A quantitative estimation of the water footprint of the Mexican diet, corrected for washing and cooking water

Lares-Michel, Mariana; Housni, Fatima Ezzahra; Cervantes, Virginia Gabriela Aguilera

doi:10.1007/s12571-021-01160-0

Cited by 7 publications

(49 citation statements)

References 34 publications

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“…In the context of Mexico, only one previous study has reported the WF of the Mexican diet, and the reported value is considerably higher than the one found here (8,334 L p −1 d −1 ). However, the difference could lay in the method used, since 24-h recall was used, and we based on a FCFQ ( 16 ). Therefore, the value reported by Lares-Michel et al ( 16 ) can be referred to as the “Mexican diet WF” and the found here as the Mexican dietary pattern WF.…”

Section: Discussionmentioning

confidence: 99%

“…To assess the WF of the diet, we followed the proposed methodology by Lares-Michel et al ( 16 ), which follows the WF assessment methodology ( 15 ). Therefore, we adhered to the three basic steps for dietary WF calculation: (1) we evaluated the diet through a nationally validated questionnaire, which was applied by nutrition experts; (2) the WF of each food was calculated based on WF country/state-specific databases.…”

Section: Methodsmentioning

confidence: 99%

“…In all calculations, the corresponding correction factors were applied for converting cooked and processed (i.e., peeled, without seeds) foods to raw or/and unprocessed foods. Also, we accounted for water involved in cooking and washing food ( 16 ); (3) we calculated the WF of multi-ingredient dishes, using reported tables for Mexico or calculating ingredients through interviews during FCFQ application or reviewing nutritional labels ( 16 ). The WF was specifically calculated per person per day (L p −1 d −1 ) as defined in the Global WF Standard ( 15 ).…”

Section: Methodsmentioning

confidence: 99%

“…Within sugars with fat were foods that contain high amounts of sugars and also fats, such as ice cream and chocolates, which, in addition to sharing similar nutritional composition, share similar WF, since their ingredients tend to be similar. Natural and industrialized fruit juices, as well as coffee and tea, soft drinks, and alcoholic beverages, were considered as separate groups, according to their WF ( 16 , 41 , 53 , 54 , 57 ). The detailed classification of food groups is shown in Supplementary Material 2 .…”

Section: Methodsmentioning

confidence: 99%

“…The WF is defined as the volume of freshwater used in the production of an item, such as the foods that make up the diets of individuals ( 14 ). This index has three components (green, blue, and grey), depending on the type of water use: green WF for rainwater used in agriculture; blue WF for irrigation water for agriculture, as well as for livestock drinking and service water; and grey WF for water needed to assimilate pollutants, including agrochemicals dilution and water needed to cook and wash food ( 15 , 16 ).…”

Section: Introductionmentioning

confidence: 99%

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Eat Well to Fight Obesity… and Save Water: The Water Footprint of Different Diets and Caloric Intake and Its Relationship With Adiposity

Lares-Michel¹,

Housni²,

Cervantes³

et al. 2021

Front. Nutr.

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Water scarcity and excess adiposity are two of the main problems worldwide and in Mexico, which is the most obese country in the world and suffers from water scarcity. Food production represents 90% of a person's water footprint (WF), and healthy diets can lead to less WF than do unhealthy diets related to obesity. We calculated the WF of the diet and caloric intake of adults in Mexico and analyzed its relationship with adiposity. Also, the risk of water expenditure due to adiposity and adherence to dietary recommendations regarding WF of international healthy diets were examined. A Food Consumption Frequency Questionnaire (FCFQ) was applied to 395 adults. Body mass index (BMI), associated with adiposity indicators, was used as a reference for grouping a sample into adiposity levels. The WF was calculated according to the WF Assessment Method, considering correction factors and accounting for water involved in cooking and food washing. Our results showed that the Mexican diet spends 6,056 liters per person per day (L p−1d−1) and is 55% higher than international healthy diets WF. Consumption of beef, milk, fruits, chicken, and fatty cereals represented 56% of total WF. Strong relations appeared between hypercaloric diets and high WF. Diets of people with excess adiposity generated statistically higher WF with extra expenses of 729 L p−1d−1 compared with the normal adiposity population. Following nutritional recommendations offers a protective factor in water care, whereas not adhering to these represents a risk up to 93 times greater of water expenditure regarding international healthy diets. Therefore, both for the general population and to regulate obesity, adequate diets can help mitigate the problem of water scarcity.

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Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Eat Well to Fight Obesity… and Save Water: The Water Footprint of Different Diets and Caloric Intake and Its Relationship With Adiposity

Lares-Michel¹,

Housni²,

Cervantes³

et al. 2021

Front. Nutr.

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The water footprint and nutritional implications of diet change in Mexico: a principal component analysis

et al. 2022

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Sustainable-psycho-nutritional intervention programme for a sustainable diet (the ‘NutriSOS’ study) and its effects on eating behaviour, diet quality, nutritional status, physical activity, metabolic biomarkers, gut microbiota and water and carbon footprints in Mexican population: study protocol of an mHealth randomised controlled trial

et al. 2023

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Mexico is going through an environmental and nutritional crisis related to unsustainable dietary behaviors. Sustainable diets could solve both problems together. This study protocol aims to develop a 3-stages, 15 weeks mHealth randomized controlled trial (RCT) of a sustainable-psycho-nutritional intervention program to promote Mexican population adherence to a sustainable diet and to evaluate its effects on health and environmental outcomes. In stage 1, the program will be designed using the sustainable diets, behavior change wheel, and COM-B models. A sustainable food guide, recipes, meal plans, and a mobile application will be developed. In stage 2, the intervention will be implemented for seven weeks, and a 7-weeks follow-up period in a young Mexican adults (18 to 35 years) sample, randomly divided (1:1 ratio) into a control group (n=50) and an experimental group (n=50), that will be divided in two arms at week 8. Outcomes will include health, nutrition, environment, behavior, and nutritional-sustainable knowledge. Additionally, socioeconomics and culture will be considered. Thirteen behavioral objectives will be included using successive approaches in online workshops twice a week. The population will be monitored using the mobile application consisting of behavioral change techniques. In stage 3, the effects of the intervention will be assessed using mixed-effect models on dietary intake and quality, nutritional status, physical activity, metabolic biomarkers (serum glucose and lipid profile), gut microbiota composition, and dietary water and carbon footprints of the evaluated population. Improvements in health outcomes and a decrease in dietary water and carbon footprints are expected.

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A quantitative estimation of the water footprint of the Mexican diet, corrected for washing and cooking water

Cited by 7 publications

References 34 publications

Eat Well to Fight Obesity… and Save Water: The Water Footprint of Different Diets and Caloric Intake and Its Relationship With Adiposity

Eat Well to Fight Obesity… and Save Water: The Water Footprint of Different Diets and Caloric Intake and Its Relationship With Adiposity

The water footprint and nutritional implications of diet change in Mexico: a principal component analysis

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