Influence of price discounts and skill-building strategies on purchase and consumption of healthy food and beverages: Outcomes of the supermarket healthy eating for life randomized controlled trial
|dc.contributor.author||Ni Mhurchu, C.|
|dc.identifier.citation||Ball, K. and McNaughton, S. and Le, H. and Gold, L. and Ni Mhurchu, C. and Abbott, G. and Pollard, C. et al. 2015. Influence of price discounts and skill-building strategies on purchase and consumption of healthy food and beverages: Outcomes of the supermarket healthy eating for life randomized controlled trial. American Journal of Clinical Nutrition. 101 (5): pp. 1055-1064.|
© 2015 American Society for Nutrition. Background: Fiscal strategies are increasingly considered upstream nutrition promotion measures. However, few trials have investigated the effectiveness or cost effectiveness of pricing manipulations on diet in real-world settings. Objective: We assessed the effects on fruit, vegetable, and beverage purchasing and consumption of a 20% price-reduction intervention, a tailored skills-based behavior-change intervention, and a combined intervention compared with a control condition. Design: The Supermarket Healthy Eating for Life trial was a randomized controlled trial conducted over 3 mo [baseline (time 1) to postintervention (time 2) with a 6-mo follow-up (time 3)]. Female primary household shoppers in Melbourne, Australia, were randomly assigned to a 1) skill-building (n = 160), 2) price-reduction (n = 161), 3) combined skill-building and price-reduction (n = 160), or 4) control (n = 161) group. Supermarket transaction data and surveys were used to measure the following study outcomes: fruit, vegetable, and beverage purchases and self-reported fruit and vegetable consumption at each time point. Results: At 3 mo (time 2), price reduction-alone participants purchased more total vegetables and frozen vegetables than did controls. Price reduction-alone and price reduction-plus-skill-building participants purchased more fruit than did controls. Relative to controls, in the pricereduction group, total vegetable consumption increased by 233 g/wk (3.1 servings or 15% more than at baseline), and fruit purchases increased by 364 g/wk (2.4 servings; 35% more than at baseline). Increases were not maintained 6 mo postintervention (time 3). Price reduction-alone participants showed a tendency for a slight increase in fruit consumption at time 2 (P = 0.09) that was maintained at time 3 (P = 0.014). No intervention improved purchases of bottled water or low-calorie beverages. Conclusions: A 20% price reduction in fruit and vegetables resulted in increased purchasing per household of 35% for fruit and 15% for vegetables over the price-reduction period. These findings show that price modifications can directly increase produce purchases. The Supermarket Healthy Eating for Life trial was registered at Current Controlled Trials Registration as ISRCTN39432901.
|dc.publisher||American Society for Nutrition|
|dc.title||Influence of price discounts and skill-building strategies on purchase and consumption of healthy food and beverages: Outcomes of the supermarket healthy eating for life randomized controlled trial|
|dcterms.source.title||American Journal of Clinical Nutrition|
|curtin.department||School of Public Health|
|curtin.accessStatus||Fulltext not available|
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