A recent study published in the journal Sustainability explores the complex relationship between climate change, dietary habits, and diabetes prevalence in Europe, with a focus on Italian cuisine.
Southern Europe’s Dietary Paradox
Researchers from the University of Chieti-Pescara, Italy’s National Research Council, Vrije Universiteit Amsterdam, and San Giovanni Addolorata Hospital conducted an ecological comparison of regional climate, food supply, and diabetes data across four European regions: Northern, Southern, Eastern, and Western.
The study found that Southern Europe’s dietary energy composition was closest to the Planetary Health Diet (PHD) recommendations. However, the region recorded the fastest-growing and highest diabetes prevalence, rising from 6.4% to 9.3% between 2011 and 2024.
Climate, Diet, and Diabetes
The researchers analyzed temperature trends, food availability, and diabetes prevalence data from various sources, including the ECMWF Reanalysis 5th Generation (ERA5) dataset, the Food and Agriculture Organization of the United Nations Statistical Database, and the International Diabetes Federation.
Read Also: Brain scan score predicts Alzheimer’s risk years before symptoms
Across the four regions, the average shares of available dietary energy from tree nuts and legumes were 1.3% and 0.8%, respectively, compared to the recommended 11.5% for both. In contrast, milk and butter (14.3%) and meat (10.8%) exceeded the recommended levels.
Southern Europe’s diet, while closest to the PHD, still had a higher share of unsaturated plant oil (17.4%) than recommended. The region’s strong warming trend may also contribute to heat-related risks for people with diabetes.
Italy, with its UNESCO-recognized cuisine, had a food-supply composition closer to PHD recommendations than the European average. However, the country’s diabetes prevalence increased over time, with a moderate correlation between temperature and diabetes trends.
While Southern Europe’s diet may seem healthier, other factors like aging, obesity, and physical activity may contribute to the region’s high diabetes rates. The findings show the importance of considering both social and environmental sustainability in disease prevention and climate change adaptation strategies. As the study notes, UNESCO recognition of Italian cuisine provides cultural context, but not necessarily proof of health benefits.
Regional Variations in Diet and Diabetes
Eastern Europe showed a unique pattern, with a decrease in diabetes prevalence from 7.3% to 6% between 2011 and 2024, despite a warming trend. This region’s diet was characterized by high consumption of whole grains (34.5%) and sugar and sweeteners (12.8%), which accounted for the largest share of dietary energy.
Read Also: Daily peanut consumption alters brain insulin response in older adults
In contrast, Northern Europe experienced a slight decrease in average temperatures but saw an increase in diabetes prevalence from 4.7% to 6.2%. The diet in this region was dominated by whole grains (29.9%) and milk and butter (15.6%), with a lower share of legumes and tree nuts.
Implications for Health and Sustainability
The food system’s contribution to global greenhouse gas emissions, ranging from 21% to 37%, highlights the need for sustainable dietary transitions. Adopting diets closer to the Planetary Health Diet could reduce non-carbon dioxide emissions by up to 40% in Europe, offering both health and environmental benefits.
Study Methodology and Data Sources
Researchers gathered temperature data for Italy from the Italian National Institute of Statistics (ISTAT) for climate analysis. Food availability data across 62 countries in four regions (2010-2023) came from the Food and Agriculture Organization of the United Nations Statistical Database. Food items were categorized to compare regional dietary energy shares with Planetary Health Diet (PHD) recommendations, reflecting national supplies, not individual consumption.
Categories included starchy roots, whole grains, fruits, vegetables, tree nuts, milk and butter, legumes, fish, meat, poultry, eggs, sugar, oils, and sweeteners. Researchers calculated differences between regional dietary energy compositions and PHD targets based on calorie proportions. Diabetes prevalence data were obtained from the International Diabetes Federation for Europe (2011, 2024) and ISTAT for Italy (1980 onwards).
