Nutrient Dense, Low-Cost Foods Can Improve the Affordability and Quality of the New Zealand Diet—A Substitution Modeling Study
| Autor: | Peter Petocz, Carlene Starck, Tim Cassettari, Tim Keighley, Flavia Fayet-Moore, Skye Marshall, Kylie A. Abbott, Carol Wham, Rozanne Kruger, Elif Inan-Eroglu, Geoff Kira, Ajmol Ali, Michelle Blumfield |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0301 basic medicine
Adult Health Toxicology and Mutagenesis media_common.quotation_subject Population socioeconomic factors Biology food quality cost and cost analysis ethnic groups Article Nutrient density Toxicology 03 medical and health sciences 0302 clinical medicine Nutrient Humans Quality (business) 030212 general & internal medicine education Child economic models media_common education.field_of_study 030109 nutrition & dietetics High prevalence Food security business.industry digestive oral and skin physiology Public Health Environmental and Occupational Health food and beverages food security Nutrients Diet Food processing Costs and Cost Analysis Medicine Fast Foods Food quality business Energy Intake New Zealand |
| Zdroj: | International Journal of Environmental Research and Public Health Volume 18 Issue 15 International Journal of Environmental Research and Public Health, Vol 18, Iss 7950, p 7950 (2021) |
| ISSN: | 1660-4601 1661-7827 |
| Popis: | The high prevalence of non-communicable disease in New Zealand (NZ) is driven in part by unhealthy diet selections, with food costs contributing to an increased risk for vulnerable population groups. This study aimed to: (i) identify the nutrient density-to-cost ratio of NZ foods (ii) model the impact of substituting foods with a lower nutrient density-to-cost ratio with those with a higher nutrient density-to-cost ratio on diet quality and affordability in representative NZ population samples for low and medium socioeconomic status (SES) households by ethnicity and (iii) evaluate food processing level. Foods were categorized, coded for processing level and discretionary status, analyzed for nutrient density and cost, and ranked by nutrient density-to-cost ratio. The top quartile of nutrient dense, low-cost foods were 56% unprocessed (vegetables, fruit, porridge, pasta, rice, nuts/seeds), 31% ultra-processed (vegetable dishes, fortified bread, breakfast cereals unfortified < 15 g sugars/100 g and fortified 15–30 g sugars/100 g), 6% processed (fruit juice), and 6% culinary processed (oils). Using substitution modeling, diet quality improved by 59% and 71% for adults and children, respectively, and affordability increased by 20–24%, depending on ethnicity and SES. The NZ diet can be made healthier and more affordable when nutritious, low-cost foods are selected. Processing levels in the healthier, modeled diet suggest that some non-discretionary ultra-processed foods may provide a valuable source of low-cost nutrition for food insecure populations. |
| Databáze: | OpenAIRE |
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