期刊
OBESITY REVIEWS
卷 18, 期 2, 页码 227-246出版社
WILEY
DOI: 10.1111/obr.12479
关键词
Diet; food environments; ready-to-eat meals; restaurants; systematic review; takeaways
资金
- UK National Institute of Health Research's School for Public Health Research (NIHR SPHR)
- Durham and Newcastle Universities
- NIHR Collaboration for Leadership in Applied Health Research and Care of the South West Peninsula (PenCLAHRC)
- National Institute for Health Research (NIHR)
- British Heart Foundation
- Cancer Research UK
- Economic and Social Research Council (ESRC)
- Medical Research Council
- National Institute for Health Research
- Wellcome Trust
- UKCRC
- NIHR
- ESRC [ES/G007462/1] Funding Source: UKRI
- MRC [MR/K023187/1] Funding Source: UKRI
- Economic and Social Research Council [ES/G007462/1] Funding Source: researchfish
- Medical Research Council [MR/K02325X/1, MR/K023187/1, MR/K02325X/1B] Funding Source: researchfish
- National Institute for Health Research [NIHR-RP-02-12-001] Funding Source: researchfish
Introduction: Ready-to-eat meals sold by food outlets that are accessible to the general public are an important target for public health intervention. We conducted a systematic review to assess the impact of such interventions. Methods: Studies of any design and duration that included any consumer-level or food-outlet-level before-and-after data were included. Results: Thirty studies describing 34 interventions were categorized by type and coded against the Nuffield intervention ladder: restrict choice = trans fat law (n = 1), changing pre-packed children's meal content (n = 1) and food outlet award schemes (n = 2); guide choice = price increases for unhealthier choices (n = 1), incentive (contingent reward) (n = 1) and price decreases for healthier choices (n = 2); enable choice = signposting (highlighting healthier/unhealthier options) (n = 10) and telemarketing (offering support for the provision of healthier options to businesses via telephone) (n = 2); and provide information = calorie labelling law (n = 12), voluntary nutrient labelling (n = 1) and personalized receipts (n = 1). Most interventions were aimed at adults in US fast food chains and assessed customer-level outcomes. More ` intrusive' interventions that restricted or guided choice generally showed a positive impact on food-outlet-level and customer-level outcomes. However, interventions that simply provided information or enabled choice had a negligible impact. Conclusion: Interventions to promote healthier ready-to-eat meals sold by food outlets should restrict choice or guide choice through incentives/disincentives. Public health policies and practice that simply involve providing information are unlikely to be effective.
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