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ABSTRACT
To determine whether healthier foods are costlier, we developed a novel food-affordability system for 100 commonly supermarket-purchased foods. A healthy food score was established using four categories: number of ingredients, degree of processing, nutrient density, and total sugar content. The food-affordability system identified thirteen foods with a high health score and a low cost. Regression analysis revealed no significant relationship between healthy food and their associated costs per serving (p = .216) or per 100 g (p = .336). These findings suggest that the concept of unaffordability of healthy foods could be more of a perception than a reality.
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Disclosure Statement
No potential conflict of interest was reported by the author(s).