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Expenditure and Nutritional Impact of Banning the Promotion of Foods High in Fat, Sugar and Salt in Scotland
The purpose of the paper is to provide an ex-ante evaluation of banning price promotions for discretionary foods (e. g., such as confectionary, crisps, biscuits, sweet and savory snacks, cakes) in Scotland. The methodology consisted of the estimation of demand systems by socioeconomic groups (i.e.,...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9277539/ https://www.ncbi.nlm.nih.gov/pubmed/35845774 http://dx.doi.org/10.3389/fnut.2022.874018 |
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author | Revoredo-Giha, Cesar McNamee, Paul Norwood, Patricia Akaichi, Faical Dogbe, Wisdom |
author_facet | Revoredo-Giha, Cesar McNamee, Paul Norwood, Patricia Akaichi, Faical Dogbe, Wisdom |
author_sort | Revoredo-Giha, Cesar |
collection | PubMed |
description | The purpose of the paper is to provide an ex-ante evaluation of banning price promotions for discretionary foods (e. g., such as confectionary, crisps, biscuits, sweet and savory snacks, cakes) in Scotland. The methodology consisted of the estimation of demand systems by socioeconomic groups (i.e., lifestage and income groups) for 19 food groups using a highly product disaggregated dataset. These results were used to simulate scenarios consisting of eliminating price promotions on the discretionary food products for the entire sample and by group and analyzing nutritional results. The results indicated a net impact of reducing energy by 651 kcal per capita per week (C.I. −695, −608). Similar results were found for macro nutrients. There were some significant differences across different income and lifestage groups, with kcal energy reductions being significantly greater amongst household with lower income, and in households where respondents were aged 45 years or over. The analysis concluded that restrictions on the promotion of foods considered to be high in saturated fat, sugar, or salt (HFSS) are seen as one measure to improve the overall nutritional quality of foods consumed. Results indicate that restricting promotions has the potential to reduce the number of calories, sugar, saturated fats and sodium for most food groups. |
format | Online Article Text |
id | pubmed-9277539 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-92775392022-07-14 Expenditure and Nutritional Impact of Banning the Promotion of Foods High in Fat, Sugar and Salt in Scotland Revoredo-Giha, Cesar McNamee, Paul Norwood, Patricia Akaichi, Faical Dogbe, Wisdom Front Nutr Nutrition The purpose of the paper is to provide an ex-ante evaluation of banning price promotions for discretionary foods (e. g., such as confectionary, crisps, biscuits, sweet and savory snacks, cakes) in Scotland. The methodology consisted of the estimation of demand systems by socioeconomic groups (i.e., lifestage and income groups) for 19 food groups using a highly product disaggregated dataset. These results were used to simulate scenarios consisting of eliminating price promotions on the discretionary food products for the entire sample and by group and analyzing nutritional results. The results indicated a net impact of reducing energy by 651 kcal per capita per week (C.I. −695, −608). Similar results were found for macro nutrients. There were some significant differences across different income and lifestage groups, with kcal energy reductions being significantly greater amongst household with lower income, and in households where respondents were aged 45 years or over. The analysis concluded that restrictions on the promotion of foods considered to be high in saturated fat, sugar, or salt (HFSS) are seen as one measure to improve the overall nutritional quality of foods consumed. Results indicate that restricting promotions has the potential to reduce the number of calories, sugar, saturated fats and sodium for most food groups. Frontiers Media S.A. 2022-06-29 /pmc/articles/PMC9277539/ /pubmed/35845774 http://dx.doi.org/10.3389/fnut.2022.874018 Text en Copyright © 2022 Revoredo-Giha, McNamee, Norwood, Akaichi and Dogbe. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Nutrition Revoredo-Giha, Cesar McNamee, Paul Norwood, Patricia Akaichi, Faical Dogbe, Wisdom Expenditure and Nutritional Impact of Banning the Promotion of Foods High in Fat, Sugar and Salt in Scotland |
title | Expenditure and Nutritional Impact of Banning the Promotion of Foods High in Fat, Sugar and Salt in Scotland |
title_full | Expenditure and Nutritional Impact of Banning the Promotion of Foods High in Fat, Sugar and Salt in Scotland |
title_fullStr | Expenditure and Nutritional Impact of Banning the Promotion of Foods High in Fat, Sugar and Salt in Scotland |
title_full_unstemmed | Expenditure and Nutritional Impact of Banning the Promotion of Foods High in Fat, Sugar and Salt in Scotland |
title_short | Expenditure and Nutritional Impact of Banning the Promotion of Foods High in Fat, Sugar and Salt in Scotland |
title_sort | expenditure and nutritional impact of banning the promotion of foods high in fat, sugar and salt in scotland |
topic | Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9277539/ https://www.ncbi.nlm.nih.gov/pubmed/35845774 http://dx.doi.org/10.3389/fnut.2022.874018 |
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