Changing the assortment of available food and drink for leaner, greener diets

Theresa M. Marteau*, Gareth J. Hollands, Rachel Pechey, James P. Reynolds, Susan A. Jebb

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review


Diets that are suboptimal—high in saturated fat, free sugar, and salt and low in fibre—are one of the largest contributors to premature death and preventable diseases and to health inequalities. Food production, especially livestock, is also a major contributor to environmental harm. Reducing the supply and consumption of meat, alcohol, and sugary foods (such as biscuits and confectionary) that contribute to suboptimal diets would improve population health globally, reduce rates of obesity and related diseases such as cardiovascular disease and many cancers,3456789 and could also reduce the health inequalities that stem from their consumption.101112 Limiting these products would also help control the environmental harms associated with their production, processing, transport, and sale.
Original languageEnglish
Article numbere069848
JournalThe BMJ
Publication statusPublished - 13 Apr 2022


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