没有质的基本食品篮的持续障碍:可用性,成本和营养成分评估
Virginia Estévez1,2, Juan Manuel Rodríguez1,2, Pía Schlack1,2
1Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago 7830490, Chile.
Nutrients
|March 28, 2024
概括
无质基本食品篮子 (GF-BFB) 比普通基本食品篮子 (BFB) 贵得多,营养不佳. 重新设计GF-BFB对于营养充足性和低收入个人与质相关疾病的负担能力至关重要.
科学领域:
- 营养科学 营养科学
- 公共卫生 公共卫生
- 营养学 营养学 营养学
背景情况:
- 与质相关的疾病需要严格的无质饮食.
- 基本食品篮 (BFB) 代表了低收入人群的基本食物.
- 评估无质BFB (GF-BFB) 对饮食可获得性和健康至关重要.
研究的目的:
- 评估GF-BFB与标准BFB相比的成本,可用性和营养质量.
- 为了确定无质和传统的基本食品之间的成本和营养特征的差异.
- 为那些需要无质饮食的人提供政策和饮食建议.
主要方法:
- 从各种零售店中选择最便宜的食品来构建BFB和GF-BFB.
- 选定产品的摄影文件,以记录成本,可用性和营养数据.
- 对BFB和GF-BFB之间的营养含量 (能量,脂肪,蛋白质) 和成本差异进行比较分析.
主要成果:
- GF-BFB比BFB更昂贵 (30.1%的最低工资),而且营养密度比BFB低.
- 观察到显著的成本差异,特别是在面包/谷物 (279%) 和饮料 (146%).
- 低GF-BFB产品的可用性与更差的营养质量相关,包括更少的能量和蛋白质,以及更多的脂肪.
结论:
- 目前的GF-BFB设计不足,在可负担性和营养完整性方面提出了挑战.
- 很大一部分无质产品缺乏明确的标签,影响了消费者的选择.
- 重新设计GF-BFB是必不可少的,以确保它在营养上是合理的,并且对目标人群经济可行.
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