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Estimating nutrition-income elasticities in sub-Saharan African:Implication on health

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  • Ogundari, Kolawole
  • Ito, Shoichi
  • Okoruwa, Victor

Abstract

The study estimates calories, proteins and fats-income elasticities in sub Saharan Africa (SSA). Annual time series data for 43 countries covering 1975-2009 that yields a balanced panel was employed for the analysis. The nutrient-income elasticities are estimated based on the aggregate Engel Curve framework using Feasible Generalized Least Square (FGLS) technique that is robust to autocorrelation and non-parametric plot. The empirical results show that a 10% increase in income will lead to about a 0.90%, 0.87%, and 0.73% rise in fats, proteins and calories supply, respectively in the region. This shows that the estimated nutrient-income elasticities are of small size. Other results show that the relationship between calorie and protein-income was found to be non-linear at higher income and diminished, as revealed by the estimated aggregate Engel Curve and non-parametric plot.

Suggested Citation

  • Ogundari, Kolawole & Ito, Shoichi & Okoruwa, Victor, 2014. "Estimating nutrition-income elasticities in sub-Saharan African:Implication on health," MPRA Paper 63523, University Library of Munich, Germany.
    • Handle: RePEc:pra:mprapa:63523
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    References listed on IDEAS

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    Cited by:

    1. Ogundari, Kolawole & Aromolaran, Adebayo, 2016. "On the causal relationship between nutrition and economic Growth: Evidence from sub-Saharan Africa," 2016 Annual Meeting, July 31-August 2, Boston, Massachusetts 235352, Agricultural and Applied Economics Association.

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    More about this item

    Keywords

    Nutrition; health; income elasticity; cross-country; and SSA;
    All these keywords.

    JEL classification:

    • E0 - Macroeconomics and Monetary Economics - - General
    • E00 - Macroeconomics and Monetary Economics - - General - - - General
    • I1 - Health, Education, and Welfare - - Health
    • I10 - Health, Education, and Welfare - - Health - - - General

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