Dietary Patterns and Food Environment in Public Health

The interplay between what populations eat and the contexts in which they source food is central to global public health. Dietary patterns encompass the habitual consumption of foods and nutrients that collectively influence the risk of chronic diseases such as cardiovascular disease, diabetes and certain cancers. The food environment refers to the physical, economic, policy and sociocultural factors that determine the availability, affordability, promotion and quality of foods in homes, communities and institutions. Research has shown that diets rich in whole grains, fruits and vegetables are protective against non‐communicable diseases, whereas diets high in ultra‐processed foods tend to drive obesity and metabolic disorders. Understanding these dynamics supports the design of interventions—from taxation of sugar‐sweetened beverages and subsidies for fresh produce to urban planning for equitable food retail—to promote healthier and more sustainable eating practices. Advances in assessing the environmental footprints of various diets have further highlighted the dual need to safeguard both human health and planetary resources. Practical applications include community‐based programmes to bolster local markets, policy measures to align food prices with nutritional and ecological goals, and tailored education campaigns that consider cultural and generational dietary trends. A comprehensive approach to dietary patterns and food environments is essential for effective, equitable public health strategies worldwide.

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Dietary Patterns and Food Environment in Public Health publication trend

The graph below shows the total number of articles in dietary patterns and food environment in public health across all publications each year (not limited to Nature Index journals).

Technical terms

Dietary pattern: The combination and relative quantities of foods habitually consumed over time.

Food environment: External influences—physical, economic and sociocultural—that shape food access and choice.

Ultra-processed foods: Industrial formulations high in additives, sugars, fats and salt, with minimal intact raw ingredients.

Carbon footprint: The total greenhouse gas emissions associated with the production, distribution and consumption of a product.

Health vulnerability index: A composite indicator of socioeconomic and health‐related risk factors within a community.

References

1. Distinguishing inter- and pangenerational food trends. Agricultural and Food Economics (2023).
2. Differences in the cost and environmental impact between the current diet in Brazil and healthy and sustainable diets: a modeling study. Nutrition Journal (2024).
3. A longitudinal analysis of the fluctuation of food stores in Belo Horizonte, Minas Gerais, Brazil. BMC Public Health (2023).