The National Food Strategy published today calls on the Government to commit to a historic package of reforms to build a better food system for a healthier nation.
British children are consuming ‘exceptionally high’ proportions of ultra-processed foods, increasing their risk of obesity and damaging their health. These are the findings of an SPHR funded study led by researchers at Imperial College London using data from thousands of children in England over a number of years, which looked at the health impact of consuming ultra-processed foods (UPFs) – food and drink heavily processed during their making, such as frozen pizzas, fizzy drinks, mass-produced packaged bread and some ready meals.
This research aims to identify, map and explore the use of policy levers and interventions that can be used to influence population health change, in the common local food system across English Local Authorities (LA).
July 2018 - June 2019
This project complements the Foodscape Project previously funded by SPHR. Whilst the Foodscape project focused on changing what food is served in takeaways, this new project will focus on local authority action to restrict the rapid increase of hot-food takeaways.
November 2017 - February 2019
Over the past few years the focus of obesity prevention has shifted to preschool children because of the high prevalence of obesity at school entry and recognition that habits formed in early life often persist into later life.
April 2012 - March 2014
Reducing obesity requires a change in what and how we eat. The ‘Foodscape’ study aimed to identify effective interventions to change the meals offered by takeaways, test them in the real world and evaluate their potential for improving diets and /or reducing obesity.
October 2013 - March 2017
In this project SPHR researchers aimed to improve evidence on cardiovascular risk factors in later life to help people age well.
September 2013 - March 2017
