scholarly journals The Relative Caloric Prices of Healthy and Unhealthy Foods Differ Systematically across Income Levels and Continents

2019 ◽  
Vol 149 (11) ◽  
pp. 2020-2033 ◽  
Author(s):  
Derek D Headey ◽  
Harold H Alderman
Keyword(s):  
Soft Drink ◽  
Food Group ◽  
Food Composition ◽  
Food Prices ◽  
Future Research ◽  
Food Groups ◽  
Relative Prices ◽  
Income Levels ◽  
Food Composition Tables ◽  
Overweight Prevalence

ABSTRACT Background Relative prices of healthy/unhealthy foods have been implicated in the obesity epidemic, but never extensively quantified across countries or empirically linked to undernutrition. Objectives This study compared relative caloric prices (RCPs) for different food categories across 176 countries and ascertained their associations with dietary indicators and nutrition outcomes. Methods We converted prices for 657 standardized food products from the 2011 International Comparison Program into caloric prices using USDA Food Composition tables. We classified products into 21 specific food groups. We constructed RCPs as the ratio of the 3 cheapest products in each food group, relative to the weighted cost of a basket of starchy staples. We analyzed RCP differences across World Bank income levels and regions and used cross-country regressions to explore associations with Demographic Health Survey dietary indicators for women 15–49 y old and children 12–23 mo old and with WHO indicators of the under-5 stunting prevalence and adult overweight prevalence. Results Most noncereal foods were relatively cheap in high-income countries, including sugar- and fat-rich foods. In lower-income countries, healthy foods were generally expensive, especially most animal-sourced foods and fortified infant cereals (FICs). Higher RCPs for a food predict lower consumption among children for 7 of 9 food groups. Higher milk and FIC prices were positively associated with international child stunting patterns: a 1-SD increase in milk prices was associated with a 2.8 percentage point increase in the stunting prevalence. Similarly, a 1-SD increase in soft drink prices was associated with a reduction in the overweight prevalence of ∼3.6 percentage points. Conclusions Relative food prices vary systematically across countries and partially explain international differences in the prevalences of undernutrition and overweight adults. Future research should focus on how to alter relative prices to achieve better dietary and nutrition outcomes.

Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group

2017 ◽  
Vol 30 (1) ◽  
pp. 1-24 ◽  
Author(s):  
Aristea Baschali ◽  
Effie Tsakalidou ◽  
Adamantini Kyriacou ◽  
Nena Karavasiloglou ◽  
Antonia-Leda Matalas
Keyword(s):  
Nutritional Value ◽  
Health Benefits ◽  
Food Group ◽  
Food Composition ◽  
Food Preservation ◽  
European Countries ◽  
Future Research ◽  
Potential Health ◽  
Fermented Beverages ◽  
Food Composition Tables

AbstractFermented beverages hold a long tradition and contribution to the nutrition of many societies and cultures worldwide. Traditional fermentation has been empirically developed in ancient times as a process of raw food preservation and at the same time production of new foods with different sensorial characteristics, such as texture, flavour and aroma, as well as nutritional value. Low-alcoholic fermented beverages (LAFB) and non-alcoholic fermented beverages (NAFB) represent a subgroup of fermented beverages that have received rather little attention by consumers and scientists alike, especially with regard to their types and traditional uses in European societies. A literature review was undertaken and research articles, review papers and textbooks were searched in order to retrieve data regarding the dietary role, nutrient composition, health benefits and other relevant aspects of diverse ethnic LAFB and NAFB consumed by European populations. A variety of traditional LAFB and NAFB consumed in European regions, such askefir,kvass,kombuchaandhardaliye, are presented. Milk-based LAFB and NAFB are also available on the market, often characterised as ‘functional’ foods on the basis of their probiotic culture content. Future research should focus on elucidating the dietary role and nutritional value of traditional and ‘functional’ LAFB and NAFB, their potential health benefits and consumption trends in European countries. Such data will allow for LAFB and NAFB to be included in national food composition tables.

scholarly journals Food prices in a pandemic: Global data show higher costs for nutritious food groups

2021 ◽  
Author(s):  
Yan Bai ◽  
Leah Costlow ◽  
Alissa Ebel ◽  
Sarah Laves ◽  
Yurika Ueda ◽  
...  
Keyword(s):  
Supply Chains ◽  
Commodity Prices ◽  
Food Group ◽  
Food Prices ◽  
Food Groups ◽  
Nutritious Food ◽  
Price Indexes ◽  
On Farm ◽  
Retail Food ◽  
Global Data

