.

Journal article
Published: 01 September 2003 in The Journal of Nutrition
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Epidemiologic studies have demonstrated an inverse association between consumption of fruits and vegetables and morbidity and mortality from degenerative diseases. The antioxidant content of fruits and vegetables may contribute to the protection they offer from disease. Because plant foods contain many different classes and types of antioxidants, knowledge of their total antioxidant capacity (TAC), which is the cumulative capacity of food components to scavenge free radicals, would be useful for epidemiologic purposes. To accomplish this, a variety of foods commonly consumed in Italy, including 34 vegetables, 30 fruits, 34 beverages and 6 vegetable oils, were analyzed using three different assays, i.e., Trolox equivalent antioxidant capacity (TEAC), total radical-trapping antioxidant parameter (TRAP) and ferric reducing-antioxidant power (FRAP). These assays, based on different chemical mechanisms, were selected to take into account the wide variety and range of action of antioxidant compounds present in actual foods. Among vegetables, spinach had the highest antioxidant capacity in the TEAC and FRAP assays followed by peppers, whereas asparagus had the greatest antioxidant capacity in the TRAP assay. Among fruits, the highest antioxidant activities were found in berries (i.e., blackberry, redcurrant and raspberry) regardless of the assay used. Among beverages, coffee had the greatest TAC, regardless of the method of preparation or analysis, followed by citrus juices, which exhibited the highest value among soft beverages. Finally, of the oils, soybean oil had the highest antioxidant capacity, followed by extra virgin olive oil, whereas peanut oil was less effective. Such data, coupled with an appropriate questionnaire to estimate antioxidant intake, will allow the investigation of the relation between dietary antioxidants and oxidative stress-induced diseases.

ACS Style

Nicoletta Pellegrini; Mauro Serafini; Barbara Colombi; Daniele Del Rio; Sara Salvatore; Marta Bianchi; Furio Brighenti. Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays. The Journal of Nutrition 2003, 133, 2812 -2819.

AMA Style

Nicoletta Pellegrini, Mauro Serafini, Barbara Colombi, Daniele Del Rio, Sara Salvatore, Marta Bianchi, Furio Brighenti. Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays. The Journal of Nutrition. 2003; 133 (9):2812-2819.

Chicago/Turabian Style

Nicoletta Pellegrini; Mauro Serafini; Barbara Colombi; Daniele Del Rio; Sara Salvatore; Marta Bianchi; Furio Brighenti. 2003. "Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays." The Journal of Nutrition 133, no. 9: 2812-2819.

Journal article
Published: 01 April 2003 in Clinical Chemistry
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ACS Style

Daniele Del Rio; Nicoletta Pellegrini; Barbara Colombi; Marta Bianchi; Mauro Serafini; Federico Torta; Matteo Tegoni; Marilena Musci; Furio Brighenti. Rapid Fluorimetric Method to Detect Total Plasma Malondialdehyde with Mild Derivatization Conditions. Clinical Chemistry 2003, 49, 690 -692.

AMA Style

Daniele Del Rio, Nicoletta Pellegrini, Barbara Colombi, Marta Bianchi, Mauro Serafini, Federico Torta, Matteo Tegoni, Marilena Musci, Furio Brighenti. Rapid Fluorimetric Method to Detect Total Plasma Malondialdehyde with Mild Derivatization Conditions. Clinical Chemistry. 2003; 49 (4):690-692.

Chicago/Turabian Style

Daniele Del Rio; Nicoletta Pellegrini; Barbara Colombi; Marta Bianchi; Mauro Serafini; Federico Torta; Matteo Tegoni; Marilena Musci; Furio Brighenti. 2003. "Rapid Fluorimetric Method to Detect Total Plasma Malondialdehyde with Mild Derivatization Conditions." Clinical Chemistry 49, no. 4: 690-692.

Journal article
Published: 01 January 2003 in Journal of Agricultural and Food Chemistry
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The 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS(*)(+)) assay was adapted to a flow injection (FI) system to obtain a sensitive and rapid technique for the monitoring of antioxidant activity of pure compounds and complex matrixes, such as beverages and food extracts. The FI system includes a HPLC pump that flows the mobile phase (a solution of ABTS(*)(+) in ethanol) through a 20 microL loop injector, a single bead string reactor filled with acid-washed silanized beads, a delay coil and a photodiode array UV-visible detector. The technique was very sensitive, with limits of detection and of quantification of 4.14 and 9.29 micromol of Trolox/L, respectively, and demonstrated high repeatability and reproducibility. The proposed technique was then applied to the evaluation of the antioxidant activity of some pure compounds, demonstrating good agreement with published data obtained by the original spectrophotometric ABTS(*)(+) assay. Finally, the total antioxidant activity of 10 beverages was determined by both the proposed and the original method. The values ranged from 0.09 mmol L(-)(1) for cola to 49.24 mmol L(-)(1) for espresso coffee and did not result significantly different from those obtained by the original spectrophotometric ABTS(*)(+) assay (Student's paired t-test: t = 1.4074, p = 0.1929). In conclusion, the proposed FI technique seems suitable for the direct, rapid and reliable monitoring of total antioxidant activity of pure compounds and beverages and, due to the ability to operate in continuous, it allows the analysis of about 30 samples h(-)(1) making the assay particularly suitable for large screening of total antioxidant activity in food samples.

ACS Style

Nicoletta Pellegrini; Daniele Del Rio; Barbara Colombi; Marta Bianchi; Furio Brighenti. Application of the 2,2‘-Azinobis(3-ethylbenzothiazoline-6-sulfonic acid) Radical Cation Assay to a Flow Injection System for the Evaluation of Antioxidant Activity of Some Pure Compounds and Beverages. Journal of Agricultural and Food Chemistry 2003, 51, 260 -264.

AMA Style

Nicoletta Pellegrini, Daniele Del Rio, Barbara Colombi, Marta Bianchi, Furio Brighenti. Application of the 2,2‘-Azinobis(3-ethylbenzothiazoline-6-sulfonic acid) Radical Cation Assay to a Flow Injection System for the Evaluation of Antioxidant Activity of Some Pure Compounds and Beverages. Journal of Agricultural and Food Chemistry. 2003; 51 (1):260-264.

Chicago/Turabian Style

Nicoletta Pellegrini; Daniele Del Rio; Barbara Colombi; Marta Bianchi; Furio Brighenti. 2003. "Application of the 2,2‘-Azinobis(3-ethylbenzothiazoline-6-sulfonic acid) Radical Cation Assay to a Flow Injection System for the Evaluation of Antioxidant Activity of Some Pure Compounds and Beverages." Journal of Agricultural and Food Chemistry 51, no. 1: 260-264.