Food, incomes and health

Diet quality in the US follows a socio-economic gradient. Inexpensive foods tend to be energy-dense but nutrient-poor. The observed links between obesity and poverty may be explained, in part, by the low cost, high reward value, and easy access to refined grains, added sugars, and fats. Low diet cost may be a better predictor of obesity or weight gain than the consumption of either sugar or fat. Given the higher cost of healthier diets, health promotion strategies aimed at lower income groups present a special challenge. Healthy yet inexpensive diets can be time consuming or include rarely consumed foods. New techniques of nutrient profiling, coupled with econometric analyses can help consumers identify affordable nutrient-rich foods across and within food groups. Such techniques balance nutrients to encourage (protein, fiber, vitamins and minerals) against nutrients to limit (fat, sugar, sodium). They can be modified to balance the nutritional benefits of eating seafood against potential its toxicologic risks. Food, incomes and health are closely linked. Inequitable access to healthy foods is a key determinant of health.