Abstract The COVID pandemic has cut lives, livelihoods and supply chains, leading to price spikes for some foods and decline for others. We compare monthly retail food prices in up to 180 countries through February 2021, and find significant rises for more nutritious food groups with higher case counts. Prices by food group complement data on farm commodity prices and overall consumer price indexes, and can help guide policy for resilience and response to shocks.

scholarly journals Evaluation of Alignment between the Health Claims Nutrient Profiling Scoring Criterion (NPSC) and the Health Star Rating (HSR) Nutrient Profiling Models

Nutrients ◽  
2018 ◽  
Vol 10 (8) ◽  
pp. 1065 ◽  
Author(s):  
Elizabeth Dunford ◽  
Liping Huang ◽  
Sanne Peters ◽  
Michelle Crino ◽  
Bruce Neal ◽  
...  
Keyword(s):  
Edible Oils ◽  
Food Group ◽  
Food Composition ◽  
Health Claims ◽  
Food Groups ◽  
Health Claim ◽  
Star Rating ◽  
Nutrition Labelling ◽  
Nutrient Profiling ◽  
Scoring Algorithms

In Australia, manufacturers can use two government-endorsed approaches to advertise product healthiness: the Health Star Rating (HSR) front-of-pack nutrition labelling system, and health claims. Related, but different, algorithms determine the star rating of a product (the HSR algorithm) and eligibility to display claims (the Nutrient Profiling Scoring Criterion (NPSC) algorithm). The objective of this study was to examine the agreement between the HSR and NPSC algorithms. Food composition information for 41,297 packaged products was extracted from The George Institute’s FoodSwitch database. HSR and the NPSC scores were calculated, and the proportion of products in each HSR category that were eligible to display a health claim under the NPSC was examined. The highest agreement between the HSR scoring algorithm and the NPSC threshold to determine eligibility to display a health claim was at the HSR cut-off of 3.5 stars (k = 0.83). Overall, 97.3% (n = 40,167) of products with star ratings of 3.5 or higher were also eligible to display a health claim, and 94.3% (n = 38,939) of products with star ratings less than 3.5 were ineligible to display a health claim. The food group with greatest divergence was “edible oils”, with 45% products (n = 342) with HSR >3.5, but 64% (n = 495) eligible to display a claim. Categories with large absolute numbers of products with HSR <3.5, but eligible to display a claim, were “yoghurts and yoghurt drinks” (335 products, 25.4%) and “soft drinks” (299 products, 29.7%). Categories with a large number of products with HSR ≥3.5, but ineligible to display a claim, were “milk” (260 products, 21.2%) and “nuts and seeds” (173 products, 19.7%). We conclude that there is good agreement between the HSR and the NPSC systems overall, but divergence in some food groups is likely to result in confusion for consumers, particularly where foods with low HSRs are eligible to display a health claim. The alignment of the NPSC and HSR scoring algorithms should be improved.

scholarly journals Percentage contribution of reference recipes to Food Groups for Irish and UK Food Based Dietary Guidelines.

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Sali Abouhajar ◽  
Michael Dolan ◽  
Damian O'Kelly ◽  
Aileen Kennedy ◽  
Katherine Younger ◽  
...  
Keyword(s):  
Healthcare Professionals ◽  
Food Group ◽  
Food Composition ◽  
Dietary Guidelines ◽  
Food Groups ◽  
High Fat ◽  
Median Percentage ◽  
Percentage Contribution ◽  
Protein Sources ◽  
Alternative Protein

