Global study finds taxing unhealthy food helps cut obesity

New UK study concludes taxes on foods that are high in fat, salt or sugar (HFSS) has reduced the sale, purchase and consumption of those foods in some countries.

Imperial College Business School, London recently completed a peer-reviewed analysis of evidence from 20 studies worldwide, including Mexico, the United States, Canada, Hungary, Denmark, the Netherlands, Singapore and New Zealand.

Researchers found that Mexico is leading the way – implementing an 8 percent tax on non-essential foods, such as sweets, chocolates, sugary cereals, crisps, and salty snacks, which led to a 18 percent reduction in the sale of taxed foods in supermarkets and up to 40 percent in other retailers.

However, the review also concluded high tax rates combined with subsidies for healthier foods was key – such as foods with no added sugar or salt, foods low in saturated fat, whole-grain foods, and fruit and vegetable-based options.

The review’s findings are particularly relevant for the UK where obesity is a growing problem. So far Government action includes mandatory calorie labelling in restaurants and takeaways, sugar tax on soft drinks, and restrictions on the placement of unhealthy foods in supermarkets.

Dr Elisa Pineda, Imperial College Business School said: “For governments, especially in the UK, our findings underscore the efficacy of food taxes as a viable strategy to reduce unhealthy food consumption and address the public health challenges of obesity.”

“The evidence that people in lower-income groups benefit the most from these taxes suggests that they can also play a role in reducing health inequalities.”

She added: “The positive outcomes associated with combining HFSS food taxes with subsidies for healthier options make it a compelling policy option for governments looking to encourage healthy eating and reduce the impacts of obesity. However, to be most effective and avoid consumers simply substituting other unhealthy options, it is important that these taxes are paired with increased availability of healthy, affordable alternatives.”