Adopting a plant-based diet minimally increased food costs in WHEL study

Joseph A. Hyder, Cynthia A. Thomson, Loki Natarajan, Lisa Madlensky, Minya Pu, Jennifer Emond, Sheila Kealey, Cheryl L. Rock, Shirley W. Flatt, John P. Pierce

Research output: Contribution to journalArticle

7 Scopus citations

Abstract

Objective: To assess the cost of adopting a plant-based diet. Methods: Breast cancer survivors randomized to dietary intervention (n=1109) or comparison (n=1145) group; baseline and 12-month data on diet and grocery costs. Results: At baseline, both groups reported similar food costs and dietary intake. At 12 months, only the intervention group changed their diet (vegetable-fruit: 6.3 to 8.9 serv/d.; fiber: 21.6 to 29.8 g/d; fat: 28.2 to 22.3% of E). The intervention change was associated with a significant increase of $1.22/ person/week (multivariate model, P=0.027). Conclusions: A major change to a plant-based diet was associated with a minimal increase in grocery costs.

Original languageEnglish (US)
Pages (from-to)530-539
Number of pages10
JournalAmerican Journal of Health Behavior
Volume33
Issue number5
DOIs
StatePublished - 2009

Keywords

  • Breast cancer
  • Fruitvegetable consumption
  • Grocery costs

ASJC Scopus subject areas

  • Health(social science)
  • Social Psychology
  • Public Health, Environmental and Occupational Health

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    Hyder, J. A., Thomson, C. A., Natarajan, L., Madlensky, L., Pu, M., Emond, J., Kealey, S., Rock, C. L., Flatt, S. W., & Pierce, J. P. (2009). Adopting a plant-based diet minimally increased food costs in WHEL study. American Journal of Health Behavior, 33(5), 530-539. https://doi.org/10.5993/AJHB.33.5.6