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Contributions of Food Environments to Dietary Quality and Cardiovascular Disease Risk

  • Nutrition (K. Petersen, Section Editor)
  • Published:
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Abstract

Purpose of Review

To evaluate the multidimensional influence of food environments on food choice, dietary quality, and diet-related health and identify critical gaps necessary to develop effective population interventions that influence food choice.

Recent Findings

Multicomponent interventions that interact with multiple layers of the food environment show limited but consistent effects on dietary behaviors and may have wider and substantive population-level reach with greater incorporation of validated, holistic measurement tools. Opportunities to use smartphone technology to measure multiple components of the food environment will facilitate future interventions, particularly as food environments expand into online settings and interact with consumers in novel ways to shape food choice.

Summary

While studies suggest that all dimensions of the food environment influence diet and health outcomes, robust and consistent measurements of food environments that integrate objective and subjective components are essential for developing stronger evidence needed to shift public policies.

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Authors and Affiliations

  1. Department of Nutrition and Food Sciences, College of Health Sciences, University of Rhode Island, 41 Lower College Rd, Kingston, RI, 02881, USA

    Maya K. Vadiveloo, Haley W. Parker & Qisi Yao

  2. Department of Preventive Medicine and Public Health. School of Medicine, IdiPaz (Instituto de Investigación Sanitaria Hospital Universitario La Paz); and CIBERESP (CIBER of Epidemiology and Public Health), Universidad Autónoma de Madrid, Madrid, Spain

    Mercedes Sotos-Prieto

  3. Department of Environmental Health, Harvard T.H. Chan School of Public Health, Boston, MA, USA

    Mercedes Sotos-Prieto

  4. Division of General Internal Medicine, Department of Medicine, Massachusetts General Hospital, Harvard Medical School, Boston, MA, USA

    Anne N. Thorndike

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Vadiveloo, M.K., Sotos-Prieto, M., Parker, H.W. et al. Contributions of Food Environments to Dietary Quality and Cardiovascular Disease Risk. Curr Atheroscler Rep 23, 14 (2021). https://doi.org/10.1007/s11883-021-00912-9

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