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Table 5 Percentage contribution (mean ± SD) of food/food groups to EFP metric of the dietary patterns

From: Environmental footprints of food consumption and dietary patterns among Lebanese adults: a cross-sectional study

Dietary patterns Water use
(L / day)
Energy use
(MJ / day)
GHG
(kg CO2eq / day)
Western
 Pizza, pies and refined grains 25.88 ± 14.39 5.88 ± 5.39 4.11 ± 3.87
 Fast food sandwiches 11.59 ± 10.98 5.06 ± 6.25 21.62 ± 18.02
 Sweets 14.67 ± 14.64 6.89 ± 7.36 5.75 ± 5.97
 Regular Soda 8.26 ± 11.26 10.68 ± 14.03 4.81 ± 7.24
 Mayonnaise 0.39 ± 0.82 0.34 ± 0.75 0.37 ± 0.85
 Nuts and seeds 10.83 ± 13.36 0.93 ± 2.18 0.96 ± 2.02
 Eggs 4.84 ± 7.66 1.47 ± 4.71 5.42 ± 7.91
 Fats and oils 9.62 ± 8.01 12.24 ± 9.18 6.97 ± 6.35
 Ice cream 0.32 ± 0.44 1.32 ± 1.79 1.98 ± 2.67
 Bottled fruit juices 13.18 ± 17.30 21.31 ± 24.43 16.37 ± 20.40
 Alcohol beverages 0.43 ± 2.23 1.08 ± 3.58 2.43 ± 6.90
Lebanese-Mediterranean
 Fruits 20.69 ± 14.09 10.62 ± 9.19 10.23 ± 8.73
 Legumes 13.11 ± 9.59 0.81 ± 0.93 6.90 ± 6.39
 Whole dairy products 43.01 ± 19.05 21.04 ± 18.73 22.02 ± 20.32
 Olives 8.39 ± 11.33 3.27 ± 5.79 6.55 ± 10.04
 Vegetables 10.29 ± 7.68 60.12 ± 20.49 50.75 ± 21.08
 Burghol (whole wheat parboiled and crushed) 2.13 ± 4.42 3.18 ± 5.01 2.16 ± 3.81
 Dried fruits 0.29 ± 1.06 0.36 ± 1.27 0.33 ± 1.19
 Traditional sweets 2.09 ± 2.89 0.60 ± 0.92 1.07 ± 1.55
High-Protein
 Poultry 19.21 ± 14.27 18.21 ± 12.48 14.98 ± 12.44
 Meat 69.30 ± 21.29 50.87 ± 22.73 73.08 ± 20.79
 Fish 3.22 ± 7.76 19.50 ± 17.89 6.86 ± 11.06
 Low fat dairy products 4.88 ± 12.31 6.02 ± 16.59 3.56 ± 11.58
 Hot drinks 0.55 ± 2.17 0.03 ± 0.10 0.01 ± 0.03
 Breakfast cereals 0.38 ± 5.45 0.56 ± 5.52 0.35 ± 5.45
 Light Soda 2.47 ± 8.86 4.80 ± 14.15 1.16 ± 6.23