Evidence reviews and modelling

To understand the impact of achieving recommendations for meat and dairy reduction made by the Climate Change Committee, Food Standards Scotland commissioned research from the University of Edinburgh. The first phase of the research uses data on dietary intakes collected in adults, as part of the Scottish Health Survey (SHeS) in 2021. The second phase used data from our Dietary Intake in Scotland’s Children (DISH) Survey..

• Modelling the impact of reductions in meat and dairy consumption on nutrient intakes and disease risk

Price and the ability to afford food are major deciding factors when we choose what to eat. To improve the Scottish diet, we need to understand how much a healthy diet costs and how this cost is calculated. This report is a rapid literature review produced for Food Standards Scotland by the University of Aberdeen. It explores the methods used to estimate the price of diets and focusses on those used in high income countries.

• Methods to assess the price of diets: a rapid literature review

This paper provides an evidence base for policy actions to reduce current intakes of discretionary foods including confectionery, sweet biscuits, savoury snacks, cakes, pastries, puddings and sugar-containing soft drinks. These foods are typically high in fat, sugar or salt, and provide little or no nutritional benefit necessary for a healthy diet.

• Briefing on discretionary foods

The relationship between diet, health, and cost is complex but important, as the affordability of healthy food plays a significant role in shaping dietary choices. We explored the wider economic impact of diet-related health conditions, and assessed the cost-effectiveness of interventions developed to address overweight, obesity and poor diet in Scotland.

• Estimating the cost of a healthy diet: testing an approach based on nutritionally analysed meal plans
• A review of the evidence base for modelling the costs of overweight, obesity and diet-related illness

Dietary modelling was conducted to find out the most effective way of adding folic acid to flour for the purpose of reducing Neural Tube Defects (NTDs). The modelling used current dietary information to explore the effect of different options for adding folic acid to flour while taking account of folic acid from fortified foods such as breakfast cereals and fat spreads, and from dietary supplements.

• Stochastic modelling to estimate the potential impact of fortification of flour with folic acid in the UK

We commissioned research to provide evidence on the food and drink environment. This includes an assessment of the current evidence of how food and drink retailing currently works in Scotland and identifies factors that could enable healthier purchasing by consumers.

Most recent report:

• Identifying and understanding the factors that can transform the retail environment to enable healthier purchasing by consumers

Previous reports on the food and drink environment:

• ​Accessing healthy food in Scotland: A sentinel mapping study of food retailing
• The impact of the healthy living award on the achievement of nutrient and food standards