Dietary quality and dietary greenhouse gas emissions in the USA: a comparison of the planetary health diet index, healthy eating index-2015, and dietary approaches to stop hypertension

Table 3 Association of Planetary Health Diet Index (PHDI) components with dietary greenhouse gas emissions (GHGE), National Health and Nutrition Examination Survey 2015–2018^*†

	Component alone	Component controlling for total PHDI	PHDI score - component
Adequacy components
Whole grains	-0.05^*** (-0.06, -0.03)	-0.01 (-0.03, 0.01)	-0.03^*** (-0.03, -0.02)
Whole fruits	-0.04^** (-0.06, -0.01)	0.01 (-0.01, 0.03)	-0.03^*** (-0.03, -0.02)
Non-starchy vegetables	0.05^** (0.02, 0.08)	0.13^*** (0.09, 0.16)	-0.04^*** (-0.05, -0.03)
Nuts and seeds	-0.08^*** (-0.11, -0.06)	-0.05^*** (-0.07, -0.02)	-0.02^*** (-0.03, -0.02)
Total legumes	-0.08^*** (-0.12, -0.04)	-0.02 (-0.06, 0.01)	-0.03^** (-0.03, -0.02)
Unsaturated oils	-0.08^*** (-0.11, -0.06)	-0.06^** (-0.09, -0.02)	-0.02^*** (-0.03, -0.02)
Moderation components
Starchy vegetables	-0.02 (-0.04, 0.01)	-0.01 (-0.04, 0.01)	-0.03^** (-0.03, -0.02)
Dairy	-0.04^* (-0.07, -0.01)	-0.03^* (-0.06. -0.01)	-0.03^*** (-0.03, -0.02)
Red and processed meat	-0.43^*** (-0.46, -0.40)	-0.42^*** (-0.45, -0.39)	0.00 (-0.01, 0.01)
Poultry	0.07^*** (0.05, 0.08)	0.09^*** (0.07, 0.10)	-0.03^*** (-0.04, -0.03)
Eggs	-0.02 (-0.05, 0.00)	0.00 (-0.03, 0.02)	-0.03^*** (-0.03, -0.02)
Fish	-0.04 (-0.07, 0.01)	-0.02 (-0.05, 0.00)	-0.03^*** (-0.03, -0.02)
Saturated oils and trans fats	0.05^*** (0.03, 0.07)	0.10^*** (0.08, 0.13)	-0.04^*** (-0.04, -0.03)
Added sugar and fruit juice	0.09^*** (0.07, 0.11)	0.15^*** (0.13, 0.18)	-0.04^*** (-0.05, -0.03)

^* Values are coefficients from energy-adjusted Poisson regression and represent the predicted change in GHGE per a one-point increase in component or in modified PHDI score
^† * p < 0.05, ** p < 0.01, *** p < 0.001 for the difference from 0

ISSN: 1479-5868