{"id":108409,"date":"2025-07-26T03:13:00","date_gmt":"2025-07-26T01:13:00","guid":{"rendered":"https:\/\/www.sonnenseite.com\/?p=108409"},"modified":"2025-07-26T11:51:36","modified_gmt":"2025-07-26T09:51:36","slug":"hospital-and-nursing-home-food-undermines-both-patient-and-planetary-health-new-study-shows","status":"publish","type":"post","link":"https:\/\/www.sonnenseite.com\/en\/environment\/hospital-and-nursing-home-food-undermines-both-patient-and-planetary-health-new-study-shows\/","title":{"rendered":"Hospital and nursing home food undermines both patient and planetary health, new study shows"},"content":{"rendered":"\n
Instead of supporting recovery, food served in hospitals and nursing homes may actually undermine patients\u2019 and residents\u2019 health \u2013 and the environment \u2013 according to a new study published in The Lancet Planetary Health. <\/p>\n\n\n\n
Researchers from the Potsdam Institute for Climate Impact Research (PIK), Charit\u00e9 \u2013 Universit\u00e4tsmedizin Berlin and Stanford University, have found that meals in healthcare settings include too few healthy, plant-based foods and too many unhealthy and unsustainable options, making them inadequate for both individual and planetary health.<\/p>\n\n\n\n
In the world\u2019s first comprehensive study to evaluate both the nutritional quality and environmental footprint of food served in healthcare institutions using detailed, food-level data, researchers assessed menus and food procurement data from two hospitals and three nursing homes of average size in Germany. These institutions\u2019 foodservice likely reflects that of many healthcare institutions in high-income countries.<\/p>\n\n\n\n
\u201cWe found that meals contained too few healthy plant-based foods such as vegetables, fruits, whole grains and legumes, and too many refined grains, added sugars, salt and saturated fats,\u201d says Lisa P\u00f6rtner, lead author from PIK and Charit\u00e9. \u201cThis leads to an inadequate provision of nutrients and low dietary quality.\u201d At all the institutions analysed, meals fell critically short of the recommended daily intake of key nutrients such as folate, potassium and vitamin B6, with nursing homes also falling short in protein provision.<\/p>\n\n\n\n
\u201cCalories from wholesome plant-based foods made up less than one-fifth of energy provision in all institutions, which is far lower than the 80 percent recommended by the Planetary Health Diet,\u201d P\u00f6rtner adds. At the same time, refined grains made up over 20 percent of calories, and red meat accounted for 10 to 17 percent \u2013 resulting in poor overall dietary quality. Animal-source foods, namely red meat and dairy products, were also major contributors to negative environmental impacts, including greenhouse gas emissions, land use change and water pollution.<\/p>\n\n\n\n
Healthcare foodservice contributes to environmental degradation and climate change<\/strong><\/p>\n\n\n\n
\u201cOur results indicate that food served in healthcare settings poses a health risk if consumed over the long term, as unhealthy diets are a major cause of chronic illness”, explains Nathalie Lambrecht from Stanford University. \u201cThis is particularly troubling as health care institutions should be role models for healthy diets. In addition, we find that their foodservice contributes to environmental degradation and climate change \u2013 which also threaten to undermine health.\u201d Lambrecht adds. The authors conclude that substantial changes to healthcare foodservice are essential to protect both human and planetary health.<\/p>\n\n\n\n
Fortunately, both can be achieved through similar actions: reducing the overconsumption of animal-source foods while increasing the intake of healthy, plant-based options. The researchers recommend mandatory nutrition and sustainability standards for healthcare institutions \u2013 along with regular assessments of food quality and environmental impact \u2013 as important levers for improving health and protecting the planet.<\/p>\n\n\n\n
Germany published a nutritional strategy last year that explicitly mentions improving foodservice in healthcare settings, but political actions have so far been lacking. The authors of the study stress that institutions are not solely to blame for the shortcomings, with financial pressures and other demands having risen over recent years. \u201cPolicymakers and healthcare providers alike urgently need to prioritise food quality, set clear standards and close existing data gaps to ensure meals truly are health-promoting \u2013 without harming the planet,\u201d says PIK researcher P\u00f6rtner. The project was funded by the Deutsche Bundesstiftung Umwelt (DBU).<\/p>\n\n\n\n