Lucan Sean C, Maroko Andrew R, Jin Aurora, Chen Aixin, Pan Charles, Sosa Geohaira, Schechter Clyde B
Department of Family and Social Medicine, Albert Einstein College of Medicine | Montefiore Health System, Bronx, NY, United States.
Department of Environmental, Occupational, and Geospatial Health Sciences, CUNY Graduate School of Public Health and Health Policy, New York, NY, United States.
Prev Med Rep. 2020 Apr 22;19:101102. doi: 10.1016/j.pmedr.2020.101102. eCollection 2020 Sep.
Past research on food-environment change has been limited in key ways: (1) considering only select storefront businesses; (2) presuming items sold based on businesses category; (3) describing change only in ecological terms; (4) considering multi-year intervals. The current study addressed past limitations by: (1) considering a full range of both storefront and non-storefront businesses; (2) focusing on items actually offered (both healthful and less-healthful varieties); (3) describing individual-business-level changes (openings, closings, changes in offerings); (4) evaluating changes within a single year. Using a longitudinal, matched-pair comparison of 119 street segments in the Bronx, NY (October 2016-August 2017), investigators assessed all businesses-food stores, restaurants, other storefront businesses (OSBs), street vendors-for healthful and less-healthful food/drink offerings. Changes were described for individual businesses, individual street segments, and for the area overall. Overall, the number (and percentage) of businesses offering any food/drink increased from 45 (41.7%) in 2016 to 49 (45.8%) in 2017; businesses newly opening or newly offering food/drink cumulatively exceeded those shutting down or ceasing food/drink sales. In 2016, OSBs (gyms, barber shops, laundromats, furniture stores, gas stations, etc.) together with street vendors represented 20.0% and 27.3% of businesses offering healthful and less-healthful items, respectively; in 2017, the percentages were 31.0% and 37.0%. While the number of businesses offering healthful items increased, the number offering less-healthful items likewise increased and remained greater. If change in a full range of food/drink availability is not appreciated: food-environment studies may generate erroneous conclusions; communities may misdirect resources to address food-access disparities; and community residents may have increasing, but unrecognized, opportunities for unhealthful consumption.
（1）仅考虑特定的店面企业；（2）根据企业类别推定所售商品；（3）仅从生态角度描述变化；（4）考虑多年间隔。当前的研究通过以下方式解决了过去的局限性：（1）考虑各种店面和非店面企业；（2）关注实际提供的商品（包括健康和不太健康的品种）；（3）描述个体企业层面的变化（开业、关闭、商品供应变化）；（4）评估单年内的变化。通过对纽约布朗克斯区119个街道段进行纵向配对比较（2016年10月至2017年8月），研究人员评估了所有企业——食品店、餐馆、其他店面企业（OSB）、街头小贩——提供健康和不太健康食品/饮料的情况。描述了个体企业、个体街道段以及整个区域的变化。总体而言，提供任何食品/饮料的企业数量（及百分比）从2016年的45家（41.7%）增加到2017年的49家（45.8%）；新开业或新提供食品/饮料的企业累计超过关闭或停止食品/饮料销售的企业。2016年，OSB（健身房、理发店、自助洗衣店、家具店、加油站等）和街头小贩分别占提供健康和不太健康商品企业的20.0%和27.3%；2017年，这两个百分比分别为31.0%和37.0%。虽然提供健康商品的企业数量增加了，但提供不太健康商品的企业数量同样增加且仍然更多。如果没有认识到各类食品/饮料供应的变化：食物环境研究可能会得出错误结论；社区可能会将资源错误地用于解决食物获取差距问题；社区居民可能有越来越多但未被认识到的不健康消费机会。
