Adherence
Subsidizing healthy foods (specifically fruits and vegetables) by 10% increases their consumption by approximately 14%, and this price reduction is associated with a modest reduction in BMI.
To increase fruit and vegetable intake, policy-level subsidies that lower their price by 10% are effective. This economic lever directly drives a 14% increase in consumption. For individuals, this suggests that programs offering discounts on produce (like farmers market vouchers) are a viable strategy to improve diet quality.
In pooled analyses, a 10% decrease in price (i.e., subsidy) increased consumption of healthful foods by 12% (95%CI = 10–15%; N = 22 studies/intervention arms)... By food group, subsidies increased intake of fruits and vegetables by 14% (95%CI = 11–17%; N = 9)... Changes in price of fruits and vegetables reduced body mass index (-0.04 kg/m2 per 10% price decrease, 95%CI = -0.08–0 kg/m2; N = 4)
Why this rating
Systematic review and meta-analysis of 30 studies (23 interventional, 7 prospective cohorts) with consistent direction of effect.
Source
The prospective impact of food pricing on improving dietary consumption: A systematic review and meta-analysis
Ashkan Afshin et al. · PLoS ONE · 2017
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