Browsing by Author "Junxiu Liu"

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    Implementing federal food service guidelines in federal and private worksite cafeterias in the United States leads to improved health outcomes and is cost saving
    (2022-06) Shafika Abrahams-Gessel; Parke Wilde; Fang Fang Zhang; Lauren Lizewski; Stephen Sy; Junxiu Liu; Mengyuan Ruan; Yujin Lee; Dariush Mozaffarian; Renata Micha; Thomas Gaziano
    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.