AbstractFood Based Dietary Guidelines (FBDG) are a set of recommendations that describe the quantity and types of foods to consume to promote healthy eating and prevent diseases such as obesity. However, when assessing compliance with FBDG, calculating contributions from composite dishes is challenging, since the specific recipe ingredients are often unknown. This project aims to establish proportional contribution of composite dishes to food groups defined by the Irish and UK FBDG. This will facilitate automated assessment of compliance with FBDG for users of novel technology such as Nutritics, a suite of integrated nutrition analysis software tools for healthcare professionals, educators and industries. Territory specific food composition data (n = 3291) for Ireland and the UK were downloaded from the 2015 McCance & Widdowson Composition of Foods Integrated Dataset (CoFIDs). Recipes were identified and classified into groups broadly aligned with the food groups defined in the Healthy Food for Life Ireland and the Eatwell Guide UK. Supplementary recipe details were accessed from McCance & Widdowson 7th Edition book and online resources. Recipes were categorised by recipe type and ingredients were categorised into food groups. Percentage contribution of each food group to the total recipe was calculated. Of the 3,291 foods, 1,108 were classified as recipes, details were available for 138 of these. Of the 138 recipes, there were fruit & vegetable dishes (n = 20), breads, potatoes, pasta and rice dishes (n = 12), meat, fish and alternative protein sources dishes (n = 40), dairy dishes (n = 23), high fat/oil, sugar, salt dishes (n = 43). For fruit & vegetable dishes, the median percentage contribution to the fruit & vegetable food group was 67% (15% min/ 100% max). For breads, potatoes, pasta and rice dishes the median percentage contribution to the breads, potatoes, pasta and rice food group was 53% (17% min/ 89% max). For meat, fish and alternative protein sources dishes, the median percentage contribution to meat, fish and alternative protein sources food group was 55% (16% min/ 85% max), for dairy dishes, the median percentage contribution to the dairy food group was 90% (53% min/ 96% max). For high fat/oil, sugar, salt dishes the median percentage contribution to the high fat/oil, sugar, salt food group was 22% (3% min/ 97% max). The calculation of recipes into percentage contribution to food groups can support assessment of adherence to FBDG when using reference recipes. This is a useful tool to support healthcare professionals when assessing dietary intake where specific recipe components are unknown.

scholarly journals Estimation of sodium availability in food in Slovenia: results from household food purchase data from 2000 to 2009

2014 ◽  
Vol 53 (2) ◽  
pp. 209-219 ◽  
Author(s):  
Cirila Hlastan Ribič ◽  
Jožica Maučec Zakotnik ◽  
Barbara Koroušić Seljak ◽  
Rok Poličnik ◽  
Urška Blaznik ◽  
...  
Keyword(s):  
Meat Products ◽  
Food Group ◽  
Food Composition ◽  
Specific Reference ◽  
Food Groups ◽  
Food Purchase ◽  
The Mean ◽  
Brown Bread ◽  
Total Sodium ◽  
Country Specific

Abstract Introduction: The main aim of the study was to estimate average daily sodium availability of Slovenian consumers based on the food purchase data for the period 2000-2009. The secondary aim was to look for food group contributors to sodium availability. Methods: Food purchase records (Household Budget Survey) as well as country-specific reference values and food composition information were used to estimate mean sodium availability of purchased foods (grams of sodium/person/ day - g Na/p/day) as well as food groups and foods with the largest contribution to the total sodium availability. Discussion and results: The mean sodium availability of purchased foods decreased in the period 2000-2009 and was on average 2,104±132 mg Na/p/day, not accounting for ready-made meals, most semi-prepared foods and adding salt during cooking and at the table. The key food group contributors of sodium in Slovenia were breads and bakery products (35.0%), meat products (27.9%), processed vegetables (6.6%) and cheeses (5.3%). Conclusions: Notwithstanding the smaller purchased quantities of higher-sodium foods (e.g. sausages, prosciutto, dry meat, pickled cucumbers) in comparison to larger purchased quantities of the medium-sodium foods (e.g. white bread, mixed bread, brown bread, milk, rolls), both food groups contribute significant amounts of sodium in the diets of Slovenians.

scholarly journals Energy density, energy costs and income – how are they related?

2010 ◽  
Vol 13 (10) ◽  
pp. 1599-1608 ◽  
Author(s):  
Wilma E Waterlander ◽  
Wendy E de Haas ◽  
Inge van Amstel ◽  
Albertine J Schuit ◽  
Jos WR Twisk ◽  
...  
Keyword(s):  
Energy Density ◽  
The Netherlands ◽  
Vegetable Intake ◽  
Food Prices ◽  
Community Dwelling ◽  
Future Research ◽  
Energy Costs ◽  
Cross Sectional ◽  
Income Levels ◽  
Food Items

AbstractObjectiveTo examine the association between energy density and energy costs in single food items and composed diets, and to explore differences in energy density and energy cost between income levels.DesignA cross-sectional study using data from two Dutch cohort studies and recent national food prices. Food prices were retrieved from two market leader supermarkets. Data on dietary intake were measured using a computerized face-to-face interview (cohort 1) and 24 h recalls (cohort 2).SettingThe Netherlands.SubjectsA sample of 373 young adults from the Amsterdam Growth and Health Longitudinal Study (AGHLS, measured in 2000) and a sample of 200 community-dwelling elderly from the Longitudinal Ageing Study Amsterdam (LASA, measured in 2007).ResultsWe found significant inverse associations between energy density and energy costs in single food items (r = −0·436, P < 0·01) and composed diets (AGHLS men r = −0·505, women r = −0·413, P < 0·001; LASA men r = −0·559, women r = −0·562, P < 0·001). Furthermore, we found that people stratified into higher energy density quartiles consumed significantly more energy per day, less fruits and vegetables, and had significantly lower diet costs. Explorative analyses on income did not reveal significant differences regarding energy density, costs, or fruit and vegetable intake.ConclusionsIn the Netherlands also, energy density was inversely related with energy costs, implying that healthier diets cost more. However, we could not find differences in energy density or costs between income levels. Future research, using precise food expenditures, is of main importance in studying the economics of obesity and in the aim of making the healthier choice easier.

