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Diet and Economic Modelling to Improve the Quality and Affordability of the Australian Diet for Low and Medium Socioeconomic Households

Author

Listed:
  • Michelle Blumfield

    (Department of Science, Nutrition Research Australia, Sydney, NSW 2000, Australia
    These authors contributed to this work equally.)

  • Carlene Starck

    (Department of Translational Science, Nutrition Research Australia, Sydney, NSW 2000, Australia
    Riddet Institute, Massey University, Palmerston North 4474, New Zealand
    These authors contributed to this work equally.)

  • Tim Keighley

    (Department of Science, Nutrition Research Australia, Sydney, NSW 2000, Australia)

  • Peter Petocz

    (Department of Science, Nutrition Research Australia, Sydney, NSW 2000, Australia)

  • Anna Roesler

    (Department of Science, Nutrition Research Australia, Sydney, NSW 2000, Australia)

  • Kylie Abbott

    (Nutrition Research Australia, Sydney, NSW 2000, Australia)

  • Tim Cassettari

    (Department of Translational Science, Nutrition Research Australia, Sydney, NSW 2000, Australia)

  • Skye Marshall

    (Department of Science, Nutrition Research Australia, Sydney, NSW 2000, Australia
    Bond University Nutrition and Dietetics Research Group, Faculty of Health Sciences and Medicine, Bond University, Gold Coast, QLD 4226, Australia)

  • Flavia Fayet-Moore

    (Nutrition Research Australia, Sydney, NSW 2000, Australia)

Abstract

Food costs are a barrier to healthier diet selections, particularly for low socioeconomic households who regularly choose processed foods containing refined grains, added sugars, and added fats. In this study, the objectives were to: (i) identify the nutrient density-to-cost ratio of Australian foods; (ii) model the impact of substituting foods with lower nutrient density-to-cost ratio with those with the highest nutrient density-to-cost ratio for diet quality and affordability in low and medium socioeconomic households; and (iii) evaluate food processing levels. Foods were categorized, coded for processing level, analysed for nutrient density and cost, and ranked by nutrient density-to-cost ratio. The top quartile of nutrient dense, low-cost foods included 54% unprocessed (vegetables and reduced fat dairy), 33% ultra-processed (fortified wholegrain bread and breakfast cereals <20 g sugars/100 g), and 13% processed (fruit juice and canned legumes). Using substitution modelling, diet quality improved by 52% for adults and 71% for children across all households, while diet affordability improved by 25% and 27% for low and medium socioeconomic households, respectively. The results indicate that the quality and affordability of the Australian diet can be improved when nutritious, low-cost foods are selected. Processing levels in the healthier modelled diets suggest that some ultra-processed foods may provide a beneficial source of nutrition when consumed within national food group recommendations.

Suggested Citation

  • Michelle Blumfield & Carlene Starck & Tim Keighley & Peter Petocz & Anna Roesler & Kylie Abbott & Tim Cassettari & Skye Marshall & Flavia Fayet-Moore, 2021. "Diet and Economic Modelling to Improve the Quality and Affordability of the Australian Diet for Low and Medium Socioeconomic Households," IJERPH, MDPI, vol. 18(11), pages 1-18, May.
  • Handle: RePEc:gam:jijerp:v:18:y:2021:i:11:p:5771-:d:563741
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    References listed on IDEAS

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    1. Sally Mackay & Tina Buch & Stefanie Vandevijvere & Rawinia Goodwin & Erina Korohina & Mafi Funaki-Tahifote & Amanda Lee & Boyd Swinburn, 2018. "Cost and Affordability of Diets Modelled on Current Eating Patterns and on Dietary Guidelines, for New Zealand Total Population, Māori and Pacific Households," IJERPH, MDPI, vol. 15(6), pages 1-12, June.
    2. Don Husereau & Michael Drummond & Stavros Petrou & Chris Carswell & David Moher & Dan Greenberg & Federico Augustovski & Andrew Briggs & Josephine Mauskopf & Elizabeth Loder, 2013. "Consolidated Health Economic Evaluation Reporting Standards (CHEERS) Statement," PharmacoEconomics, Springer, vol. 31(5), pages 361-367, May.
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    Cited by:

    1. Carlene S. Starck & Michelle Blumfield & Tim Keighley & Skye Marshall & Peter Petocz & Elif Inan-Eroglu & Kylie Abbott & Tim Cassettari & Ajmol Ali & Carol Wham & Rozanne Kruger & Geoff Kira & Flavia , 2021. "Nutrient Dense, Low-Cost Foods Can Improve the Affordability and Quality of the New Zealand Diet—A Substitution Modeling Study," IJERPH, MDPI, vol. 18(15), pages 1-22, July.

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