Relation of food cost to healthfulness of diet among US women

Bernstein, Adam; Bloom, David E.; Rosner, Bernard; Franz, Mary; Willett, Walter C.

doi:10.3945/ajcn.2010.29854

Cited by 102 publications

(115 citation statements)

References 53 publications

(62 reference statements)

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“…The low intake of fruit and vegetables has also been observed in the United States 21 , and some analyses show that even though healthy eating costs more than industrialized products, it is possible to choose healthy items at a lower cost 22 . Thus, it is not only the costs that determine the eating choices.…”

Section: Discussionmentioning

confidence: 99%

Avaliação dos marcadores de consumo alimentar do VIGITEL (2007-2009)

Souza

Bezerra

Cunha

et al. 2011

Rev. bras. epidemiol.

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Objective: To evaluate markers of food intake of the telephone-based risk factor surveillance system for chronic diseases (VIGITEL) and the trend of these markers. Methods: A total of 135,249 subjects from 27 Brazilian cities interviewed in the 2007 -2009 surveys were evaluated. Eating habits were evaluated based on the frequency of intake of fruit, vegetables, beans, whole and skim milk, regular and diet/light soft drinks and visible fat in meat and poultry. These items were used to create a diet quality score and to identify dietary patterns in a cluster analysis. Results: Time trends indicated statistically significant increase in the frequency of intake of beans, whole milk and regular soft drinks and decline in vegetables and skim milk. There was an increase in the frequency of individuals who reported consuming beans daily, from 11 to 13%. Beans are considered as a protective factor and the prevalence of usual intake is still low. Over the past three years, less than 15% of the studied population reported eating the Brazilian recommended number of 3 servings of fruits and 3 servings of vegetables per day. As to the vegetable intake, a decrease from 5 to 3% was reported. The consumption of regular soft drinks had the highest increase, ranging from 60 to 67%. The assessed items showed a weak correlation and did not represent a sole healthy eating construct. Conclusion: The diet quality of the Brazilians has gotten worst and eating markers that are associated with high risk of chronic diseases should be better qualified.

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Section: Discussionmentioning

confidence: 99%

Avaliação dos marcadores de consumo alimentar do VIGITEL (2007-2009)

Souza

Bezerra

Cunha

et al. 2011

Rev. bras. epidemiol.

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“…General Linear Models were used to examine the association between diet cost tertiles and nutrient intakes, controlling for total calories consumed and the respondent's age and gender. Tertiles were based on diet cost after adjustment for calories consumed using the residual method (13, 21). Multivariate linear regression was used to model the monetary impact of increasing intakes of the four nutrients to encourage, added sugars and saturated fat.…”

Section: Methodsmentioning

confidence: 99%

Following Federal Guidelines To Increase Nutrient Consumption May Lead To Higher Food Costs For Consumers

Monsivais

Aggarwal

Drewnowski³

2011

Health Affairs

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The 2010 Dietary Guidelines Advisory Committee emphasized the need to increase dietary intakes of potassium, dietary fiber, vitamin D, and calcium. Examining the economic impact of increasing intakes of these nutrients to recommended levels among adults in King County, Washington, we found that each increase in intake of potassium, dietary fiber, and vitamin D equal to 10 percent of the daily target intake significantly increased food costs to consumers. At the same time, each time consumers obtained 1 percent more of their daily calories from added fats and added sugars, their food costs significantly declined. These findings suggest that many consumers, especially those with little budget flexibility, will need assistance to adopt healthier diets consistent with federal goals.

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“…Fat consumption is considered to be pleasurable because fat increases the palatability of foods, enhancing food sensorial characteristics, such as flavour, odour and texture (Drewnowski, 1997; Yanovski, 2003;Mizushige et al, 2007). The tendency to prefer high-fat and high-carbohydrate foods is enhanced by the lower cost of those diets compared with the cost of healthy diets including fruit and vegetables (Bernstein et al, 2010). Low-income consumers are particularly concerned about the cost of food rather than its nutritive and health benefits and prefer low-cost foods rather than healthy foods (Hampson et al, 2009).…”

Section: Obesity and Eating Disordersmentioning

confidence: 99%

Food preferences and aversions in human health and nutrition: how can pigs help the biomedical research?

Clouard

Meunier-Salaün

Val‐Laillet

2012

Animal

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The establishment of food preferences and aversions determines the modulation of eating behaviour and the optimization of food intake. These phenomena rely on the learning and memory abilities of the organism and depend on different psychobiological mechanisms such as associative conditionings and sociocultural influences. After summarizing the various behavioural and environmental determinants of the establishment of food preferences and aversions, this paper describes several issues encountered in human nutrition when preferences and aversions become detrimental to health: development of eating disorders and obesity, aversions and anorexia in chemotherapy-treated or elderly patients and poor palatability of medical substances and drugs. Most of the relevant biomedical research has been performed in rodent models, although this approach has severe limitations, especially in the nutritional field. Consequently, the final aim of this paper is to discuss the use of the pig model to investigate the behavioural and neurophysiological mechanisms underlying the establishment of food preferences and aversions by reviewing the literature supporting analogies at multiple levels (general physiology and anatomy, sensory sensitivity, digestive function, cognitive abilities, brain features) between pigs and humans.Keywords: pig, conditioned learning, eating behaviour, animal model, biomedical applications ImplicationsInvestigation of the behavioural and neurophysiological mechanisms of the establishment of food preferences and aversions can lead to important developments in the context of human nutrition and health. Because the rodent models are not always adequate in this field, there is a need to develop alternative experimental models. Pigs have numerous similarities with humans in terms of the physiology, anatomy, sensory sensitivity, cognitive abilities and brain functions. The aim of this paper is to promote the use of pigs for biomedical research in human nutrition. IntroductionFeeding is a complex behaviour, which can be described as 'the research and consumption of food and drink to maintain vital functions ' (Bellisle, 1999) and to 'fulfil the metabolic needs of the organism ' (Ferreira, 2004). Today, it is also well acknowledged that a high proportion of human food consumption in developed countries appears to be driven by pleasure (for a review, see Lowe and Butryn, 2007) and sociocultural influences. Food consumption is also involved in fundamental metabolic homeostasis regulation, as it controls the supply of energy and nutrients in the organism (Bellisle, 1999). According to Ferreira (2004), feeding behaviour implies that animals learn to consume high-energy foods and to avoid toxic foods. Establishment of food selection implies that, during its first experience with food, the organism memorizes the sensorial characteristics of the food (e.g. taste, odour, texture and visual cues) and the postingestive consequences of its ingestion, and associates these food characteristics with these consequences (Garcia et ...

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Relation of food cost to healthfulness of diet among US women

Cited by 102 publications

References 53 publications

Avaliação dos marcadores de consumo alimentar do VIGITEL (2007-2009)

Avaliação dos marcadores de consumo alimentar do VIGITEL (2007-2009)

Following Federal Guidelines To Increase Nutrient Consumption May Lead To Higher Food Costs For Consumers

Food preferences and aversions in human health and nutrition: how can pigs help the biomedical research?

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