Global Study Highlights the High Cost of Accessing Healthy and Nutritious Diets

A comprehensive, decade-long international effort has recently concluded, providing critical insights into the affordability of healthy diets worldwide. The research, conducted by the Food Prices for Nutrition project at Tufts University, reveals that many people globally face significant barriers to accessing nutritious foods, which are essential for maintaining health and preventing malnutrition.

Since 2020, the project has collaborated with the United Nations Food and Agriculture Organization (FAO) to monitor the cost and affordability of healthy diets in every country. Utilizing data from the Food Prices for Nutrition initiative, researchers have tracked how food prices and local availability influence dietary choices and nutrition security. This data has been instrumental for policymakers in over five countries, including Nigeria, Ethiopia, Malawi, and Pakistan, enabling them to publish official reports and implement reforms.

One of the key findings is that in 2021, the minimum cost for a basic healthy diet ranged between $3 and $4 per person globally, with an average of $3.68. This figure exceeds the international extreme poverty line of $2.15, indicating that many individuals considered non-poor still cannot afford proper nutrition. An alarming insight is that over 80% of people in African nations and approximately 2.8 billion people worldwide cannot meet dietary standards with their available income.

Healthy diets are characterized by a balanced intake from various food groups, including vegetables, fruits, grains, legumes, and sources of animal protein such as meat, eggs, and dairy. However, affordability remains a major obstacle, as even the cheapest locally available options for these food groups are often out of reach for large populations.

The study underscores that malnutrition is not only related to food availability but also crucially tied to income levels. People earning below the cost of a healthy diet face the immediate necessity for wage increases or social safety nets to bridge the affordability gap. Conversely, for those who can afford healthy foods but choose less nutritious options, factors such as cultural preferences, marketing influences, and time constraints on meal preparation play significant roles.

The project's findings advocate for targeted interventions, including investment in agricultural innovations to reduce costs and policies that support low-income populations. The goal is to transform the measurement of food affordability from a theoretical concept to a practical tool guiding governments and organizations to improve access to healthy diets.

Looking ahead, the researchers aim to refine data collection and work with local food providers to develop supply chains that make nutritious, low-cost foods more accessible. The ultimate objective is to ensure that achieving a healthy diet is feasible for everyone, emphasizing that the main barrier is economic, not availability.

In summary, this pioneering research emphasizes that improving income levels and reducing food costs are essential steps toward eradicating malnutrition globally. The continual use of these metrics promises to shape policies and facilitate efforts to make healthy eating an attainable goal for all.