International food trade, often seen as a means to increase food diversity and availability, has been examined for its implications on global health. Research shows that a significant portion of dietary risks and related mortality worldwide can be attributed to international food trade. The impact of food trade on health varies depending on the types of food involved.
According to data from 2019 and risk-disease relationships, the import of fruits, vegetables, legumes, and nuts has had a positive effect on dietary risks and contributed to a reduction of approximately 1.4 million deaths globally from non-communicable diseases. Conversely, imports of red meat have increased dietary risks and are associated with about 150,000 additional deaths. These findings highlight the substantial role of food trade in shaping dietary risks on a global scale.
Around 25% of all food produced globally is traded internationally. While international food trade can enhance food security and resource efficiency, concerns have arisen regarding its environmental impact, as well as its influence on dietary patterns and health. The research emphasizes the importance of considering the health implications of food trade in the formulation of health-sensitive trade, agricultural, and food policies. This is particularly relevant in light of potential trade disruptions caused by factors such as domestic policies, natural disasters, or conflicts.
The study offers valuable insights into how international food trade affects dietary health and underscores the need for a comprehensive approach to address its impact on global health.
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