scholarly journals Application of the British Food Standards Agency nutrient profiling system in a French food composition database

2014 ◽  
Vol 112 (10) ◽  
pp. 1699-1705 ◽  
Author(s):  
Chantal Julia ◽  
Emmanuelle Kesse-Guyot ◽  
Mathilde Touvier ◽  
Caroline Méjean ◽  
Léopold Fezeu ◽  
...  
Keyword(s):  
Public Health ◽  
Food Group ◽  
Food Composition ◽  
Food Groups ◽  
Nutrition Labelling ◽  
Nutrient Profiling ◽  
Food Standards ◽  
Health Initiatives ◽  
Multiple Category ◽  
Composition Table

Nutrient profiling systems are powerful tools for public health initiatives, as they aim at categorising foods according to their nutritional quality. The British Food Standards Agency (FSA) nutrient profiling system (FSA score) has been validated in a British food database, but the application of the model in other contexts has not yet been evaluated. The objective of the present study was to assess the application of the British FSA score in a French food composition database. Foods from the French NutriNet-Santé study food composition table were categorised according to their FSA score using the Office of Communication (OfCom) cut-off value (‘healthier’ ≤ 4 for foods and ≤ 1 for beverages; ‘less healthy’ >4 for foods and >1 for beverages) and distribution cut-offs (quintiles for foods, quartiles for beverages). Foods were also categorised according to the food groups used for the French Programme National Nutrition Santé (PNNS) recommendations. Foods were weighted according to their relative consumption in a sample drawn from the NutriNet-Santé study (n 4225), representative of the French population. Classification of foods according to the OfCom cut-offs was consistent with food groups described in the PNNS: 97·8 % of fruit and vegetables, 90·4 % of cereals and potatoes and only 3·8 % of sugary snacks were considered as ‘healthier’. Moreover, variability in the FSA score allowed for a discrimination between subcategories in the same food group, confirming the possibility of using the FSA score as a multiple category system, for example as a basis for front-of-pack nutrition labelling. Application of the FSA score in the French context would adequately complement current public health recommendations.

Nutrient density and affordability of foods in Brazil by food group and degree of processing

2020 ◽  
pp. 1-8
Author(s):  
Kennya Beatriz Siqueira ◽  
Cristiano AV Borges ◽  
Mirella L Binoti ◽  
Amanda F Pilati ◽  
Paulo HF da Silva ◽  
...  
Keyword(s):  
Food Systems ◽  
Food Group ◽  
Food Prices ◽  
Food Groups ◽  
Limited Data ◽  
Middle Income ◽  
Middle Income Countries ◽  
Nutrient Density ◽  
Vegetables And Fruits ◽  
The Relationship

Abstract Objective: Affordable nutrition refers to the relation between nutrient density of foods and their monetary cost. There are limited data on affordable nutrition in low- and middle-income countries. The present study aimed to develop a nutrient density score and nutrient affordability metrics for 377 most consumed foods in Brazil. Design: The foods were aggregated into seven major food groups and four NOVA food categories. Nutrient composition data were obtained from the Brazilian Institute of Geography and Statistics. Food prices were obtained from retailer websites and were converted to prices per 100 g and 418 kJ. The Nutrient Rich Food (NRF8.2) score was based on protein, fiber, vitamins A, C and E, Ca, Fe and K. Nutrients to limit were sugar and Na. Affordability was measured as kcal/R$ and nutrients/R$. Results: Grains, fats and sweets were more energy dense and had lower NRF8.2 scores than dairy, vegetables and fruits. Grains, fats and sweets were the lowest cost sources of energy. Vegetables and fruits, beans, nuts and seeds and eggs and dairy were the lowest cost sources of multiple nutrients. Ultra-processed foods (48 % of total) had higher energy density and lower NRF8.2 scores than did unprocessed foods. In Brazil, fruits, vegetables and dairy products offered the most nutrients per real. Conclusions: Analysis of the relationship between nutrient density of foods and their cost can help identify locally available foods that are nutrient rich, affordable and culturally acceptable. Achieving high nutrient density at an affordable cost should be the goal of Brazil’s food systems.

