The retail food environment and its association with body mass index in Mexico

Pineda, Elisa; Brunner, Eric J.; Llewellyn, Clare H.; Mindell, Jennifer S.

doi:10.1038/s41366-021-00760-2

Cited by 27 publications

(33 citation statements)

References 68 publications

(56 reference statements)

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“…An ecological study investigating diabetes prevalence reported that decreased diabetes prevalence was associated with grocery shops and full-service restaurants (seated and pay after eating) while high diabetes prevalence was associated with fast food restaurants [ 30 ]. Among Mexican adults, accessibility to grocery shops in food-insecure communities might have increased the likelihood of obesity [ 31 ] and led to a higher mean BMI [ 32 ]. Poor FEs affected the incidence of CRC and other non-communicable diseases, which emphasised the importance of recognising poor FEs and necessitating multidisciplinary perspectives and approaches.…”

Section: Discussionmentioning

confidence: 99%

The Link between Food Environment and Colorectal Cancer: A Systematic Review

et al. 2022

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Food and diet are critical risk factors for colorectal cancer (CRC). Food environments (FEs) can contribute to disease risk, including CRC. This review investigated the link between FEs and CRC incidence and mortality risk. The systematic search of studies utilised three primary journal databases: PubMed, Scopus, and Web of Science. Retrieved citations were screened and the data were extracted from articles related to the FE-exposed populations who were at risk for CRC and death. We evaluated ecological studies and cohort studies with quality assessment and the Newcastle-Ottawa Quality Assessment Form for Cohort Studies, respectively. A descriptive synthesis of the included studies was performed. Out of 89 articles identified, eight were eligible for the final review. The included studies comprised six ecological studies and two cohort studies published from 2013 to 2021. Six articles were from the US, one was from Africa, and one was from Switzerland. All eight studies were of good quality. The significant finding was that CRC incidence was associated with the availability of specific foods such as red meat, meat, animal fats, energy from animal sources, and an unhealthy FE. Increased CRC mortality was linked with the availability of animal fat, red meat, alcoholic beverages, and calorie food availability, residence in food deserts, and lower FE index. There were a variety of associations between CRC and the FE. The availability of specific foods, unhealthy FE, and food desserts impact CRC incidence and mortality. Creating a healthy FE in the future will require focus and thorough planning.

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Section: Discussionmentioning

confidence: 99%

The Link between Food Environment and Colorectal Cancer: A Systematic Review

et al. 2022

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“…In addition, it is associated with higher portion sizes of energy-dense products [ 38 ]. This may be related to the influence of food product choice on body mass, as the excessive availability of convenience stores increases the risk of higher BMI [ 39 ]. However, the reverse causality cannot be ruled out, as body mass may also be associated with acceptance, attitude, and motivation toward body mass reduction [ 40 ], which may consequently influence the diet followed by an individual [ 41 ].…”

Section: Discussionmentioning

confidence: 99%

Food Neophobia, Familiarity with French Cuisine, Body Mass, and Restaurant Food Choices in a Sample of Polish Women

Guzek

Głąbska

2022

Nutrients

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Food neophobia, a condition characterized by a reluctance or avoidance of unknown foods and meals, may influence food choice, and is also associated with body mass and familiarity with food items. This study aimed to analyze the associations between food neophobia, familiarity with French cuisine, body mass, and French restaurant menu food choices in a sample of 203 young Polish women. The Computer-Assisted Web Interview (CAWI) method was used in the study. The food choice questionnaire used for assessment was based on a model French restaurant menu, with dishes planned using a 2 × 2 factorial design for the components of neophobic potential (unfamiliar to Polish consumers) and animal-based components. Food neophobia, familiarity with French cuisine, and body mass were considered independent variables. The food neophobia scale (FNS) developed by Pliner and Hobden was used to assess food neophobia among respondents. The results showed an association between food neophobia and familiarity with French cuisine and French restaurant menu food choices (p ≤ 0.05), but no association with body mass was observed (p > 0.05). The respondents with a high level of food neophobia chose dishes with neophobic components (for soups and desserts) less often compared to those with a low neophobia level, and in the absence of such an association, they chose dishes with animal-based components (for starters and main courses) less often (p ≤ 0.05). The respondents who declared that they were familiar with French cuisine chose dishes with animal-based components (for starters and desserts) more often than those with no familiarity, but a reverse association was observed for soups (p ≤ 0.05). Based on the findings of the study, it may be concluded that food neophobia and familiarity with French cuisine may be important determinants of food choice within a French restaurant menu. The study did not show any association between body mass and the choice of dishes from the model French restaurant menu. The findings suggest that the presence of unfamiliar and animal-based ingredients may reduce the frequency of choosing specific dishes within a French restaurant menu, which may reduce the diversity of individuals’ diets.

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“…Main policy recommendations include to reduce consumption of ultra-processed foods. Yet, although previous research has assessed the relationship of the food environment and obesity in Mexico [20,21], evidence of the impact of the retail food environment on dietary intake and particularly dietary patterns is limited in Mexico. Furthermore, no actions have been undertaken at national level to improve the food environment to enable healthier food choices.…”

Section: Introductionmentioning

confidence: 99%

Association of the retail food environment, BMI, dietary patterns, and socioeconomic position in urban areas of Mexico

Pineda

Cunha²,

Sharabiani³

et al. 2023

PLOS Glob Public Health

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The retail food environment is a key modifiable driver of food choice and the risk of non-communicable diseases (NCDs). This study aimed to assess the relationship between the density of food retailers, body mass index (BMI), dietary patterns, and socioeconomic position in Mexico. Cross-sectional dietary data, BMI and socioeconomic characteristics of adult participants came from the nationally representative 2012 National Health and Nutrition Survey in Mexico. Geographical and food outlet data were obtained from official statistics. Densities of food outlets per census tract area (CTA) were calculated. Dietary patterns were determined using exploratory factor analysis and principal component analysis. The association of food environment variables, socioeconomic position, BMI, and dietary patterns was assessed using two-level multilevel linear regression models. Three dietary patterns were identified—the healthy, the unhealthy and the carbohydrates-and-drinks dietary pattern. Lower availability of fruit and vegetable stores was associated with an unhealthier dietary pattern whilst a higher restaurant density was associated with a carbohydrates-and-drinks pattern. A graded and inverse association was observed for fruit and vegetable store density and socioeconomic position (SEP)—lower-income populations had a reduced availability of fruit and vegetable stores, compared with higher-income populations. A higher density of convenience stores was associated with a higher BMI when adjusting for unhealthy dietary patterns. Upper-income households were more likely to consume healthy dietary patterns and middle-upper-income households were less likely to consume unhealthy dietary patterns when exposed to high densities of fruit and vegetable stores. When exposed to a high concentration of convenience stores, lower and upper-lower-income households were more likely to consume unhealthy dietary patterns. Food environment and sociodemographic conditions within neighbourhoods may affect dietary behaviours. Food environment interventions and policies which improve access to healthy foods and restrict access to unhealthy foods may facilitate healthier diets and contribute to the prevention of NCDs.

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The retail food environment and its association with body mass index in Mexico

Cited by 27 publications

References 68 publications

The Link between Food Environment and Colorectal Cancer: A Systematic Review

The Link between Food Environment and Colorectal Cancer: A Systematic Review

Food Neophobia, Familiarity with French Cuisine, Body Mass, and Restaurant Food Choices in a Sample of Polish Women

Association of the retail food environment, BMI, dietary patterns, and socioeconomic position in urban areas of Mexico

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