Nutrient Dense, Low-Cost Foods Can Improve the Affordability and Quality of the New Zealand Diet-A Substitution Modeling Study

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dc.citation.issue15
dc.citation.volume18
dc.contributor.authorStarck CS
dc.contributor.authorBlumfield M
dc.contributor.authorKeighley T
dc.contributor.authorMarshall S
dc.contributor.authorPetocz P
dc.contributor.authorInan-Eroglu E
dc.contributor.authorAbbott K
dc.contributor.authorCassettari T
dc.contributor.authorAli A
dc.contributor.authorWham C
dc.contributor.authorKruger R
dc.contributor.authorKira G
dc.contributor.authorFayet-Moore F
dc.coverage.spatialSwitzerland
dc.date.accessioned2023-08-17T02:52:40Z
dc.date.accessioned2023-09-04T01:41:24Z
dc.date.available2021-07-27
dc.date.available2023-08-17T02:52:40Z
dc.date.available2023-09-04T01:41:24Z
dc.date.issued2021-07-27
dc.date.updated2023-08-17T02:34:50Z
dc.descriptionCopyright: © 2021 by the authors.en_US
dc.description.abstractThe 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.
dc.format.extent7950-
dc.identifierARTN 7950
dc.identifierijerph18157950
dc.identifierhttps://www.ncbi.nlm.nih.gov/pubmed/34360243
dc.identifier.citationStarck CS, Blumfield M, Keighley T, Marshall S, Petocz P, Inan-Eroglu E, Abbott K, Cassettari T, Ali A, Wham C, Kruger R, Kira G, Fayet-Moore F. (2021). Nutrient Dense, Low-Cost Foods Can Improve the Affordability and Quality of the New Zealand Diet-A Substitution Modeling Study.. Int J Environ Res Public Health. 18. 15. (pp. 7950-).
dc.identifier.doi10.3390/ijerph18157950
dc.identifier.eissn1660-4601
dc.identifier.elements-typejournal-article
dc.identifier.harvestedMassey_Dark
dc.identifier.issn1661-7827
dc.identifier.urihttp://hdl.handle.net/10179/19963
dc.languageeng
dc.publisherMDPI (Basel, Switzerland)
dc.relation.isPartOfInt J Environ Res Public Health
dc.rightsCC BY 4.0en_US
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en_US
dc.subjectcost and cost analysis
dc.subjectdiet
dc.subjecteconomic models
dc.subjectethnic groups
dc.subjectfood quality
dc.subjectfood security
dc.subjectnutrients
dc.subjectsocioeconomic factors
dc.subjectAdult
dc.subjectChild
dc.subjectCosts and Cost Analysis
dc.subjectDiet
dc.subjectEnergy Intake
dc.subjectFast Foods
dc.subjectHumans
dc.subjectNew Zealand
dc.subjectNutrients
dc.titleNutrient Dense, Low-Cost Foods Can Improve the Affordability and Quality of the New Zealand Diet-A Substitution Modeling Study
dc.typeJournal article
pubs.elements-id447864
pubs.organisational-groupOther
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