Luongo Gabriella, Mah Catherine L, Cahill Leah E, Hajizadeh Mohammad, Kennedy Laura J, Wong Helen, Yi Yanqing, Tarasuk Valerie
School of Health Administration, Faculty of Health, Dalhousie University, Halifax, Nova Scotia, Canada.
School of Health Administration, Faculty of Health, Dalhousie University, Halifax, Nova Scotia, Canada.
J Nutr. 2025 Mar;155(3):788-803. doi: 10.1016/j.tjnut.2024.12.009. Epub 2024 Dec 24.
"Diet cost" refers to a methodological approach developed by Drewnowski et al. to estimate individual daily diet costs, where cost vectors are derived by matching prices from food supply data to the food sources of reported intakes from dietary assessment tools. The dietary assessment method and food price collection approach have been found to vary diet cost estimates. There is a need to better understand how food supply prices might be better standardized and attached to price individuals' diets.
To conduct a scoping review to examine Drewnowski's diet cost method, with a focus on a detailed description and charting of cost estimation measures and methods used to price individuals' consumed diets.
Five databases were searched from the inception of each database to March 2023. Included articles comprised analyses of individual-level dietary assessment data matched to food prices to assign estimates of individual daily diet costs.
A total of 55 articles were included, published between 1999 and 2022 from 17 countries. In all studies, cost estimates were intended to be representative of price exposures among individual respondents' dietary assessment data. All studies derived cost estimates from separately collected food prices. 34 (62%) of included articles collected food prices from retail (supermarket) audits. A minority of studies (19, 35%) reported the number of food prices used to cost diets, and those varied widely, ranging from 57 to nearly 4600 distinct food prices per study.
In the absence of a standardized approach to study the relationship between diet costs and dietary adequacy, this scoping review has described methodological concepts and parameters used to price individuals' consumed diets. Our review shows that despite common arithmetic to calculate cost vectors, there is substantial variation in the methods used to select and attach prices from the food supply to self-reported dietary intake assessments.
“饮食成本”指的是由德鲁诺夫斯基等人开发的一种方法，用于估算个人每日饮食成本，即通过将食品供应数据中的价格与膳食评估工具报告摄入量的食物来源相匹配来得出成本向量。已发现膳食评估方法和食品价格收集方法会使饮食成本估算产生差异。有必要更好地了解如何能更好地规范食品供应价格并将其与个人饮食价格挂钩。
进行一项范围综述，以审视德鲁诺夫斯基的饮食成本方法，重点是详细描述和梳理用于为个人消费饮食定价的成本估算措施及方法。
检索了五个数据库，检索时间从每个数据库创建之初至2023年3月。纳入的文章包括对与食品价格相匹配的个体水平膳食评估数据的分析，以得出个人每日饮食成本估算。
共纳入55篇文章，发表于1999年至2022年期间，来自17个国家。在所有研究中，成本估算旨在代表个体受访者膳食评估数据中的价格暴露情况。所有研究均从单独收集的食品价格中得出成本估算。34篇（62%）纳入文章从零售（超市）审计中收集食品价格。少数研究（19篇，35%）报告了用于计算饮食成本的食品价格数量，这些数量差异很大，每项研究从57种到近4600种不同食品价格不等。
在缺乏研究饮食成本与膳食充足性之间关系的标准化方法的情况下，本范围综述描述了用于为个人消费饮食定价的方法学概念和参数。我们的综述表明，尽管计算成本向量有通用算法，但在从食品供应中选择价格并将其与自我报告的膳食摄入量评估挂钩的方法上存在很大差异。
