City Research Online

Abstract

Understanding food environments is crucial for developing policies and interventions to enhance the healthfulness and sustainability of UK diets. We systematically reviewed published scientific research to answer two research questions. First, what types and domains of the food environment have been assessed in the UK using what methodologies? Domains included availability, affordability, promotion, product characteristics/quality, convenience, and sustainability. Second, what outcomes have been assessed in relation to food environments? Outcomes were classified as descriptive (describing the food environment), dietary intake, and health. Articles published between January 2000 and December 2024 were identified by searching seven databases: CAB Abstracts, CINAHL, EMBASE, Global Health, PubMed, Scopus, and Web of Science. A total of 31,457 articles were identified, 3,418 full texts were reviewed, and 286 articles were included. Another 26 articles were included after screening the references of articles identified in the database search. Thus, data were extracted from a total of 312 articles. The most common domain studied was availability (n=100, 32%), followed by product characteristics/quality (n=94, 30%) and promotion (n=33, 10%). There was a paucity of research on the domains of sustainability (n=19, 6%) and affordability (n=16, 5%), with no articles on the domain of convenience. Only 49 articles (16%) evaluated more than one domain. Most articles were descriptive (n=206, 66%); 64 (20%) evaluated the association of the food environment with dietary intake and 42 (13%) evaluated the association with health, nearly all with obesity. The current literature on the food environment in the UK focusses largely on availability in the food retail space. More research is needed to understand how different domains of the food environment interact to influence dietary intake and health.

Publication Type:	Article
Publisher Keywords:	Food environment, UK, Food retail, Fast food, Food packaging, Food safety, Access to food, Sustainable diets
Subjects:	H Social Sciences > HD Industries. Land use. Labor H Social Sciences > HM Sociology H Social Sciences > HN Social history and conditions. Social problems. Social reform R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Departments:	School of Health & Medical Sciences School of Health & Medical Sciences > Department of Global, Public & Population Health & Policy > Food Policy
SWORD Depositor:	Symplectic Administrator

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