Want to live longer? Eat these foods, according to a recent study.

STATEN ISLAND, N.Y. — You may want to think twice before eating a hot dog — it could cost you 36 minutes of healthy life, according to a new study from the University of Michigan.

The study, published in the journal Nature Food, evaluated more than 5,800 foods and ranked them by their nutritional disease burden to humans and their impact on the environment.

It found that substituting 10% of daily caloric intake from beef and processed meats for a mix of fruit, vegetables, legumes, nuts and select seafood, could reduce your dietary carbon footprint by one-third. These substitutions can also allow people to gain 48 minutes of healthy minutes per day, according to a press release from the university.

For example, choosing to eat a serving of nuts could help you gain 26 minutes of extra healthy life, the study found.

“Generally, dietary recommendations lack specific and actionable direction to motivate people to change their behavior, and rarely do dietary recommendations address environmental impacts,” said Katerina Stylianou in a press release.

Stylianou is a researcher of the study and a doctoral candidate and postdoctoral fellow in the Department of Environmental Health Sciences at the university’s School of Public Health.

The authors of the study said it’s hard to know on a daily basis how much individual choices, like buying mixed greens at a grocery store or ordering chicken wings at a sports bar, could translate to overall personal and environmental health. This study sought to fill that gap with research.

This work is based on a new epidemiology-based nutritional index, the Health Nutritional Index, which calculates the net beneficial or detrimental health burden in minutes of healthy life associated with a serving of food consumed. Researchers used 15 dietary risk factors and disease burden estimates and combined them with the nutrition profiles of food consumed in the United States.

Foods with positive scores add healthy minutes of life, while foods with negative scores are associated with health outcomes that can be detrimental to human health.

To evaluate the environmental impact of foods, researchers utilized IMPACT World+, a method to assess the life cycle impact of foods. They then added improved assessments for water use and human health damages. The study developed scores for 18 environmental indicators, taking into account detailed food recipes, as well as anticipated food waste.

Finally, researchers classified foods into three color zones — green, yellow and red — based on their combined nutritional and environmental performances.

The green zone includes foods recommended to increase in one’s diet. It contains foods that are both nutritionally beneficial and have low environmental impacts. These foods are predominantly nuts, fruits, field-grown vegetables, legumes, whole grains and some seafood.

The red zone includes foods that have either considerable nutritional or environmental impacts and should be reduced or avoided in one’s diet. Nutritional impacts were primarily driven by processed meats, while environmental impacts were driven by beef, pork, lamb and processed meats.

“Previous studies have often reduced their findings to a plant vs. animal-based foods discussion,” Stylianou said in the press release. “Although we find that plant-based foods generally perform better, there are considerable variations within both plant-based and animal-based foods.”

Based on their findings, the researchers suggest decreasing foods with the most negative health and environmental impacts, including high processed meat, beef, shrimp, followed by pork, lamb and greenhouse-grown vegetables.

Instead, you should opt for the most nutritionally beneficial foods, including field-grown fruits and vegetables, legumes, nuts and low-environmental-impact seafood.

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