TY  - GEN
TI  - Implementing federal food service guidelines in federal and private worksite cafeterias in the United States leads to improved health outcomes and is cost saving
AU  - Abrahams-Gessel, Shafika
AU  - Wilde, Parke
AU  - Zhang, Fang Fang
AU  - Lizewski, Lauren
AU  - Sy, Stephen
AU  - Liu, Junxiu
AU  - Ruan, Mengyuan
AU  - Lee, Yujin
AU  - Mozaffarian, Dariush
AU  - Micha, Renata
AU  - Gaziano, Thomas
PY  - 2022
LA  - eng
KW  - Article
AB  - Poor diet increases cardiometabolic disease risk, yet the impact of food service guidelines on employee health and its cost effectiveness is poorly understood. Federal food service guidelines (FFSG) aim to provide United States (U.S.) government employees with healthier food options. Using microsimulation modeling, we estimated changes in the incidence of cardiometabolic disease, related mortality, and the cost effectiveness of implementing FFSG in nationally representative model populations of government and private company employees across 5 years and lifetime. We based estimates on changes in workplace intake of six FFSG dietary targets and showed lifetime reductions of heart attacks (– 107/million), strokes (– 30/million), diabetes (– 134/million), ischemic heart disease deaths (– 56/million), and stroke deaths (– 8/million). FFSG is cost saving overall, with total savings in discounted healthcare costs from $4,611,026 (5 years) to $539,809,707 (lifetime) $U.S. This study demonstrates that FFSG improves health outcomes and is cost saving.
UR  - http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9197963/
DO  - 10.1057/s41271-022-00344-y
UR  - https://www.pollux-fid.de/r/base-ftpubmed:oai:pubmedcentral.nih.gov:9197963
H1  - Pollux (Fachinformationsdienst Politikwissenschaft)
ER  -