SynthesisPublic health nutrition2020
Relationship between different levels of the Mexican food environment and dietary intake: a qualitative systematic review.
Synthesis in Public health nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Dietary Patterns and the Social Development Index in Mexico City: A Machine-Learning Approach.Nutrients · 2026Article
- Preserving Tradition, Preventing Cancer: A Narrative Review of the Traditional Mexican Diet as a Framework for Cancer Risk Reduction.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- Availability, variety and distribution of healthy and unhealthy foods and beverages sold at street food stands in Mexico City.Public health nutrition · 2021Article
- The retail food environment and its association with body mass index in Mexico.International journal of obesity (2005) · 2021Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveTo investigate the possible associations between the food environment and dietary intake in the Mexican population.
designFour databases (PubMed, PsychInfo, Web of Science and SCIelo) were used to retrieve relevant articles using an open timeframe. Articles were reviewed if they contained a systematic measure (i.e. food checklist) of the food environment (e.g. food availability) and dietary intake.
settingUrban and rural communities in Mexico.
participantsPopulation-based studies of Mexican communities.
resultsTwenty studies that assessed at least one food environment level, and at least one dietary outcome, were reviewed. Findings from these studies showed that changes in the Mexican food environment seem to be associated with higher availability of energy-dense foods. Energy-dense foods can be linked to a high consumption in household, environment and community food environments. When both nutrient-dense and energy-dense foods were present, individuals were more likely to consume foods with added sugars, fats and salt options than nutrient-dense items.
conclusionsThe various levels of the food environment (i.e. household, school, community) exposed participants to energy-dense foods. Although nutrient-dense foods were present in all three levels, individuals were more likely to consume energy-dense food items. Not all three levels of the food environment are well represented in the urban and rural settings. Most studies on the community food environment were done in rural areas, whereas most studies on the school food environment were done in urban settings. Additional rigorously designed studies are needed to document the relationship between the food environment and dietary intake in the Mexican population.
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