Italy
Diet and nutrition profile based on FAO Food Balance Sheets (1961–2023).
Food Supply Trend
Daily food supply per capita in Italy compared to the world average.
Diet Composition (2023)
Where the calories come from — food group breakdown by kcal/capita/day.
Macronutrient Trends
Protein and fat supply over time in Italy.
Food Supply Treemap
Area-proportional view of Italy's food supply — larger blocks mean more calories from that food group.
What's Different?
How Italy's food supply differs from the world average — bars show excess (right) or deficit (left) in calories.
vs. EAT-Lancet Reference Diet
How Italy's food supply compares to the EAT-Lancet Planetary Health Diet — the scientifically-derived dietary pattern for human and planetary health.
Similar Countries
Countries with a similar calorie supply.
🔗 Italy in the Mortality Explorer
Explore Italy's mortality data — life expectancy, causes of death, and risk factors — in our companion tool.
Frequently Asked Questions
How many calories per day does Italy produce?
Italy's food supply provides approximately 3,753 kcal per person per day as of 2023, according to FAO Food Balance Sheets. This measures food availability, not actual individual consumption — household-level waste typically reduces actual intake by 20–30%.
How has Italy's diet changed over time?
Between 1961 and 2023, Italy's total calorie supply changed from 2,958 to 3,753 kcal/capita/day (an increase of 27%). Protein supply went from 82.5g to 116.6g per day. Fat supply changed from 77.2g to 160.8g per day.
Where does Italy rank globally?
Italy ranks #8 out of 200 countries by calorie supply per capita. The world average is approximately 3,016 kcal/capita/day.
How does Italy's diet differ from the world average?
The butterfly chart above shows the difference in food supply composition between Italy and the global average. Bars extending to the right indicate food groups where Italy consumes more than the world average, while bars extending left show deficits. These differences reflect agricultural production, cultural food traditions, income levels, and trade patterns.
What are dietary risk factors?
Dietary risk factors are eating patterns linked to chronic disease and premature death, as modeled by the Global Burden of Disease (GBD) study. The five major dietary risks are: high sodium intake, low fruit intake, low vegetable intake, low whole grain intake, and low nut and seed intake. These are population-level statistical estimates — not direct counts of individual deaths.