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Eco-Agri-Food Ecology and Human Health

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Achieving the Sustainable Development Goals Through Sustainable Food Systems

Abstract

This chapter reviews epidemiological, toxicological and clinical trials literature to inform on the major disease groups that should be systematically researched in terms of eco-agri-food system risk factors. Disease groups covered include both nutrition-related diseases, as well as agriculture-related diseases linked to agricultural chemicals found in food and the environment, including: hunger-related morbidity, obesity and metabolic disorders; cardio-vascular diseases; food-borne-infections and zoonotic diseases; anti-microbial-resistant infections; chronic respiratory diseases; neoplasms; developmental and reproductive deficiencies (endocrine disruption); neuro-degenerative diseases; immune system disorders, food allergy and other food hypersensitivities; gastro-intestinal tract disorders; and poisoning, injury and certain other consequences of external causes. This paper highlights the need to consider the whole eco-agri-food system when considering the impact of the food system on human health, including overlapping pathways, from access to food and nutrition and dietary patterns, through food and environmental quality, to occupational hazards. In particular, it advocates for a system approach to scientific analysis, as a basis for decision-making to prevent chronic and non-communicable diseases related to eco-agri-food systems.

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Notes

  1. 1.

    This preliminary literature review requires a more comprehensive review for each disease group.

  2. 2.

    DALYs: Daily Adjusted Life Years.

  3. 3.

    The study mentions that Japan and other Asian countries have not shown such associations with red meat intake, which converges with the view related to grain-fed vs. grass-fed red meat qualities.

  4. 4.

    The ratio of omega-6 to omega-3 in grass-fed beef is roughly 1.56:1, while in grain-fed beef it averages about 7.65:1; a healthy diet is believed to supply these fats in the range of 1:1 to 4:1 but diets in the West tend to have ratios in the range of 11:1 to 30:1.

  5. 5.

    E621 additive is considered safe by US/FDA but is subject to quantitative limits in the European Union.

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Acknowledgments

The author wishes to thank the following colleagues for having provided insights to an earlier version of this paper, including: Barbara Gemmill-Herren (Biovision Foundation), Bruce Hirsch (Clarence Heller Foundation), Bernhard Johannes Kahl (University of Copenhagen), Peter Kenmore (Santa Clara University), André Leu (International Federation of Organic Agriculture Movements), Alexander Mueller (TMG Think Tank on Sustainability), Nina Teicholz (New York Times), Domenico Scanu (International Society of Doctors for the Environment), Cristina Tirado (International Union for Nutritional Sciences) and Kevin Gallagher (Future of Agriculture Think Tank). Thanks are also due to Isabella and Daniele Scialabba for having checked and organized the list of references.

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  1. Food and Agriculture Organization of the United Nations, Rome, Italy

    Nadia El-Hage Scialabba

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  1. Nadia El-Hage Scialabba
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Editors and Affiliations

  1. Department for Innovation on Biological, Agro-Food and Forest Systems, University of Tuscia, Viterbo, Italy, Division on Impacts on Agriculture, Forests and Ecosystem Services (IAFES), Euro-Mediterranean Center on Climate Change (CMCC), Viterbo, Italy, RUDN University, Moscow, Head of Smart Urban Nature Laboratory, Moscow, Russia

    Riccardo Valentini

  2. Faculty of Medicine, Department of Nutritional Sciences, University of Toronto, Toronto, ON, Canada, Division of Endocrinology and Metabolism, Department of Medicine, St. Michael’s Hospital, Toronto, ON, Canada, Li Ka Shing Knowledge Institute, St. Michael’s Hospital, Toronto, ON, Canada

    John L. Sievenpiper

  3. Barilla Center for Food and Nutrition, Parma, Italy, Foundation Euro-Mediterranean Center on Climate Change, Lecce, Italy

    Marta Antonelli

  4. Barilla Center for Food and Nutrition, Parma, Italy

    Katarzyna Dembska

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El-Hage Scialabba, N. (2019). Eco-Agri-Food Ecology and Human Health. In: Valentini, R., Sievenpiper, J., Antonelli, M., Dembska, K. (eds) Achieving the Sustainable Development Goals Through Sustainable Food Systems. Springer, Cham. https://doi.org/10.1007/978-3-030-23969-5_5

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