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Review
. 2021 Feb 17;23(4):14.
doi: 10.1007/s11883-021-00912-9.

Contributions of Food Environments to Dietary Quality and Cardiovascular Disease Risk

Maya K Vadiveloo  1 , Mercedes Sotos-Prieto  2   3 , Haley W Parker  4 , Qisi Yao  4 , Anne N Thorndike  5
Affiliations
Review

Contributions of Food Environments to Dietary Quality and Cardiovascular Disease Risk

Maya K Vadiveloo et al. Curr Atheroscler Rep. .

Abstract

Purpose of review: To evaluate the multidimensional influence of food environments on food choice, dietary quality, and diet-related health and identify critical gaps necessary to develop effective population interventions that influence food choice.

Recent findings: Multicomponent interventions that interact with multiple layers of the food environment show limited but consistent effects on dietary behaviors and may have wider and substantive population-level reach with greater incorporation of validated, holistic measurement tools. Opportunities to use smartphone technology to measure multiple components of the food environment will facilitate future interventions, particularly as food environments expand into online settings and interact with consumers in novel ways to shape food choice. While studies suggest that all dimensions of the food environment influence diet and health outcomes, robust and consistent measurements of food environments that integrate objective and subjective components are essential for developing stronger evidence needed to shift public policies.

Keywords: Cardiovascular health; Diet quality; Food choice; Food environments; Food systems; Retail environments.

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