Implementing federal food service guidelines in federal and private worksite cafeterias in the United States leads to improved health outcomes and is cost saving
Date
2022-06
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Abstract
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.
Description
Keywords
Diet; Government; Health policy; Workplace