Changing the assortment of available food and drink for leaner, greener diets

Changing the assortment of available food and drink for leaner, greener diets

Theresa M. Marteau1, Gareth J. Hollands1,2, Rachel Pechey3, James P. Reynolds4, and Susan A. Jebb3

1 University of Cambridge, Department of Public Health and Primary Care, Cambridge, UK

2 University College London, EPPI-Centre, UCL Social Research Institute, London, UK

3 University of Oxford, Nuffield Department of Primary Care Health Sciences, Radcliffe Primary Care Building, Woodstock Road, Oxford, UK

4 Aston University, School of Psychology, Birmingham, UK

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Suboptimal diets, particularly those heavy in energy dense foods, meat, and alcohol, are one of the largest contributors to premature death and preventable diseases worldwide. The farming and production practices that have given rise to these diets also harm the environment. This analysis examines interventions that alter the assortment of food and drink available to people, highlighting that such interventions have consistent and often substantial effects on consumer selection and consumption. Those interventions which focus on changing the environments shaping food decisions, rely less on individual agency, and are less likely to lead to health inequalities.

 

 

Publication details

Marteau, TM., Hollands, GJ., Pechey, R., Reynolds, JP., and Jebb, SA. Changing the assortment of available food and drink for leaner, greener diets. BMJ 2022; 377:e069848. DOI: https://doi.org/10.1136/bmj-2021-069848