scholarly journals What to expect from the price of healthy and unhealthy foods over time? The case from Brazil

2020 ◽  
Vol 23 (4) ◽  
pp. 579-588 ◽  
Author(s):  
Emanuella Gomes Maia ◽  
Camila Mendes dos Passos ◽  
Renata Bertazzi Levy ◽  
Ana Paula Bortoletto Martins ◽  
Laís Amaral Mais ◽  
...  
Keyword(s):  
Food Group ◽  
Food Prices ◽  
Dietary Guidelines ◽  
Processed Foods ◽  
Food Groups ◽  
Healthy Foods ◽  
Data Set ◽  
Fractional Polynomial ◽  
National Estimates ◽  
Over Time

AbstractObjective:To measure change in price of food groups over time (1995–2030) in Brazil, considering the Brazilian Dietary Guidelines’ recommendations.Design:Data from the Household Budget Survey (2008–2009 HBS) and the National System of Consumer Price Indexes (NSCPI) were used to create a data set containing monthly prices for the foods and beverages most consumed in the country (n 102), from January 1995 to December 2017. Data on price of foods and beverages from 2008–2009 HBS (referring to January 2009) were used to calculate real price over time using the monthly variation in prices from NSCPI. All prices were deflated to December 2017. Foods and beverages were classified following the Brazilian Dietary Guidelines’ recommendations. The monthly price for each food group and subgroup was used to analyse changes in prices from 1995 to 2017 and to forecast prices up to 2030 using fractional polynomial models.Setting:Brazil.Participants:National estimates of foods and beverages purchased for Brazil.Results:In 1995, ultra-processed foods were the most expensive group (R$ 6·51/kg), followed by processed foods (R$ 6·44/kg), then unprocessed or minimally processed foods and culinary ingredients (R$ 3·45/kg). Since the early 2000s, the price of ultra-processed foods underwent successive reductions, becoming cheaper than processed foods and reducing the distance between it and the price of the other group. Forecasts indicate that unhealthy foods will become cheaper than healthy foods in 2026.Conclusions:Food prices in Brazil have changed unfavourably considering the Brazilian Dietary Guidelines’ recommendations. This may imply a decrease in the quality of the population’s diet.

Development and simulated validation of a dish composition database for estimating food group and nutrient intakes in Japan

2019 ◽  
Vol 22 (13) ◽  
pp. 2367-2380 ◽  
Author(s):  
Nana Shinozaki ◽  
Kentaro Murakami ◽  
Shizuko Masayasu ◽  
Satoshi Sasaki
Keyword(s):  
Dietary Intake ◽  
Correlation Coefficients ◽  
Food Group ◽  
Food Composition ◽  
Alcoholic Beverages ◽  
Food Groups ◽  
Nutrient Intakes ◽  
Nutrient Contents ◽  
Animal Fats ◽  
Dietary Records

AbstractObjective:To develop a dish composition database (DCD) and assess its ability to estimate dietary intake.Design:The DCD was developed based on 16 d dietary records (DR). We aggregated all reported dishes into 128 dish codes and calculated mean food group and nutrient contents for each code. These data were used to calculate dietary intake in a different population that completed a 4 d DR. The estimated values were compared with those estimated using the standard food composition database (FCD) of Japan.Setting:Japan.Participants:A total 252 adults aged 31–81 years for the 16 d DR (3941 d in total) and 392 adults aged 20–69 years for the 4 d DR (1568 d in total) participated.Results:There were significant differences in median intakes between the DCD and the FCD for eighteen and twenty (of twenty-six) food groups and for twenty-nine and twenty-two (of forty-three) nutrients (including energy) in men and women, respectively. For food group intakes, Spearman correlation coefficients between the DCD and FCD ranged from 0·19 (animal fats) to 0·90 (fruits and alcoholic beverages) in men (median: 0·61) and from 0·25 (oils) to 0·89 (noodles) in women (median: 0·58). For nutrient intakes, the corresponding values ranged from 0·25 (retinol) to 0·90 (alcohol) in men (median: 0·60) and from 0·15 (retinol) to 0·74 (alcohol) in women (median: 0·53).Conclusions:Whereas it is difficult to accurately estimate absolute dietary intake values using the present DCD, it has acceptable ability to rank the intakes of many food groups and nutrients.

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