Fig. 3.

Association between a food group’s impact on mortality and its AREI. The y axis is plotted on a log scale and is the AREI of producing a serving of each food group across 5 environmental outcomes relative to the impact of producing a serving of vegetables (not including starchy roots and tubers). The x axis is the relative risk of mortality, where a relative risk >1 indicates that consuming an additional daily serving of a food group is associated with increased mortality risk, and a relative risk <1 indicates that this consumption is associated with lowered mortality risk. Labels and points are colored with green = minimally processed plant-based foods; dark blue = fish; gray = dairy and eggs; pink = chicken; red = unprocessed red meat (beef, lamb, goat, and pork) and processed red meat; light blue = sugar-sweetened beverages; and orange = olive oil. Food groups associated with a significant change in risk of mortality (at P < 0.05) are denoted by solid circles. Food groups not associated with a significant change in mortality risk are denoted by open circles. Serving sizes for the food groups are: whole grains (30 g dry weight); refined grains (30 g dry weight); fruits (100 g); vegetables (100 g); nuts (28 g); legumes (50 g dry weight); potatoes (150 g); fish (100 g); dairy (200 g); eggs (50 g); chicken (100 g); unprocessed red meat (100 g); processed red meat (50 g); SSBs (225 g); and olive oil (10 g). Data used to create the plot are available in Dataset S1. The association between total mortality and olive oil was estimated by weighting disease-specific contributions (e.g., CHD, stroke, and diabetes) to mortality by disease-specific relative risk (2).