Availability of healthy foods and dietary patterns: the Multi-Ethnic
dc.contributor.author | Franco, Manuel | |
dc.contributor.author | Diez Roux, Ana V. | |
dc.contributor.author | Nettleton, Jennifer A. | |
dc.contributor.author | Lazo, M. | |
dc.contributor.author | Brancati, F. L. | |
dc.contributor.author | Glass, T. A. | |
dc.contributor.author | Moore, Latetia V. | |
dc.contributor.advisor | Caballero, B | |
dc.date.accessioned | 2009-10-09T16:23:00Z | |
dc.date.available | 2009-10-09T16:23:00Z | |
dc.date.issued | 2009 | |
dc.identifier.citation | Am J Clin Nutr 2009; 89(3);897-904 <http://hdl.handle.net/2027.42/64241> | en_US |
dc.identifier.uri | https://hdl.handle.net/2027.42/64241 | |
dc.identifier.uri | http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=retrieve&db=pubmed&list_uids=19144728&dopt=citation | en_US |
dc.description.abstract | Background: Inadequate availability of healthy foods may be a barrier to achieving recommended diets. Objective: The objective was to study the association between the directly measured availability of healthy foods and diet quality. Design: We conducted a cross-sectional study of 759 participants from the Baltimore site of the Multi-Ethnic Study of Atherosclerosis. Diet was characterized by using a food-frequency questionnaire and summarized by using 2 empirically derived dietary patterns reflecting low- and high-quality diets. For each participant, the availability of healthy foods was directly assessed by using 3 measures: in all food stores within their census tract, in their closest food store, and in all food stores within 1 mile (1.6 km) of their residence. Results: Twenty-four percent of the black participants lived in neighborhoods with a lowavailability of healthy food compared with 5% of white participants (P , 0.01). After adjustment for age, sex, income, and education, a lower availability of healthy foods in the tract of residence or in the closest store was associated with higher scores on the low-quality dietary pattern (P , 0.05). Less consistent associations were observed for the high-quality dietary pattern. Conclusions: Healthy foods were less available for black participants. Low availability of healthy foods was associated with a lowerquality diet. The extent to which improvements in the availability of healthy foods results in higher-quality diets deserves further investigation. | en_US |
dc.format.extent | 127705 bytes | |
dc.format.mimetype | application/pdf | |
dc.language.iso | en_US | en_US |
dc.title | Availability of healthy foods and dietary patterns: the Multi-Ethnic | en_US |
dc.type | Article | en_US |
dc.subject.hlbsecondlevel | Public Health | |
dc.subject.hlbtoplevel | Health Sciences | |
dc.description.peerreviewed | Peer Reviewed | en_US |
dc.contributor.affiliationum | Epidemiology, Department of | en_US |
dc.contributor.affiliationumcampus | Ann Arbor | en_US |
dc.identifier.pmid | 19144728 | |
dc.description.bitstreamurl | http://deepblue.lib.umich.edu/bitstream/2027.42/64241/1/francoavailability_ajcn.pdf | |
dc.identifier.source | Am J Clin Nutr | en_US |
dc.owningcollname | Epidemiology, Department of (SPH) |
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