Prices for healthy food vary by store type in low-income areas, but vary less for junk food

Introduction: The food prices charged to low-income and wealthy Americans may influence their food choices and obesity risk.

Methods: Nutrition students conducted a survey of all licensed food stores in five Los Angeles area communities between June, 2012 and April, 2013. A total of 309 licensed stores were surveyed, 247 in three low-income and 62 in two mid to upper-income areas. Store types included: 22 supermarkets, 63 local markets, 69 convenience stores, 52 "other", 37 liquor stores, 13 WIC-only stores, 29 gas stations, and 24 discount stores.  The survey included quality and price information for selected items representing different categories of foods.

 

Results: Vegetable and dairy prices were similar in all communities. Fruit prices were lower in low-income communities than high-income communities (p=.001), as were grain prices (p<.0001). Meat and fish prices were higher in high-income communities than low-income communities (p<.0001), as were sodas (p=.001).  In supermarkets, fruit was much cheaper than in WIC-only stores (p=.047), as were vegetables (p=.015).  Supermarket dairy prices averaged well below all other store types except discount stores.  Supermarket grain prices were lower than at local markets (p=.04) while soda from supermarkets was more expensive than at WIC-only and discount stores (p=.001). 

 

Discussion: Shoppers in low-income areas do not get a price break on vegetables or dairy but do pay less for fruit, grains, and soda.  Supermarkets have better prices for healthy foods than WIC-only stores.  Some of the obesity risk differences by income may be attributed to these differential food prices.

Learning Areas:

Public health or related public policy

Learning Objectives:
List types of food stores that are commonly found in most communities. Explain why residents living in lower-income areas with fewer supermarkets may have differential access to healthy foods compared with residents in higher-income areas.

Keyword(s): Nutrition, Built Environment

Presenting author's disclosure statement:

Qualified on the content I am responsible for because: I supervised the collection, data entry, and analysis of the data being presented for this abstract. I have been instrumental in receiving small grants to collect research data about the built environment and differential access to healthy foods. I am faculty for a nutrition program and have my MPH and am a Registered Dietitian. I presented a poster last year at APHA.
Any relevant financial relationships? No

I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.

Back to: 4423.0: Improving the food environment in underserved areas.