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Agricultural Subsidies in the US Contributing to Growing Obesity Epidemic

by Kathy Jones on  July 9, 2013 at 9:44 PM Environmental Health   - G J E 4
Researchers led by Dr. Mark Eisenberg from Lady Davis Institute at Montreal's Jewish General Hospital have found that agricultural subsidies play an important role in making processed and energy-dense foods as the most affordable options for consumers. These foods contribute to the epidemic obesity in the US.
 Agricultural Subsidies in the US Contributing to Growing Obesity Epidemic
Agricultural Subsidies in the US Contributing to Growing Obesity Epidemic
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As Congress debates a new Farm Bill that will determine agricultural policy for the next five years, it is critical that public health be factored into legislation that will define the country's nutritional environment.

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"Tackling the policies that translate into food production and availability could be the most widespread preventive measure to address the obesity epidemic," according to Caroline Franck, lead author of the paper published in the American Journal of Preventive Medicine.

While many factors contribute to obesity, the ready availability and low cost of unhealthy foods in comparison with healthy alternatives are crucial. Indeed, obesity has been closely associated with poverty. Grocery stores and restaurants sell foods made from cheap commodities at lower prices, and commodities used in high fat and sweetened foods are artificially cheap because government subsidies have made the crops used to produce them lucrative to grow.

Citing statistics from 2004, the study notes that 96% of American cropland is dominated by eight main crops, including soybean and corn. The former is the source of 70% of the fats and oils consumed by Americans, while the latter is a high calorie component of soft drinks, fruit drinks, canned fruits, condiments, baked goods, and ice cream, all of which contribute to obesity.

Recognizing that farm subsidies are an important safety net for a volatile industry, Franck and her co-authors propose that agriculture policy take public health into account when identifying how they ought to be dispensed. They recommend investing in sustainable agriculture that emphasizes biodiversity, quality foods, optimizing non-renewable resources, and sustaining the economic viability of farmers. Farmers should be encouraged to grow fruits and vegetables in place of produce used for sweeteners and hydrogenated oils.

"A successful reorganization of the American food environment will require commitment to mutually supportive interventions affecting food availability, price, marketing, and health education, at the local, state, and federal levels of government," Franck wrote. "A revision of agricultural priorities is in order: public health interventions will remain limited in their impact until they can inform decisions that are made at every level of the American food chain, from growers to consumers."



Source: Eurekalert
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