Environmental and nutritional performance of ‘superfood’-enriched diets: A comparative analysis of three dietary recommendations

Abstract

Eating habits are continuously evolving, shaped by cultural convictions, socioeconomic factors, and new market trends. This study examines the rise in ‘superfoods' – ‘exotic’ natural foods with scientifically proven superior nutritional profiles – and their environmental interactions when used to fill nutritional gaps within common diets. Focusing on three well-established patterns - the Mediterranean (MD), vegan (VD), and Healthy Eating Plate (HEP) diets – the nutritional quality is measured using the Spanish Nutrient Rich Diet 9.2 (sNRD9.2) model, and environmental impacts are assessed through life cycle assessment (LCA) on a weekly per capita basis. Results show that ‘superfoods' boost nutritional quality by 3.5 %, 4.7 %, and 5.6 % for MD, VD, and HEP diets, respectively, yet increase environmental burdens in five to six of seven categories. However, a combined analysis of nutritional and environmental outcomes reveals contrasting effects: when nutritional improvements are factored in, environmental indicators show reductions of up to 28 % for water scarcity, 8.3 % for acidification, and 5.3 % for global warming. While these results suggest some benefits, heightened impacts in other areas call for further optimization of production systems. Challenges also persist in integrating unfamiliar foods into diets, underscoring the need for a balanced approach to sustainability.